Spinach Pasta Part II

Serves three 

Ingredients: 

250g tagliatelle; cooked al dente 

250g spinach; washed, steams removed and roughly chopped 

6 cherry tomatoes; halved lengthwise 

5 Portobello mushrooms; sliced 

5 garlic cloves; cut crosswise 

½ teaspoon ground black pepper 

½ cup shavings of Parmesan cheese

3 tablespoons of extra-virgin olive oil 

Sea salt and freshly ground black pepper to taste 

Preparation: 

In a pan over medium heat, fry garlic in a tablespoon of oil for 1 minute. Add mushrooms and ground black pepper and cook for about 5 minutes, or until the mushrooms become soft and slightly browned. Reduce heat to a minimum, add spinach and cook with pan covered for 3 to 4 minutes. Attend to the pan at this stage to prevent the spinach from overcooking (it should have a softer but slightly firm texture). Remove the pan from the heat, add the cherry tomatoes and the cooked pasta, drizzle in the remaining oil, season with salt and freshly ground black pepper, and finally mix together. Garnish with Parmesan shavings before serving. Enjoy! 

Earth-like Supper: Quinoa, Lamb Lettuce, Avocado and Mushrooms

Serves two 

Ingredients: 

1 cup black quinoa 

5 Portobello mushrooms; sliced 

1 avocado; cored and cut in cubes 

1 salad onion; only the bottom white part, chopped 

50g lamb lettuce 

60g feta cheese (optional) 

4 tablespoons of extra-virgin olive oil; separated 

Juice of half a lemon 

Sea salt to taste 

Preparation 

Put the quinoa in a pot, add 1 cup of water and bring to a boil. Reduce heat to a simmer and cook for about 10 minutes, or until all the water is absorbed. Once done, set aside and let it cool down. As the quinoa is cooking, prepare the mushroom. In a pan over medium heat, fry the salad onion in a tablespoon of oil for 2 to 3 minutes, or until it becomes slightly soft. Add the mushrooms and cook for 5 to 7 minutes or until the mushrooms become slightly browned. Remove from heat and let it cool down before transferring to a large bowl. Add the cooked quinoa and all of the remaining ingredients to the bowl and mix together. Enjoy! 

Tomato-soaked Potato and Lentils

Serves three

Ingredients: 

5 medium-sized potatoes; washed thoroughly and cut in cubes without removing skin 

1 cup lentils

3 ripe pear tomatoes; chopped 

175g bottled tomato sauce 

½ of a salad onion; the bottom white part cut in small squares and the upper green part cut vertically 

5 garlic cloves; cut crosswise 

1 teaspoon of dried basil

½ a handful of fresh basil leaves; roughly chopped 

2 tablespoons of extra-virgin olive oil 

Sea salt and freshly ground black pepper to taste 

Shavings of Parmesan cheese to garnish 

Preparation: 

Cook lentils in salted boiling water to a slightly mushy texture. Drain water using a colander and keep lentils aside. Simultaneously, cook the potatoes in salted boiling water until they become tender throughout. Drain excess water and keep potatoes aside. In a pan over medium heat, fry garlic in a tablespoon of olive oil for 1 to 2 minutes. Add tomatoes and bring to a boil over high heat. Reduce heat to a simmer, add tomato sauce and dried basil, and let it cook with the pan covered for 7 to 10 minutes. Meanwhile, use another pan to fry the white part of the salad onion in a tablespoon of olive oil over medium heat for about 2 minutes. Add lentils and potatoes, and stir together for 1 to 2 minutes, taking extra care not to mash the potatoes. Remove pan from the stove and keep aside. To the tomato sauce, add the green part of the salad onion and the fresh basil, and then season with salt and black pepper. Immediately add the lentil and potato mixture to the tomato sauce and mix together for about 30 seconds. Remove pan from the stove. Garnish with shavings of Parmesan cheese before serving. Enjoy! 

