Tastylane

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Recipe for 4 servings Ingredients: - 15 small potatoes - Olive oil as desired - Pinch of salt, pepper - 2 onions - 100 g dried tomatoes - 10 cherry tomatoes - 1 handful of fresh basil - 50 g pine nuts, roasted - 50 g vegan parmesan Dressing: - 60 ml olive oil - 60 ml balsamic vinegar - 1 tbsp red pesto, vegan - Salt, pepper Preparation: 1. Quarter the potatoes and mix with olive oil, salt and pepper. Roast in the oven for 30 minutes at 200 C 2. Mix all the ingredients for the dressing 3. Mix the roasted potatoes with all other ingredients, pour over the dressing Enjoy!

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This is the perfect dinner when you’re strapped for time but still want something even the pickiest of eaters will devour Recipe: - 1 Roasted jalapeños (minced) - 2 chicken breasts (shredded) - 1 whole lime juice - 1 tsp onion powder - 1 tsp garlic powder - 1/4 tsp salt & black pepper - 1 cup mozzarella - 8 small/medium flour tortillas Cream sauce: - 2 tbsp butter - 1 garlic clove (grated) - 2 tbsp flour - 1 cup chicken broth - 1 Roasted jalapeños (minced) - 1/2 cup sour cream - 1/2 block cream cheese - Pinch of white pepper - Shredded Monterey jack cheese (approx 1 cup shredded) - 1/2 green onion stalk (garnish) - Lime wedges (garnish) Roasted jalapeños: Lightly oil pan and cook jalapeños covered with a lid for 12-15 minutes or until charred. Turn jalapeños every 5 minutes or so. allow to cool covered for 10-15 mins and peel off the skin. Baking directions: Bake at 350/375 degrees f for 25-30 minutes uncovered *optional broil 1-2 minutes* Enjoy!

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This is the omelette of all omlettes, subtly Buttery, and the perfect texture (especially paired with some toasted sourdough) Ingredients: - 3 eggs - 1/2 tsp garlic powder - 1-2 tbsp butter - 1 (chicken) bacon strip - Salt (to taste) - 1/2 tbsp butter (at the end) - Black pepper - Fresh chives *nonstick pan & silicone spatula is necessary for this to work* Enjoy!

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