The parmesan ‘tuiles’ make this soup stylish enough for entertaining – but they take just a few minutes to make
Nutrition: Per Serving
kcal 213 fat 9g saturates 4g carbs 20g sugars 8g fibre 8g protein 15g low in salt 0.72g
1 tbsp olive oil
knob of butter
½ bunch spring onion , sliced, plus a few extra to serve
1 potato , cut into small dice
1l hot vegetable stock
900g frozen petits pois
½ small bunch mint , leaves picked, plus a few extra to serve
85g parmesan (or vegetarian alternative), very finely grated
Heat the olive oil and butter in a heavy based pan. When foaming, add the spring onions and potato. Gently fry without colouring for about 5 mins. Stir in the stock, bring to the boil and simmer for 10 mins or until the potato is tender.
Stir in the peas, bring to the boil again, then cook for about 3 mins until they are just done. Remove the pan from the heat, add the mint leaves and whizz in a blender or food processor until smooth.
To make the parmesan biscuits, heat the grill to high. Line a baking sheet with baking parchment and divide the grated parmesan into 6 long strips. Grill for 1 min or until the cheese has melted and is lightly golden. While still warm and a bit flexible, release the biscuits from the baking parchment with a palette or cutlery knife, then cool until firm.
To serve, heat the soup and divide between 6 bowls. Scatter with mint and sliced spring onions, if you like, and serve with the parmesan biscuits on the side.
Pea, Mint & Spring Onion Soup with Parmesan Biscuits
A splash of red wine vinegar balances the richness of this cheesy pasta and magnifies the pink color of the onions and radicchio. Omit the prosciutto to make this a vegetarian main dish.
Active: 25 mins Total: 1 hr Yield: 6 to 8
2 tablespoons olive oil
2 medium-size red onions, thinly sliced
1 large head radicchio, cored and sliced into 1/2-inch-thick ribbons
2 large garlic cloves, thinly sliced
1 tablespoon red wine vinegar
3 1/2 tablespoons kosher salt, divided
6 ounces softened goat cheese, crumbled (about 1 1/2 cups)
1 1/2 cups heavy cream
3 quarts water
1 pound uncooked short pasta (such as gemelli, casarecce, or strozzapreti)
1/4 teaspoon black pepper
1/8 teaspoon freshly grated nutmeg
8 ounces fontina cheese, cut into 1/2-inch cubes (about 2 cups), divided
4 ounces thinly sliced prosciutto, torn into 1-inch pieces
Unsalted butter, softened, for greasing baking dish
2 ounces Parmigiano-Reggiano cheese, grated (about 1/2 cup)
Preheat oven to 375°F. Heat oil in a 12-inch, high-sided skillet over medium-high. Add onions; cook, stirring occasionally, until softened, 10 to 12 minutes. Stir in radicchio, garlic, vinegar, and 1/2 teaspoon salt; cook, stirring often, until radicchio is just wilted, about 1 minute. Stir in goat cheese and cream; bring to a simmer over medium-high. Remove from heat, and set aside.
Bring 3 quarts water to a boil in a large pot over high. Stir in 3 tablespoons salt. Add pasta, and cook until just shy of al dente, 7 to 9 minutes. Drain; reserve 1 cup cooking liquid. Stir pasta, reserved 1 cup cooking liquid, pepper, nutmeg, and remaining 1 teaspoon salt into radicchio mixture. Fold in 11/2 cups fontina cheese and prosciutto; toss well.
Transfer pasta mixture to a 3-quart baking dish lightly greased with butter. Dot with remaining 1/2 cup fontina cheese; sprinkle with Parmigiano-Reggiano. Bake in preheated oven until golden brown on top and bubbling around edges, 25 to 30 minutes. Let stand 5 minutes before serving.
Pasta can be assembled through step 2 one day ahead. Cover and refrigerate until ready to bake.
Your search for an easy vegetarian lasagna stops right here! This particular recipe, which features spinach lasagna with a healthy dose of broccoli, three cheeses, basil, and your favorite red sauce (store-bought or homemade marinara sauce work perfectly!) will make you forget all about meat. We opted for frozen veggies because they are already cooked, but you can load this lasagna with other vegetables, too. Sauté peppers and mushrooms, and then stir into your tomato sauce for an extra boost of nutrients. We also picked Pecorino Romano instead of your classic Parmesan for a sharper flavor (no bland vegetarian recipes, thank you very much!). P.S. If you’re looking for the best meat lasagna, try our favorite lasagna with meat sauce.
