Starting with base of pistachio pudding, sweet pineapples, crunchy pecans, chewy marshmallows and airy cool whip – this classic retro dessert guarantees every bite of it will be filled with bold contrast flavors.
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Step 1. Drain the canned pineapple reserving the juices
Step 2. Mix together the boxed pudding and pineapple juice until combined
Recreate those delicious, spicy pickled carrots, jalapenos, and onions from Mexican restaurants with my recipe for Mexican Hot Carrots. They're a great addition to chips and salsa, on Taco Tuesday, or right out of the jar!
This lentil and roast vegetables salad is a simplified and equally delicious recipe, adding a flavorful and nutty taste to any meat or fish main dish. Although it can serve as a side dish can be very easily serven on its own as a good source of vegetable protein and so many vitamins.
350 g lentils (organic) 1 large courgette (organic) 2 onions red (organic) 1 head cauliflower 2 large carrots 2 bunches cherry tomatoes on vine 2 tbsp balsamic vinegar (optional) 2 pepper red or yellow (organic) olive oil himalayan salt or sea salt, to taste
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1. Preheat the oven at 180 C. 2. Wash thoroughly the lentils cover them with water and boil for about 15 to 20 minutes with a bit of salt; best to follow instructions on the pack as depending to the type ...
