It may sound a little odd...but I promise this soup won't disappoint! It's one of my favorite recipes from Myriad!Read More
A healthy sweet treat packed with protein to fill you up! You can make these into bars or bite-size balls, and can substitute out ingredients to mix it up every now and then!Read More
We're down to the wire with only 3 weeks until our Capstone exhibition set up! This image is from today's final shoot for our recipe book, Myriad; a closing shot for marketing use. We're now working on book inserts and packaging, ingredient packaging, recipe cards, and the display itself.
Our books are on their way here and should arrive by Wednesday! We are very excited to see them completed. There have been a few edits since our last preview of pages, so stay tuned!
Another successful recipe and shoot! We loved this soup; it was quick and delicious. It also kept in the fridge for easy and tasty leftovers.
3 tbsp. olive oil
1 onion, chopped
3 garlic cloves, chopped
2 cans Italian diced tomatoes
1 c. tomato sauce
2 c. vegetable broth
1 package (12 oz) refrigerated raviolis
5 oz. fresh baby spinach
1. Put olive oil in a large pot. Add onions and garlic. Cook for 2 minutes, stirring occasionally.
2. Set heat to medium-high and stir in diced tomatoes, tomato sauce, and vegetable broth, bring to a boil. Add ravioli and chopped spinach.
3. Continue to cook over medium-high heat, stirring occasionally, for 10 minutes or until tortellini is fully cooked and soup is thoroughly. Remove from heat and let stand for 5 minutes.