killet, saute kalua pork, onion, and won bok until done.
Finely dice the vegetables.
Heat a non stick frying pan with the olive oil and add the carrot, zucchini, mushrooms and spices. Saute for a few minutes.
Drain the tofu and add it to the vegetables and stir through for a further 3 minutes. Add the tamari.
Steam the spinach and make the toast in the final few minutes of cooking.
Spread hummus over the toast and spoon the tofu mixture on top. Add sliced avocado and spinach and serve.
combine the beans, oil, salt, and pepper.
Roughly mash the
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Pierce potatoes all over with a fork and
Combine 4 tbsp lemon juice and 1 clove garlic. Season. Whisk in oil then toss with fish. Set aside for 1 hour 30 mins.
Preheat grill. Meanwhile, mix chili sauce and 4 tbsp pineapple juice. Toss with onions, diced avocado, pineapple, chili and remaining garlic.
Remove fish from marinade. Grill for 5-8 mins per side. Serve with avocado salsa and avocado slices. Garnish with pineapple and chili.
ush fillets with oil and season with salt and pepper. Grill for
Toss papaya and avocado with lime juice. Toss together lettuce, cilantro and chicken. Arrange on a serving platter and top with papaya and avocado.
Whisk together olive oil, lemon juice, honey and ginger. Season. Drizzle over salad just before serving.
hen drain. Cook the peas and carrots in boiling salted water
Boil potatoes until just tender, 15-20 minutes.
Drain and cool.
Slice chicken and bacon into strips.
Heat the oil and pan-fry the chicken until cooked, remove and pan-fry bacon until crisp.
Drain chicken and bacon on kitchen paper.
Sprinkle avocado with lemon juice to prevent browning.
Halve the potatoes and toss in the dressing with the chicken, bacon and avocado while still warm.
Serve on a bed of the mixed lettuce leaves.
Combine rice and 3/4 cup water in
Bring rice and 2 cups cold water to
Season steak. Beat together butter and garlic. Whisk together 6 tbsp olive oil, vinegar, sugar, chili, lime zest and lime juice. Season. Set aside.
Combine lettuce, kidney beans, corn, tomatoes, onion and avocado. Set aside.
Heat remaining oil in a frying pan. Sear steak for 1 min 30 seconds per side. Set aside. Fry bacon until crisp. Set aside. Lightly toast baguette. Spread garlic butter over baguette then break into pieces.
Slice steak and crumble bacon. Add meat to salad and toss with dressing. Serve with baguette.
Place beans, corn, celery, peppers and avocado in large bowl.
Whisk remaining ingredients in a small bowl. Drizzle over salad; toss gently to combine.
Mix the garlic, peppers, onion and avocado with the lime juice.
Use as a marinade for turkey or chicken.
Combine shrimp, snow peas, chives, spinach and avocado in a large bowl.
To make the ginger dressing, press grated ginger between 2 spoons set over a medium bowl. Reserve juice in bowl, discard ginger solids. Whisk in olive oil, lemon juice and sugar. Season.
Just before serving, pour dressing over salad and toss to combine. Season.
Cook bacon in a skillet on high heat for 3 mins or until golden and crisp. Drain on paper towels.
Preheat an electric sandwich press or a skillet on medium heat. Place bread on a board; spread with chutney. Top 4 slices of the bread with bacon, cheese, chicken and avocado. Top with remaining bread.
Cook in the sandwich press, in batches, for 5 mins or until golden and cheese melts. (If using a skillet, turn sandwiches once during cooking.) Cut in half.
ll the fruit and vegetables, mix the mango, avocado, onion, jalapeno, cilantro
ushrooms with olive oil and sprinkle with salt and pepper to taste
cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper together
ink. Remove from boiling water and allow shrimp to cool. Chop