This pasta dish is quick, satisfying and the perfect light dinner or for lunch. You could easily add your protein of choice but I love it as a vegetarian meal. You’re getting some protein from the almonds and cheese any way and a great vegetarian option would be using a pulse pasta.
Spinach is one of my go to vegetables to buy each week. If I’m planning on putting it in my smoothies and salads I usually opt for baby spinach but in curries and soups or anything cooked I love English Spinach. It’s an easy green to eat a whole load of as it wilts down to nothing , picks up the flavours of dressing and what ever ingredient it is cooked with really easily and has a lovely mild fresh flavour to it.
This salad is fresh and simple, the dressing has a tiny hint of spice and the natural herbaciousness (is that a word?!) of the fennel seeds that pairs really wonderfully with the zesty lemon and salty feta. Serve it as pictured with soft boiled eggs for extra richness – or without as a simple side salad.
Well this isn’t exactly a sexy post now is it? I mean cabbage, it makes me think of every novel I’ve ever read set in a time of famine where cabbage soup was the go to food. And there’s probably good reason for that, not least because one cabbage goes a long way. And that is precisely why I’ve chosen it for today’s post. Because there’s very rarely one recipe that will use up an entire cabbage. It just keeps going and going.
I’m holidaying In Byron Bay this week and my friend could not have timed her wedding better – I get to avoid a horrendous cold snap in Melbourne and trade it for sunshine and sand between my toes. Happiness overload.
The next ingredient in my 7 Ways With series is carrot because it’s the perfect season to be eating loads of these. They’re affordable and delicious.
It’s the second post in the 7 ways series and one I’m excited about! 7 Ways With… Pumkpin! So my North American Readers might be more into pumpkin as a pie filling and I’m all for using it in sweet things but I feel like it really shines in savoury food. And there’s quite the variety in this little post.
I made this for the first time months ago and have been meaning to retest the recipe forever, and when I found these tri coloured baby carrots and my local market I knew it was time. That said you can easily use whatever carrots you can get your hands on. These babies just look oh so pretty.
Today marks the beginning of a new post adventure on my blog. Yep, I just said ‘post adventure’, sorry. I’m going to do a series for the next couple of months called ‘7 Ways With’, each week I’ll highlight a seasonal ingredient and give you 7 different ways to use it. My main aim here is to help you cut down on food waste, and make use of what you have in your kitchen.
This is such a delightful side dish or add some rocket and an egg and call it lunch. It’s a great way to use the abundant lemons that are falling off trees at the moment and is comforting and fresh all at the same time.