What's on the

menu?

click on what you think looks yummy for the recipe

  •  

    Roasted beet salad

    Roasted Beet Salad with Arugula &
    Balsamic Pomegranate Vinaigrette

     

    Serves: 2

     

    Salad Ingredients:

    100g chip cut beets (large handful)

    2 tsp olive oil

    ½ tsp minced garlic

    1 pinch salt

    1 pinch pepper

    ¼ cup feta

    ¼ cup sliced radish

    ½ cup sliced red onion

    ¼ cup pomegranate seeds (fresh)

    2 cups baby arugula

     

    Vinaigrette:

    2 tbsp olive oil

    2 tbsp balsamic

    2 tbsp pomegranate juice

    ¼ tsp Dijon mustard

    1 tsp honey

    1 pinch salt

    1 pinch pepper

    Place all ingredients in bowl and whisk until combined.

     

    Instructions:

    1. Pre- heat oven to 375 F
    2. Place chip cut beets in bowl and season with garlic, salt and pepper
    3. Place seasoned beets on sheet pan lined with parchment paper and roast for 10 mins
    4. Remove beets from oven and cool to room temperature
    5. Place beets, arugula, radish, red onion, pomegranate seeds and ½ of the feta in a large bowl. Add vinaigrette and toss.
    6. Plate, top with remaining feta and serve.

     

     

  •  

    Seared Salmon & mango Salsa

    Garlic Ginger Seared Salmon
    with fresh mango salsa & pea shoots

     

    Serves: 1

     

    Ingredients:

    6oz portion fresh salmon (skinless)

    ¼ tsp ginger fresh (minced)

    ¼ tsp garlic fresh (minced)

    2tsp canola oil

    1 pinch salt

    1 pinch pepper

    ¼ cup mango salsa

    pea shoots to garnish

     

    Instructions:

    1. Heat fry pan with oil on moderate to high heat
    2. Season salmon with garlic, ginger, salt & pepper on both sides
    3. Place salmon in pan. Sear for 3 minutes or until golden brown. Turn heat down to medium, flip salmon and cook for 3-5 minutes or until desired tenderness
    4. Top with Big Taste fresh mango salsa & pea shoots to serve

     

     

  •  

    Zucchini Fettuccine

    Pesto Zucchini Fettuccine
    with cherry tomatoes & Parmesan
     

    Serves: 2

     

    Ingredients:

    100g zucchini fettuccine (large handful)

    ¼ cup sliced white onion

    ½ cup cherry tomatoes (halved)

    2 tbsp pesto

    1 tbsp olive oil

    1 pinch salt

    1 pinch pepper

    2 tbsp Parmesan (shredded)

     

    Instructions

    1. Heat sauté pan with oil on moderate to high heat
    2. Sauté onions, add cherry tomatoes
    3. Season with salt & pepper
    4. Add pesto and stir until evenly distributed
    5. Add zucchini and toss. Cook for 2-3 minutes or until desired tenderness
    6. Top with Parmesan, plate and serve.

     

    Notes:

    You can also make a baked version by adding all raw ingredients in a large bowl, add ½ cup shredded mozzarella and ½ cup cottage cheese. Place in 4x4 oiled pan, top with a small handful of shredded mozzarella and bake in oven at 375 F for 10-15 min.

     
  •  

    Thai chicken soup

    Thai Chicken soup with
    butternut squash veggie noodle
     

    Serves: 2

     

    Ingredients

    1 boneless skinless chicken breast cubed

    1 tbsp coconut oil OR 1 tbsp canola oil

    1 tsp minced ginger

    1 tsp grated lemon-grass

    ¼ cup diced white onion

    ½ cup diced carrot

    ½ cup diced celery

    1 pinch salt

    1 pinch pepper

    2 cups Chicken broth

    ½ can coconut milk

    1 tbsp chopped cilantro

    100g butternut squash fettuccine (large handful)

     

