Food Enthusiasts! At The Ozark Trading Post, we’re all about igniting your love for cooking. That’s why we’re thrilled to share new, mouthwatering recipes with you every single day. So, don’t forget to swing by our page regularly to uncover a fresh dose of culinary inspiration. And guess what? Today’s your lucky day because we’ve got some delicious food recipes waiting just for you:
- Sesame Ginger Bok Choy
- 4 baby bok choy, halved
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon grated ginger
- 2 cloves garlic, minced
- 1 tablespoon sesame seeds
- Steam the bok choy until just tender, about 5 minutes.
- In a small bowl, whisk together soy sauce, sesame oil, ginger, and garlic.
- Drizzle the sauce over the steamed bok choy.
- Sprinkle with sesame seeds before serving.
- Crispy Chickpea and Quinoa Bowl
- 1 cup cooked quinoa
- 1 can chickpeas, drained and rinsed
- 1 teaspoon paprika
- 1 avocado, sliced
- 1 small red onion, thinly sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Lemon wedges for serving
- Preheat your oven to 200°C (400°F).
- Toss chickpeas with olive oil, paprika, salt, and pepper.
- Bake for 20-25 minutes until crispy.
- Assemble bowls with quinoa, crispy chickpeas, avocado, and red onion.
- Serve with a squeeze of lemon.
- Rustic Tomato and Basil Tart
- 1 sheet puff pastry, thawed
- 4 ripe tomatoes, sliced
- 1/2 cup fresh basil leaves
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
- Preheat your oven to 200°C (400°F).
- Roll out puff pastry on a baking sheet.
- Arrange tomato slices and basil leaves over the pastry.
- Sprinkle with Parmesan cheese, then drizzle with olive oil.
- Season with salt and pepper.
- Bake for 20 minutes or until golden and crisp.
- Garlic Butter Asparagus Pasta
- 200g pasta (like fettuccine or spaghetti)
- 1 bunch asparagus, trimmed and cut into pieces
- 4 tablespoons butter
- 3 cloves garlic, minced
- Salt and pepper to taste
- Grated Parmesan cheese for serving
- Cook pasta according to package instructions; drain and set aside.
- In a large pan, melt butter over medium heat.
- Add garlic and asparagus, sautéing until tender.
- Add the cooked pasta to the pan, toss to coat in the garlic butter.
- Season with salt and pepper, and serve with grated Parmesan.
- Blueberry Almond Overnight Oats
- 1 cup rolled oats
- 1 cup almond milk
- 1/2 cup blueberries
- 2 tablespoons almond butter
- 1 tablespoon honey or maple syrup
- 1/2 teaspoon vanilla extract
- Almonds for topping
- In a jar or bowl, combine oats, almond milk, blueberries, almond butter, honey, and vanilla extract.
- Mix well and cover.
- Refrigerate overnight.
- Before serving, stir the oats and top with almonds.
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NOTE: ADJUST THE SEASONING AS PER YOUR TASTE AND ALWAYS ENSURE TO CHECK FOR ALLERGIES BEFORE USING ANY INGREDIENT.
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