If you wanted a tart with a distilled onion flavor, this is it. I’m always looking for ways to use caramelized onions because they’re so delicious and this might be the ultimate way to use them. It’s the perfect tart with just a hint of sweetness that keeps it tasting fresh.
I don’t usually feel like you need a recipe to make a wrap but this was a great combo of ingredients so I’m going to let it slide this one time. Please make this very simple and delicious wrap (I made it with lavash because that’s what available here but you can make it with tortillas or wraps or whatever thin bread products you have around).
This is a pretty simple recipe though it takes more time to come together then I thought it should. The result is absolutely spectacular though and worth the effort. I’d suggest using really good goat cheese and the freshest tomatoes you can find because there’s no hiding behind bad ingredients here.
This is a delicious and homey dish. A little bit like a mix between vegetable pot pie and a casserole, it’s perfect for when you’ve got the cold weather blues. You can use canned biscuits to speed it up too. I’d also suggest doubling the casserole part without the biscuits if you’re going to freeze it.
I found making tortellini much easier than ravioli so if you have given up on stuffed pasta due to ravioli I’d urge you to give it a second try with this recipe. I don’t have a pasta sheeter OR cutters OR even a pastry bag and I still found this recipe actually not too bad and I’ve made it a few times over. I made way too much filling the first time so I had to make multiple batches of pasta dough and it does get easier but tortellini does also take a good amount of time. I’ve found it takes me about 30 minutes to fill and fold about a pound and a half worth of pasta but your mileage may vary.
I absolutely love the texture of this creamy orzo with roasted vegetables. It’s got just enough cheese to produce that perfect soft, gooey mouthfeel of mac and cheese but it has enough vegetables to keep the flavor smokey and not just slip you in to a full on carb coma after eating it. It comes together in just a few minutes and there’s no second pan of sauce to wash so it makes a good weeknight meal.
This soup has a wonderful simplicity to it. Sometimes coconut in soup can be really cloyingly sweet of overwhelming but in this soup its nicely balanced with the soft flavor of rice and the heartiness of mushroom. Since this takes only a few minutes to come together it’s perfect for when you don’t feel well or on a cold night where you just want a warm dinner right away.
This is one of those recipes that doesn’t seem like much but it takes mushrooms from a bland, boring food to the perfect topping for almost anything. I used this ragu smothered over the tops of popovers but it’d be great on polenta, over rice, and even as a pasta sauce.
When I saw this recipe I knew I had to try it. While the recipe is technically quite close to a scotch egg what it actually resembles much more closely is falafel stuffed with a boiled egg. The scotch eggs do not really end up tasting anything like your meaty scotch eggs but it is a great twist on falafel. Make sure you spice your chickpea mixture well as the flavor seems to get a little lost after frying.
I made a turnip gratin previously but I wasn’t in love with it but I think I’ve cracked the code this time. This potato gratin is so good it’s hard to stop eating! Layering the cheese and milk mixture is the most important part but also don’t cheap out and use poor quality cheese because the minimal nature of the ingredients means that basically there’s no where for flavors to hide.