Brush olive oil on sourdough bread slices and broil at 500˚F on a baking sheet for 1-2mins, or until golden brown.
In a skillet, heat the PuraVida Vegetable Mélange on medium-high heat until warm all the way through.
Spread the burrata cheese onto the toast.
Top the toast with PuraVida Vegetable Mélange and drizzle with olive oil and balsamic glaze. Season with salt and freshly cracked black pepper. Enjoy!
1 (3-4lbs) Boneless Pork Shoulder, Juice of 2 Oranges, 1 Medium Yellow Onion, 4 Garlic Cloves, 4 Whole Bay Leaves, 1 tsp Oregano, 1 cup Chicken Stock, 1 Medium Red Onion, 2 Habanero Peppers, 1 cup Apple Cider Vinegar, 1 tsp Sugar, 1 tsp Salt, 4 cups PuraVida Fajita Rajas, 10 Corn Tortillas, 8oz Salsa, Salt and Pepper, to taste,
2 Large Sweet Potatoes, 2 cups PuraVida Fajitas Rajas, 2 tbsp Queso Fresco, 1 tbsp Cilantro, minced, 1 Lime, cut into wedges, ¼ tsp Cumin, ½ tsp Ancho Powder, ½ tsp Smoked Paprika, 1 tbsp Olive Oil, Salt and Pepper, to taste,
1 Package of Uncooked Rigatoni Pasta, 3 cups PuraVida Vegetable Mélange, ¼ cup Butter, 3-4 Garlic Cloves, minced, 1 tsp Red Pepper Flakes, 1 Tbsp Fresh Basil, 1/3 cup Parmesan Cheese, grated, 2 tbsp Olive Oil, 2 tbsp fresh lemon juice, Salt and Pepper, to taste,
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