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5 FOR 5.- 5 RECIPES WITH 5 INGREDIENTS OR LESS!

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Baby Potatoes with Parsley

1 lb baby potatoes, boiled fork tender

1 punch parsley

Extra virgin olive oil 

Red Chili Piri Piri and Green Chili Piri Piri to serve

In a decorative, toss the warm potatoes with olive oil and parsley.- Season with salt and pepper. Serve with red and green piri piri.- 

Salmon with Fine Herbs

2 Salmon Filet

4 tablespoons Fine Herb Mayonnaise

Mixed lettuce

Extra Virgin Olive Oil

Pre-heat the oven to 350 degrees. Spoon 2 tablespoons of mayonnaise on top of the salmon and grilled for about 5 minutes for medium rare. Flake with a fork and arrange on a bed of mixed lettuce. Season with salt and pepper and drizzle with olive oil. 

Fish Taco

1/2 lb fish filet, sauted and flaked

6 hard taco shells

6 tablespoons salsa

3 lettuce leaves, sliced thin

6 tablespoons Green Chili Piri Piri Sauce

Heat the taco shells until warm. Fill with the fish, salsa and lettuce. Top with the Green Chili Piri Piri. 

Chicken & Avocado Salad

1 store-bought roasted chicken breast, diced

1 avocado, peeled and diced

2 celery stalks, diced

4 tablespoons Roasted Garlic Mayonnaise

1 cucumber, sliced into 1/4 inch thick slices

In a bowl combine the chicken, avocado and celery. Add the Roasted Garlic Mayonnaise and mix well. Season with salt & pepper. Serve on a cucumber round. 

Warm Potato Salad

2 large Idaho Potatoes, sliced and fried in olive oil

3 cloves of garlic

Parmesan Cheese

Spinach leaves

4 tablespoons Fine herb Mayonnaise

In decorative platter, arrange the spinach leaves in one layer. Top with the hot fried potatoes, garlic and parmesan cheese. Serve with Fine herb mayonnaise to dip.- 

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