convenient

Make the easy glaze for this incredible sticky Christmas ham using your Thermomix appliance.

Thermomix pineapple and orange glazed ham recipe

pineapple juice

orange marmalade

soy sauce

maple syrup

brandy

brown sugar

cinnamon

star anise (optional)

leg cured ham

(optional)

Grilled Chicken Tahini Wrap

Brussels

Seasoned Grilled Chicken Breast

Lemon Tahini

Sweet Potato Wraps

Heat lightly oiled skillet over med-high; pat chicken breasts dry + sear 1-2 min per side until warmed through, then slice + set aside

Heat 1 tbsp oil in skillet over med-high + cook brussels with salt/pep for 5-6 min until tender, stirring minimally to ensure browning

Spread 1-2 tbsp tahini per wrap, divide chicken + brussels between both wraps, then roll up + enjoy!

Grilled Pork Fajitas

Bell Pepper Onion Sauté

Grilled Boneless Pork Chops

Organic Green Chile Guacamole

White Corn Tortillas

Heat 1 tbsp oil in skillet over med-high, saut&eacute; pepper mix with salt/pep 4-5 min or until soft + starting to brown; set aside

Heat lightly oiled skillet over med-high; pat pork chops dry + sear 2-3 min per side until warmed through; slice into small cubes + set aside

In batches, heat 4 tortillas in skillet over med-high 30 sec or until warm

Add fillings to tortillas + dollop on 1-2 tbsp guacamole per taco, then fold&mdash;nice job!

Plant-Based Chorizo + Eggs Plate

Superblend Salad

Multicolored Creamer Potatoes

Plant-Based "Chorizo"

Pasture-Raised Liquid Whole Eggs

Add half the potatoes to a large microwave-safe bowl, microwave covered 3 min; stir, cover + microwave 2-4 min, rest 2-3 min; mix in salt/pep + 1 tbsp oil

Heat 1 tbsp oil in skillet over med-high; saut&eacute; chorizo 5-7 min until browned; set aside

Heat 1 tbsp oil in skillet over med-high; cook Superblend + salt/pep 5 min until tender; set aside

Heat 1 tbsp oil in skillet over med-low, add 1 cup eggs + salt/pep; cook undisturbed until eggs begin to set, 1 min; cook eggs, stirring until curds form + no liquid remains, 1-2 min

Smoky Plant-Based Chorizo + Potato Skillet

Fingerling Potatoes

Red Bell Pepper

Avocado Crema

Preheat oven to 400&deg;F; slice half the potatoes in half lengthwise, mix with 1 tbsp oil, salt/pep + fave spices (we like garlic powder), then spread on a sheet pan cut side down; roast 25-30 min until tender

Meanwhile, heat 1 tsp oil in skillet over med-high; wash one pepper, cut off stem + remove seeds, then cut into bite-size pieces + saut&eacute; 4-5 min or until tender; set aside

Heat 1 tbsp oil in a skillet over med-high; add chorizo + saut&eacute; 5-7 min until browned

Add peppers + potatoes to skillet to combine; divide between plates + drizzle with crema

Thai Peanut Tofu + Broccoli Wrap

Sweet Baby Broccoli

Thai Peanut

Braised Lemongrass Tofu Nuggets

Heat 2 tbsp oil in skillet over med-high, slice tofu nuggets in half + heat until warm + browned, 1-2 min; set aside

Chop broccoli in 1-inch pieces + heat 2 tbsp oil in skillet over med-high; cook with salt/pep 2-3 min, add 1 cup water, cover + let steam 3 more min; mix 8 tbsp sauce into veggies until warm

Add 4 wraps to plates, divide fillings between wraps + roll up

Rainbow Everything Tofu Tacos

Rainbow Veggie Mix

Organic Firm Tofu

Organic Everything Bagel Tortillas

Taco Seasoning Blend

Pat tofu dry + cut into 1-inch cubes; heat 1 tbsp oil in a skillet over med-high + saut&eacute; tofu with salt/pep + 1-2 tbsp taco seasoning for 2-3 min until starting to brown

Chop any large pieces of veggie mix + add to a large bowl; drizzle on the packet of avocado crema + toss to combine; divide everything to tortillas

Marinara Mushroom Ravioli + House Salad

Baby Spinach

Tomato Marinara

House Dressing

Mushroom Ricotta Ravioli

Boil a large pot of salted water, add ravioli + cook 4-6 min until al dente, then drain

Meanwhile, microwave 1 cup sauce in a covered microwave-safe bowl 30-60 sec or until warm

Add spinach to a large bowl, drizzle on 2-4 tbsp dressing + toss to combine

Combine sauce with ravioli + serve salad on the side&mdash;buon appetito!

