Recipes

Ingredients For the Spice Mixture: 2 teaspoons kosher salt 2 teaspoons ground turmeric 1 teaspoon crushed red pepper 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1/2 teaspoon

Ingredients around 4 cup, or 12 oz, broccoli crowns, trimmed and cut into bite-size florets 1 cup small tomatoes 1 tbl olive oil 2 cloves garlic, minced

Ingredients 3 tbsp extra virgin olive oil 8 shallots – halved and sliced 2 garlic cloves, finely chopped 1 tbsp brown sugar ¼ tsp crushed red pepper flakes ¾ tsp salt

1 heart cabbage 30g butter 1 lemon/lime 20g hazelnut salt pepper Directions Melt the butter on the pan. Half the lemon and leave both halves “top” down on

EGGPLANT 1 kg / 2 lb eggplant (aubergines) , 0.75cm / 0.3″ thick slices 1 tsp salt 2 – 3 tbsp olive oil FILLING 1 tbsp olive oil

1 large eggplant, sliced into 1/4″ thick slices 2 tbsp kosher salt 1 1/2 cup Italian seasoned breadcrumbs 3 eggs 1/2 cup milk 4 tbsp vegetable

2 tbsp olive oil 300g celery, sliced, with tough strings removed 1 garlic clove, peeled 200g potatoes, peeled and cut into chunks 500ml vegetable stock 100ml

Ingredients 1 pound of cod (2-3 fillets) (or other white fish) 3 cups of cherry tomatoes or 1 carton at the store 1 lemon 1 bunch of

1 pound carrots — peeled, halved lengthwise if thick 1 pound baby red or yellow potatoes — halves 2 tablespoons extra-virgin olive oil 1 tablespoon honey

Ingredients 250g mini roma tomatoes (substitute with our grape tomatoes) Olive oil 2 tablespoons olive oil 2 garlic cloves, crushed 1 leek, trimmed, thinly sliced 500g dried