Chickpea, Spinach and Harissa Stew (4)

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Harissa paste is a staple of Tunisian cooking and and adds a zing to soups and stews.  This is a vegetarian/vegan dish but can also be served alongside roast chicken or other meats.

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

1 medium sized onion – finely chopped

1 large garlic clove – grated

1 tbsp. harissa paste

1 and 1/2 cups passata

1 cup vegetable broth

4 oz. baby/grape tomatoes

1 x 15 oz can of chickpeas

5 oz baby spinach

Heat seasoned olive oil in a skillet and when sizzling add onion and let soften and brown, then add the garlic and cook for a couple more minutes.

Add passata, chicken broth, tomatoes, chickpeas and spinach and cook for some 20 minutes until tomatoes are bursting their skins.

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Roasted Chickpeas

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Pre-heat oven to 400 degrees

Roasted chickpeas are great as a nibble instead of peanuts, etc. and they add crunch when sprinkled over a salad or soup. One way to serve them is to toss them in olive oil, salt and pepper along with cumin and curry powder. The aim is to get them crunchy all the way through so roast in an oven at 400 degrees for 45 minutes to an hour and taste to see if thoroughly crunchy, if not leave in oven and keep checking.

1 x 15 oz. chickpeas – rinsed and drained

2 tbsp. olive oil

Salt and freshly ground black pepper

1/2 tsp. cumin

1/2 tsp. curry powder

Place chickpeas in an ovenproof dish, pour over the olive oil and toss.

Add salt, pepper, cumin and curry powder.

Toss again and place in oven.

Check oven once in a while and stir the chickpeas so that they get evenly browned and taste one every so often until they are crisp like a nut.

Lentils and Beans with Lime and Cilantro (4)

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Pulses in all guises are some of my most favorite foods and the bonus is that they are good for you. This really is so quick to make and would be perfect to take to work for lunch. I served it alongside chicken (poached in lemon juice and olive oil) but it stands alone too for a satisfying vegan/vegetarian dish.

1 can of lentils (approx. 15 oz.) – drained and rinsed

1 can of cannellini beans (approx. 15 oz.) – drained and rinsed

1 heaped tbsp. cilantro – finely chopped

Juice of half a lime

2 tbsp. extra virgin olive oil

Salt and freshly ground black pepper

Herby Bean Salad (4)

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Beans, particularly cannellini, beans, are a staple in my kitchen cupboard. They are so versatile, can be served in both cold and hot dishes, are filling and are also good for you. This recipe is just a simple cold dish and uses a great blend of fresh herbs – mint, parsley and cilantro – and a little red onion. It is best left for half an hour or so before serving to let the flavors develop.

1 can of cannellini beans – rinsed and drained

1 heaped tbsp. red onion – finely chopped

1 heaped tbsp. each of fresh parsley, cilantro, mint – finely chopped

1 tbsp. apple cider vinegar

3 tbsp. extra virgin olive oil

Salt and freshly ground black pepper

In a large bowl place beans, red onion and herbs and mix together.

Then add the vinegar, oil and seasoning and mix again.

Leave to stand for some 30 minutes before serving.

 

 

Sweet Summer Fruits (4)

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The season is short for such fruits as apricots, nectarines and peaches which makes it all the more precious. I found all three fruits in beautifully ripe condition and I sliced them up and roasted them in the oven which intensified their flavor – they were absolutely heavenly as a dessert all by themselves.

Pre-heat oven to 350 degrees

2 ripe apricots – sliced

1 large, ripe nectarine – sliced

1 large peach – sliced

Place the sliced fruits on a piece of aluminum foil on a baking tray and roast in the oven for half an hour. Remove from oven and let cool.

Kate’s Parslied Potatoes (4)

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A new twist on new potatoes.

1 pound new potatoes

2 tbsp. olive oil

1 tbsp. parsley – finely chopped

Salt and freshly ground black pepper

Boil the new potatoes for 10 minutes or so until tender, drain and crush slightly with a potato masher before placing in a serving dish.

Drizzle over the olive oil, sprinkle chopped parsley over the potatoes and season with slat and pepper and, finally, mix well together.

 

Tomato-Based Salad (4)

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This is a no-lettuce salad and is literally a selection of green vegetables mixed with some cold, cooked chicken heaped on a base of slices of a ripe, beefsteak tomato.  If you buy a pre-cooked chicken this dish takes no time at all and if you omit the chicken you have a vegetarian/vegan meal. Very easy to transport either as a lunch or to assemble for a picnic.

1 large, ripe beefsteak tomato

4 oz. frozen peas

4 oz. edamame beans

4 oz. asparagus (take the tips and an equal amount of the asparagus stem)

1 cooked chicken breast

Cut the tomato into 4 slices and place on a serving dish.

Place peas, edamame beans and asparagus in a pan and pour over boiling water. Bring to boil and simmer for 3 minutes. Drain veg. and place in a bowl of iced water to prevent further cooking.

Cut cooked chicken breast into small pieces.

Place veg. and chicken in a mixing bowl. Pour apple cider vinaigrette (see below) over and mix well together.

Place a good serving of veg/chicken mixture on each slice of tomato

Apple Cider Vinaigrette

1 tsp. Dijon mustard

1 tbsp apple cider vinegar

3 tbsp. olive oil

Whisk mustard and apple cider vinegar together until smooth.

Whisk in the olive oil until mixture is emulsified