    Instructions

    1. Place oil in medium size pot and heat on moderate to high heat
    2. Place cubed chicken in pot and sauté for 2 minutes
    3. Add ginger, lemon-grass, white onion and cook for 2 minutes
    4. Add carrots, celery, salt, pepper and cook for 5-10 minutes or until chicken is cooked through
    5. Add chicken broth, coconut milk and bring up to light simmer
    6. Add cilantro and butternut squash fettuccine, lightly simmer for 2 minutes or until desired tenderness.
    7. Season to taste with salt & pepper
    8. Plate & serve

     

    Note:

    Try this Thai soup with the sweet potato veggie noodles as well!

     

     
  •  

    Santa Fe sweet potato bowl

    Santa Fe Sweet potato Bowl

     

    Serves: 1 - 2

     

    Ingredients

    100g spaghetti cut sweet potato (large handful)

    2 tbsp canola oil

    ½ tsp minced garlic

    1.5 tsp cumin

    ¼ cup diced red onion

    ½ cup corn kernels

    ½ cup black beans

    ¼ cup cherry tomatoes (halved)

    2 tbsp chopped cilantro

    ¼ cup diced bell pepper

    1 tsp lime juice

    1 pinch salt

    1 pinch pepper

    ¼ cup diced avocado

    1 tbsp sour cream

    1 tbsp mango salsa

     

    Instructions

    1. Heat sauté pan with oil on moderate to high heat
    2. Add red onions, cumin and garlic. Sauté for 2-3 min
    3. Add corn, black beans, bell pepper and tomato
    4. Season with salt & pepper
    5. Add spaghetti cut sweet potato and sauté for 3-5 minutes or until desired tenderness
    6. Add lime juice, toss.
    7. Plate, top with avocado, salsa & sour cream and serve

     

    Notes:

    Crumble tortilla chips on top for garnish

    Substitute sweet potato pasta for butternut squash

    Make it a Santa Fe Chicken Bowl by adding cubed chicken breast as first ingredient, sauté for 3-5 min. Continue with instructions as listed.

     

veggie noodle recipes
We've got BIG TASTE!
veggie noodle recipes
  •  

    Roasted Beet Salad with Arugula &
    Balsamic Pomegranate Vinaigrette

     

    Serves: 2

     

    Salad Ingredients:

    100g beet chips (large handful)

    2 tsp olive oil

    ½ tsp minced garlic

    1 pinch salt

    1 pinch pepper

    ¼ cup feta

    ¼ cup sliced radish

    ½ cup sliced red onion

    ¼ cup pomegranate seeds (fresh)

    2 cups baby arugula

     

    Vinaigrette:

    2 tbsp olive oil

    2 tbsp balsamic

    2 tbsp pomegranate juice

    ¼ tsp Dijon mustard

    1 tsp honey

    1 pinch salt

    1 pinch pepper

    Place all ingredients in bowl and whisk until combined.

     

    Instructions:

    1. Pre- heat oven to 375 F
    2. Place beet veggie noodles in bowl and season with garlic, salt and pepper
    3. Place seasoned beets on sheet pan lined with parchment paper and roast for 10 mins
    4. Remove beets from oven and cool to room temperature
    5. Place beets, arugula, radish, red onion, pomegranate seeds and ½ of the feta in a large bowl. Add vinaigrette and toss.
    6. Plate, top with remaining feta and serve.

