Pumpkin & Harissa Vegetarian Sausage Rolls

Pumpkin & Harissa Vegetarian Sausage Rolls

Ingredients

• 1kg of butternut pumpkin
• 1 tbsp of olive oil
• 1 large brown onion, finely chopped
• 1 red capsicum, roasted and seeds and skin removed
• 2 red chilli's, seeds and top removed and roughly chopped
• 2 fat cloves of garlic
• 1 heaped tsp of ground cumin
• 1 heaped tsp of ground coriander
• 1 tsp of fine sea salt
• 1 tbs of olive oil
• ¼ of parsley, finely chopped
• salt and pepper to taste
• 2 x 375g sheets of Careme all butter puff pastry, thawed
• 1 egg, beaten
• 2 tbs of sesame seeds

See full instructions on: www.deliciouseveryday.com

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Fig and Pear Salad with Pistachio Crusted Labne and Honey and Lavender Dressing

Fig and Pear Salad with Pistachio Crusted Labne and Honey and Lavender Dressing

Ingredients

• ⅔ cup Greek yoghurt
• sea salt
• ⅓ cup shelled unsalted pistachios
• 6 figs, quartered
• 2 pears, firm but ripe, quartered
• 1- 2 tsp olive oil or butter
• 3 cups salad leaves
• HONEY & LAVENDER DRESSING:
• 3 tbs extra-virgin olive oil
• 1 tbs white wine vinegar
• 2 tsp honey
• 1 tsp dijon mustard
• pinch of lavender
• salt to taste

See full instructions on: www.deliciouseveryday.com

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Greek Tzatziki Dip

Greek Tzatziki Dip

Ingredients:

• 2 cups full-fat plain Greek yogurt
• 4 garlic cloves, peeled and minced
• 1 large cucumber, seeded and grated or finely diced (about 1 cup)
• 1 tablespoon chopped fresh dill (not dried dill)
• 1-2 tablespoons fresh lemon juice, to taste
• 1 tablespoon olive oil
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly-ground black pepper

See full instructions on: www.gimmesomeoven.com

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Football Dip Bowl

Football Dip Bowl

Ingredients

• 1 Loaf Rhodes Bread Dough, thawed but still cold
• 1 egg, beaten
• 1 string cheese

See full instructions on: www.rhodesbread.com

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Mexican Stuffed Peppers

Mexican Stuffed Peppers

Ingredients:

• 5 large poblano peppers
• 1 small red onion, minced
• 4 cloves garlic, minced
• 2 teaspoons canola oil
• 1 pound raw Mexican-style chorizo, removed from casings
• 1 cup cooked rice (I used brown rice)
• 1 (15 oz) can black beans, drained and rinsed
• 1 (6 oz) can corn, drained and rinsed
• 1 medium roma tomato, diced
• 3 tablespoons tomato paste
• ⅓ cup fresh cilantro, finely chopped, plus more to garnish
• 1 tsp dried oregano
• ½ tsp of cumin
• ⅓ cup sour cream
• ¾-1 cup jack cheese, shredded
• ¼ cup cotija cheese, grated
• Kosher salt and black pepper, to taste

See full instructions on: hostthetoast.com

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