Sunbasket.com embraces the farm-to-table concept and delivers 30-minute recipes and ingredients including premade sauces and spice blends to your doorstep in 100% recyclable boxes.
They are based in the USA and use 100% Organic and Non-GMO produce harvested at the peak of freshness. They use Antibiotic and Hormone-free meat as well.
Recipes are Nutritionist approved and include a variety to suit your type of diet, such as, Paleo, Gluten-free and Vegetarian options.
Here is the ‘Suga Modified’ version of sunbasket.com’s recipe for Roast Chicken Breasts with Spiced Cauliflower and Green Romesco:
Suga’s Tip: If you have any left over Romesco, serve it on your morning whole wheat/grain toast with a boiled egg.
Instructions:
1. Prep the Cauliflower
Heat oven to 425°F.
Cut the Cauliflower into 1-inch florets, discarding any leaves or thick stalks.
Combine the Cauliflower, paprika and 2 tsp. Olive oil. Season with salt and pepper, then toss.
2. Roast the Chicken and Cauliflower
*Ensure you spread the Cauliflower in an even layer beside the Chicken on the sheet pan
Roast until the Chicken is cooked through, then transfer to a plate and rest.
Continue roasting the Cauliflower until browned and tender, perhaps for an additional 6-8 minutes.
Return Cauliflower to bowl where it was tossed to cool slightly.
3. Cut and Cook Scallions
Cut and cook Scallions into 1-inch lengths and cook until charred for 3-4 minutes, then transfer to a plate.
4. Finish Cauliflower
Add Scallion, Parsley and Olives to the roasted Cauliflower and stir to combine.
Add a bit more salt and pepper.
5. Serve
Add the green Romesco and top with the Chicken, then serve Cauliflower and remaining Romesco on the side.
ENJOY!
Check out sunbasket.com for other healthy and fun recipes for Breakfast, Lunch and Dinner and see if they can deliver fresh ingredients to you!
Recipe Sourced from:
www.sunbasket.com
Healthy Cooking Made Easy
Ph: 855-204-7597
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Last weekend’s Iberostar Chef on Tour in Rose Hall, Montego Bay featured its very own Executive Chef Mario González. Chef González is known as a culinary artist and his dishes reflected just that.
The Star Dish of the night for Suga Bear, Tina Davis from Montego Bay, was the Mango Ravioli, Salmon tartar, Tamarind reduction and Himalayan salt.
The Red Snapper with beurre blanc sauce and Mexican white mole looked divine as well.
By: Gabrielle Burgess
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Two Tuesdays ago I visited OPA’s new location at Devon House, which is on the right side after you enter through the front gate. Persons are familiar with that area formerly known as the Devonshire.
The Restaurant was quiet and cosy. I loved the ambience outdoors, similar to a deck in the backyard by the garden. Despite that, we sat indoors. Diners were present but it was not a full house.
The staff were quiet but professional and welcoming. I suppose they were a balance in personality to the owner, Alexx Antaeus who is quite eloquent but warm and friendly.
We ordered a Starter that consisted of 4 Greek Dips served with homemade Pita Bread ($10.35US/$1324JMD) that they make fresh daily with extra virgin olive oil. The Dips were Tzatziki (yoghurt, cucumber, garlic), Tyrokafteri (spicy feta cheese), Revithia (Chick peas, scallions, lemon juice) and Skordalia (garlic, potato). They were all quite tasty and appetizing but I enjoyed the Feta dip the most.
Alexx took our orders by memory and not by hand, which was quite impressive. He offered assistance to anyone who had difficulty deciding what they needed to order and also wanted to put our orders in quickly to the kitchen. He gave us a heads up that they may take a little while.
Well a little while was an hour. Usually we would have gotten ourselves worked up and probably left already, but some of my friends were visiting and we had a lot to catch up on before they left the next day. The Appetizer dips could only go so far and we were sipping on some vino from their list, which seems to have a decent range and selection as usual. We tried the Lamb Gyros Stix ($7.75US/$992JMD) too. That was a small but succulent serving of well seasoned Lamb.
Not only do I respect that we were given the heads up on the wait, but we were checked on periodically and given a joke or two to keep the atmosphere light, like our stomachs at the time.
Some persons may say they get small servings at OPA, but it really depends on what you order. My friend did not expect such a huge Lamb Shank. While that would make the usual person happy to dig in, being quite petite in size, it was daunting for her.
When Alexx checked on the table a little after we started eating, he asked her what was wrong and she explained. Without hesitation he wanted to know how he could make her happier and she agreed with his suggestions of converting the dish into a Lamb Pasta with her preferred tomato sauce and Penne Pasta. He returned quickly to the table with the transformed dish that he whipped up in the kitchen himself and even gave her some to go in a box so it wouldn’t be too much for her at once. She now joined us as an impressed and satisfied diner.
