Lunchtime..

avon pasta salad apr 16

Ingredients

  • 200g Tagliatelle or 150g Spaghetti
  • 2 tablespoons Olive Oil
  • 1/2 medium Red Onion, thinly sliced
  • 1 Garlic Clove, crushed
  • 1 Red Pepper sliced
  • 50g Pitted Black Olives, quartered
  • 10 Cherry Tomatoes, halved
  • 75g Sundried Tomatoes, roughly chopped

Directions

1. Cook pasta as per pack instructions. Drain and toss in 1 tablespoon of olive oil and leave to one
side.
2. Heat 1 tbsp olive oil in a large frying pan and then add onion followed by garlic. Fry for 2 minutes,
add red peppers & continue to cook for 1 minute.
3. Reduce heat and add cooked pasta to the frying pan. Stir in olives, basil, cherry and sundried
tomatoes.
4. Transfer to a serving dish, top with Avonmore Grated Cheddar & Mozzarella cheese and scatter
with rocket leaves.
5. Season with cracked black pepper & serve immediately.

Lunchtime..

avon pasta salad apr 16

Ingredients

  • 200g Tagliatelle or 150g Spaghetti
  • 2 tablespoons Olive Oil
  • 1/2 medium Red Onion, thinly sliced
  • 1 Garlic Clove, crushed
  • 1 Red Pepper sliced
  • 50g Pitted Black Olives, quartered
  • 10 Cherry Tomatoes, halved
  • 75g Sundried Tomatoes, roughly chopped

Directions

1. Cook pasta as per pack instructions. Drain and toss in 1 tablespoon of olive oil and leave to one
side.
2. Heat 1 tbsp olive oil in a large frying pan and then add onion followed by garlic. Fry for 2 minutes,
add red peppers & continue to cook for 1 minute.
3. Reduce heat and add cooked pasta to the frying pan. Stir in olives, basil, cherry and sundried
tomatoes.
4. Transfer to a serving dish, top with Avonmore Grated Cheddar & Mozzarella cheese and scatter
with rocket leaves.
5. Season with cracked black pepper & serve immediately.

Barilla® Pesto, Shrimp, and Squash Pasta

Screenshot_2020-08-01 Barilla® Pesto, Shrimp, and Squash Pasta

Prep
Cook
Skill Casual

Ingredients

Ingredients for 8 servings

  • 1 jar Barilla® Rustic Basil Pesto
  • 1 pound peeled and deveined shrimp
  • 1 box Barilla® Penne
  • 1 Zucchini, sliced into thin rounds
  • 1 tablespoon Extra virgin olive oil
  • 1 cup, jarred roasted red sweet peppers, drained and cut into strips
  • ¼ cup grated Parmesan cheese
  • 8 Fresh basil, sliced thin

Instructions

  • Combine the shrimp with ¼ cup pesto; marinate for 20 minutes

 

  • Cook pasta according to package directions, adding squash the last minute of cooking. Drain
  • In a large skillet, heat olive oil over medium heat; add the shrimp. Cook 4 to 6 minutes, turning halfway through, until opaque. Add drained pasta and squash

https://www.barilla.com/en-us/recipes/sauce/pesto-shrimp-and-squash-pasta

 

 

Avonmore Tasty Mediterranean Pasta

avon pasta salad apr 16

Ingredients

  • 200g Tagliatelle or 150g Spaghetti
  • 2 tablespoons Olive Oil
  • 1/2 medium Red Onion, thinly sliced
  • 1 Garlic Clove, crushed
  • 1 Red Pepper sliced
  • 50g Pitted Black Olives, quartered
  • 10 Cherry Tomatoes, halved
  • 75g Sundried Tomatoes, roughly chopped

Directions

1. Cook pasta as per pack instructions. Drain and toss in 1 tablespoon of olive oil and leave to one
side.
2. Heat 1 tbsp olive oil in a large frying pan and then add onion followed by garlic. Fry for 2 minutes,
add red peppers & continue to cook for 1 minute.
3. Reduce heat and add cooked pasta to the frying pan. Stir in olives, basil, cherry and sundried
tomatoes.
4. Transfer to a serving dish, top with Avonmore Grated Cheddar & Mozzarella cheese and scatter
with rocket leaves.
5. Season with cracked black pepper & serve immediately.

