It's no surprise that we all like a little dinner inspiration from time to time - even the greatest Cooks amongst us. So here are 4 recipes you could add to the menu this week. To make it easy, simply head to the Package Deal  page, find the recipe you are after and add the goodies to your cart. Your Dinner Package will then be delivered to your door with your recipe sheet.

We know that you may not require all the ingredients in every package - like Olive Oil, most of us have that in the simply remove this item from your cart.

Happy cooking !

Packages available 16th - 26th October 2017

Creamy Avocado Pasta

Thank you

Serves 4

12 ounces dry spaghetti or pasta
2 ripe medium avocados (about 6 ounces each), halved and pitted
1/2 cup lightly packed fresh basil leaves
1/2 cup lightly packed baby spinach leaves
2 cloves garlic
2 tablespoons freshly squeezed lemon juice
1 teaspoon kosher salt
1/4 cup olive oil

Optional for serving: Parmesan cheese shavings, cherry tomatoes, or chopped fresh basil leaves

1. Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, 8 to 10 minutes, or according to package directions. Meanwhile, make the sauce.
2. Make the sauce: Scoop the avocado flesh into a blender. Add the basil, spinach, garlic, lemon juice, and salt. Blend until smooth, about 1 minute. With the blender running, drizzle in the olive oil and blend until incorporated; set aside.
3. Drain the pasta: Drain the pasta in a colander, then transfer to a large bowl.
4. Toss the pasta with the sauce: Pour the sauce from the blender onto the pasta and toss to coat. Serve immediately.










Spaghetti Squash Taco Pie

Thank you

Serves 4 generously

Cooking spray or oil
2 medium spaghetti squash (about 5 pounds total)
3 tablespoons vegetable or olive oil, divided
2 teaspoons ground cumin, divided
1 medium yellow onion, finely chopped
1 pound ground beef
1 medium red bell pepper, diced
2 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon kosher salt, plus more as needed
1 teaspoon paprika
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper (optional)
1/2 cup water
2 cups grated sharp cheddar cheese

Optional toppings: sliced scallions, pico de gallo, sour cream, fresh cilantro, hot sauce

Arrange a rack in the middle the oven and heat to 400°F. Line a rimmed baking sheet with aluminum foil and coat with cooking spray or oil; set aside.
Cut each squash in half lengthwise and scoop out the seeds. Mix 1 tablespoon of the oil with 1/2 teaspoon of the cumin in a small bowl, then brush the cut sides of the squashes with the spiced oil, using it all. Season the squash generously with salt. Lay the squash cut-side down in a single layer on the baking sheet.
Roast until soft when poked with a fork, 45 to 60 minutes. (Alternatively, cook the squash in the microwave.) While the squash is roasting, cook the filling.
Heat the remaining 2 tablespoons of oil in a large frying pan over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened, 8 to 10 minutes. Add the ground beef and cook, breaking it into small pieces with a wooden spoon, until just cooked through, about 5 minutes. If there is a lot of grease in the pan at this point, drain the mixture through a fine-mesh strainer and return the drained beef back to the pan over medium heat.
Add the red bell pepper, garlic, chili powder, remaining 1 1/2 teaspoons cumin, 1 teaspoon salt, paprika, coriander, and cayenne if using and stir to coat the beef. Add the water, stir to combine, and simmer until the flavors meld, about 3 minutes. Remove the pan from the heat. Taste and season with more salt as needed.
When the squash is ready, place the baking sheet on a wire rack. Flip the squash halves over with tongs, then use a fork to shred the inside of each squash half, leaving about 1/2 inch of unshredded squash left in the shell. Divide the ground beef mixture among the squash shells and spread into an even layer. Sprinkle evenly with the cheese.
Bake uncovered until the beef mixture is heated through and the cheese is melted, 15 to 20 minutes more. Serve with the toppings.

Recipe Notes
Make ahead: The stuffed, unbaked squashes can be covered with plastic wrap or aluminum foil and kept in the refrigerator for up to 24 hours. Add an extra 10 minutes to the baking time.

Storage: Leftovers will keep in an airtight container in the refrigerator for up to 4 days.










Garlicky Parmesan Sweet Potatoes

Thank you

Serves 4 to 6

3 medium sweet potatoes (about 2 pounds total), cut into 1 1/2-inch cubes
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 cloves garlic, minced
1/4 cup finely grated Parmesan cheese, divided

Arrange a rack in the middle of the oven and heat to 425°F.
Place the potatoes, oil, salt, and pepper in a large bowl and toss to combine. Transfer the potatoes to a rimmed baking sheet and spread into a single layer. Roast for 15 minutes. Flip the potatoes over with a flat spatula and cook until browned and tender, about 10 minutes more.
Remove the baking sheet from the oven. Set the oven to broil. Sprinkle the potatoes with the garlic and half of the cheese and stir to coat well. Sprinkle the remaining cheese over the potatoes. Broil until the cheese is soft and melted, 1 to 2 minutes.
Recipe Notes

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.