victoria west

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Herby chicken & butter bean soup

This rustic, chunky soup uses up leftover roast chicken and is packed with flavour from fresh rosemary, sage and thyme<p>Ingredients<p>1 leftover chicken …

Food

Coconut, Almond and Chocolate Bars | Williams-Sonoma Taste

Nutty, chewy and chocolaty, these bars hit every craving. A toasty almond crust is topped with a creamy coconut and dark chocolate filling, and finished with a thick bittersweet glaze. This recipe calls for cream of coconut; similar to condensed milk, it can be found on the baking or drink aisle in …

Dessert

Crunchy salsa cod

Top white fish with tomato salsa, avocado, tortilla chips and coriander for a quick midweek supper<p>Ingredients<p>4 chunky skinless white fish fillets, …

Seafood

Carrot Ginger Soup

This bright soup is super healthy with a flavorful kick. The addition of orange juice intensifies the flavor.<p>2 tablespoons extra-virgin olive oil<br>• 1/2 …

Creamy Turmeric Carrot Soup

The good news? I’ve been writing up a storm. Even though the husband has been in China for the past week and I’ve had a terrible, horrible, no good, …

Baked Gnocchi with Taleggio, Pancetta & Sage | Williams-Sonoma Taste

Pick up packs of fresh gnocchi, the little potato dumplings, to create easy — but filling — dinners in a pinch. They are lovely boiled until tender and simply sauced, but easily dressed up in a gratin, featuring decadent Italian bacon and cheeses. You can also make this recipe using 1 lb. (500 g.) …

Braised Chicken Thighs with Carrots, Potatoes and Thyme | Williams-Sonoma Taste

Fresh herbs and sweet carrots update this old-fashioned skillet dinner. Serve with a side of homemade cornbread for a meal that feels homey and special — perfect for fall.<p><b>Braised Chicken Thighs with Carrots, Potatoes and Thyme</b><p>1 1/2 lb. (750 g.) skinless, boneless chicken thighs, fat trimmed<p>Kosher …

Gluten-Free

Citrus-Braised Lamb Shanks | Williams-Sonoma Taste

Lamb shanks meet a bright trio of winter citrus — lemon, lime and orange — in this dish. The rich braising liquid that results from the slow cooking almost surpasses the lamb shanks themselves. If you want to stretch the recipe to serve six, shred the meat from the bones, divide among shallow …