🥗
Eggplant Parmesan
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⏱ 1 hr
👤 4
🧺 Ingredients
- 2 large eggplants (about 1kg total), sliced into ½ inch rounds
- 1½ tsp fine salt for sweating
- 120g (1 cup) all-purpose flour
- 3 large eggs, beaten
- 120g (1 cup) Italian breadcrumbs
- 60g (½ cup) finely grated Parmesan, divided
- 1 tsp dried oregano
- 1 tsp garlic powder
- 500ml (2 cups) good marinara sauce
- 300g (2½ cups) fresh mozzarella, torn
- 4 tbsp olive oil for frying
- Small bunch fresh basil
👨🍳 Instructions
- Lay eggplant slices in a single layer on a clean surface. Sprinkle both sides generously with salt. Let sit 20 minutes — this draws out bitter moisture. Pat very dry with paper towels.
- Set up a breading station: flour in one shallow dish, beaten eggs in another, and breadcrumbs mixed with 30g Parmesan, oregano, and garlic powder in a third.
- Dredge each eggplant slice in flour, shaking off excess. Dip in egg, letting excess drip off. Press firmly into breadcrumb mixture, coating both sides.
- Heat 2 tbsp olive oil in a large skillet over medium-high heat. Fry eggplant slices in batches (don't crowd the pan) for 3-4 minutes per side until deep golden brown. Add more oil between batches. Drain on paper towels.
- Preheat oven to 190°C (375°F). Spread ½ cup marinara on the bottom of a 9×13 inch baking dish.
- Layer half the eggplant slices over the sauce. Top with half the remaining marinara, then half the torn mozzarella and half the remaining Parmesan.
- Repeat: remaining eggplant, remaining marinara, remaining mozzarella, and final Parmesan.
- Bake uncovered for 25-30 minutes until cheese is bubbling and starting to brown. Rest 10 minutes before serving. Scatter torn fresh basil over the top.
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Creamy Mushroom Risotto
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⏱ 40 min
👤 4
🧺 Ingredients
- 300g (1½ cups) arborio rice
- 400g (14 oz) mixed mushrooms (cremini, shiitake, oyster), sliced
- 1 medium white onion, finely diced
- 4 garlic cloves, minced
- 150ml (⅔ cup) dry white wine
- 1.2 liters (5 cups) warm vegetable broth
- 60g (½ cup) finely grated Parmesan, plus extra for serving
- 3 tbsp unsalted butter, divided
- 2 tbsp olive oil
- 3 sprigs fresh thyme
- 1 tbsp fresh flat-leaf parsley, chopped
- 1 tsp fine salt, plus more to taste
- ½ tsp black pepper
- ½ tsp truffle oil (optional, for finishing)
👨🍳 Instructions
- Keep the vegetable broth warm in a saucepan over low heat throughout cooking — adding cold broth to risotto stops the cooking process and ruins the texture.
- In a large heavy-bottomed saucepan or Dutch oven, heat 1 tbsp butter and olive oil over medium-high heat. Add mushrooms in a single layer (work in batches if needed). Do NOT stir for 2 minutes — let them brown. Then stir and cook 3 more minutes until golden. Add half the garlic, thyme sprigs, salt, and pepper. Cook 1 minute more. Remove mushrooms and set aside.
- In the same pan, melt 1 tbsp butter over medium heat. Add onion and cook, stirring often, for 5-6 minutes until soft and translucent. Add remaining garlic and cook 1 more minute.
- Add the arborio rice. Stir to coat with butter and cook for 2 minutes, stirring constantly, until the edges of the grains look slightly translucent — this toasts the rice.
- Pour in the white wine. Stir constantly until completely absorbed, about 2 minutes.
- Add warm broth one ladleful (about 120ml) at a time, stirring frequently. Wait until each addition is almost completely absorbed before adding the next. This process takes 18-22 minutes. The risotto is ready when the rice is al dente — tender but with a slight bite — and the mixture is creamy and flows slowly when you tilt the pan.