Spinach Artichoke Plant-Based Chicken Wrap

Spinach Artichoke

Plant-Based Chicken Tenders

Heat 1 tbsp oil in skillet over med-high; cook tenders 2-3 min per side until crispy + hot

Add 2 wraps to plates + spread each wrap with 1-2 tbsp sauce

Add a handful of spinach to each wrap, then roll up + enjoy!

Slow-cooked lamb with tomato and pappardelle

Strong flour

Free-range eggs

Salt

Semolina

kg Lamb shoulder, bone

Chopped tomatoes, 400 grams

250 ml Jus, warmed, see note below

Place flour, eggs and salt into a food processor and blend until a firm dough starts to come together.

Turn dough out on to a clean bench top and knead together until smooth. Cover dough in plastic wrap and rest in the fridge for 30 minutes.

Remove dough from fridge, unwrap and cut dough into 6 pieces. Flatten dough pieces with fingers and fold in half. Flatten and fold again.

Flatten dough a final time to 4-5mm thick and pass each piece through a pasta sheet roller on the widest setting.

Fold dough in half and pass through roller again on the same setting. Adjust roller setting to 1 and pass each piece though in the same way.

Continue to pass dough sheets through roller, adjusting setting after each run. Once dough has passed through setting 7, place each sheet on to a lightly semolina-floured bench.

Lightly dust pasta with a little more semolina flour then fold each sheet in half, then half again, lengthways.

Cut folded pasta into 2cm strips, horizontally and then toss gently on the bench to separate pasta ribbons.

Toss ribbons in remaining semolina flour to prevent from sticking and place on to a baking paper-lined tray. Wrap in plastic wrap and store until ready to use.

Fresh pasta is best cooked and eaten on the same day.

Heat oven to 150C. Place lamb into a roasting dish with tomatoes and 1 cup of water. Cover and seal tightly with aluminium foil.

Place into the oven and cook for 2-3 hours or until lamb is extremely tender and falling off the bone.

Remove lamb from the oven and allow to cool before picking meat from the shoulder and discarding any bones and fat, reserving tomatoes along with the lamb.

Place lamb and tomato into a large heavy-based frying pan with 200ml of the jus and return to oven, basting occasionally until lamb is well-glazed and jus is thick and glossy.

Remove lamb from the oven and keep warm. Fill a large pot with boiling water and place over a high heat. Add a good pinch of salt then add pappardelle.

Cook pasta for 2 minutes before draining well. Place into a large bowl, add lamb and tomato, and toss together.

Divide between 4 large bowls and finish with a drizzle of remaining jus.

Gingery Salmon + Broccoli Stir-Fry

Sesame Ginger

Smoked Roasted Salmon

Lentil Quinoa Rice Mix

Chop broccoli in 1-inch pieces + heat 1 tbsp oil in skillet over med-high; cook broccoli with salt/pep for 2-3 min, then add &frac12; cup water, cover + let steam 3 more min; set aside

Heat skillet over med-high + warm rice mix with 1 tbsp water for 2 min

Turn off heat, add in broccoli + mix in 2-4 tbsp sauce; then top with salmon

Zesty Lemon Fusilli with Smoked Roasted Salmon

Lemon Dill Hummus

Red Lentil Fusilli

Boil a large pot of unsalted water + gently loosen fusilli with hands; carefully place in water + boil 2 min, then add all spinach to pot; boil 1 more min, then drain + return to pot

Add 2-4 tbsp hummus + salmon to pasta, then stir to combine&mdash;looks good!

Crazy-Quick Shrimp Kale Salad

Organic Sweet Kale Chopped Salad Kit

Wild Caught Gulf Shrimp

Goat Cheese

Heat 1 tbsp oil in skillet over med-high; pat shrimp dry + saut&eacute; with salt/pep 2-3 min until shrimp is pink, opaque + cooked through

Add salad kit to a large bowl, drizzle with dressing + toss to combine

Divide salads between 2 plates; top each salad with shrimp + sprinkle on 2-4 tbsp cheese per plate&mdash;bon app&eacute;tit

Green Chile Vegan Chorizo + Garlicky Polenta

Green Chile

Organic Basil Garlic Polenta

Chop polenta into 1-inch chunks, add to small pot with 1 cup water + bring to a boil, then simmer 2-3 min; take off heat + mash until smooth; cover

Heat 1 tbsp oil in a skillet over med-high; add chorizo + saut&eacute; 5-7 min until browned + hot; set aside

Heat 1 tbsp oil in skillet over med-high + cook veggie mix with salt/pep 3-5 min until tender

Add everything to plates + drizzle with 1-2 chile per plate&mdash;yum!

There are few foods more satisfying than taquitos. Delicious and convenient, you'll soon want to make this easy recipe for taquitos practically every weeknight.

Easy Taquito Recipe

chicken breast

green chiles

cumin

chili powder

garlic powder

onion powder

cilantro

green onions

shredded pepper jack cheese

flour tortillas

Cooking spray

Preheat oven to 425 degrees Fahrenheit. Prepare a large baking sheet with foil and spray with nonstick cooking spray.

