To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com Instagram: http://www.instagram.com/mrsvitale Official Facebook Page: http://www.facebook.com/LauraintheKitchen Contact: Business@LauraintheKitchen.com Twitter: @Lauraskitchen

Having a salad with a mix of seafood and apples is always a great idea! That's why I am sharing with you today this Penne Salad with Squids, apples & Heart Palm that I made with Panzani Maroc, a recipe that you will for sure enjoy with your family. If you do make it, I would love to see the pictures! You can check the recipe on my website: https://www.cookingwithalia.com/815--penne-salad-with-squids--heart-palm/ INGREDIENTS: For the salad: 250 grams (8.8 oz) Panzani Penne Rigate 250 grams (8.8 oz) whole squid, with tentacles 1 tablespoon dried chives 1 teaspoon garlic powder 2 tablespoons olive oil 200 grams (7 oz) arugula 200 grams (7 oz) canned heart of palm, drained and cut into slices 50 grams (1.7 oz) green olives, pitted and cut into slices 1 medium green apple unpeeled, cut into thin slices 80 grams (2.8 oz) red cherry tomatoes, cut into half 40 grams (1.4 oz) parmesan cheese, cut into thin flakes Salt and pepper, to taste For the sauce: 60 milliliters (1/2 cup) lemon juice 3 tablespoons olive oil 1 teaspoon mustard 1 tablespoon dried chives (or fresh) Salt and pepper, to taste DIRECTIONS: Step 1: Preparing the pasta 1- In a large pot of salted boiling water, cook the penne pasta for about 8 to 10 minutes. Once ready, drain and rinse it with cold water. Set aside. Step 2: Preparing the sauce 2- In a large bowl, add the lemon juice, mustard, dried chives, olive oil, and pepper. 3- Whisk all the ingredients together until the sauce becomes smooth and homogeneous. Set aside. Step 3: Assembling the salad 4- In a large pan over medium heat, add 2 tablespoons of the olive oil. Add the squid, dried chives, garlic powder, salt, pepper, and cook on both sides for about 5 minutes until slightly blistered. Remove from the pan and cut the squid into rings of 1 inch. Allow to cool. 5- In a large bowl, add the arugula, the squid rings and tentacles, heart palm, apple slices, green olive, and cherry tomato halves. 6- Add the penne pasta to the salad ingredients and pour the sauce over it. 7- Gently mix all the ingredients together using tongs until the salad is completely coated with the sauce and well combined. Season to taste with salt and pepper if desired. 8- Garnish the penne pasta salad with parmesan cheese flakes and serve immediately!

To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com Instagram: http://www.instagram.com/mrsvitale Official Facebook Page: http://www.facebook.com/LauraintheKitchen Contact: Business@LauraintheKitchen.com Twitter: @Lauraskitchen

To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com Instagram: http://www.instagram.com/mrsvitale Official Facebook Page: http://www.facebook.com/LauraintheKitchen Contact: Business@LauraintheKitchen.com Twitter: @Lauraskitchen

Are you a fan of Asian food? Try this Thaï Pasta Salad with Peanut Butter Sauce that I made with Fusilli Tricolore from Panzani Maroc. A very tasty and flavorful recipe that you will definitely adore. Try it and remember to share your pictures with me! You can check the recipe on my website: https://www.cookingwithalia.com/814-thai-pasta-salad-with-peanut-butter-sauce/ INGREDIENTS: For the Salad: 250 grams (8.8 oz)Panzani Fusilli Tricolore pasta 1/4 small red cabbage, chopped 2 medium carrots 4 medium leeks, sliced 150 grams (5.2 oz) lettuce, roughly chopped For the sauce: 60 milliliters (1/2 cup) orange juice 1 tablespoon peanut butter 2 tablespoons rice vinegar 1 tablespoon honey 1 garlic clove, grated (optional) 1/4 teaspoon pepper For decoration: 3 tablespoons roasted and salted peanuts, roughly chopped 2 tablespoons chopped green leek Cilantro leaves DIRECTIONS: Step 1: Preparing the pasta 1- In a large pot of salted boiling water, cook the Panzani Fusilli Tricolore pasta for about 8 to 10 minutes. Once ready, drain and rinse it with cold water. Set aside. Step 2: Preparing the sauce 2- In a large bowl, add the orange juice, peanut butter, rice vinegar, honey, grated garlic, and pepper. 3- Whisk all the ingredients together with a fork until the sauce becomes homogeneous. Set aside. Step 3: Assembling the salad 4- Using a sharp knife, peel and cut the carrots into thin strips. 5- In a large bowl, add the lettuce, chopped red cabbage, carrots strips, and leeks. 6- Add the fusilli tri-colore pasta to the vegetables and pour over it the peanut butter sauce. 7- Gently mix all the ingredients together using tongs until the salad is completely coated and well combined. Season to taste with pepper if desired. 8- Garnish the thaï pasta salad with roasted and peanut chunks and chopped green leek, and cilantro leaves. Serve immediately!

