Inspiring food lovers around the world

More documents

Recommendations

Info

INGREDIENTS: 1 can diced tomatoes with green chilies, undrained 1 tbsp seeded chopped jalapeño peppers 1 tbsp chopped red onion 1 tbsp minced fresh cilantro 1 clove garlic, minced 1 tbsp Filippo Berio Olive Oil Dash salt Dash pepper 10-Minute Zesty Salsa servings 6-8 In small bowl, combine tomatoes, jalapeño peppers, onion, cilantro, garlic, Olive Oil, salt and pepper; refrigerate until serving. Serve with tortilla chips. INGREDIENTS: 4 tbsp cup Filippo Berio Olive Oil 2 tbsp honey 2 tsp sriracha hot sauce 2 cloves garlic, minced 1/2 tsp salt 450g shrimp, peeled, deveined and tails removed (16-20 count) 600g baby spinach 1 grapefruit, segmented 1 avocado, peeled and chopped 1 mango, peeled, pitted and chopped Dressing: 4 tbsp Filippo Berio Olive Oil 2 tbsp sherry vinegar 1 small shallot, minced 1 tsp honey 1 tsp grainy mustard 2,5g salt 1,5g freshly ground pepper Spinach Salad with Sweet and Spicy Shrimp servings 4-6 Dressing: Whisk together Olive Oil, sherry vinegar, shallot, honey, mustard, salt and pepper. Set aside. Spinach Salad: Whisk together olive oil, honey, sriracha, garlic and salt; toss with shrimp. Let stand for 10 minutes. Preheat grill to high heat; grease grate well. Grill shrimp for 2 minutes per side or until grill-marked and cooked through. In large bowl, combine spinach, grapefruit, avocado and mango; toss with dressing. Spoon shrimp over top. Serve immediately.
STIR FRY WITH CHICKEN,CARROTS, BROCCOLI, WHITE MUSHROOMS AND SESAME servings 4 Cut the onion into rounds and lightly fry in a pan with 2 tbsp of Olive Oil. Cut the chicken into small pieces, roll in the flour, add to the frying pan and cook for a few minutes on a high heat and season with salt. Simmer with the rice vinegar and add the grated ginger. Peel and slice the carrots into sticks and then add to the frying pan. Add the thinly sliced white mushrooms, broccoli florets and cook for another 5 minutes, adding the honey. Serve with sesame seeds and pepper. INGREDIENTS: 400g of chicken breast 300g of steamed broccoli florets 1 brown onion 3 carrots 150g of white mushrooms 1 piece of fresh ginger 3 tbsp of rice vinegar 2 tbsp of honey 2 tbsp Filippo Berio Olive Oil Sesame Salt and pepper Olive oil is a blend composed mainly of refined virgin olive oils and a small percentage of extra virgin olive oils.
Page 1 and 2: Inspiring food lovers around the wo
Page 3 and 4: HeaLthy and delicious, the world ov
Page 5 and 6: The classic marriage of aroma, flav
Page 7 and 8: SPELT WITH CHERRY TOMATOES, CHICKPE
Page 9: An exquisite, mild taste that’s a
Page 13 and 14: A healthier alternative that’s pe
Page 15 and 16: CUPCAKES WITH APRICOTS AND ALMONDS
Page 17 and 18: Rich and bold, an Extra Virgin for
Page 19 and 20: BEEF AND VEGETABLE FAJITAS WITH AVO
Page 21 and 22: A light and fruity Extra Virgin Oli
Page 23 and 24: SEABASS WITH LIME, MANGO, AND MINT
Page 25 and 26: An intense extra virgin that’s al
Page 27 and 28: Pan-fried beef meatballs servings 4
Page 29 and 30: A certified organic, all natural Ex
Page 31 and 32: QUINOA SALAD WITH ORANGE VINAGRETTE
Page 33 and 34: COURGETTE SPAGHETTI WITH SQUASH FLO
Page 35 and 36: SALAD WITH RED CABBAGE, RADISHES, T
Page 37 and 38: Perfect flavours with artistic flai
Page 39 and 40: QUICK CRUMBLE IN A GLASS WITH BISCU
Page 41 and 42: Salmon with lime and pineapple serv

Inspiring food lovers around the world

Create successful ePaper yourself

Delete template?

Save as template?