RecipesDish typeStartersSquares of cooked polenta are topped with blue cheese then warmed through on the barbecue. An easy and delicious vegetarian addition for a summer BBQ party.Recipe by:6 people made thisIngredientsMakes: 30 squares375g instant polenta2 tablespoons olive oil, for brushing150g blue cheese, broken upMethodPrep:30min ›Cook:15min ›Extra time:2hr setting › Ready in:2hr45minCook the polenta according to the packet instructions.

These juices are packed full of vitamins and minerals that just might help defeat those snifflesWe asked our friends at Evolution Fresh to share some of their favorite juice-based recipes that incorporate ingredients that we feel just might help to remedy your sniffles. Click ahead to see the recipes they came up with.

It’s more complicated than it looksJacqui Wedewer/ The Daily MealRavioli is one of the most popular dishes at America’s best Italian restaurants, and for good reason. But if you want to make this specialty in the comfort of your own home, it’s a little bit more complicated than you might think, even if you already know all the tricks to cooking pasta perfectly.

My boy loves the bean dish so I do it often .... this time Mexican type:) ... something quick and good ... 200 g sausages400 g canned red beans1 garlic clove1 onion200 g tomato juicepiperchilliulePortions: 2Time preparation: less than 30 minutes RECIPE PREPARATION Mexican beans: Peel the onion and garlic and cut them into small pieces.

RecipesDish typeSaladWarm saladsA stunning and unique warm beetroot salad with Eastern European roots. Lovely served alongside cold cuts and vegetables.2 people made thisIngredientsServes: 4 5 to 6 beetroot1 tablespoon butter5 tablespoons single cream1/2 teaspoon salt1/4 lemon, juiced2 teaspoons caster sugar1 teaspoon plain flourMethodPrep:10min ›Cook:30min ›Ready in:40minTrim the beetroot and cook for 30 minutes in boiling water.

YieldServes 1 (serving size: 3 cups)ByCarolyn Williams, RD, PhDJanuary 2017Spaghetti squash is a great lower-calorie, lower-carb alternative to pasta. It’s a neutral tasting veggie that absorbs all the flavors of this simple skillet, so be sure to toss well to coat every strand. The end result is a veggie-based meal in a bowl that you can quickly throw together—a nice alternative to salads when you want to fill up on vegetables.