Juicy chicken breasts stuffed with a creamy, savory filling of spinach, sun-dried tomatoes, and melted cheese. Liquid basil and garlic bring a fresh, rich flavor that pairs perfectly with crispy prosciutto.

Chicken‍

4 large chicken breasts
4 slices prosciutto
1 tbsp olive oil
Toothpicks

Filling

‍7 oz cream cheese, softened
2 tbsp liquid basil
1 tbsp liquid garlic
1 cup fresh spinach, finely chopped
1 small onion, finely chopped
2 tbsp sun-dried tomatoes, chopped
4 oz mozzarella, torn into small pieces
Freshly ground black pepper

Preheat grill to medium heat.

Mix cream cheese, liquid basil, liquid garlic, spinach, onion, sun-dried tomatoes, mozzarella, and black pepper in a bowl until well combined.

Cut a pocket into each chicken breast and fill generously with the cream cheese mixture.

Wrap each chicken breast with a slice of prosciutto and secure with toothpicks. Brush lightly with olive oil.

Grill for 6–7 minutes per side until golden and cooked through. Finish cooking indirectly or in a covered grill tray if needed.

Let rest for a few minutes before serving. And add a squeeze of lemon before serving to brighten the flavors even more.

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A simple, hearty tomato sauce packed with vegetables and rounded off with smooth garlic and basil - perfect for an easy, comforting pasta dish.

Serves 2

‍1 (14 oz) can crushed tomatoes
1 tbsp tomato paste
1 small yellow onion, chopped
1/2 zucchini, diced
2 celery stalks, finely chopped
2 small carrots, diced
1 tsp liquid garlic
1 tsp liquid basil
2–3 tbsp water
1 tbsp butter
1 tsp sugar
Salt and black pepper, to taste
6–7 oz spaghetti

‍

Add crushed tomatoes, tomato paste, butter, sugar, water, half of the celery, half of the carrots, and the onion to a saucepan. Simmer over medium heat for 30–40 minutes, stirring occasionally.

Stir in the remaining celery, carrots, and zucchini along with salt, pepper, liquid garlic, and liquid basil. Let the sauce simmer for another 10–15 minutes until the vegetables are tender and the flavors are well combined.

Meanwhile, cook the spaghetti according to package instructions. Drain and serve topped with the warm tomato sauce.

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A creamy and comforting soup with gentle heat and aromatic warmth from chili, ginger, and garlic.

Serves 4

1 Hokkaido pumpkin
1 onion
2 carrots
4 potatoes
4 cups vegetable stock
1/4 cup cream
1 tbsp liquid garlic
1 tbsp liquid chili
1 tbsp liquid ginger

Topping
1/2 cup pumpkin seeds
1 tsp butter
1/2 cup yogurt
1 apple
1 tsp liquid chili
1 tsp liquid ginger
1 tsp honey
1 tsp lemon juice
Salt and pepper

Rinse the pumpkin and cut it into cubes. Peel the onion, carrots, and potatoes and cut them into smaller pieces.

Heat a little oil in a large pot over medium heat and sauté the vegetables with liquid garlic, liquid chili, and liquid ginger for a few minutes. Pour in the vegetable stock until the vegetables are mostly covered, then let everything simmer for about 15 minutes, until tender.

Blend the soup until smooth. Stir in the cream and season to taste with extra liquid chili, liquid ginger, liquid garlic, salt, and pepper.

For the topping, melt the butter in a pan and toast the pumpkin seeds. Add liquid chili and liquid ginger and continue cooking until the seeds are lightly golden. Let them cool slightly.

Cut the apple into small cubes and mix with honey and lemon juice.

Serve the soup topped with yogurt, spiced pumpkin seeds, and apple.

A quick noodle wok with crisp veggies and a creamy coconut peanut sauce, flavored with ginger, chili, and garlic.

Serves 2

Wok‍

7 oz noodles (rice noodles or egg noodles)
2 mini bok choy, halved
1 bunch broccolini, cut into bite-sized pieces
4 green onions, sliced (white and green parts separated)
1 cup frozen edamame, thawed
1 lime, cut into wedges
1/3 cup peanuts, roughly chopped

Sauce

1/2 cup coconut milk
1–2 tbsp fish sauce
1 tbsp soy sauce
1 tbsp peanut butter
1–2 tsp red curry paste
1 tbsp liquid garlic
1 tbsp liquid chili
1 tbsp liquid ginger

Cook the noodles according to package directions, then rinse under cold water to prevent sticking. Set aside.

Heat a wok or large skillet over medium-high heat. Scoop the thick part of the coconut milk into the pan and let it melt. Add the red curry paste and the white parts of the green onions, cooking for about 1 minute until fragrant.

Stir in the peanut butter until smooth, then add the bok choy and broccolini. Cook for 1–2 minutes until slightly tender but still crisp.

Pour in the remaining coconut milk, soy sauce, fish sauce, and juice from half the lime. Stir well to combine.

Season the sauce with liquid chili, ginger, and garlic. Add the noodles and edamame, tossing everything together until heated through and evenly coated.

