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Recipe: Grilled vegetable and pesto frittata
This grilled vegetable and pesto frittata highlights the versatility of the mighty frittata when it comes to ingredients, eating occasion and cooking technique. I made the entire recipe in a Weber gas BBQ and a BBQ pan, but you can use an oven and oven-safe pan or baking dish instead. While this frittata takes more time to make than the ones that use uncooked or pre-cooked vegetables, the result is definitely worth it, in particular if you enjoy Mediterranean flavours. Having said that, you can cook the vegetables in advance or use leftover vegetables from another meal. You can also use store-bought pesto but I have not found any that…
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Recipe: Smoky eggplant dip
This smoky eggplant dip is essentially a shortcut version of one of my favourite dips ever: baba ghanoush. Specially formulated for those days when you don’t have the time or equipment to make the real deal. Instead of imparting a smoky flavour by actually charring the eggplant, this recipe relies on smoked paprika and smoked salt, two of my favourite ingredients. This dip is gluten-free, dairy-free, low-carb, vegetarian and vegan. You can enjoy it with veggie sticks or crackers (such as Carman’s or Olina’s) or as a sauce to serve with Middle Eastern fare.
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Recipe: Eggplant, beef & mushroom casserole
Eggplant, beef & mushroom casserole is the perfect winter dish. It is not only warming and comforting, but it also contains a lot of veggies and good quality protein. I used organic mince with organs from Feather and Bone, but you can use regular beef mince. Feel free to add whatever vegetables you have lying around in your fridge. If you don’t do dairy, it tastes wonderful without the cheese, too.
