
Quiche is a method – bring a grain-based crust together, load it up with vegetables and protein, held together with eggs and milk, and you’ve got yourself a meal for anytime of day.
Quiche is a method – bring a grain-based crust together, load it up with vegetables and protein, held together with eggs and milk, and you’ve got yourself a meal for anytime of day.
Fabulous fritters! And the most important thing to remember is – please, please, pleeeease don’t let a fritter recipe take you down, meaning the only thing that must make it into a vegetable fritter is the vegetable, flour, egg and s&p – any special flavourings, cheeses or other additions are merely extras and should not stop you from frying up a fritter!
What better way to enjoy your veggies than folded into a batter headed for a hot pan to become a nice crisp cake or fritter!
Roasting tomatoes before they turn into soup is the only way to make tomato soup – along with a few cloves of garlic, an onion and a little olive oil – you will be enjoying an intense tomato flavour you never thought possible.
Making ricotta at home from a pot full of heated milk with a little cream (or not), laced with a shot of vinegar, strained through cheesecloth and what’s left is homemade ricotta – instant cheese waiting for any flavour combo you can imagine!
Avocados are the unsung heroes of the garden! They’re loaded with nutrients, taste like butter straight from the dairy and can show up anywhere – in chunks to silky smooth, in sweet or savoury, anytime, anywhere! Here they’re paired with white beans to bring a delicious dip to life!
Coleslaw is another method to master – it’s all about the shredded cabbage base and what you add from there is completely up to you!
So it’s time to start stalking celery – and if you do it with just a lemon, olive oil, sliced scallions and salt & pepper – you’ll have mastered a classic – truly. This is one of the best combinations out there – there’s no recipe, just throw it together.
Beets are on the short-list of foods to be eating and what better way to get your fill than with this borscht-inspired dip.
Rice is totally underrated – and joins pasta and potatoes as a blank canvas all us cookers turn to – which makes one wonder how it could ever end up completely unadorned, in a naked pile on a plate. And, by the way, when it does – all I see, is a missed opportunity! It’s cheap, it’s versatile and it’s good for you – especially if it’s brown!