Jo’s Multi-Purpose Tomato Olive Sauce (4)

photo - Jo's Multi-Purpose Tomato and Olive Sauce

Totally versatile sauce – good with chicken, pork, lamb chops, steak and zucchini ‘pasta’ (pictured here)

1 tbsp. olive oil, seasoned with salt and freshly ground black pepper

1/2 large onion – chopped

1 large garlic clove – grated

2 cups chopped tomatoes (Pomi brand)

1 tbsp. double concentrate tomato puree (Cento brand)

1 cup veg. broth/stock

1/2 cup black olives – pitted and cut into quarters

good pinch herbes de Provence

Heat oil in skillet/frying pan and when sizzling add onion and cook for a few minutes then add garlic.

When a little browned, add the rest of the ingredients, bring to the boil and simmer for 15 minutes.

 

 

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Vegetable and Bean Soup (4)

photo - vegetable soup with kale

Dull, wet day so made soup. This is a hearty soup – almost a vegetable stew – and stuffed full of goodness – celery, carrots, tomatoes, cannellini beans and kale (if you don’t like kale, try spinach).

1 tbsp. extra virgin olive oil seasoned with salt and freshly ground black pepper

1 onion – chopped

1 large clove of garlic – finely chopped or grated

3 sticks of celery – finely sliced

2 largish carrots – finely sliced

1 cup of chopped tomatoes

1 can of cannellini beans

4 cups of veg. broth/stock

2 handfuls of chopped kale

Heat oil in cast iron casserole dish and when sizzling add onion and let it brown a bit, then add garlic.

After a few minutes, add the rest of the ingredients.

Bring to a boil, then simmer forĀ 30 minutes with the lid on.

 

Fennel, Orange and Hearts of Palm Salad with Orange Vinaigrette (2)

photo - Fennel, Orange and Hearts of Palm Salad

A lovely salad with a sweetness and some crunch. The vinaigrette has honey and mustard in it as well as orange juice. Perfect light lunch or good to take to work.

2 x oranges – cut into segments

Small head of fennel – cut into smallish pieces

2 x hearts of palm – sliced

1 slice of red onion – cut into small pieces

Place all ingredients in a salad bowl and pour vinaigrette over salad.

For the vinaigrette, place juice of one orange, 1 tsp. honey, 2 tsp. Dijon mustard, 2 tbsp. extra virgin olive oil, salt and freshly ground black pepperĀ in a bowl and whisk with a fork