Posts in Salads & Vegetables
Quinoa bowl

Quinoa. It’s one of the staple carbohydrates in a “free-from” diet and one of the easiest to find in a supermarket these days. On its own, it’s not the most interesting food to eat, its flavor sits somewhere between couscous and brown rice but when paired with other ingredients and whole foods, it makes a wonderful base for pilafs, a side dish for stews and roasts and an excellent ingredient in salads.

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They say learning something new is good for your brain as well as your self-confidence. In celebration of World Food Day, I decided to learn a new recipe using as many locally or regionally sourced ingredients as I could find. The UN’s Food and Agriculture Organization hopes to achieve zero hunger by wasting less, eating healthier and adopting a more sustainable lifestyle. The recipe, Ratatouille, is ideal as the ingredients are very simple and inexpensive. Fortunately one of my neighbour’s, whose family lives in South of France, was willing to teach me her family’s version of this classic dish.

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Courgette Omelette

Courgettes, also known as zucchini, are grown in abundance in the Middle East and Mediterranean. They’ve become a staple vegetable to buy and I’m always looking for new ways to to cook with them. Roasting, steaming or stuffing are also good options, but this recipe for courgette omelette is one of my favourites. When I was living in Cyprus, a similar dish was often prepared as a side dish and is prepared entirely in a large pan. They do the same with wild greens or Horta, simply cooked in a pan with local olive oil, flavoured with fresh local herbs, a few eggs thrown in and cooked until set. That’s as quick and nutritious as you get.

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