"Season with the lemon juice and salt. Cover and cook until heated completely. Garnish with the lemon zest and serve with cooked Couscous." - nutriamed.com
"This recipe could have any number of vegetables in its name because the whole point is to use whatever you have in the fridge at the time." -swoonfood.com
"Garnish with an extra sprinkle of za’atar. Serve with crackers or raw veggies."
50g butter2 tbsp olive oil1 celeriac, peeled and cut into chunky chips or wedges4 large carrots, cut into chunky chips or wedges50g hazelnuts, toasted and roughly chopped150g kale, roughly chopped1 tbsp red wine vinegarHeat the oven to 220C/200C fan/gas 7....
1kg Carrots, Peeled & Cut Into 10cm Strips3 Medium Red Onions, Peeled & Cut Into Wedges2 Medium Plump Fennel Bulbs, Cut Into Wedges4 Tablespoons Olive OilSalt & Pepper To TasteVINAIGRETTE:2 Tablespoons Sherry Vinegar1/4 Cup Olive Oil2 Tablespoons Chopped Fresh Mint...
3 cups diced carrots3 cups diced, washed, leeks2 cups diced celery1 15 oz can, organic chickpeas, drained, and rinsed1 cup pitted, quartered kalamata or green olives1 1/2 qt vegetable stock2 tbsp extra virgin olive oil2 tsp ground dried lemon powder(or...
1 eggplant3 tomatoes2-3 carrotsoil, to taste1 onion, or spring onionmayonnaise, to taste2 cloves of garlicsalt, to tastepepper, to tasteparsley, to tastedill, to tasteWash the eggplant and cut into slices. Salt the slices and leave to stand for 15 minutes. Dab...
