Recipes
Eight plates, written to cook.
Each recipe includes quantities, a time, and the allergens we know about.
Weeknight
Lemon-herb chickpea bowls
Roasted chickpeas and carrots over warm rice, finished with parsley, lemon, and olive oil. A complete weeknight plate that uses one pan and one pot.
Soup
Ginger miso vegetable soup
A clear pot of carrots, greens, and tofu in ginger broth, finished with miso off the boil so it stays mellow. About 30 minutes, one pot.
Weeknight
Rosemary sheet-pan chicken
Chicken pieces, potatoes, and red onion roasted on one pan with lemon and rosemary. A straightforward dinner with a food-safety temperature, not a diet plan.
Make-ahead
Berry almond overnight oats
Oats soaked overnight with milk, then topped with berries, toasted almonds, and yogurt. Mixed the night before so breakfast is already in the jar.
Skillet
Skillet lentils with roasted peppers
Brown lentils simmered with onion and paprika, then folded with roasted peppers and spinach. A one-skillet main that reheats well.
Salad
Citrus herb quinoa salad
Fluffy quinoa with orange, cucumber, parsley, and pistachios. Cook the grain, cool it, and toss. Good beside grilled fish or on its own.
Weekend
Skillet banana oat pancake
One thick pancake baked in a skillet: mashed banana, oats, egg, and milk. Weekend breakfast for two or three, cut into wedges at the table.
Skillet
Garlic greens with white beans
Escarole or chard cooked down with garlic and chili, then mixed with white beans and a little of their liquid. Ten minutes of active cooking, with bread on the side.