Cheese Tortellini Alfredo


- 1 package Cheese Tortellini by Buitoni
- Fresh ground black pepper
- Dash grated nutmeg
- ½ freshly grated Parmiggiano Reggiano
- 2 tablespoon unsalted butter
- ½ cup whipping cream
How to Make It:
In a large pot of salted water cook the tortellini according to the package directions.

Drain the tortellini and return them to the pot. Fold in the butter until melted.

Add the Parmiggiano and the heavy cream. Stir until the cream and the cream are absorbed.

Add a dash of nutmeg and freshly ground black pepper.

Serve hot.

Source: Foodista

Crab Salad in Avocado Boats


- 1/3 cup finely chopped red onion
- 3 tablespoons mayonnaise
- 1/2 teaspoon Thai style hot sauce such as Sriracha
- 2 tablespoons chopped fresh cilantro
- 3 teaspoons fresh lime juice
- 1/2 teaspoon ground cumin
- 1/2 teaspoon lime zest
- 8 ounces lump crab meat
- 1 ripe large avocado, halved and pitted
How to Make It:
Stir red onion, mayonnaise, hot sauce, cilantro, 2 teaspoons lime juice, cumin and lime zest in medium bowl to blend.

Mix in crab meat. Season salad with salt and pepper.

Brush each avocado with the remaining 1 teaspoon lime juice to prevent avocado from browning.

Mound crab salad on each avocado half.

Serve salad with lime wedges.

Source: Foodista

Watermelon Aqua Fresca


- 1/4 cup + 1 tablespoon cane sugar
- slightly adapted from Chez Panisse Fruits by Alice Waters
- 2 limes (juiced)
- 2 cups of cold water
- 1 cup Watermelon Cut into Pieces
How to Make It:
Cut and seed watermelon.Push watermelon flesh through a juicer.

Add fresh lime juice and cane sugar.

Mix well.

Serve and garnish with lime.

Source: Foodista

Pho With Zucchini Noodles


- 1/2 pound top sirloin steak
- 4 zucchini
- 2 cinnamon sticks
- 2 star anise
- 3 whole cloves
- 4 cups beef bone broth
- 1-inch chunk of fresh ginger, sliced
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 2 handful of bean sprouts
- fresh cilantro
- fresh basil
- fresh basil
- 1 jalapeño pepper, sliced
- 2 steams green onion, chopped
- 2 tsp Sriracha
- 2 tsp hoisin sauce
- 2 lime wedges

How to Make It:
Place the sirloin steak in the freezer for 15 minutes for easy slicing. 

In the meantime, use a spiralizer or a julienne peeler to make zucchini noodles. 

Divide the zoodles in two large serving bowls.

In a medium saucepan, toast cinnamon sticks, star anise, and cloves over medium heat until fragrant.

Add bone broth in the pan, followed by ginger, soy sauce and fish sauce. Bring to a boil and simmer for 10 minutes to allow the spices to fully infuse the broth.

Take the beef out of your freezer and slice it into thin strips. Divide the beef into two portions and add on top of the zoodles in the serving bowls.

Once the broth is done, also divide it into two portions and pour the hot broth into the serving bowls. The beef will start cooking instantly and the color changes.

Top the pho with bean sprouts, fresh herbs, sliced jalapeno pepper and green onion, drizzle with Sriracha or/and hoisin sauce, squeeze some lime juice in it and slurp up!

Source: Foodista

Strawberry Cobbler


- 4 cups strawberries
- 1 cup all purpose flour
- 1 cup white sugar
- 1/2 cup butter (unsalted)
- 2 tbsp lemon juice
- 1 tbsp brown sugar
- 1 tbsp brown sugar
- 1/2 tsp cinnamon
- 1/2 tsp salt
How to Make It:
Heat the oven to 375 degrees Fahrenheit.

Combine flour, salt, white sugar, and egg. Blend in a mixer until you have a coarse, crumbly mixture.

Prepare an 8 x 8 baking dish. Cover the bottom with sloced strawberries.

Top the strawberries with the flour mixture.

Drizzle the melted butter over the top of the mixture.

Sprinkle the top with brown sugar and cinnamon.

Bake in the oven for 35 minutes.

Serve warm.

Source: Pink When
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