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Testing Recipe

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by Alex Ramirez Alex Ramirez

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Prep 18min
Cook 27min

One of the best flavour combinations I’ve had in a long time.

This was incredible. Juicy, sweet and soy’d up Korean beef strips wedged into the most perfect flour tortillas I could find…with a crisp and fresh Kale ‘Slaw and creamy greek yogurt (or sour crew,)

This Recipe Contains

Ingredient 1
Ingredient 2
Ingredient 3
Ingredient 4
Ingredient 5

Instructions

1

Roast & finish the carrots

Remove the butter from the refrigerator to soften. Preheat the oven to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Peel the carrots; halve lengthwise, then cut crosswise into 1-inch pieces. Place on the sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 16 to 18 minutes, or until browned and tender when pierced with a fork. Carefully transfer to a large bowl; add the softened butter. Toss to combine.

2

Boil the pasta until al dente

Remove the butter from the refrigerator to soften. Preheat the oven to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Peel the carrots; halve lengthwise, then cut crosswise into 1-inch pieces. Place on the sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 16 to 18 minutes, or until browned and tender when pierced with a fork. Carefully transfer to a large bowl; add the softened butter. Toss to combine.

3

Boil the pasta until al gfdgds dente

Remove the butter from the refrigerator to soften. Preheat the oven to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Peel the carrots; halve lengthwise, then cut crosswise into 1-inch pieces. Place on the sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 16 to 18 minutes, or until browned and tender when pierced with a fork. Carefully transfer to a large bowl; add the softened butter. Toss to combine.

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