Say that title ten times fast. But it’s a super accurate description for these little handfuls of joy and I’m all about an accurate description. The moreish little chicken meatballs get covered in a sticky sauce and then stuffed into little bread rolls filled with fresh and pickled vegetables. The only kind of meatball sub I’m going to crave.
Wow this week has been a whirlwind of activity, with loads of pre Christmas catchups, all the birthday get togethers, catering, client work and teaching I feel like I never stop. Plus I thought it was a good idea to start a new business on top of that so I am definitely keeping busy. This means that my go to meals are easy to cook and quick at the moment and that’s this week’s meal plans.
This dish really is everything. The crispy exterior of the cauliflower gives way to a creamy flavoursome centre and it all sits on top of a lemony butterbean puree perfectly seasoned with Parmesan. Yep, it’s a winner.
No word of a lie this is the easiest work lunch I’ve ever made. I make the whole thing in the mornings while I’m getting ready for work. I usually only do 1 or two days worth as it’s what I make when I have limited leftovers to take with me, and that’s a frequent occurrence for me at the moment as I’ve have so many dinners and end of year catch ups happening in the evenings.
My salad filled days are trucking along nicely now and between that and lots of yummy seafood i’m really feeling a summer vibe. What do you love to eat at this time of year?
This is summer. Eating things out of crisp lettuce leaves and having lovely light suppers in the sun. Maybe with a glass of something delicious in the other hand. Like sparkling water with fresh mint – yeah that’s definitely what I was dreaming about;)
These baked eggs can be made from scratch in 30 minutes using fresh tomatoes, and what’s not summery about that? I love having baked eggs with sourdough toast to dip in but flat bread works really well too.
All the folks over in the northern hemisphere are getting festive and planning Thanksgiving menus and in this neck of the woods Christmas is the next big one, which is a blessing because I really need some time to eat salads post holiday pre holiday season you know?
This recipe is an ode to Jon and Vinny’s in Los Angeles and their spicy fusilli dish. It’s my second dish in a row that was influenced by that meal, obsessed much? I actually meant to post them the other way around but my tired brain stuffed up so here we are. It is in no way their recipe it’s just similar in flavour and texture. You could totally use fusilli and I have done that before but at the end of the day I’m always going to choose cassarecce because it’s my favourite.
This salad is so simple and so good. Crisp green lettuce generously dressed in a creamy and spicy dressing and then covered in golden bread crumbs and freshly grated parmesan. This is another one inspired by eating at Jon and Vinny’s in LA – I was clearly obsessed with that meal. I’ve tried to keep the dressing lighter by making it yoghurt based and it’s still super delicious.