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RECIPES — vegetables

Pasta Pomodoro with Shrimp

Ann Reed
What’s your go-to quick midweek meal? Shrimps should be on your quick meal list. Tossing them with quickly cooked fresh tomatoes, garlic, and basil, the way how you get excellent filling to your pasta. Ingredients [ingredients] 1/2 pound angel hair pasta 3/4 pound raw, peeled, deveined shrimp (medium sized) 4 ripe Campari Tomatoes 3 cloves garl...
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Pasta with Swordfish and Cherry Tomato Sauce

Ann Reed
This recipe is the epitome of Sicily with the swordfish, pine nuts, and golden raisins. It is fun to make and even better to eat taking you to Sicily island. Ingredients [ingredients] 3 tablespoons olive oil, divided 4 oil-packed anchovy fillets 4 garlic cloves, sliced 1/2 teaspoon crushed red pepper flakes 2 pints cherry tomatoes, halv...
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Baked Mini Pumpkin Pots

Ann Reed
"Pumpkin pots" might just be one of new word combinations in your kitchen when you try it just for once. It might make you jubilant the way the flavors of the pumpkin, sausage, herbs, and eggs come together in this perfect little side dish for fall feasts. So you're welcome to taste it tight now! Ingredients [ingredients] 4 mini pumpkins (a...
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Roasted Red Onion Flowers

Ann Reed
Embroidery on your table is not forbidden if you can eat it. These onions are the case when your food looks intriguing and tastes delicious. Ingredients [ingredients] 6 medium red onions, skin on, roots intact 6 tablespoons olive oil, divided Salt (smoked is delicious here) Herbs-either a few bay leaves or a few sprigs of rosemary and thyme Fres...
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Radish Yogurt with Pine Nuts

Ann Reed
Keen on healthy nutrition? This recipe of radish yogurt is your saver for a great breakfast or lunch. Ingredients [ingredients] 8 medium radishes, very thinly sliced Kosher salt 1 tablespoon pine nuts 1 1/4 cups low-fat plain Greek yogurt 1/2 teaspoon finely grated lemon zest, plus more for serving 1 tablespoon fresh lemon juice 3 table...
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Shakshuka with Capia Peppers and Cumin

Ann Reed
Shakshuka is Tunisian in origin but has become hugely popular in Jerusalem and all over Israel as substantial breakfast or lunch fare. Would like to add exotic variant to your everyday meal? Ingredients [ingredients] 2 tablespoons olive oil 2 tablespoons Paprika & Cayenne Pepper Mixed Spice 2 teaspoons tomato paste 2 large red pepper...
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Roasted Red Bell Pepper

Ann Reed
Delicious as a side dish, as part of an antipasto, and also wonderful in sandwiches the next day because of its sweet/mellow flavour.  Ingredients [ingredients] 5 red bell peppers 2 small garlic cloves, very thinly sliced 2 tablespoons extra-virgin olive oil 1 tablespoon finely chopped fresh oregano 3/4 teaspoon coarse sea salt 1/4 tea...
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Paella

Ann Reed
Bring Spain to your dinner making this spicy seafood paella and you won't regret. This is really a festive meal where even the color looks enticing and the taste is much more better. Ingredients [ingredients] 30 threads saffron, crushed 4 chicken thighs 10-12 large shrimps, peeled and deveined salt and freshly ground pepper, to taste 1/2 cup ext...
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Leek and Cannellini Bean Soup

Ann Reed
This soup is a terrific choice for those who keen on their health. This dish includes healthy plant protein, fiber, vitamin K and more. So go for leek and beens in this soft and yummy soup! Ingredients [ingredients] 1/2 cup extra-virgin olive oil 2 cups chopped leeks 1 cup chopped carrots 1 cup chopped celery 1 cup diced turnip 1/2 tab...
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Basic Tomato Sauce

Ann Reed
A good tomato sauce is the foundation for so many wonderful dishes—pizza, pasta, chicken, and fish. Here is what we're offering you to try at your dinner table. Ingredients [ingredients] 2 Tbsp olive oil 1/2 medium onion, finely chopped 1 small carrot or 1/2 large carrot, finely chopped 1 small stalk of celery, including the green tops, finely ...
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