     

     

  •  

    Garlic Ginger Seared Salmon
    with fresh mango salsa & pea shoots

     

    Serves: 1

     

    Ingredients:

    6oz portion fresh salmon (skinless)

    ¼ tsp ginger fresh (minced)

    ¼ tsp garlic fresh (minced)

    2tsp canola oil

    1 pinch salt

    1 pinch pepper

    ¼ cup mango salsa

    pea shoots to garnish

     

    Instructions:

    1. Heat fry pan with oil on moderate to high heat
    2. Season salmon with garlic, ginger, salt & pepper on both sides
    3. Place salmon in pan. Sear for 3 minutes or until golden brown. Turn heat down to medium, flip salmon and cook for 3-5 minutes or until desired tenderness
    4. Top with Big Taste fresh mango salsa & pea shoots to serve

     

     

  •  

    Pesto Zucchini Fettuccine
    with cherry tomatoes & Parmesan
     

    Serves: 2

     

    Ingredients:

    100g zucchini fettuccine (large handful)

    ¼ cup sliced white onion

    ½ cup cherry tomatoes (halved)

    2 tbsp pesto

    1 tbsp olive oil

    1 pinch salt

    1 pinch pepper

    2 tbsp Parmesan (shredded)

     

    Instructions

    1. Heat sauté pan with oil on moderate to high heat
    2. Sauté onions, add cherry tomatoes
    3. Season with salt & pepper
    4. Add pesto and stir until evenly distributed
    5. Add zucchini and toss. Cook for 2-3 minutes or until desired tenderness
    6. Top with Parmesan, plate and serve.

     

    Notes:

    You can also make a baked version by adding all raw ingredients in a large bowl, add ½ cup shredded mozzarella and ½ cup cottage cheese. Place in 4x4 oiled pan, top with a small handful of shredded mozzarella and bake in oven at 375 F for 10-15 min.

     
  •  

    Thai Chicken soup with
    butternut squash veggie noodle
     

    Serves: 2

     

    Ingredients

    1 boneless skinless chicken breast cubed

    1 tbsp coconut oil OR 1 tbsp canola oil

    1 tsp minced ginger

    1 tsp grated lemon-grass

    ¼ cup diced white onion

    ½ cup diced carrot

    ½ cup diced celery

    1 pinch salt

    1 pinch pepper

    2 cup Chicken broth

    ½ can coconut milk

    1 tbsp chopped cilantro

    100g sweet potato fettuccine (large handful)

     

    Instructions

    1. Place oil in medium size pot and heat on moderate to high heat
    2. Place cubed chicken in pot and sauté for 2 minutes
    3. Add ginger, lemon-grass, white onion and cook for 2 minutes
    4. Add carrots, celery, salt, pepper and cook for 5-10 minutes or until chicken is cooked through
    5. Add chicken broth, coconut milk and bring up to light simmer
    6. Add cilantro and sweet potato fettuccine, lightly simmer for 2 minutes or until desired tenderness.
    7. Season to taste with salt & pepper
    8. Plate & serve

     

    Note:

    Try this Thai soup with the sweet potato veggie noodles as well!

     

     
  •  

    Santa Fe Squash Bowl

     

    Serves: 1 - 2

     

    Ingredients

    100g spaghetti cut butternut squash(large handful)

    2 tbsp canola oil

    ½ tsp minced garlic

    1.5 tsp cumin

    ¼ cup diced red onion

    ½ cup corn kernels

    ½ cup black beans

    ¼ cup cherry tomatoes (halved)

    2 tbsp chopped cilantro

    ¼ cup diced bell pepper

    1 tsp lime juice

    1 pinch salt

    1 pinch pepper

    ¼ cup diced avocado

    1 tbsp sour cream

    1 tbsp mango salsa

     

    Instructions

    1. Heat sauté pan with oil on moderate to high heat
    2. Add red onions, cumin and garlic. Sauté for 2-3 min
    3. Add corn, black beans, bell pepper and tomato
    4. Season with salt & pepper
    5. Add squash spaghetti and sauté for 3-5 minutes or until desired tenderness
    6. Add lime juice, toss.
    7. Plate, top with avocado, salsa & sour cream and serve

     

    Notes:

    Crumble tortilla chips on top for garnish

    Substitute sweet potato pasta for butternut squash

    Make it a Santa Fe Chicken Bowl by adding cubed chicken breast as first ingredient, sauté for 3-5 min and continue with instructions as listed.

     

We've got BIG TASTE!
veggie noodle recipes