TASTE TRAVELS SPICE BLEND RECIPES

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TUSCANY recipes

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TASTE of TUSCANY

SUPERFOOD 'LASAGNE' BOWL

All the yumminess of lasagne flavours & textures made with superfoods Quinoa, Beans and Spinach (or Kale) for a super yummy, nutrient-packed veggie-based dinner. Pray for leftovers to take to work!

QUICK PASTA PRIMAVERA

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SIMPLE ROASTED CHICKEN THIGHS

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EASY OVEN-ROASTED SALMON

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SIMPLE BRAISED CHICKEN

BROCCOLI-SPINACH SOUP

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HERB-RUBBED PORK CHOPS

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ROASTED CHICKEN & VEGETABLES

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HEALTHY 'CHEAT' RISOTTO

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CHOPPED SALAD

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BRAISED PORK TENDERLOIN

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HERB-RUBBED COD FILETS

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ROASTED TOMATO & RED PEPPER SOUP

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ONE-PAN CHICKEN SAUSAGE & VEGGIES

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COURGETTE SOUP

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BALSAMIC VINAIGRETTE

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HOMEMADE CHICKEN BROTH (BOUILLON)

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ROASTED TOMATO & RED PEPPER SOUP

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HERB-RUBBED CHICKEN BREASTS

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VEGETARIAN BOLOGNESE

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LIGHT & BROTHY CHICKEN STEW

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MINESTRONE SOUP

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CHARGRILLED CHICKEN THIGHS

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MEATBALLS IN TOMATO SAUCE

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CELERIAC (CELERY ROOT) SOUP

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GREEK SALAD

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OVEN-GRILLED ASPARAGUS

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OVEN-ROASTED BROCCOLI

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OVEN-ROASTED POTATOES

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PAN-SEARED BRUSSELS SPROUTS

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HERB-RUBBED PORK CHOPS

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ITALIAN SCRAMBLE

Sautee onions in a bit of olive oil and TASTE OF TUSCANY spice blend for 5 minutes. Add your eggs and scramble until cooked through. Top with fresh tomatoes and basil.

SANTA FE recipes

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TASTE of SANTA FE

BARLEY & BLACK BEAN BURRITOS

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CHILI-LIME-HONEY GLAZED SALMON

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NACHO BITES

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CLASSIC TACOS

CHICKEN & BLACK BEAN FAJITA BAKE

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MEXICAN COLE SLAW

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BLACK BEAN & QUINOA SALAD

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GAMBAS AL AJILLO - MEXICAN STYLE

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ZESTY FIESTA DIP

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SPICY PAN-SEARED CHICKEN

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SOUTHWEST MACARONI BAKE

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MEXICAN SPICE-RUBBED PORK CHOPS

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SPICY CHICKEN DRUMETTES

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WARM & CHEESY BEAN DIP

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BROWN RICE & BEAN BURRITOS

BURITTO LETTUCE CUPS

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TASTE of LEBANON

LEBANON recipes

HEALTHY CHICKEN SHOARMA

Served over quinoa with a homemade garlic sauce and Greek Salad on the side

RED CABBAGE & BEAT SALAD

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NUTTY MINTY MILLET SALAD

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CHICKPEA & MANGO SALAD

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SPICY OVEN-ROASTED CHICKEN THIGHS

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'BBQ' CHICKEN STEW

Click photo for recipe: American-style sweet & sticky bbq sauce with a Lebanese twist!

BUTTERNUT QUINOA BOWL

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CHICKEN & BUTTERNUT SQUASH STEW

click photo for recipe: Slow-cooked with one sachet Taste of Lebanon, one tin of tomatoes and diced onion. TO SERVE: top with a dollop of plain yogurt and garnish with pomegranate seeds and fresh mint or coriander (cilantro).