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A great use for times when you have extra hardboiled eggs around the house. I don’t move fast enough to call this a quick recipe but it’s quickly becoming a family favorite. You can work ahead to make it a quicker dinner by stopping after the sauté step, cooling it a little, then mixing in the cheese, and putting the filling in the fridge overnight, then mix in the raw egg, assemble the tart and pop it in the oven when you’re ready to eat.
This gazpacho is simple to make, as with any raw dish – it really is what you put in, so in particular choose the olive oil, vinegar, and tomato juice carefully. Excellent with olive bread, a white wine, and some manchego cheese.
A simple pasta dish great for a weeknight supper, adapted from an Anna Jones classic. It’s filling, surprisingly creamy and a flexible recipe that’s easy to modify.
A hybrid of Isa Chandra Moskovitz’s Broccoli Mac & Cheese and America’s Test Kitchen’s Vegan Nacho Cheese Dip. What I’ve done here is basically double the amount of sauce by adding a medium potato blended past recognition, and some coconut oil.
My hommage to the Pressed Halloumi sandwhich from a little take away that I think is now long gone, in Tenleytown DC.
This is a hearty grilled cheese sandwich with swiss cheese, mushrooms, spinach and cheddar cheese (I really insist, it’s gotta be in that order, I don’t care if the swiss or cheddar is on top, but the Swiss and the mushrooms must touch), inspired by McKees Tavern at Ski Liberty in Fairfield, Pennsylvania.
Roasted tomatoes with shrimp and feta – the ratio of effort to tastiness makes no sense, food this good shouldn’t be this easy to make.