This one is from Plenty by Ottolenghi! It’s so good!
- 1/2 tsp fennel seed, toasted and crushed
- Zest of 1 lemon
- 1 bunch of basil leaves, shredded
- 2 tbsp chopped oregano
- 2 tsp olive oil, the best you got
- 2 tsp grapeseed oil
- 1 clove garlic, crushed
- 1/2 tsp course salt
- Black pepper
- 8 oz buffalo mozzarella
- 2 rope tomatoes, quartered
Combine marinade ingredients in a small bowl.
Break up mozzarella with your hands and smear with marinade. Let rest for 30 minutes.
Place tomato quarters on a plate, top with tomatoes and cheese and drizzle with a little oil.
Serves 4 as a starter.
This is what happens when I feel super lazy – pantry taco bowl dinner! Just open a few cans toast a tortilla and voila dinner!
Preheat oven to 350. Spray an oven proof bowl and place tortilla inside creating a bowl, spray with a little olive oil and bake 5 – 8 min – keep an eye on it, they go from yum to burnt quick!
In a medium pan, dump beans, chilies and tomatoes with juice and cook over medium heat for 20 min until thickened, stirring occasionally.
Place romaine in the bottom, drizzle with ranch and salad, top with beans, avocado, cheese, more salsa and olives.
- 1 can pinto beans, rinsed
- 1 can black beans, rinsed
- 1 4oz can green chilies
- 1 can fire roasted tomatoes
- Vegan cheese
- 1 avocado, diced
- Sliced black olives
- Vegan ranch dressing
- 1 head romaine chopped
- 4 flour tortillas
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.