Avonmore Tasty Mediterranean Pasta

avon pasta salad apr 16

Ingredients

  • 200g Tagliatelle or 150g Spaghetti
  • 2 tablespoons Olive Oil
  • 1/2 medium Red Onion, thinly sliced
  • 1 Garlic Clove, crushed
  • 1 Red Pepper sliced
  • 50g Pitted Black Olives, quartered
  • 10 Cherry Tomatoes, halved
  • 75g Sundried Tomatoes, roughly chopped

Directions

1. Cook pasta as per pack instructions. Drain and toss in 1 tablespoon of olive oil and leave to one
side.
2. Heat 1 tbsp olive oil in a large frying pan and then add onion followed by garlic. Fry for 2 minutes,
add red peppers & continue to cook for 1 minute.
3. Reduce heat and add cooked pasta to the frying pan. Stir in olives, basil, cherry and sundried
tomatoes.
4. Transfer to a serving dish, top with Avonmore Grated Cheddar & Mozzarella cheese and scatter
with rocket leaves.
5. Season with cracked black pepper & serve immediately.

Dubliner Cheese Quinoa Cakes

dubliner-cheese-quinoa-cakes-hero

Protein-packed quinoa and grass-fed Kerrygold Irish cheese are a natural pair that will lure your entire household into the kitchen with the aromas they create together. This whole grain vegetarian dish holds its own as a main course but also makes a delightful side to lean meat, chicken or fish.

Ingredients:
  • 1/2 medium yellow onion, chopped
  • 2 cups cooked quinoa
  • 1/2 large red bell pepper, chopped
  • 1/2 cup shredded Kerrygold Reduced FatDubliner Cheese
  • 1 egg plus 2 egg whites, lightly beaten
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon chili powder
  • Pinch sea salt
  • Dash black pepper
  • 1/2 avocado, peeled and chopped
  • 1/2 medium tomato, chopped
  • Olive oil cooking spray
Directions:

Combine onion, quinoa, bell pepper, Kerrygold Dubliner Cheese, egg and egg whites, garlic and chili powder, salt and pepper in a medium mixing bowl and mix gently with a spoon or spatula. Heat a large skillet sprayed with cooking spray over medium-high heat. Using a 1/2-cup measuring cup, measure half cup portions of the quinoa mixture and turn out into the pan, flattening each until 1/2-inch thick. Cook for 2 to 3 minutes, or until bottom is browned and the cake is firm. Flip cakes over and cook for an additional 2 minutes. Top each serving with half the chopped avocado and tomato, dividing equally. If serving as individual cakes, top each with 1 tablespoon of chopped avocado and tomato.

Warm Potato, Onion and Red pepper Salad

potato-onion-red-pepper

 Great as a salad served with barbecue food

Serves 4

Cooking time: 15 Minutes

Preparation time: 5 Minutes

Ingredients

  • 500g/1 lb very small new potatoes
  • 4 tbsp. olive oil
  • 1 red pepper, deseeded and sliced into strips
  • 1 small onion, very finely chopped
  • Salt and a little freshly ground black pepper
  • 1 tbsp. chopped fresh chives or fresh parsley or both
  • (If you can’t get fresh herbs you can now buy frozen parsley and chives in the supermarket)

To Cook

Scrub the new potatoes and cook in boiling water for about 10 minutes.

Meanwhile heat 2 tablespoonfuls of the oil and fry the strips of pepper in it.

When the potatoes are cooked, drain them and put them together with the onion in a bowl.

Add another tablespoonful of oil to the peppers in the pan and pour them over the potatoes.

Toss, season with salt and pepper and garnish with the chopped herbs.

