Light Dinner

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Harissa Bean Green Salad

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Harissa Bean Green Salad

Thanks to chef Tom Hunt, harissa is my new favourite condiment to put literally on anything and everything.  And my recent green on green quinoa breakfast bowl from Farmacy London left me craving it over and over.  Let me quickly elaborate.

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Crispy Crushed Chickpeas

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Crispy Crushed Chickpeas

My new favourite way to eat chickpeas.  Literally perfect for when you have no meat on hand but are looking for something with a hit of salt, bite, and smokiness to hit the spot.  [That and I just decided on an alliterative name of which I’m quite proud].

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Whey Braised Celery + Labneh

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Whey Braised Celery + Labneh

1. I buy a bunch of celery, use a few stalks, and end up with a semi-forgotten heart in the fridge, often abandoned to the point of serious wilt.  Same boat?  Excellent.  Keep reading.

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Lemony Spelt + Chive Blossom Risotto

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Lemony Spelt + Chive Blossom Risotto

There is something about cooking with something you've grown, or rather, what your Granny grew and gifted to you...  I also believe in happy coincidences, which is why when I glimpsed Matt Inwood's Lemon and Chive Blossom risotto on Instagram, and later that day conveniently discovered that my Granny was in fact growing her very own Chive Blossoms, I literally, had to.

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Stale Bread à la Trentina

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Stale Bread à la Trentina

Casually browsing through my newsfeed this morning, as one does, when I happened across Tasting' Table's Jonathan Sawyer's Strangolopreti alla Trentina, titled, Jonathan Sawyer's Oozy Cheese Dumplings.  Stunning cinematography, beautiful ingredients, straight forward, honest, and that jazz (meant to shazam that...).  Believe it or not (please don't judge me) that was not what sold me.  It was about a third of the way through the video when he whips a baguette out of nowhere, cracks it in half across his knee, and while grating it speaks the line "it's one of those dishes where yesterday's treasures become today's treasures".  Yup.  Sold.