This is a fresh and zesty weeknight meal you can knock up in under 30 minutes – maybe even 20, if you get your act together. Feeds 4 Ingredients 2 skin-on, boneless chicken breastsSalt and pepper1 mugful (dried) wholewheat couscous1 lemonOlive oil1 red pepper2/3 cucumber2 handfuls cherry tomatoes½ small red onion (¼ of a largeContinue reading “Greek Couscous Salad with Feta Yogurt Dressing”
Tag Archives: vegetables
Carrots in Parchment
Cooking carrots in parchment gives you the most gorgeous texture. The marriage of roasting and steaming concentrates the sweetness in the carrot while keeping the veg from getting too soft. Plus, the act of ripping open the parchment envelope adds a touch of drama otherwise missing from a standard pot of boiled carrots. Use someContinue reading “Carrots in Parchment”
Celebrating Cabbage
Cabbage may be deeply unfashionable, but I’m rooting for a comeback. It’s often the cheapest thing going in the produce aisle, they last forever in the fridge, are low calorie, full of vitamins, quick to prepare and extremely versatile. I started cooking with cabbage because one arrived in my vegetable box delivery at least onceContinue reading “Celebrating Cabbage”
Gardener’s Pie
I’ve written a recipe for shepherd’s pie before, but this pie, so-named for its vegetable-reliant ingredients, is a sensation. While not strictly vegetarian (due to the inclusion of Worcestershire sauce), this vegetable-based take on a shepherd’s pie is a really delicious, healthy swap. Comfort and warmth delivered in a very nutritious, low-calorie package. Feeds 2-4, dependingContinue reading “Gardener’s Pie”
Greek Pasta Salad
Fantastic with barbequed meats, or on its own as a packed lunch. You’ll need to dig out the biggest bowl you have – this makes a lot! Feeds at least 4 as a main, 8 as a side Ingredients 500g fusilli pasta Salt 2 bell peppers, de-seeded and chopped 1 whole cucumber, halved lengthwise, seedsContinue reading “Greek Pasta Salad”
Zucchini Parmigiana
When I’m trying to cut calories and eat as healthily as possible, I need lots of warm, comforting food to stave off any feelings of deprivation (or desperation). This really delivers. Hot, bubbly, full of vegetables, and ready in about an hour. I don’t claim any particular credentials in nutritional science, but I reckon aContinue reading “Zucchini Parmigiana”
Roasted Brussels Sprouts
If you think you don’t like Brussels sprouts, you are definitely wrong. Roasting Brussels turns them into a completely different vegetable. Nutty, sweet and a little crisp, these little beauties are well-placed to convert. To make these, all you need to do is preheat your oven to 425F / 220C / 200C Fan. Cut theContinue reading “Roasted Brussels Sprouts”
Roasted Vegetable Pasta
Roasted vegetables in a spicy, creamy sauce. Substitute any vegetables you have – it’s a great way to use stuff up! Feeds 2 Ingredients 125g cherry tomatoes, halved 200g mushrooms, halved or quartered if large 2 bell peppers, roughly chopped Olive oil Salt and pepper 250g any short pasta 2 cloves garlic, minced 1 tspContinue reading “Roasted Vegetable Pasta”
Sausage and Apple Traybake with Honey Mustard Vinaigrette
A cosy, stress-free autumnal meal. Great for a weeknight, but would make a lovely Sunday lunch, as well. Feeds 4 Ingredients 4 – 8 sausages (depending on size) 4 carrots, peeled and sliced on the diagonal 4 apples, peeled and cut into cubes 8 handfuls of brussel sprouts, larger ones halved, smaller ones left wholeContinue reading “Sausage and Apple Traybake with Honey Mustard Vinaigrette”
Caroline Feeds 