Dry Rice with Asparagus and Artichokes
Round rice cooked with a vegetable stock made from asparagus and artichoke trimmings, a onion-and-tomato sofrito, and browned vegetables.
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Green mung bean and spinach stew
A vegetarian stew of mung beans, also known as green soybeans, with spinach, potato, vegetables and saffron milk cap mushrooms.
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Brothy Rice with Chicken and Rosemary
Short-grain rice cooked in chicken stock with browned chicken, vegetables, paprika, saffron, and rosemary.
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Stewed Pinto Beans with Vegetables and Tomato
A vegetarian stew of canned pinto beans, carrots, tomato, and vegetable stock.
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Sweet Potato and Spinach Scramble
Roasted sweet potato, sautéed spinach, and gently set eggs make a vegetarian scramble for 4 servings.
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Oven-Baked Chicken Breast with Aromatic Herbs
Chicken breasts baked with olive oil, lemon, aromatic herbs, and broth.
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Baked Pasta with Chickpeas and Almonds
Short pasta baked with chickpeas and tomato sauce, topped with browned tempeh and a crunchy almond and nutritional yeast mixture.
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Dry Rice with Pumpkin and Artichokes
Dry rice made in a wide pan with pumpkin, artichokes, tomato, and chicken stock.
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White Beans with Vegetables and Spinach
A vegetarian stew of cooked white beans, spinach and vegetables in a light paprika broth.
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Brothy Rice with Artichokes and Saffron
A vegetable brothy rice with artichokes, green beans, peas, and chickpeas, scented with saffron.
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Spiced Red Lentils and Vegetables with Pumpkin
A vegetarian stew for 4 made with red lentils, pumpkin, carrot, and spices.
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Onion and Pepper Scramble
Scrambled eggs with onion and three-colour peppers, cooked in a pan until the vegetables are tender and the eggs are set.
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Oven-roasted chicken with carrots
Roasted chicken breast with carrots, onion, garlic, and oregano.
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Baked Mackerel with Zucchini
Mackerel baked over a bed of zucchini and tomato, finished with fresh basil.
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Baked Pasta with Sardines and Ricotta
Baked pasta with canned sardines, ricotta, zucchini, and a golden breadcrumb and Parmesan topping.
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Dry Rabbit Rice with Homemade Stock
Dry rice for 4, with browned rabbit, an onion and tomato sofrito, and homemade stock.
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Sautéed Chickpeas with Aromatic Herbs
Cooked chickpeas browned in a pan with garlic, lemon, and fresh herbs.
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Brothy Rice with Mushrooms and Saffron
Round rice cooked with mushrooms, saffron, and vegetable stock at a ratio of 4 parts stock to 1 part rice.
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Chickpea and Vegetable Stew with Pumpkin
A vegetarian stew for 4 made with dried chickpeas, pumpkin and green beans.
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