1 large (375 g) zucchini2 medium (300 g) potatoes (Yukon Gold or Russet)1 medium (80 g) carrot1/2 tsp garlic powder1/2 tsp onion powder1/2 tsp chili powder1/2 tsp ground cumin1/2 tsp paprika powder1/2 tsp sea saltBlack pepper to taste1/2 cup (50...
3 Tablespoons butter or coconut oil3 garlic cloves, grated1-2 small to medium zucchini, diced1 1/2 cups frozen or fresh corn kernels2 teaspoons ground cumin1 teaspoon sea salt1 can of black beans, drained1/3 cup crumbled Mexican cotija cheese or feta24 small...
2 Tbsp high heat oil3 ears fresh sweet corn 2 zucchini1/2 red onion2 pinches salt and pepper1/4 cup chopped coriander60g feta Remove the husks and silk from the corn cobs, and cut the stems off. Brush the surface of the...
400g potato gnocchi150g zucchini150g broccoli¾ cup milk2 tbsp grated pecorino1 tbsp flourPaprikaAnchovy filletsFirst 5 minutesRinse the zucchini, then grate using a grater with large holes. Chop the broccoli florets. Set both asideNext 8 minutesIn a large high sided non stick...
2 Tbsp. olive oil 1 onion, diced 2 cloves garlic, minced salt and pepper1 cup Arborio rice 1/4 cup white wine1 medium zucchini, grated 4 or 5 cups vegetable stock 1 cup cherry tomatoes 1 1/2 cups broccoli florets removed and...
1 cup red cabbage, chopped1/2 cup zucchini, roughly chopped into 1/2 inch pieces1/2 cup bengal gram/chana dal3 tablespoons oil3/4 cup onion, finely chopped2 teaspoons garlic, finely chopped2-3 small-sized dried red chili1 teaspoon red chili powder, or to taste1/4 teaspoon garam...
3 zucchinis chopped roughly200g green beans trimmed and chopped in half1 tbsp olive oilPinch sea salt flakesFor the coconut mint dressing4 tbsp chopped mint4 tbsp coconut yoghurt1 tbsp extra virgin olive oilJuice 1/2 lemonBig pinch sea saltFor the salad1 can...
250g self-raising flour500g Greek yoghurt100g skinned broad beansfreshly boiled water3 zucchinisextra- virgin olive oil1 crushed garlic cloveZa’atar spiceHeat the oven to its highest temperature. In a mixing bowl, combine the self-raising flour with 250g of the Greek yoghurt and a...
Sea salt7 ounces (200g) whole-grain spaghetti4 tablespoons olive oil, divided2 parsnips—tops removed, peeled and cut into batons1 medium red onion, peeled and thinly sliced2 garlic cloves, peeled and minced½ cup (100g) sour cream2 egg yolks2 tablespoons grated Parmesan2 teaspoons lemon...