Nutritional Analysis per Serving

Protein: 2.8  

Carbohydrates: 24.5  

Fat: 11.8 

Fibre: 2.9 

Energy: 210.4 

http://www.bordbia.ie/consumer/recipes/potatoes/pages/warmpotatosalad.aspx

Gluten Free Goats Cheese, Red Pepper & Pine Nut Pizza

odl goats ch pizza 21816

Ingredients

175g/6oz Odlums Gluten Free White Bread Mix
150ml/¼pt Water
1 Teaspoon Vegetable Oil

Filling

400g Tin Roma Chopped Tomatoes
125g/4oz Goats Cheese, crumbled
1 Red Pepper, diced
50g/2oz Shamrock Pine Nuts

Method

1. Preheat oven to 200°C/400°F/Gas 6. Grease a 25cms-28cms/ 9”-10” pizza tin.
2. Put the bread mix into a mixing bowl, add the water and oil and mix to a batter.
3. Transfer to the prepared tin and spread out evenly.
4. Bake for 10 mins in the preheated oven.
5. Remove from oven and spread over the chopped tomatoes, cheese and diced peppers.
6. Return to oven for a further 10 mins until cheese is melted.
7. Finally sprinkle Pine Nuts on top and return for 2-5 mins.
8. Serve hot with a green salad.

http://odlums.ie/recipes/catherines-weekly-recipe-gluten-free-goats-cheese-red-pepper-pine-nut-pizza/

Warm Potato, Onion and Red pepper Salad

potato-onion-red-pepper

Great as a salad served with barbecue food

Serves 4

Cooking time: 15 Minutes 

Preparation time: 5 Minutes  

Ingredients

  • 500g/1 lb very small new potatoes
  • 4 tbsp. olive oil
  • 1 red pepper, deseeded and sliced into strips
  • 1 small onion, very finely chopped
  • Salt and a little freshly ground black pepper
  • 1 tbsp. chopped fresh chives or fresh parsley or both
  • (If you can’t get fresh herbs you can now buy frozen parsley and chives in the supermarket)

To Cook

Scrub the new potatoes and cook in boiling water for about 10 minutes.

Meanwhile heat 2 tablespoonfuls of the oil and fry the strips of pepper in it.

When the potatoes are cooked, drain them and put them together with the onion in a bowl.

Add another tablespoonful of oil to the peppers in the pan and pour them over the potatoes.

Toss, season with salt and pepper and garnish with the chopped herbs.

Nutritional Analysis per Serving

Protein: 2.8  

Carbohydrates: 24.5  

Fat: 11.8 

Fibre: 2.9 

Energy: 210.4 

http://www.bordbia.ie/consumer/recipes/potatoes/pages/warmpotatosalad.aspx

Monkfish with Roast Red Pepper Sauce

monk-and-red-pepper-dressing

Serves 4

Ingredients

  • 2 x 350g monkfish fillet
  • 8 thin slices of Parma ham (optional)
  • 2 red peppers – cut in half and seeds removed
  • 1 teaspoon white wine or balsamic vinegar
  • 100mls cream
  • 1 teaspoon castor sugar
  • Olive oil
  • Salt and pepper

To Cook

Drizzle the peppers with a little olive oil and roast in a hot (180 °c– 200°c) for 20 mins. Remove from oven, place in a bowl, and cover tightly with cling film. Leave to cool.

If using the Parma ham, tightly wrap the monkfish fillet with the slices of ham.
(It may be necessary to secure the ham with a cocktail stick)
Place fish on an oiled oven proof tray, and bake in the oven for approx 15 minutes.

While the fish is cooking, remove the skins from the peppers. Place into a bowl with the sugar, vinegar and cream. Blend until smooth, correct seasoning if necessary.

Remove fish from the oven and cut into thick slices with a sharp knife. Arrange on plates and serve drizzled with the red pepper sauce.

http://www.bordbia.ie/consumer/recipes/fish/Pages/Monkfish-RoastRedPepperSauce.aspx