- Remove from heat. Stir in the remaining 1 tbsp butter and the Parmesan vigorously — this is called 'mantecatura' and creates the creamy finish.
- Fold in three-quarters of the sautéed mushrooms. Taste and adjust salt and pepper. Serve immediately in warm bowls, topping each with the remaining mushrooms, a drizzle of truffle oil if using, extra Parmesan, and fresh parsley.
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Chickpea Tikka Masala
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⏱ 35 min
👤 4
🧺 Ingredients
- 2 cans (800g / 28 oz total) chickpeas, drained and rinsed
- 1 can (400g) crushed tomatoes
- 400ml (1¾ cups) coconut milk (full fat)
- 1 large onion, finely diced
- 5 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp tikka masala spice blend
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp turmeric
- ½ tsp cayenne pepper (adjust to taste)
- 2 tbsp tomato paste
- 2 tbsp neutral oil or ghee
- 1 tsp fine salt
- 1 tsp sugar (balances the tomato acidity)
- Large handful fresh cilantro, chopped
- Juice of ½ lime
- 300g (1½ cups) basmati rice, cooked to serve
👨🍳 Instructions
- Heat oil or ghee in a large skillet or Dutch oven over medium-high heat. Add the diced onion with a pinch of salt. Cook, stirring occasionally, for 8-10 minutes until deep golden brown — don't rush this step, proper caramelization builds the flavor base.
- Add the garlic and ginger. Cook for 2 minutes, stirring constantly, until fragrant.
- Add the tikka masala blend, cumin, coriander, turmeric, and cayenne. Stir into the onion mixture and cook for 90 seconds until the spices bloom and smell fragrant — they should stick slightly to the pan.
- Add the tomato paste and cook, stirring, for 2 minutes until it darkens slightly.
- Pour in the crushed tomatoes. Stir well, scraping up any bits from the bottom of the pan. Add sugar and salt. Simmer over medium heat for 10 minutes, stirring occasionally.
- Add the drained chickpeas. Stir to coat in the sauce and cook for 5 minutes.
- Reduce heat to medium-low. Pour in the coconut milk and stir to combine. Simmer gently for 8-10 minutes until the sauce thickens and the chickpeas are warmed through. Do not boil after adding coconut milk.
- Remove from heat. Stir in lime juice and taste — adjust salt, spice, or lime as needed. Fold in most of the cilantro. Serve over basmati rice, garnished with remaining cilantro.
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Black Bean Tacos with Mango Salsa
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⏱ 25 min
👤 4
🧺 Ingredients
- 2 cans (800g total) black beans, drained and rinsed
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp chili powder
- ¼ tsp cayenne pepper
- 2 tbsp olive oil
- Salt and pepper to taste
- 8 small corn tortillas
- 1 ripe mango, peeled and diced small
- ½ red onion, finely diced
- 1 jalapeño, seeds removed, finely diced
- Juice of 1 lime, divided
- 2 tbsp fresh cilantro, chopped
- 1 avocado, sliced
- 150g (½ cup) shredded red cabbage
- Sour cream or Greek yogurt for serving
👨🍳 Instructions
- Make the mango salsa: combine diced mango, red onion, jalapeño, half the lime juice, and cilantro in a bowl. Season with salt. Taste and adjust — add more lime or jalapeño as desired. Set aside.
- In a medium skillet, heat olive oil over medium heat. Add the black beans along with the cumin, smoked paprika, garlic powder, chili powder, and cayenne. Stir well to coat.
- Cook the beans for 5-7 minutes, stirring occasionally. Use the back of a spoon to lightly mash about one-third of the beans — this creates a mixture of whole beans and a thicker paste that holds together in the taco.
- Add 2 tbsp water if the mixture looks dry. Season generously with salt and pepper. Squeeze remaining lime juice over the beans.
- Warm the corn tortillas: heat each one directly over a gas flame for 20-30 seconds per side until lightly charred, or wrap in a damp paper towel and microwave for 30 seconds.