In a large bowl, add chicken, green chiles, spices, cilantro, green onions, and cheese. Stir to combine.

Scoop about 2-3 tablespoons of chicken mixture into one tortilla. Wrap up without folding in the sides and lay seam side down on the prepared baking sheet. Repeat with all tortillas.

Spray the tops of the taquitos with nonstick cooking spray. Bake in the oven for 15 minutes until golden brown.

Lemony Brown Butter + Roasted Cauliflower Pasta

Cauliflower Florets

Lemon

Italian Parsley

Organic Oatmilk Vegan Butter

Preheat oven to 425&deg;F; chop cauliflower into 1-inch pieces, spread on a sheet pan, drizzle with 2 tbsp oil + season with salt/pep; roast 10 min, then flip + roast 5-10 min more til browned + tender

Meanwhile, wash + dry parsley; remove stems, roughly chop + set aside; heat a skillet over med + add 2-4 tbsp butter; cook butter while stirring til browned, 2-3 min; allow butter to cool slightly, whisk in parsley, &frac12; squeezed lemon + salt/pep

Boil a large pot of unsalted water + gently loosen fusilli; boil 2-3 min until al dente, then drain; toss pasta with brown butter sauce

Divide pasta between 2 bowls + top with roasted cauli౼that looks so good!

Melty Marinara Stuffed Peppers

Pumfu Sausage Crumble

Shredded Mozzarella Cheese

Preheat oven to 400&deg;, wash, then cut 2 peppers in half lengthwise + discard seeds; lay cut-side up in lightly oiled baking dish, season with salt/pep + bake 15-20 min until tender

Meanwhile, heat 1 tsp oil in skillet over med-high; crumble half the pumfu, add to skillet + saut&eacute; 2-3 min until hot; remove from heat + mix in &frac14;-&frac12; cup sauce + warm 1-2 more min

Divide pumfu mixture among peppers + top each with 1-2 tbsp cheese; bake 10-15 min or until hot + melty&mdash;nice job!

Jewel of the Ocean Couscous

Grape Tomatoes

Classic Chimichurri

Tri-Color Pearled Couscous

Boil large pot of salted water, add 1 cup couscous + stir; cook 5 min, then drain; add to a large bowl, drizzle with 1 tsp oil + salt/pep; set aside to cool

Heat 1 tbsp oil over med-high; pat shrimp dry + saut&eacute; with salt/pep 2-3 min until shrimp is pink, opaque + cooked through; set aside

Add tomatoes + shrimp to couscous; mix in 2-4 tbsp sauce + divide between 2 plates&mdash;looks good!

Thai Peanut Chicken + Veggie Stir-Fry

Seven Veggie Stir-Fry

Chicken Breast Strips

Heat 2 tbsp oil in large skillet or pot over high; saut&eacute; 2 packages of stir-fry veggies + salt/pep 3-4 min then add &frac14; cup water, reduce heat, cover + cook 2-3 more min until tender; remove from pan + set aside

Heat lightly oiled large skillet over med-high, pat 2 packages of chicken dry + season with salt/pep, add to pan in one layer + sear 2 min; flip + cook 2-3 min more until cooked through

Add sauce + veggies to chicken, mix thoroughly + cook 1-2 min more; divide stir-fry between bowls&mdash;tasty!

Thai-Inspired Shrimp Rice Noodles

Pad Thai Veggie Stir-Fry Kit

Pad See Ew Rice Noodles

Heat 1 tbsp oil in skillet over med-high; pat shrimp dry + sauté with salt/pep 2-3 min until shrimp is pink, opaque + cooked throughMeanwhile, tear 2 pouches of noodles to vent; microwave high 1-2 min until hot; carefully remove from bagsHeat 1 tbsp oil in skillet over med-high; sauté stir-fry veggies + salt/pep 3-4 min; add sauce, noodles + shrimp then stir to combine; cover + cook 1-2 more min until veggies are tenderDivide between plates—that was easy!

Southwestern Protein Bowl

Cucumber Corn Black Bean Salad

Bring bean salad to room temp, or warm up

Heat skillet over med-high + add rice blend with 1 tbsp water; stir occasionally for 2 min until warm + add to bowls

Heat 1 tbsp oil in skillet over med-high + cook brussels with salt/pep for 5-6 min until tender, stirring minimally to ensure browning; set aside

Add everything to bowls + drizzle on crema&mdash;looks good!

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Top 21 convenient recipes from across the web

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Top Tags

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Grilled Pork Fajitas

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Smoky Plant-Based Chorizo + Potato ...

Thai Peanut Tofu + Broccoli Wrap

Rainbow Everything Tofu Tacos

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Jewel of the Ocean Couscous

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The most viewed convenient recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine