This is a great weeknight meal – it comes together quickly and tastes wonderful.
- 2 Tbsp olive oil
- 2 garlic cloves, thinly sliced
- 1 sprig rosemary (optional)
- 1 15-oz. can chickpeas, rinsed
- 1 15 oz can diced tomatoes
- 1 Tbsp. tomato paste
- 1 Tbsp sweet smoked paprika
- 1 c heavy cream or almond cream
- 2 large eggs
- 4 thin slices of prosciutto
Heat oil in a medium skillet over medium. Cook garlic and rosemary, tossing, until garlic is golden brown and rosemary crisps up slightly but isn’t browned, about 30 seconds for rosemary and 2 minutes for garlic. Add chickpeas, tomatoes, tomato paste, and paprika to skillet and cook, stirring often, about 10 minute. Mix in cream, season with salt and lots of pepper, and bring to a simmer. Crack eggs into chickpea mixture and season them with kosher salt. Cover and cook until white parts of eggs are set but yolks are still runny, about 2 minutes. Remove from heat and drape prosciutto around eggs.
This soup is made from pantry staples, so it is perfect for one of those night when you don’t want to cook, it is so good and so easy you’ll want put it in regular rotation. It’s vegan too!!
- 2 tbsp coconut oil or olive oil
- 1 medium onion, sliced thin
- 2 garlic cloves, finely chopped
- 1 2½-inch piece ginger, peeled, finely grated
- 2 tbsp curry powder
- ¼ tsp crushed red pepper flakes
- 1 c red lentils
- 2 a 14.5-ounce can crushed tomatoes
- Salt, freshly ground pepper
- 1 13.5-ounce can unsweetened coconut milk, shaken well
- Lime wedges (for serving)
- ½ c finely chopped cilantro
- 1/2 c basil, chopped
- 1/4 c roasted peanuts, chopped
Heat oil in a medium saucepan over medium. Cook onion, stirring often, until softened and golden brown, 8–10 minutes. Add garlic, ginger, curry powder, and red pepper flakes and cook, stirring, until fragrant, about 2 minutes. Add lentils and cook, stirring, 1 minute. Add tomatoes, coconut milk , a generous pinch of salt, and 2½ cups water; season with pepper. Bring mixture to a boil; reduce heat and simmer gently, stirring occasionally, until lentils are soft but not mushy, 20–25 minutes. Season soup with more salt and pepper if needed.
To serve, divide soup among bowls. Top with basil, peanuts and cilantro. Serve with lime wedges.
This is one of those pasta dishes you can make when there nothing in the house and it comes together super quick! Leave off the cheese and it’s 30 day friendly, drop the Pancetta and it’s vegan!
- 3 tomatoes diced
- 1/4 c mushrooms or 1 small can canned mushrooms
- 6 oz grilled artichoke hearts chopped
- 4 oz diced Pancetta
- 1/4 c grated Parmesan
- 1/4 c parsley chopped
- 6 oz pasta
Cook pasta according to package.
In a 12 inch skillet over medium heat, cook Pancetta until crispy, add tomatoes, mushrooms and Artichokes, cook 5 min. Stir in pasta, adding a little pasta water if needed, cook over low heat stirring. Top with cheese and parsley.
Serves 2 – 4.
I can’t believe I’ve never made this dish before – I have at least 3 cookbooks with similar recipes – it is a great weeknight meal. I made a few tweaks.
- Olive oil
- 3 – 4 jarred roasted red peppers, chopped
- 1 onion sliced thin
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp tumeric
- 1 tsp paprika
- 1 tsp cayenne pepper
- 2 lbs ripe tomatoes or canned tomatoes, chopped
- 4 oz goat cheese, sliced
- 6 eggs
- Pita bread or flatbread
Heat oven to 375.
Heat oil in an oven proof 12 inch skillet. Add peppers and onions with a pinch of salt. Reduce heat to medium and cook stirring until the veggies are soft, about 5 minutes. Stir in spices and cook 1 minute.
Stir in tomatoes, 1/2 tsp salt and 1/4 tsp black pepper. Cook partially covers until tomatoes are very soft and form a thick sauce, about 15 minutes. Stir in goat cheese. Crack eggs over the surface and bake for 7 – 10 minutes until eggs are just set. Serve with pita.
Perfect end of summer salad!
4 heirloom tomatoes, sliced
2 large Buffalo mozzarella, torn in half
Poached lemon chicken, sliced
2 tbsp lemon zest
3 tbsp lemon juice
2 tbsp olive oil
salt and pepper
4 c chicken stock
1 lemon, sliced
4 sprigs thyme
1 tbsp peppercorns
4 chicken breasts
Place stock, lemon, thyme and pepper corns into a large pot and bring to a boil, add chicken and cook for 3 minutes. Remove from heat and cover with a lid and let stand for 10 minutes.
Combine lemon zest, juice and olive oil in a small jar, shake to combine.
Divide tomato, mozzarella and mint between plates. Slice chicken and toss with dressing to coat. Drizzle with pesto. Divide amount plates and serve.
These are pretty quick and serving them on heirloom tomatoes is so yummy! I froze mine before cooking – lesson learned the hard way in the past, don’t ask 🤣.
12 oz frozen spinach, thawed and squeezed as dry as possible
1 1/2 c ricotta
1/2 c grated Parmesan
1 tbsp lemon zest
1 1/4 c flour
4 – 6 heirloom tomatoes, sliced thin
1/2 c Basil
salt and pepper
Toasted pine nuts
Combine spinach, ricotta, parm, zest, flour, and eggs in a bowl and mix well. Place on lightly floured surface and divide into to balls. Roll out to 1/4 inch thick rope, cut into 1/2 in pieces and place on a floured baking sheet.
Cook Gnocchi in a large saucepan of boiling salted. Gnocchi are done when they float.
Divide tomatoes among plates, top with Basil, Gnocchi and pine nuts – drizzle with a little olive oil.
Another healthy late summer dish!
1 1/4 lb eggplant, sliced thin
1 lb tomato, sliced thin
Zest of one lemon
1 tsp Thyme
1 clove garlic, minced
1 tsp salt
1/4 c olive oil
4 oz goat cheese
1/2 c Panko
Preheat oven to 400.
In a large bowl combine eggplant, tomatoes, zest, thyme, garlic 1 tsp salt, pepper and 1/4 c olive oil.
Spray a gratin dish with olive oil. Layer veggies, dropping goat cheese as you go, make sure to end with veggies on top. Sprinkle with panko and drizzle with 2 tbsp olive oil.
Bake for 45 min until golden brown.