- To assemble: lay a warm tortilla flat. Add a spoonful of black bean mixture, then a few slices of avocado.
- Top with shredded red cabbage, a generous spoonful of mango salsa, and a dollop of sour cream.
- Serve immediately with extra lime wedges on the side.
🥗
Spinach and Ricotta Stuffed Pasta Shells
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⏱ 55 min
👤 6
🧺 Ingredients
- 20 jumbo pasta shells (conchiglioni)
- 500g (2 cups) whole-milk ricotta cheese
- 300g (10 oz) fresh baby spinach
- 2 large eggs
- 4 garlic cloves, minced, divided
- 60g (½ cup) Parmesan, finely grated, divided
- 200g (1½ cups) shredded mozzarella, divided
- ½ tsp freshly grated nutmeg
- 1 tsp fine salt, divided
- ½ tsp black pepper
- 700ml (28 oz) good-quality marinara sauce
- 2 tbsp olive oil
- 1 tbsp fresh basil, chiffonade, for serving
👨🍳 Instructions
- Preheat oven to 190°C (375°F). Cook pasta shells in well-salted boiling water for 2 minutes less than package directions — they will finish cooking in the oven. Drain, toss with a little olive oil to prevent sticking, and set aside to cool.
- Heat olive oil in a large skillet over medium heat. Add half the minced garlic and cook 30 seconds. Add spinach in large handfuls, tossing with tongs. Cook just until wilted, about 2-3 minutes. Transfer to a colander and press out as much liquid as possible using the back of a spoon. Once cooled, chop roughly.
- In a large bowl, combine ricotta, eggs, remaining garlic, 40g Parmesan, 100g mozzarella, nutmeg, ½ tsp salt, and black pepper. Mix well. Fold in the chopped spinach. Taste and adjust seasoning.
- Spread half the marinara (about 350ml) over the bottom of a 9×13 inch baking dish.
- Using a small spoon or piping bag, fill each pasta shell generously with the ricotta mixture (about 2 tbsp per shell). Place filled-side up in the baking dish.
- Spoon the remaining marinara over the filled shells, making sure each one is covered.
- Sprinkle the remaining mozzarella and Parmesan evenly over the top.
- Cover with foil and bake 25 minutes. Remove foil and bake 10-15 more minutes until cheese is bubbly and golden. Rest 5 minutes, then serve garnished with fresh basil.
🥗
Crispy Tofu Vegetable Stir Fry
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⏱ 30 min
👤 4
🧺 Ingredients
- 400g (14 oz) extra-firm tofu
- 2 tbsp cornstarch
- 3 tbsp neutral oil, divided
- 300g (3 cups) broccoli florets
- 1 large red bell pepper, sliced
- 2 medium carrots, julienned
- 100g (1 cup) snap peas
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 3 tbsp soy sauce
- 2 tbsp oyster sauce (or hoisin for vegetarian)
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tsp sugar
- 1 tsp cornstarch mixed with 2 tbsp water
- 2 tsp sesame seeds
- 2 green onions, sliced
- 300g (1½ cups) steamed jasmine rice to serve
👨🍳 Instructions
- Press the tofu: wrap in a clean towel, place on a plate, and stack heavy books on top. Press for at least 15 minutes (or up to 1 hour for best results). Cut into ¾ inch cubes.
- Toss tofu cubes with 2 tbsp cornstarch and a pinch of salt until evenly coated.
- Heat 2 tbsp oil in a large wok or skillet over high heat until shimmering and nearly smoking. Add tofu in a single layer — do not move it for 3 minutes until a golden crust forms. Flip and cook 2-3 more minutes. Remove and set aside.
- Make the sauce: whisk together soy sauce, oyster sauce, sesame oil, rice vinegar, and sugar. Set aside.
- Return wok to high heat with remaining 1 tbsp oil. Add carrots and broccoli — stir-fry for 3 minutes, tossing constantly.
