Sarah Food Bank

One of the best ways to ensure pork chops don't come out dry and leathery is to use the sous vide ...
Ingredients
2 teaspoons fennel seeds
2 teaspoons coriander seeds
4 (14- to 16-ounce, 1 1/2-inch-thick) bone-in rib-cut pork chops
2 teaspoons kosher salt
½ teaspoon black pepper

Parmesan, mayonnaise and breadcrumbs may seen an unlikely pairing for fish, but they create a ...
Ingredients
¾ cup Japanese panko breadcrumbs
¾ cup Parmesan cheese finely grated
3 tablespoons unsalted butter room temperature
3 tablespoons mayonnaise
3 green onions, green tops only thinly sliced

This is a nice rich mac and cheese. Serve with a salad for a great meatless dinner. Hope you enjoy ...
Ingredients
8 ounces uncooked elbow macaroni
¼ cup butter
2 ½ tablespoons all-purpose flour
3 cups milk
2 cups shredded sharp Cheddar cheese

All the great chicken parmesan flavors, combined in one easy one pot pasta dish that's ready in 30 ...
Ingredients
2-3 boneless skinless chicken breasts, (diced into bite sized pieces)
1 tsp Italian seasoning
1/2 tsp garlic powder
1 medium yellow onion, (minced)
3 cloves garlic, (minced)

Ingredients
The BEST Tater Tot Casserole
Easy One Pan Maple Glazed Salmon
Sloppy Joe Pizza
Dr. Pepper Pulled Pork
Nacho Pot Pie

Ingredients
4 cups Cascadian Farm™ Organic frozen hash browns
1/2 cup shredded Colby-Jack cheese
3 eggs
Olive or canola oil
Salt and pepper

Ingredients
100 g runner beans
½ a bunch of fresh mixed herbs, such as mint, basil
1 lemon sole
olive oil

Method
Trim the beans then, steam and slice them. Pick and finely chop the herbs, discarding the stalks.
Season the fish, then place in a bowl with the herbs and 2 tablespoons of oil.

Spoon out 1 tablespoon of the herby oil, and place in a large frying pan over a medium heat.
Cook the fish, skin-side down, for 5 to 7 minutes and turn once, drizzling with the remaining herby oil.
Transfer to a plate with the beans and drizzle with a little extra oil.

Ingredients 1 kg Brussels sprouts 2 tablespoons extra virgin olive oil 1 lemon 1 teaspoon chilli flakes 4 tablespoons freshly grated Parmesan , or vegetarian hard cheese SHARE THIS RECIPE Method Preheat the oven to 220 as 7. Trim and halve the brussels sprouts, then place on a large baking tray. Add the oil, grate over the lemon zest, then sprinkle with the chilli flakes and a pinch of sea salt and black pepper. Mix with your hands to coat. Roast in the oven for 10 minutes  the sprouts should start to caramelise in places; when that happens, scatter over the Parmesan and roast for a further 15 minutes, until the cheese is crisp and golden brown, and the sprouts tender.

Ingredients
1 ½ pounds Brussels sprouts
2 tablespoons extra-virgin olive oil
¼ teaspoon fine sea salt
Method Preheat the oven to 220 as 7. Trim and halve the brussels sprouts, then place on a large baking tray. Add the oil, grate over the lemon zest, then sprinkle with the chilli flakes and a pinch of sea salt and black pepper. Mix with your hands to coat. Roast in the oven for 10 minutes  the sprouts should start to caramelise in places; when that happens, scatter over the Parmesan and roast for a further 15 minutes, until the cheese is crisp and golden brown

Ingredients
1 pound brussels sprouts halved
2 tablespoons olive oil
1/2 teaspoon salt
TAHINI SAUCE:
1/4 teaspoon salt
1 clove garlic minced
1 1/2 tablespoons minced parsley
1/4 cup tahini {here's an easy tutorial on how to make your own
1 tablespoon olive oil
2 1/2 tablespoons fresh squeezed lemon juice
2 1/2 tablespoons hot water
Instructions
For sauce: Whisk all ingredients in a bowl, adding water as needed to achieve desired consistency.
Preheat oven to 400 degrees. Arrange vegetables on large baking sheet, (try to keep them from touching each other so they get crispier) and drizzle with olive oil, salt.
Stir to distribute, then put into oven for 20 minutes, until crispy and browned. Remove from oven, arrange on a plate, and drizzle with the tahini sauce and a little extra chopped parsley.

NGREDIENTS

1x
2x
3x
1 lb brussel sprouts See notes
3 tbsp olive oil extra virgin
1 tbsp lemon juice
1 tsp lemon zest
6 cloves garlic minced
½ tsp salt
¼ tsp black pepper
½ tsp coriander
Yogurt tahini sauce
½ cup plain yogurt
2 tbsp tahini
¼ tsp salt
1 tbsp lemon juice
1 tbsp water
INSTRUCTIONS

Preheat the oven to 400 F.
Prepare the brussel sprouts by trimming them (if needed) and place them in a bowl.
Add in the olive oil, lemon juice, lemon zest, minced garlic, salt, pepper and coriander. Stir well to combine. Make sure every brussel sprout is coated with olive oil.
Transfer them to a clean baking sheet. If you have time, flip them so the cut side is down. This will make the roasted brussel sprouts crispier.
Roast the brussel sprouts in the oven for 20 minutes.
Serve warm with the yogurt tahini sauce.