Spring Vegetable Frittata

Nothing says spring like fresh cut asparagus. Chop some up with lots of other veggies and fresh herbs and make a delicious Spring Vegetable Frittata. This versatile dish can be served hot, room temperature or cold for breakfast, lunch or dinner.

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Mediterranean Chicken Breast

Boneless skinless chicken breasts can be dry and boring. Mediterranean Chicken Breast has so much flavour and is not dry because it’s simmered in a sauce of roasted tomatoes, briny olives and capers. It’s a drool worthy dish you’ll want to make again and again.

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Chocolate Chunky Monkey Loaf

You won’t believe how moist and delicious this double chocolate loaf is. The secret ingredient? Avocado. No, really. Chunky refers to the chopped chocolate in the loaf and Monkey refers to the banana and avocado. So don’t worry, Chocolate Chunky Monkey Loaf doesn’t taste like avocado, it tastes like chocolate banana loaf. With a little less saturated fat than a normal loaf recipe. And it’s a great way to use up a soft avocado.

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Fried Rice

You can skip takeout and make this easy Fried Rice at home with just a few simple ingredients. It’s a great way to use up leftover cooked rice and if you include a few more veggies than the typical takeout version, you get a more nutritional dish at a lower cost.

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Buttermilk Biscuits Three Ways

If you’ve spent any time in the US, you’ll know that biscuits are a way of life. Not to be confused with scones which are typically made with eggs, or biscuits in Great Britain which would be called a cookie in North America, the Buttermilk Biscuit is a quick bread that’s soft and fluffy or flaky. I’m a huge fan of any variation of a Buttermilk Biscuit served warm with butter so Buttermilk Biscuits Three Ways is three times as good.

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