November 10, 2019
Cream of Mushroom Soup
November 10, 2019
Recipe: Cowgirl Elk Chili with Roasted Sweet Potatoes
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Recipe: One-Pot Pasta Alfredo with Chicken, Bacon & Peas
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Recipe: BLAT Tacos (Bacon, Lettuce, Tomato, Avocado)
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Thai-Mex Steak Tacos
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Recipe: Perfect Vegan Veggie Burgers
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Thai Red Curry with Beef
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Recipe: Quick & Easy Chicken Piccata
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Green Beans with Leeks & Feta
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Recipe: Sautéed Green Beans with Shallots & Bacon
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Recipe: Rustic Tomato Soup with Grilled Cheese Croutons
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Recipe: Linguine with Shallots, Garlic and Pine Nuts
In just 20 minutes you can have this healthy & delicious meal on the table. This vegan pasta is a great dish for busy weeknights, your entire family will love it! Here’s the link to purchase some E3AFA algae
Ingredients
8 ounces linguine, cooked to package directions
olive oil to toss the pasta
1 scoop E3AFA nutritional algae powder
1/4 cup olive oil
1 shallot, minced
2 cloves garlic, minced
1/4 cup toasted pine nuts
2 tbsp chopped Italian parsley, plus more for garnish
Directions
Cook the linguine to package directions. Drain and toss immediately with some olive oil. Toss pasta with the E3AFA nutritional algae until it’s well coated.
Heat the 1/4 cup oil in a 10 inch skillet over medium heat. When hot and shimmering add the shallots and garlic. Cook for 3-5 minutes until fragrant and translucent. Mix in the pine nuts and parsley. Heat for a minute.
Toss the pasta with the shallots mixture. Transfer to bowls and serve topped with some more parsley.