To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com Instagram: http://www.instagram.com/mrsvitale Official Facebook Page: http://www.facebook.com/LauraintheKitchen Contact: Business@LauraintheKitchen.com Twitter: @Lauraskitchen

RECIPE: https://www.cookingwithalia.com/804-peach-ice-cream/ INGREDIENTS: 4 ripe peaches, peeled and chopped  1 tablespoon lemon juice 50 grams (1/4 cup) granulated sugar 250 milliliters (1 1/2 cup) whipping cream 150 milliliters (1 cup) unsweetened condensed milk 2 teaspoons vanilla extract 1 ripe peach, peeled and cut into small cubes DIRECTIONS: 1- In a food processor, add the chopped peaches, sugar, lemon juice, and mix until the texture becomes smooth like a puree. Set aside. 2- In a large bowl, add the heavy cream and beat it using an electric egg beater until peaks form. 3- Add the sweetened condensed milk, vanilla extract, and continue beating until well combined. 4- In a small bowl, add the milk, cornstarch, and mix together with a spoon until a smooth paste is obtained. 5- Add the prepared paste and peaches puree to the whipped cream mixture and mix well all-together with a spatula until the texture becomes homogeneous. 6- Pour the ice cream mixture into an airtight container, add peach chunks on top and freeze for 6 hours or until the texture becomes firm. Serve immediately.

To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com Instagram: http://www.instagram.com/mrsvitale Official Facebook Page: http://www.facebook.com/LauraintheKitchen Contact: Business@LauraintheKitchen.com Twitter: @Lauraskitchen

Looking for a fresh salad in this hot weather? Try this amazing, savory salad Pasta Salad with Avocado & Parsley Sauce that I prepared with @Panzani.maroc farfalle. Try it and share your pictures with me! RECIPE: https://www.cookingwithalia.com/813-pasta-salad-with-avocado-parsley-sauce/ INGREDIENTS: For the Salad: 250 grams (8.8 oz) Panzani Farfalle 150 grams (5.2 oz) lettuce, roughly chopped 80 grams (1 cup) canned black beans, drained 8 yellow cherry tomatoes, cut into half 8 red cherry tomatoes, cut into half 60 grams (1/2 cup) canned corn, drained 1 small onion, minced 50 grams (1.7 oz) black olives, pitted and cut into slices 1 large avocado, peeled and cut into slices 150 grams (5.2 oz) chicken breast 1 tablespoon chopped fresh parsley Salt and pepper, to taste For the sauce: Juice of 2 lemons 40 milliliters (2/4 cup) olive oil 1 heaping teaspoon lemon zest 3 tablespoons chopped fresh parsley1 1/2 teaspoons mustard 2 teaspoons honey 1 garlic clove, peeled and minced Salt and pepper, to taste Fresh cilantro leaves for decoration 1 lemon, quartered DIRECTIONS: Step 1: Preparing the pasta 1- In a large pot of salted boiling water, cook the Panzani Farfalle for about 8 to 10 minutes. Once ready, drain and rinse it with cold water. Set aside.  Step 2: Preparing the sauce 2- In a food processor, add the olive oil, lemon juice, lemon zest, fresh parsley, garlic clove, honey, mustard, salt, and pepper. 3- Blend all the ingredients together until the sauce becomes smooth and homogeneous. Refrigerate before serving. Step 3: Assembling the salad 4- In a large pan, add the olive oil and heat over medium heat. Add the chicken breast, salt, pepper, and cook on each side for 5 minutes or until golden brown. 5- Remove the chicken breast from the heat and cut into medium slices. Set aside and allow to cool. 6- In a large bowl, add the lettuce, the chicken slices, black beans, corn, cherry tomatoes halves, avocado slices, onion, black olives, and parsley. 7- Add the farfalle to the salad ingredients and pour the parsley sauce over it. 8- Gently mix all the ingredients together using tongs until the salad is completely coated with the sauce and well combined. Season to taste with salt and pepper if desired. 9- Garnish the farfalle salad with fresh cilantro leaves and serve immediately with quartered lemon!

Craving a sweet moment... try my recipe of yogurt mousse with blueberry sauce and enjoy the beautiful video in collaboration with @hardlight, a dynamic and creative production group that made this video shooting so much fun! RECIPE: https://www.cookingwithalia.com/800-yogurt-mousse-with-blueberry-sauce/ INGREDIENTS: For the blackberry sauce: 250 grams (8.8 oz) blackberries (fresh or frozen) 1 tablespoon lemon juice 1 tablespoon light brown sugar (optional) For the yogurt mousse: 250 grams (2 cups) plain sweetened yogurt or fromage blanc 1 tablespoon powdered sugar (optional) 1 teaspoon vanilla extract 200 milliliters (1 1/2 cups) heavy cream DIRECTIONS: Step 1: Preparing the blueberry sauce 1- In a saucepan, over medium heat. Put the blueberries, add in 1 tablespoon of light brown sugar, and cook for 5 minutes stirring from time to time until the texture becomes similar to the jam. Turn off the heat and set aside to cool down. Step 2: Preparing the yogurt mousse 2- In a large bowl, add the cream cheese yogurt, powdered sugar, vanilla extract, and mix all the ingredients together with a whisk until the texture is fluffy and well combined. 3- In another large bowl, add the heavy cream and mix using an electric egg beater until the texture becomes thick and firm. 4- Add the cream cheese yogurt mixture to the whipped cream and gently mix with a spatula until well combined.  5- Place two heaped tablespoons of the blueberry sauce at the bottom of each verrines and top with 2 tablespoons of the yogurt mousse. 6- Repeat all layers one more times and decorate the verrines surface with fresh blueberries and mint leaves.  7- Place the yogurt mousse with blueberry sauce in the fridge for 1 hour before serving.