I have a confession to make; I'm a bit of a hypocrite for writing this blog since I tend to not follow recipes very carefully. I think that the beauty in providing a recipe is the fact that they will be altered, picked apart and end up in something completely different than what was first intended. But this is the fun and delicious part! So by all means, view these recipes as a mere suggestion on how to liven up the tired veggies in the back of you fridge, and don't be afraid to get creative with them! This is the point :)
4 Ingredient Tomato Sauce!
My first recipe is so simple it's almost silly. I've presented this one on our Instagram, but I thought it deserved another 15 seconds of fame. I usually make this when I have cocktail- or cherry tomatoes looking a bit wrinkly or sad (new condition works perfectly too of course).
For this sauce you need:
Tomatoes, garlic, olive oil, basil
This is how you do it;
Start off by heating up a generous amount of olive oil in a pan.
Slice tomatoes in half and chop up garlic finely.
Add the garlic to the pan, but watch out so it doesn't burn. Add the sliced up tomatoes too, letting them sizzle and soften in the pan.
Add whatever spices you like, and tear some basil leaves and put into the sauce.
Et voilà! Add some cream to make it more of a parma rosa sauce, or don't - its up to you! Serve with pasta, or in lasagna! If you like a smoother consistency you could go over the sauce with a hand mixer. Either way, its ridiculously good and quick to make.
Easy Halloumi Fritters!
If you're a cheese enthusiast and salt addict just like me then this recipe is for you! I love to use halloumi as a protein substitute instead of meat due to the consistency and versatility of this product. Another perk is its long shelf life; if stored in a fridge and remaining unopened, halloumi can last up to a year! This varies though, but always smell/taste your dairy products before throwing them out in order to not get fooled by the "best before" date that tend to often be inaccurate.
You will need:
Zucchini, carrots, halloumi, shallots/onions/green onions, eggs, flour, olive oil
*Whatever spices you like*
And this is how you do it:
Grate halloumi, zucchini and carrots into a colander. Put some weight on top of the mix in order to get the extra moisture out. Finely chop onions or shallots and add to mixture.
In a separate bowl, mix flour and eggs.Then combine all ingredients and mix well.
Form into little patties and fry in a generous amount of oil over medium high heat until golden, letting the fritters cool afterwards on a plate with some scott towel in order to drain off the excessive oil.
Done! Serve with a hearty salad and your favourite vinaigrette/sauce.
Roasted veggies in the oven; 3 different ways!
If I've learnt anything from my years of cooking, it's that any veggies with spices, herbs and some oil roasted in the oven, is a fantastic idea. And a great side dish to prepare even if your veggies best days have passed. Here's three ways of doing it!
1. Sweet and spicy:
This version might seem like a long shot to some of you, but bare with me. For the veggies, I'd use Brussel sprouts, carrots and broccoli. When roasted to your liking, take out of the oven and prepare a mix of maple syrup and sriracha (or your favourite hot sauce) to toss your veggies in, and trust me, your tastebuds will dance.
For this version you'll want to use beets, sweet-potatoes and parsnip. At the end of the roasting, sprinkle feta cheese that'll slightly melt on top of your vegetables. Chop up some walnuts and add to your creation and finish it off with a sprinkle of honey on top. In case you hadn't noticed; I'm big on contrasts when it comes to food.
This version gives you the sweet from the honey, the salty from the cheese. The soft from the veggies, and the crunchy from the nuts. Yum.
3. Herbs and garlic (and cheese cause why not):
I'm one of those people who will just go ahead and call potatoes a meal and have only that for dinner. Wether you can relate or not, we could at least agree on the fact that potatoes might be the greatest thing this earth has blessed us with. What I like to do is cut my potatoes up into thin round slices and marinade them a good 30-45 min before I throw them into the oven. Raid your fridge and pantry, try out different flavours and experiment with them. An all-time favourite though would be loads of garlic and whatever fresh or dry herbs you have at home. Put the final touch on your roasted potatoes by grating some parmesan on top while still hot from the oven. This will never get old.
That's all I have for this week, I hope this will help you in finding more motivation to get creative with your food, and to alter these recipes however you see fit!
Don't forget about the give away we're holding on our instagram page until the 1st of March! Try out one of these recipes, post it and tag us! Maybe you'll end up being the lucky winner of a 50 dollar gift card at ROMARIN, zero waste bulkstore in Montréal!
Stay happy and healthy,