A couple of my kids used HelloFresh and collected some amazing recipes.
We have the grandsons on school hols and always welcome recipes from their homes that will keep them fed and happy while they are with us. This gnocchi recipe was met with approval though the younger grandson is currently off Feta Cheese!

700 g Gnocchi
226 g Spinach
226 g Cherry Tomatoes
200g Bocconcini Cheese, Pearl or Cocktail
60 ml Feta Cheese, crumbled (optional)
1 Red Onion, diced (about 60 – 120 ml to personal preference)

16 g Oregano
4 cloves Garlic
60 ml Balsamic Vinegar
60 g Mixed Olives or Kalamata Olives
60 ml Butter
2.5 ml Sugar
45 ml Cooking Oil, divided
Salt and Pepper to taste

Whisk together balsamic vinegar, 15 ml oil, sugar in a large bowl. Add olives, bocconcini and tomatoes.
Season with S&P.
Set aside

Heat large pan over medium high heat.
Add 30 ml butter and 7 ml oil to heated pan and swirl to coat the bottom of the pan.
Add gnocchi and cook, stirring occasionally, until golden brown, about 5 – 6 minutes
Add garlic, onions and oregano to the pan with the gnocchi.
Cook, stirring occasionally, until onions soften, about 3 – 4 minutes
Remove from heat and turn into large bowl with the marinating tomatoes, olives and bocconcini.
Add spinach and toss everything together until well coated in the vinaigrette.

Once plated, top each serve with a bit of crumbled feta and thyme.

The easiest comfort food you will ever make! If you can boil a pot of water,  you can make this!

Broccoli and Orzo

1 cup Orzo
1 1/2 cups Broccoli florets
1/2 cup shredded Cheddar Cheese
1 Tablespoon Butter
1/4-1/2 cup Milk
Pinch of Paprika
Dash of Garlic Powder
1 teaspoon prepared Mustard
S&P to taste

Cook orzo as directed on package.
During last 3-4 minutes of cook time for the pasta, throw in your broccoli florets and continue cooking.
Drain pasta and broccoli and return to the pot.
Add cheese, butter, milk to desired consistency, paprika, garlic powder, mustard, salt and pepper; stir well.

Serve immediately.

Serves 3 – 4

Spicy Peanut Butter Noodle Bowls

*16  oz  Linguini pasta
reserve some of the pasta water to help make your Peanut Butter Sauce

3-4 cloves Garlic
1 Tbsp grated Ginger (1 teaspoon Ginger Powder, if you must)
2/3 cup Peanut Butter (I won’t judge here: Creamy, Crunchy, Natural, up to you!)
*4 Tbsp Soy Sauce or Tamari
1/3 – 2/3 cup Pasta water to stir into Peanut Butter Sauce, thinning to desired consistency
1 Tbsp Rice Wine Vinegar
1 Tbsp Sesame Oil
1 – 2 Tbsp Sriracha – How hot can you go?
1 – 2 Tbsp Honey or Maple Syrup (honestly, I go with Maple Syrup most of the time because the Honey prefers to crystallize ’round here!
Stir in Veg:
Julienne whatever veg you prefer and have on hand!
Carrots, Peppers, Peas, Red Onion, Cabbage, Radish, or totally shortcut and throw in a bag of prepared Coleslaw!

1/2 teaspoon Red Pepper Flakes, optional
2 teaspoons Chili Sauce, optional

Instructions

Bring large pot of salted water to a boil and cook noodles for about 10 minutes. Start checking them at 8 though, cooking just until al dente.
Drain and set aside.

Finely mince garlic, grate ginger.
In medium size mixing bowl whisk together peanut butter, soy sauce, rice wine vinegar, sesame oil, sriracha, maple syrup and 1/3 cup pasta water.  Add more water if needed and to your desired consistency.

Taste and adjust seasonings, soy sauce and sriracha.
Pour sauce over prepared noodles and stir to thoroughly coat.
Stir in julienned vegetables, coating evenly with the peanut sauce.

Serve with crushed Peanuts, chopped Green Onion, Pea Sprouts, Cilantro

*Make it gluten free: Sub in GF Pasta and GF Soy Sauce