 I don’t know what to call this other than glorious. A wonderful woman I met on a retreat, Anne, was telling me about one of her favourite things to do with zucchini and I had to try it and this is my version of it. Ridiculously simple but a real revelation in terms of flavour. i’m loathe to post my 20th zucchini recipe of the year but I can’t help myself. I’m sorry, but also not at all because why am I apologising for giving you yet another free zucchini recipe?!
Caprese Baked Chicken
   
 I’m so excited to share this recipe I created for Monini Extra Virgin Olive Oil, in fact I may have just created my new favourite chicken dish! Full of beautiful seasonal flavours it’s basically a baked caprese salad but with chicken and so easy you’ll be making it again and again.
Paprika Roasted Carrots
I know, a carrot post in the middle of summer is weird. But they’re still readily available and these are the kind of carrots that only need 20- 30 minutes in the oven and they’re done. Quick cook times are what I’m here for (says the girl who made slow roasted lamb last week…).
Meal Plans Week 103
This week’s meal plans are being written from London but are still going to be oh so summer focused as suddenly changing seasons on you all just because I have seems a little weird…
Zucchini, Pea and Pine Nut Quinoa Salad
 This salad is a great way to use up the glut of zucchini people have in their gardens, or the cheap zucchini you’ll be seeing at your local shops at this time of year. it’s fresh and filling with the sweetness of the green vegetables balanced with the nutty savouriness of those pine nuts.
Extra Green Saag Paneer
This saag paneer cane be made with any leafy greens you have left over in your fridge, I’ve even used carrot tops before. I find if you keep it to half baby spinach then the balance of flavours is still great and you’re using up what you have on hand. It’s less decadent than the kind you’d eat out but still of so delicious.
Meal Plans Week 102
Happy Sunday lovely humans! I’m in Daylesford this weekend at a Herbalist Yoga and Meditation Retreat cooking for the wonderful guests. It’s been a blissful weekend in the kitchen interspersed with bush walks, meditation, salt baths and good conversation. I’ll be sharing all the recipes for the things I made with you all soon!
Corn, Avocado, Manchego and Quinoa Salad
This salad is simple to make and oh so fresh. It would be amazing with any protein you choose to put with it but it’s perfect by itself too. Grilled corn, creamy avocado and salty cheese? Yes please! And yes it’s definitely salad week on the blog.
Israeli Cous Cous Salad With Fennel, Avocado and Salmon
This is one of those salad you can throw together in no time at all and it tastes delicious enough to serve to company! Or just have as a work lunch salad for the week, or as a quick weeknight dinner. it’s versatile, easy and exactly what I want to eat right now.
Meal Plans Week 101
Sweltering. Sweltering is the only way to describe this weekend and I feel like we’ve had a lot of that lately. Wow, now I’m complaining about summer! It’s just that it makes me want to avoid turning the oven on or cooking at all and thus the summer recipes only trickle in… but the week ahead is looking more mild so I’ll be back at it.