- Add bell pepper and snap peas. Stir-fry 2 more minutes — vegetables should be tender-crisp, still bright and slightly firm.
- Push vegetables to the side. Add garlic and ginger to the center of the wok. Cook 30 seconds until fragrant, then toss with vegetables.
- Return tofu to the wok. Pour sauce over everything and toss to coat. Add the cornstarch slurry and stir vigorously for 1 minute until sauce thickens and coats everything. Serve immediately over rice, topped with sesame seeds and green onions.
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Red Lentil Soup
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⏱ 45 min
👤 6
🧺 Ingredients
- 400g (2 cups) red lentils, rinsed until water runs clear
- 1 large onion, finely diced
- 4 medium carrots, peeled and diced
- 3 celery stalks, diced
- 6 garlic cloves, minced
- 1 can (400g) diced tomatoes
- 1.5 liters (6 cups) vegetable broth
- 2 tsp ground cumin
- 1½ tsp ground coriander
- 1 tsp turmeric
- 1 tsp smoked paprika
- ½ tsp cayenne pepper
- 3 tbsp olive oil
- Juice of 1 large lemon
- 1 tsp fine salt, plus more to taste
- Large handful fresh parsley or cilantro
- Extra olive oil and paprika for serving
👨🍳 Instructions
- Heat olive oil in a large pot over medium heat. Add onion with a pinch of salt. Cook, stirring, for 8 minutes until softened and lightly golden.
- Add carrots and celery. Cook for 5 more minutes, stirring occasionally.
- Add garlic and cook 1 minute. Add all the spices (cumin, coriander, turmeric, smoked paprika, cayenne) and stir constantly for 90 seconds — this blooms the spices and removes the raw flavor.
- Add the diced tomatoes with their juices. Stir and cook for 3 minutes.
- Add the rinsed lentils and pour in the vegetable broth. Stir well and bring to a boil.
- Reduce heat to medium-low. Simmer uncovered for 20-25 minutes, stirring occasionally, until lentils are completely broken down and soup has thickened.
- Use an immersion blender to blend about half the soup directly in the pot — this creates a creamy texture while keeping some chunks. Alternatively, transfer half to a blender, blend carefully, and return to pot.
- Stir in lemon juice and remaining salt. Taste — lentil soup needs generous seasoning. Add more lemon, salt, or cayenne as needed. Ladle into bowls, drizzle with extra olive oil, dust with smoked paprika, and finish with fresh parsley.
🥗
Butternut Squash and Sage Risotto
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⏱ 55 min
👤 4
🧺 Ingredients
- 300g (1½ cups) arborio rice
- 600g (1.3 lbs) butternut squash, peeled and cut into ½ inch cubes
- 1 medium onion, finely diced
- 4 garlic cloves, minced
- 150ml (⅔ cup) dry white wine
- 1.2 liters (5 cups) warm vegetable broth
- 80g (⅔ cup) Parmesan, grated
- 4 tbsp unsalted butter, divided
- 2 tbsp olive oil
- 12 fresh sage leaves
- ½ tsp freshly grated nutmeg
- 1 tsp fine salt
- ½ tsp white pepper
- Pine nuts, toasted, for garnish
👨🍳 Instructions
- Preheat oven to 200°C (400°F). Toss squash cubes with 1 tbsp olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes until tender and caramelized at the edges. Set aside — you'll use half mashed in the risotto and half as topping.
- Keep vegetable broth warm in a separate saucepan.
- In a large heavy pot, heat 2 tbsp butter and 1 tbsp olive oil over medium heat. Add the sage leaves and fry for 1-2 minutes until crisp. Remove with a slotted spoon and drain on paper towels. Reserve for garnish.
- In the same pot, add onion and cook 6-7 minutes until soft. Add garlic and cook 1 minute.
- Add arborio rice, stir to coat in butter, and toast for 2 minutes. Pour in white wine and stir until absorbed.
