 This salad has a lot going for it, such as a whole rainbow of colour. Not to mention it’s super filling, full of protein, complex carbs, fibre and all the vitamins from that pretty array of vegetables. Speaking of pretty it also has that and I do think eating pretty food makes it taste better… we eat with our eyes and all that?
CAULIFLOWER, LEEK AND CANNELINI BEAN SOUP WITH CRISPY KALE
This soup is so velvety smooth and comforting. You will not be able to get enough. Plus it’s full of fibre, thus will keep you full even if you’re not dunking bread in it. The beans don’t need to be soaked before you start, which gives them a deeper flavour that goes so well with the cauliflower and sweet leek. Then there’s the garnish, you can make it with or without bacon and either way it’s crispy goodness is a textural treat. There’s also the other extra garnish of parmesan and lemon zest that ties everything together and makes this creamy, comforting winter soup taste fresh. It’s a winning combo.
MAPLE GLAZED ROAST CHICKEN AND BROCCOLI
Roast chicken has to be one of my favourite comfort foods. And it’s also super economical to make. Even if there’s just two of you a roast chicken is a cheap and delicious way to eat meat because you can use every little part of it. This particular recipe makes use of the chicken roasting juices to cook broccoli – it basically transforms the broccoli into a glazed umami rich side that you’ll be having future cravings for.
OCEAN TROUT POKE BOWL
Poke. Not the thing you used to do on Facebook. The Hawaiian fish salad that can be combined with all sorts of other things to make a sort of deconstructed sushi bowl. This is my rather free interpretation of it. It has honestly become one of my favourite things to eat, easy, filling and nourishing PLUS it can be endlessly varied to suit your tastes and mood. Perfect.
STICKY MUSHROOMS WITH GREEN BEANS AND HUMMUS
This recipe is a vegetarian version of this delightful little number. Thus the similar looking dish/sounding recipe title. I am clearly very creative. But the caramelised mushrooms with their spicy undertones are the perfect replacement for the earlier recipe’s crispy, fragrant mince.
PRAWN AND GREEN PAPAYA RICE PAPER ROLLS
These are so fresh and tasty. The perfect thing for a light summer dinner and super perfect for taking to work. If you do that be prepared to sit at your desk dreaming about lunch for a god period of the morning. The fragrant smell of the salad will get you all excited before you even start on the rolling part.
ROAST CHICKEN NOODLES
I live in a household of two. Two people can’t eat a whole roast chicken in one sitting. I mean, we have friends over frequently but sometimes I want a roast and when there is only two of you you’re going to have leftovers. And leftovers are what these noodles are all about. Leftovers and flavour! Because there’s no point in trying not to waste things if it’s not going to taste good.
VEGETARIAN OKONOMIYAKI
Grilled things you like. That is apparently what ‘okonomiyaki’ translates to (I read fried things somewhere else but same same…kinda), and this is definitely a grilled thing I like. These Japanese pancakes are a fantastic way to use up left over vegetables and make a super quick dinner. They’re also ridiculously tasty but I’m not going to claim this is a particularly ‘traditional recipe’. Instead, I’ve gone for easy.
CRISPY RICE BOWL WITH ALL THE GREEN THINGS
I love a rice bowl. And this one is a dream. Crispy brown rice, flavoured with lime, green chilli and coriander and topped with all the green things and an egg. You can play around with what green stuff you add depending on the season or just what’s in your fridge. You’ll probably find you’re putting all sorts of stuff on top of this rice because it’s basically the bomb.
MINT, BEETROOT AND GREEN BEAN SALAD
I’m really into beets and goats cheese at the moment (such as in this tart!), and the mint and beans in this salad mean it’s also fresh and crunchy, making it another delicious summer salad to add to your rotation.