Cauliflower everyone will eat
Not everyone’s a fan of cauliflower’s cabbagey taste (or smell for that matter) – but it doesn’t mean you should stop trying to get your kids or second half to eat this underrated vegetable. Just think different and roast it, I promise you it’s a game changer. You see, roasting in a high heat will […]
Lovely beet chips
I should probably start the year with some vitamin-packed juice or a gut-cleansing recipe but I’m too busy experimenting with my new kitchen toy: a mandolin. It slices and juliennes vegetables beautifully and I can already think of dozens of recipes it can bring to the next level. But first, let me start with a […]
Butternut squash Manchego cheese blinis
These little blinis are a great party appetizer. They melt in your mouth, especially right off the pan, when still warm and fluffy. The main ingredients, butternut squash and Manchego, a firm sheep’s milk cheese, go extremely well together and add so much taste that you really don’t need a topping – just as long […]
Awesome Sicilian caponata
I consider caponata to be Sicily’s answer to France’s ratatouille. It’s hearty, delicious, healthy and bursting with late-summer Mediterranean flavors. It’s also a great dish to make when you want a satisfying, rustic vegetarian meal that doesn’t have beans in it. There are a gazillion variations to caponata – many people use raisins, others add […]
Pretty beetroot gnocchis (gluten free)
Classic potato gnocchis always feel so labour-intensive and easy to mess up, so unless I know I’ve got the right potato variety, I don’t make them. But vegetable-based gnocchis, like these beet-flavored ones, are easy enough even for a novice. They have a subtle taste and a delicate, airy texture, making them perfect for a […]
Incredibly tasty courgette tartare
Not only is this little appetizer a total knock out but it’s also deceivingly easy to make. Just make sure you get good quality courgettes, and please please please don’t overcook them or they will lose their radiant green color. All the ingredients really complement each other – from the nuttiness of the parmesan and […]
Eggplant chèvre and roasted tomato gems
You may have noticed, I am having a Mediterranean food moment right now. As part of this obsession, eggplant has been a regular on my shopping list for the past couple of weeks and this particular recipe has shown up a couple of times on the dinner table. The sweetness of the roasted tomatoes paired […]
Celeriac “rice” with decadent porcini mushroom ragout
Celeriac – otherwise known as celery root – is a vastly underrated and underused vegetable despite its unique taste and texture. The “rice” is a good alternative to carbs and also a change from its cauliflower counterpart, which can be hard to digest for some people (cauliflower contains mannitol, which is an alcohol sugar part […]
The best broccoli recipe ever
As a kid, I always wondered how anyone could like broccoli. As far as I was concerned, this cruciferous vegetable’s awful smell was a self-defense mechanism against adults who wanted to eat it. That was until I discovered 2 things: tenderstem broccoli (or broccolini) and the art of not overcooking. Tenderstem is much more pleasant to […]
Fancy pants sunchoke puree with rocket hazelnut pesto
I was first introduced to sunchokes, otherwise known as Jerusalem artichokes, when I was living in France. Over there, these artichoke-tasting little roots are called “topinambours” and they are often made into a puree or a creamy soup. In this one, I add a fresh rocket hazelnut pesto, which I sort of hijacked from Yotam […]