Ingredients 2 tsp each coriander and cumin seeds 1 tsp paprika, plus extra for dusting ½ tsp ground cinnamon 150ml/¼ pint olive oil 900g squash, peeled and cut into small chunks (about 2cm) 12 shallots, quartered 4cm/1½ in piece root ginger, finely chopped 140g whole blanched almonds 140g shelled pistachios 75g pack dried cranberries 6 … Read more
Ingredients 3 medium onions, peeled 2 stalks dried lemongrass 6 dried kaffir Lime leaves ½ tsp garlic powder 50g plain flour 2 eggs 100ml milk Sunflower oil, for frying For the sauce: 150ml coconut cream 2 tbsp tom yum past Sea salt Instructions Blend the lemongrass in a mini blender with the lime leaves until … Read more
Ingredients 2 heads cauliflower, about 2 pounds (908g) each 1 teaspoon kosher salt, (5g) 1/2 teaspoon black pepper 1/2 teaspoon garlic powder 1/2 teaspoon paprika 1/4 cup olive oil, (60ml) 1 teaspoon chopped parsley Instructions Adjust oven rack to the lower third position. Preheat oven to 500ºF. Remove the outer green leaves from the head of cauliflower and trim the stem. Using a large knife cut the cauliflower in half lengthwise through … Read more
Ingredients 3 cups white beans, drained 1/2 (14 ounce) can artichoke hearts, drained and quartered 2/3 cup diced green bell pepper 1/3 cup chopped black olives 1/4 cup chopped red onion 1/4 cup chopped fresh parsley 1/4 ounce chopped fresh mint leaves 3/4 teaspoon dried basil 1/3 cup olive oil 1/4 cup red wine vinegar … Read more
Ingredients 2 medium zucchini sliced into 1/2″ rounds 1 tablespoon olive oil 1/2 teaspoon Italian seasoning salt & pepper to taste 1/3 cup shredded parmesan cheese divided Instructions Preheat oven to 425 degrees. Toss zucchini slices with olive oil, seasoning, salt & pepper and about 2 tablespoons of the parmesan cheese. Place on a baking sheet and top with remaining parmesan cheese. Bake 5 … Read more