YIELDS: 4 TOTAL TIME: 0 hours 50 mins
1 10-oz package frozen leaf spinach, thawed
1 10-oz package frozen broccoli florets, thawed
1 16-oz container part-skim ricotta
2 cloves garlic, pressed
1/2 c. fresh basil, chopped
6 oz. part-skim mozzarella, grated (about 1 1/2 cups), divided
1/4 c. plus 2 Tbsp grated Pecorino Romano cheese, divided
1 1/2 c. marinara sauce
6 no-boil lasagna noodles
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Heat oven to 425°F. Squeeze spinach of excess moisture and pat broccoli as dry as possible. Chop both and place in large bowl. Add ricotta, garlic, basil, 1 cup mozzarella, and ¼ cup pecorino and mix to combine.
Spread ½ cup marinara on bottom of 8-inch square baking dish. Top with 2 noodles. Spread one-third (about ⅓ cup) of remaining sauce over top. Dollop with one-third (about 1 cup) of ricotta mixture. Repeat. Place remaining 2 noodles on top; spread with remaining sauce and dollop with remaining ricotta mixture.
Sprinkle with remaining ½ cup mozzarella and 2 Tbsp pecorino, cover tightly with an oiled piece of foil (to prevent sticking) and bake 15 minutes. Uncover and bake until noodles are tender and top is golden brown, 8 to 10 minutes.
In my effort to change our eating habits to something a bit healthier than meat and potatoes I make a meatless meal at least once a week. One of my favorites is this Zucchini Stir Fry.
It’s amazing how filling and tasty a simple meal of healthy veggies can be. This week I made this dinner of zucchini, spinach, and tomatoes. It was delicious, my husband loved it. You can serve it with a piece of whole grain bread if you wish; the bread is great for dipping in the juices.
You can also serve this dish as an appetizer or side dish. It’s so good! It goes great with barbecued and roasted meats.
1 large organic zucchini, cut into 2″- 3″ strips
1 cup fresh organic spinach
1/2 cup organic cherry tomatoes, halved
1 tbls. organic coconut oil
1 tbls. minced garlic
1 tsp. cayenne red pepper
Sea Salt to taste
1. Heat oil over medium heat
2. Add garlic, sauté until it turns golden, stir constantly
3. Add zucchini, cook until it starts to soften about 5-6 minutes, stir constantly
4. Add tomatoes, cook until juices start to come out, stir constantly
5. Add spinach, cook until leaves wilt and turn bright green, stir contantly
We first tried Roasted Cauliflower Steaks as a side dish at La Hiki Kitchen one of the fine restaurants at the Four Seasons Hotel on Oahu. We loved it!
At that time I had no idea how easy it was to make at home. Once I realized how simple it was to make I serve it all the time! We’ve always enjoyed cauliflower, but I usually fry it, add it in Macluba (an Arabic dish that literally means upside-down!), or make deep fried cauliflower fritters called Em Shaat. Of course we serve it riced and mashed as well. Cauliflower is really versatile! And adding these Roasted Cauliflower Steaks makes them even more so.
You may be wondering what are Cauliflower Steaks? They’re thick slabs of cauliflower that’s cut from stem to top. To get them you use the middle portion of the cauliflower, the section that’s the tallest. You can get about 2-3 steaks per cauliflower head.
To make cauliflower steaks I trim off the leaves from the stem of the head. Then I place it stem up on a cutting board and slice down from stem to the florets. I make the slices about 1″ thick and try to get as many slices as I can. I save the smaller pieces to use for something else later or you can roast them along side the steaks. Slicing the steaks is probably the hardest part. It gets way easier after that!
So here’s the recipe for Roasted Cauliflower Steaks. You can adjust the spices to suit your tastes. BTW this dish is Vegan and Keto friendly!
Roasted Cauliflower Steaks
1 Cauliflower, sliced into 1″ steaks
1/4 Cup Olive Oil
1 Tbs. Minced Garlic
1 Tsp. Crushed Red Pepper (adjust to suit your taste or omit if you don’t like spicy foods)
Salt & Pepper to taste
1/2 Cup Freshly Grated Parmesan Cheese
1 Tbs. Fresh Parsley, chopped
Pre-heat Oven to 400 degrees
Line sheet pan with parchment paper
Slice Cauliflower into 1″ thick steaks
Place on pan
Mix garlic and crushed pepper in the olive oil
Brush oil mixture onto both sides of cauliflower steaks
Sprinkle with 1/2 of the cheese
Bake for 15 minutes
Gently flip each steak over and sprinkle with remaining cheese
Return to oven and bake another 20-25 minutes or until it starts to brown on the top
Sprinkle with fresh chopped parsley before serving.
You can change up this recipe by changing the spices you put on the cauliflower steaks. Try mixing cumin, chili powder, or oregano in the oil!