Pea and Spinach Stew
A stew of peas and spinach with potato, spring onion, and vegetable broth.
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Smooth Carrot and Apple Soup
A smooth carrot and apple soup seasoned with cumin and vinegar and emulsified with olive oil. Serve it hot or cold.
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Griddled Meagre with Olives
Griddled meagre steaks served with a vinaigrette of tomato, olives, capers and basil.
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Pasta with Mushrooms and Basil
Long pasta with sautéed mushrooms, a creamy sauce and fresh basil, finished with Parmesan.
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Stewed lentils with vegetables and tomato
A vegetarian stew of dried lentils with onion, carrot, pepper, and tomato, finished with a paprika sofrito.
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Roasted Beetroot and Roasted Garlic Soup
A smooth soup of roasted beetroot and garlic, blended with vegetable stock and fennel seeds.
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Spinach Scramble
A creamy scramble of fresh spinach, garlic, eggs, and a hint of cayenne, ready in about 15 minutes.
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Baked Pasta with Spinach and Almonds
Pasta with spinach, mushrooms, and jocoque, topped with mozzarella and almonds, then baked until the cheese is golden.
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Red bean stew with spinach
A vegetarian stew of red beans, spinach, and vegetables, thickened with a flour-and-paprika roux. Serves 4; requires 12 hours of soaking and about 125 minutes of cooking.
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Smooth Zucchini and Apple Soup
A smooth, chilled zucchini and apple soup with vegetable stock, yogurt, and oregano. Serves 4; allow at least 2 hours to chill.
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Zucchini and spinach scrambled eggs
A four-serving scramble with zucchini, spinach, garlic, and eggs.
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Oven-Baked Sole with Onion
Oven-baked sole on a bed of potatoes and onion, with lemon, olive oil, salt, and pepper.
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Baked Pasta with Broccoli and Almonds
Short pasta baked with broccoli, ham, almonds, and a mixture of milk, egg, and cheese.
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White Bean Stew with Spinach and Saffron
A creamy vegetarian stew of cooked white beans and spinach, flavored with saffron and paprika.
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Smooth Pumpkin and Apple Soup
A smooth soup of roasted pumpkin and apple, cooked with onion and sage. Makes 4 servings.
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Potato and spinach scrambled eggs
Golden potatoes and sautéed spinach are combined with scrambled eggs and goat cheese in a four-serving dish.
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Oven-Baked Meagre with Onion
Oven-baked meagre on a bed of potatoes and onion roasted with rosemary. Serves 4.
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Baked pasta with mushrooms and almonds
Mushroom-filled cannelloni baked in the oven and served with an almond, bread, and broth sauce.
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Stewed lentils with spinach
A vegetarian stew of lentils, spinach, vegetables, paprika and bay leaf. Serves 4; preparation: 15 minutes; cooking: about 40 minutes.
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