Here are some useful and yummy ways to make the most of your ingredients from our November issue:
Crushed tomatoes from our butter chicken pizza:
Romesco sauce: Whirl in a food processor with toasted almonds and cubed bread. Add olive oil until it forms a paste. Season with salt and pepper. Serve over chicken
Quick salsa Combine with chopped tomato and onion, minced jalapeno, black beans, corn and cilantro. Season with sugar, hot sauce and vinegar.
More recipe ideas for tomatoes here.
Ricotta from our butter chicken pizza:
Creamy spinach pasta: Combine cooked orechiette with chopped baby spinach, thawed frozen peas, ricotta and salt in a frying pan until warmed. Season with pepper.
Ricotta-herb quiche: Blend 1 cup ricotta with 3 eggs and 1/4 cup chopped fresh herbs. Season with salt and pepper. Pour into a pie crust and bake at 350F until set, about 30 min.
Looking for more inspiration? Check out these ricotta recipes.
Wasabi Paste from our Asian tune tartare:
Wasabi-pea mash: Mash into cooked green peas along with salted butter. Serve with steak.
Spiced-up coleslaw: Stir into any creamy-coleslaw recipe.
Check out these ideas for wasabi paste.
Dulce de Leche from our banoffee tarts:
Five-min autumn dessert: Drizzle over slices of toasted pound cake and top with sliced pears.
Sinful brownies: Thin with a little hot water to make a sauce. Pour over brownies and sprinkle with chopped pecans.
More recipes here.
Pickling Spice from our sugar and spice salmon:
1. Warm potato salad: Toss boiled potatoes in red-wine vinaigrette seasoned generously with ground pickling spice.
2. Pickled shrimp cocktail: Stir 1/2 454-g package peeled large shrimp with 1/2 cup each white vinegar and water, 2 tbsp ground pickling spice, thinly sliced onion and lemon. Chill 1 hr. Drizzle with olive oil before serving.