Bethany Moore

Ingredients: 12 cannelloni tubes 250g ricotta cheese 250g spinach (fresh or frozen, chopped) 1 egg 1/2 cup grated parmesan cheese 1 cup shredded mozzarella cheese 2 cups tomato pasta sauce 1 tablespoon olive oil 2 cloves garlic, minced Salt and pepper, to taste Pinch of nutmeg (optional) Instructions: Preheat oven to 180°C (350°F). In a skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant. Add spinach and cook until wilted. Remove from heat and let co

Ingredients: 400g linguine pasta 300g crab meat 2 tablespoons olive oil 4 cloves garlic, minced 1/2 cup white wine Zest and juice of 1...

Ingredients Romaine lettuce Croutons Parmesan cheese Olive or avocado oil Anchovy fillets Dijon mustard Lemon juice Garlic Egg yolk...

Ingredients: tomato peach burrata olive oil balsamic glaze chopped pistachios basil Slice ripe tomatoes into rounds or chunks and place them on a serving platter. Tear the creamy burrata cheese and place it on top of the tomatoes. Slice ripe peaches and scatter them over the tomatoes and burrata. Tear fresh basil leaves and sprinkle them over the salad for added freshness. Generously drizzle extra virgin olive oil and balsamic glaze over the salad. Season with salt and pepper