Add zucchini noodles and vegetable stock. Add broccoli and carrots, cook until broccoli turns bright green and begins to soften. In a large pan over medium-high heat, add oil and heat until hot. Heat over medium-high heat until simmering. Mix Romesco sauce with cream in a saucepan. o make the Romesco sauce, place the almonds, garlic, roasted red peppers, tomatoes, balsamic vinegar, oil, salt, paprika and cayenne into a food processor or blender and puree until smooth and well combined. Zucchini Noodles- (freshly spiralized, or prepackaged) Turn off heat, toss with the basil and cilantro. Add the Green Curry sauce over the vegetables and zucchini noodles, stir well to combine. Stirring occasionally, cook until zucchini noodles begin to soften and are heated through. Cook until broccoli turns bright green and begins to soften. Stirring occasionally, bring to a simmer, dissolve the sugar, turn off heat. 
Add coconut milk, tamarind juice, rice vinegar, green curry paste and sugar. Add ginger and garlic cook until softened. To make the Green Curry sauce, in a sauce pan over medium-high heat, add oil and heat until hot. Place in serving bowl and garnish with pork, sour cream dollops, lime wedges and cilantro. Addadobo sauce and cream, heat until bubbling and toss to coat all ingredients. Heat a pan on medium heat, add oil, cavatappi, mushrooms and red onion. 
Add tomatoes, vegetable stock, jalapenos and chipotle, simmer until slightly reduced in volume about 10 minutes. Add spices and cook until fragrant about 1 min. Heat oil and in pan on medium, add red pepper and shallots and sauté until fragrant about 3 minutes. ½ bunch Cilantro, chopped or cut into sprigs. 4 – 6 portions Shredded pork or protein of choice. chipotle in adobo (add more for increased spice) Place in serving bowl and garnish with breadcrumbs and parsley. Add lemon sauce, heat and toss to coat all ingredients. Add zucchini noodles, asparagus, roasted zucchini and tomatoes. Turn off heat and add lemon juice and parsley, stir to incorporate. Add cream, lemon zest and simmer gently for 5 minutes or until thickened slightly. Heat butter in pan on medium and sauté shallots until fragrant, about 5 minutes. Zucchini, diced tossed in oil salt and roasted at 400 degrees until 40% browned 1 bunch Asparagus cut into 1 inch pieces and blanched 3 mins, set aside. Place in serving bowl and garnish with balsamic chicken, parmesan cheese, lemon wedges and parsley. Add white wine garlic sauce, heat and toss to coat all ingredients. Add vegetable broth and cook until almost completely dry. Heat a pan on medium heat, add oil, spaghetti, zucchini noodles, roasted zucchini, tomatoes and red onion. Mix cornstarch with equal parts water to form a slurry, add to simmering pan to thicken sauce. Add wine, lemon juice and chicken stock, cook until simmering throughout. Heat oil and butter in pan on medium until melted, add garlic and shallots and sauté until fragrant about 5 minutes. Zucchini, diced tossed in oil and salt and roasted at 400 degrees until 40% browned 4 – 6 Chicken breasts, marinated in your favorite balsamic vinaigrette (1 oz per breast) bake or grill, set aside covered to keep warm. Zucchetti White Wine Garlic with Balsamic Chicken Stroganoff sauce over the egg noodles, followed by the roasted mushroom and Hot and drained egg noodles in a serving bowl. 
Roast in theĪ skillet over medium heat add oil and steak. Mushrooms in enough oil to evenly coat them and a bit of salt. The sauce is back at a simmer, add the remaining sherry wine and the half & Incorporate the sour cream into the sauce using a whisk. Simmering, mix the water and corn starch together and add to the sauce to The heavy cream and bring up to a simmer. Half of the sherry wine along with the Italian herb spice mix and black pepper.
Translucent and most of the liquid has evaporated. Once heated, sauté onions and mushrooms until Hot and drained elbow noodles in a serving bowl Sauté until liquid is evaporated and ham is 1 bunch green onion, thinly sliced at anĪ skillet over medium heat add oil, ham and vegetable broth.The pot off the heat, add the cheese and whisk until smooth, season to taste The butter/ flour blend and stir with a whisk until smooth and slightly The cream to a low simmer in a thick bottomed pot. The butter and flour together in your hands and set aside.
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