- Add warm broth one ladleful at a time, stirring frequently and waiting for each addition to be absorbed before adding the next. This takes 18-22 minutes.
- While adding the last ladle of broth, mash half the roasted squash into the risotto — this gives it a beautiful golden color and creamy texture.
- Remove from heat. Stir in remaining 2 tbsp butter, Parmesan, and nutmeg. Season generously. Serve topped with the reserved roasted squash cubes, crispy sage leaves, and toasted pine nuts.
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Caprese Flatbread Pizza
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⏱ 20 min
👤 2
🧺 Ingredients
- 2 large flatbreads or naan breads
- 4 tbsp basil pesto (store-bought or homemade)
- 3 medium ripe tomatoes, sliced ¼ inch thick
- 250g (9 oz) fresh mozzarella, sliced ¼ inch thick
- 2 tbsp extra virgin olive oil
- ½ tsp flaky sea salt
- ¼ tsp freshly cracked black pepper
- 2 tbsp balsamic glaze for drizzling
- Large handful fresh basil leaves
- 1 tsp dried oregano
- Pinch of red pepper flakes
👨🍳 Instructions
- Preheat oven to 220°C (425°F) with a baking sheet inside — a preheated surface makes the bottom crisper.
- Brush both sides of the flatbreads lightly with olive oil. Place on the hot baking sheet.
- Spread 2 tbsp pesto over each flatbread, leaving a ½ inch border. Press the pesto down firmly so it adheres.
- Alternate tomato and mozzarella slices in an overlapping pattern across the flatbread — like you're arranging shingles.
- Drizzle the remaining olive oil over the top. Season with sea salt, black pepper, oregano, and red pepper flakes.
- Bake for 10-12 minutes until the mozzarella is melted and bubbling, and the edges of the flatbread are golden and crisp.
- Remove from oven and immediately scatter fresh basil leaves over the top — the heat will wilt them slightly.
- Drizzle balsamic glaze in a zigzag pattern. Cut into pieces and serve immediately while hot.
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Vegetarian Pad Thai
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⏱ 25 min
👤 4
🧺 Ingredients
- 250g (8 oz) dried flat rice noodles (3-4mm wide)
- 3 large eggs
- 200g (7 oz) firm tofu, pressed and cubed
- 150g (1½ cups) bean sprouts
- 3 green onions, cut into 1 inch pieces
- 3 garlic cloves, minced
- 2 tbsp neutral oil
- 3 tbsp soy sauce
- 2 tbsp fish sauce (or extra soy sauce for vegan)
- 1 tbsp tamarind paste
- 1 tbsp palm sugar or brown sugar
- 1 tsp chili flakes
- 3 tbsp roasted peanuts, roughly chopped
- 2 limes, cut into wedges
- Fresh cilantro for serving
👨🍳 Instructions
- Soak noodles in cold water for 20 minutes until pliable but not fully cooked — they should bend without snapping. Drain and set aside.
- Make pad thai sauce: whisk together soy sauce, fish sauce, tamarind paste, and sugar until sugar dissolves. Taste — it should be balanced between salty, sweet, and sour. Adjust as needed.
- Heat 1 tbsp oil in a large wok over high heat until smoking. Add tofu cubes in a single layer, pressing down. Cook without moving for 2-3 minutes until golden. Flip and cook 2 more minutes. Remove and set aside.
- Add remaining oil to wok. Add garlic and cook 20 seconds. Add the drained noodles and pour the pad thai sauce over. Toss constantly with tongs for 2 minutes until noodles absorb the sauce.
- Push noodles to the side. Crack eggs into the empty space and scramble quickly with a spatula until just set — about 1 minute. Toss with noodles before eggs are fully cooked.
- Return tofu to the pan. Add bean sprouts and green onions. Toss everything together over high heat for 1 minute — bean sprouts should still have crunch.
- Taste and adjust seasoning. Serve immediately in bowls, topped with chopped peanuts, a wedge of lime, and fresh cilantro. Offer extra chili flakes and lime on the side.