Serve immediately topped with chopped peanuts, green onion tops, and lime wedges on the side.

A rich and savory breakfast or brunch dish with crispy edges and soft, flavorful center.

Serves 2-3

4 eggs
3–4 cups bread (cubed)
2/3 cup milk
2 oz chorizo
1 handful cherry tomatoes
Butter (for greasing)
1 cup grated manchego
1 tbsp liquid garlic
1 tbsp liquid chili (optional)
Salt and pepper

Whisk together eggs, milk, liquid garlic, salt, and pepper in a bowl.

Cut the bread into small cubes and the tomatoes into halves or quarters. Combine with chorizo and grated manchego.

Pour the egg mixture over and mix well. Cover and refrigerate for at least 1 hour or overnight for best texture.

Grease an ovenproof dish or two smaller ones with butter and pour in the mixture.

Bake at 365°F (185°C) convection for 30–40 minutes, until golden and set.

Tip Add liquid chili for extra heat and a deeper, more intense flavor.

Juicy chili-marinated shrimp served with a creamy garlic dip and fresh lemon. Perfect for sharing.

Serves 2

Chili-marinated shrimp

10–12 oz jumbo shrimp, peeled and deveined (tails optional)
6 tbsp olive oil
2 tsp liquid chili
1 tbsp liquid garlic
Salt & black pepper

Garlic dip

‍1/2 cup mayonnaise
1/2 cup sour cream
1 tbsp lemon juice
1 tsp lemon zest
2 tbsp liquid garlic
Salt & black pepper

‍To serve

‍Crusty bread or baguette
Lemon wedges

Combine olive oil, liquid chili, liquid garlic, salt, and pepper. Toss the shrimp in the marinade and refrigerate for 30–60 minutes.

Mix mayonnaise, sour cream, lemon juice, lemon zest, and liquid garlic. Season with salt and pepper and chill until ready to serve.

Cook the shrimp on a hot grill or skillet for about 1 minute per side, until pink and cooked through.

Serve immediately with the garlic dip, bread, and lemon wedges.

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Crispy on the outside and fluffy on the inside, these oven-baked potatoes are topped with a rich garlic butter that melts right in.

Serves 2

Baked Potatoes‍

2 large russet potatoes
1 tbsp olive oil
½ tsp salt

Garlic Butter‍

4 tbsp butter, softened
1 tbsp liquid garlic
Salt, to taste (max 1 tsp)
Fresh parsley, finely chopped (optional)

Preheat the oven to 425°F (220°C).

Scrub the potatoes clean and pat them dry. Rub each potato with olive oil and sprinkle with salt. Place them directly on the oven rack or on a baking sheet.

Bake for about 60–75 minutes, until the skins are crispy and a knife slides easily into the center.

While the potatoes are baking, mix the softened butter with liquid garlic and salt to taste (start with a pinch). Stir in chopped parsley if using. Refrigerate until slightly firm.

Once the potatoes are done, cut a cross on top of each and gently press them open. Add a generous spoonful of the garlic butter so it melts into the hot potato.

Serve immediately as a side dish with meat or a fresh salad.

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Golden, crispy potatoes served with a simple and creamy garlic aioli. An easy side dish or snack with plenty of flavor from liquid garlic.

Serves 4

Potatoes‍

2 lb baby potatoes
2 tbsp olive oil
1 tsp salt
1/4 tsp black pepper

Garlic Aioli

‍1/2 cup mayonnaise
2 tbsp sour cream
1 tbsp liquid garlic
1 tsp lemon juice
Salt and black pepper, to taste

Preheat the oven to 425°F.

Cut the potatoes into halves or wedges, depending on size. Toss them with olive oil, salt, and black pepper.

Spread the potatoes on a baking sheet in a single layer. Roast for 35–45 minutes, turning once halfway through, until golden and crispy.

Meanwhile, make the aioli by stirring together mayonnaise, sour cream, liquid garlic, and lemon juice. Season with salt and black pepper to taste.

Serve the hot roasted potatoes with the garlic aioli on the side.

A rich and comforting pasta classic with a flavorful twist. Liquid garlic and basil bring depth and freshness to this hearty meat sauce.

Serves 2

7 oz pasta (e.g. rigatoni)
1 tbsp olive oil
1 small onion, finely chopped
1 carrot, finely diced
1 celery stalk, finely diced
10 oz ground beef
1 can (14 oz) crushed tomatoes
1 tbsp tomato paste
1 tbsp liquid garlic
2 tbsp liquid basil
½ tsp sugar
Salt and black pepper, to taste
¼ cup water (as needed)
Parmesan cheese, shaved or grated

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Heat olive oil in a pan over medium heat. Add onion, carrot, and celery, and cook until softened.

Add ground beef and cook until browned. Stir in tomato paste and let it cook for a minute.

Pour in crushed tomatoes and a splash of water. Add liquid garlic, liquid basil, sugar, salt, and pepper. Let the sauce simmer for 15–20 minutes until thick and rich.

Meanwhile, cook pasta according to package instructions. Drain and set aside.

Serve the pasta topped with the Bolognese sauce. Finish with plenty of Parmesan.