In discussion with Alexx, we were made aware that they source their meat locally from The Meat Experts Ltd. That is a good look. Meat Experts operates out of St. Ann and they have been making quite a name for themselves with their local, high quality, hormone-free meats.
Then just when we thought Alexx couldn’t be a more hospitable host, he asked if we were dining to celebrate an occasion. He was told my Birthday was coming up and he shared that his was coming up the day before. Fancy that.
He returned with a few members of staff and demanded that everyone get their cameras out and sing ‘Happy Birthday’ to me, while he presented me with complimentary Baklava dessert (Filo layered with chopped walnuts and sweetened with honey). That was a kind gesture. I enjoyed all the love and the Dessert.
I get the feeling something may have been awry with the kitchen or staff that night so I would not let the long wait smear my first experience at the new location. The food was authentic and delicious and I appreciated the great service otherwise. So I will return.
I especially have to have some Drinks by the adjoined Reggae Mill Bar, also owned by Alex, since we missed out on it the last time as we wrapped it up early on the week night.
There were a few other guests, both locals and tourists.
The staff were not necessarily courteous but they weren’t rude or inattentive either. So they could improve on their Southern hospitality.
Las Vegas Cafe specialises in Seafood. If you order Fish, you are given the option to choose your fish.
Randy ordered Coconut Garlic Shrimp with Steam Bammy ($1800JMD tx incl.) and his friend ordered Coconut Garlic Conch with Steam Bammy ($1800JMD tx incl.).
Even though their dishes were done to order, it did not take an extremely long time to arrive. The Suga Bears enjoyed their Lunch. The Shrimps were noticeably fresh as one would expect from St. Elizabeth and well seasoned. The Bammy was well steamed with a texture that was just right and the sauce had a good balance of Coconut and Garlic, with neither overpowering the taste of the Seafood.
Value for Money? Suga Bear, Randy rated Las Vegas Cafe a 3/5.
If traveling through the South Coast, I think it is safe to take a detour or stop by Las Vegas Cafe for a tasty and filling serving of Seafood.
Las Vegas CafeÂ
Location: 70 Crane Road (Close to Salt Spring), St. Elizabeth. Jamaica
Ph: 876-965-9648
Opening Hours: 11am-11pm
By: Gabrielle Burgess
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On the last Saturday night of April, Bongos Restaurant saved the day for me and my husband’s Anniversary Dinner after a mix up with Reservations at another Restaurant in Negril.
Bongos is located at the modernly refurbished, Sandy Haven Resort on the popular Negril Strip.
The members of staff were courteous and knowledgeable of the items on the menu.
The menu had a wide range of items that represented a fusion of European, Asian, African and of course, Caribbean cuisines. Prices listed in US were subject to 10% tax and 10% gratuity.
Appetizers, Soups and Salads ranged from $7-$10US.
I had the tasty Jerk Shrimp Brochette ($8.50US) and my husband had the Crab and Corn Chowder ($8US), which had a rich flavour. My Brochette could have done without the lettuce on top though.
Other options included Fish any way you like it ranging from $17-$23US depending on size, Curried Coconut Lemon Shrimp ($18US), Asian Stir Fry Beef Sirloin ($17US), Jerk Chicken Pasta ($16.50US), Cuban Pork & Bean ($20USD), Bongo’s Seafood Paella ($19US single/$35US double) and more.
It wasn’t Lobster season but I had a craving for any type of Surf and Turf, which wasn’t on their menu. The waiter and the Chef collaborated to make me happy and offered me the Filet Mignon with large Shrimp Skewers.
My husband ordered the Filet Mignon on its own.
Although the wait was extremely long, we had a year of marriage to reminisce on as well as exciting thoughts for our future and the wait was worthwhile when the food arrived.
Our cuts of Beef came medium rare, as requested. So we were pleased with the tenderness and succulent juices and flavours emerging from the Beef.
We were too full for Dessert but we enjoyed a few drinks from the Bar. I have had better Mojitos but the blended drinks were on point.
I recommend Bongos Restaurant for a decent place to dine in Negril if you are not famished or in a rush. The wait may be long but you have the leisure of having a good chit chat over a few drinks in a lovely ambience until delectable food arrives.
Bongos Restaurant @ Sandy Haven Resort
Location: Norman Manley Boulevard. Negril, Jamaica
Ph: 886-957-3200
Opening Hr: 6pm
By: Gabrielle Burgess
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