1 cup brown basmati rice, rinsed2 teaspoons coconut oil or olive oil1 small white onion, diced1 tablespoon finely chopped fresh ginger (about a 1-inch nub of ginger, peeled and chopped)2 cloves garlic, finely choppedPinch of salt½ bunch asparagus, tough ends...
1 bunch asparagus, end trimmed and chopped into thirds4–5 cups broccoli florets2 tbsp any oil ¼ C olive oil (or avocado oil)Juice of half a lemon2 tsp white wine vinegarDash of salt and pepper¼ tsp chopped garlicDash of nutmeg1 tsp...
500g cauliflower florets 250g asparagus spears, ends discarded and spears sliced diagonally into 1-inch pieces1 tablespoon extra virgin olive oil, divided¼ cup pine nuts, toasted¼ cup freshly grated parmesan cheeseJuice of half lemon (about 1 tablespoon)Zest of full lemonSalt and...
160g broad beans4 tbsp extra virgin olive oil50g crumbled feta1 tsp honeysqueeze of lemon juicelarge handful of dill fronds4 baguette slices1 garlic clove , halved4 blanched asparagus spearsBring a large pot of salted water to the boil and cook the...
5 cups (1.25L) good-quality vegetable stock2 tbs extra virgin olive oil60g unsalted butter1 white onion, thinly sliced1 1/2 tbs each finely chopped flat-leaf parsley & dill, plus extra to serve2 garlic cloves, finely chopped400g arborio or carnaroli rice2/3 cup (160ml)...
