Another winner from Jamie Oliver’s Everyday Superfoods- love the rice! I served with roasted Brussels sporuts.
3/4 c brown rice
½ a bunch mint, chopped
1 bunch flat-leaf parsley, chopped
2 spring onions, sliced thin
½ pomegranate, seeds only
1/4 c shelled unsalted toasted pistachios
7 oz roasted peeled red peppers, jarred
7 oz fillet steak
1/4 c feta cheese, crumbled
Cook the rice according to package, drain and put into a bowl. Stir herb, Pom seeds, onions, lemon zest and juice, 1 tbsp of oil and a pinch of black pepper.
Heat a grill o high heat.
Drain the peppers, open them out and grill on both sides, then remove to a plate. Rub a little oil and a pinch of sea salt and pepper into the steak, then griddle for 2 to 3 minutes on each side for medium-rare, turning every minute, or until cooked to your liking. Rest the steak for a couple of minutes on top of peppers. Toss the steak and peppers in the resting juices, slice up the steak, add both to the platter and crumble over the feta.
Another winner from Ottolenghi, and it’s perfect for meatless Monday! This is a tasty veggie treat!
3 TBSP olive oil
1 onion, sliced thin
1 bunch on chard, stems removed and chopped
4 celery stalks, thinly sliced
5 spring onion, chopped
3 c arugula leaves
1 bunch of parsley, chopped
1/2 c mint, chopped
1/4 c dill, chopped
4 oz ricotta
4 oz mature cheddar, grated
2oz feta, crumbled
Grated zest of 1 lemon
2 eggs, lightly beaten
⅓ tsp salt
½ tsp coarsely ground black pepper
10 sheets phyllo
Preheat oven to 400.
In a large skillet, heat 1 tbsp of olive oil over medium heat, add onions and cook until soft. Add the celery and cook 2 more minutes. Add chard and cook until soft about 5 minutes. Add herbs and cook for 2 minutes. Remove from heat and let cool.
Stir in cheeses, eggs and pepper.
Spray a pie pan with olive oil. Layer the phyllo so it hangs over and can be folded over the top, brushing or spraying each piece of Phyllo with olive oil. Fill with chard mixture. Fold the overhanging phyllo over the top and brush or spray with olive oil.
Bake for 40 minutes.
I love lamb especially rack of lamb. This recipe is so quick and easy. Start the marinade in the am and turn it a couple times during the day.
- 1 rack of lamb, sliced into individual pieces
- 3 TBSP olive oil
- Juice of one lemon
- 2 TBSP chopped oregano leaves
- 2 TBDP chopped mint leaves
- 3 1/2 TBSP red pepper flakes
- Lemon wedges
Combine all the ingredients except the lamb in a zip lock bag or shallow pan. Salt and pepper lamb then add the the marinade. Let marinade 4 – 24 hours turning occasionally.
When ready to cook, heat the grill on high and cook 2 – 3 minutes per side. Remove from grill and serve with lemon wedges.
This is such a quick pasta dinner it comes together in the time it takes to cook the pasta – perfect for a busy weeknight.
1 c green olives, pitted
2 cloves garlic
1 c fresh mint
1/4 c olive oil
2/3 c parmigiano, grated
1/2 lb spaghetti
Cook pasta according to package.
In a food processor combine remaining ingredient and pulse until coursley chopped.
Scrape into a bowl. Drain pasta and toss pasta. Serves with a little cheese on top and fresh ground pepper.
Serves 2 – 4.
This maybe my new go to summer drink. You can mix it with sparkling water or sparkling wine for a wonderfully refreshing beverage. You just need a couple TBSP to flavor your beverage so a little goes a long way.
1/2 c water
1/4 c honey
2 mint sprigs
One 1-inch piece of fresh ginger, peeled and thinly sliced
2 c seedless watermelon cubes
2 c hulled strawberries
Ice and chilled sparkling water, for serving
In a small pot, heat water and honey until it just comes to a boil. Remove from heat and add mint and ginger.
In a Vitamix or other lesser blender 😜, add fruit, strain water honey mixture and pour into blender, pop in 1 -3 slices of ginger. Purée till smooth.
Chill. Add a couple TBSP to sparkling beverage of choice and enjoy.
I love tartines – which is basically a slice of bread topped with yummy things! Today I wanted hummus but was out of chickpeas so I came up with this little number. Vibrant green – super quick and healthy!
- 1 16 oz can artichoke hearts, drained
- 1 16 oz can white beans, drained
- Zest and juice of lemon
- 1/4 c parsley leaves
- 1/4 c mint leave
Dump ingredients in a Vitamix or food processor. Purée until smooth, add a couple TBSP of water of too thick.
Spread on your favorite bread, crackers or veggies
This was inspired by F&W – perfect for a busy weeknight meal.
8 oz italian sausage
2 TBSP olive oil
1 red onion, sliced thin
1 c mint, chopped
2 TBSP lemon juice
8 oz pasta
Salt and pepper
Cook pasta according to package.
In a 12 inch skillet cook the sausage over medium heat until brown. Add olive oil and onions and cook until the onions are soft. Add pasta, 1 c of pasta water and cook for 1 minute until water is absorbed. Stir in mint and lemon juice. Season with salt and pepper. Garnish with parmigiana.
Serves 2 – 4.