Middle-Eastern Lunch: Baba Ghanoush, Jatjiki

Serves three:

Ingredients:

For the Baba Ghanoush 

3 medium-sized eggplants 

4 tablespoons of tahini (preferably home-made)

1 lemon; juiced 

4 tablespoons of extra-virgin olive oil; reserve 1 tablespoon for garnishing 

5 garlic cloves; minced

Sea salt to taste 

Ground cayenne pepper to garnish  

For the Jatjiki 

350g organic yogurt 

1 garlic clove; minced 

½ of a small-sized red onion; minced 

½ of a medium-sized cucumber; peeled in alternative longitudinal patterns and then grated 

1 teaspoon of dried mint

1 teaspoon of extra-virgin olive oil  

Juice of a lemon wedge 

Sea salt and freshly ground black pepper to taste 

A few fresh mint leaves to garnish 

Preparation: 

Making the Baba Ghanoush 

Roast the eggplants in the oven at 230°C for 60 to 75 minutes, or until the pulp becomes soft. Let it cool down for sometime. Transfer to a blender without removing skin. Add tahini, olive oil (3 tablespoons only), lemon juice, garlic and salt to the blender and blend to a smooth texture. Transfer into a bowl and garnish with cayenne pepper and the remaining olive oil before serving. 

Making the Jatjiki 

Excluding the fresh mint leaves, mix all ingredients in a bowl. Garnish with the fresh mint leaves before serving. 

Enjoy with bread and salad! 

Roast Potatoes (on a bed of lamb lettuce)

Serves four 

Ingredients: 

8 medium-sized potatoes; washed and cut in cubes without removing skin 

1 teaspoon ground cayenne pepper 

1 teaspoon dried oregano 

3 tablespoons of extra-virgin olive oil 

250g lamb lettuce 

6 Poblano peppers; washed and pat-dried 

4 wedges of lemon (for serving; one per person)   

Sea salt and freshly ground black pepper to taste 

Preparation: 

Combine potatoes, Poblano peppers, cayenne pepper, oregano, olive oil, sea salt and black pepper in a large bowl, making sure the potatoes and the Poblano peppers are well-coated. Transfer to a baking dish lined with parchment paper and set the oven temperature at 210°C. Cook the potatoes for 45 minutes to an hour or until they become mushy in the inside and crispy on the outside. Cook the Poblano peppers during the last 15 minutes only and then chop them into rings. Divide the lamb lettuce and the cooked potatoes and Poblano peppers equally between four serving plates, layering them in this order: lamb lettuce, Poblano peppers, potatoes. Serve with lemon wedges. Enjoy! 

Rice Lentil Salad

Serves four 

Ingredients: 

1 cup rice (½ cup white rice and ½ cup wild rice); cooked in 2 cups of water 

1 cup lentils; cooked in boiling water to a slightly mushy texture 

250g arugula 

15 multi-coloured cherry tomatoes; halved 

⅛ of a small-sized red cabbage; sliced into strips 

1 medium-sized red onion; sliced crosswise into long strips 

1 small garlic bulb; minced 

2 teaspoons of ground cumin 

1 handful of fresh mint leaves 

4 tablespoons of extra-virgin olive oil; separated 

1 sprinkle of lightly toasted sesame seeds (optional) 

Sea salt to taste 

Preparation: 

In a pan over medium heat, fry red onion, garlic and ground cumin in a tablespoon of olive oil for about 2 minutes or until their aroma is released. Reduce heat to a minimum, add cooked lentils, and stir constantly for about 2 minutes. Remove the pan from stove, let it cool down and transfer the lentils to a large bowl. Add all remaining ingredients to the bowl and mix together. Enjoy! 

Pesto Pasta and Tomato Cubes

Serves two 

Ingredients: 

For the tomato cubes

2 ripe (but firm) tomatoes; cut in cubes 

2 tablespoons of apple vinegar

2 tablespoons of extra-virgin olive oil 

Freshly ground black pepper to garnish 

For the pesto pasta 

250g pasta; cooked al dente in salty water 

2 handfuls of fresh basil leaves; finely chopped 

1 handful of pine nuts; lightly toasted 

1 handful of grated Parmesan cheese 

2 garlic cloves; minced 

½ cup of fresh cream (18-20%)
2 tablespoons of extra-virgin olive oil 

2 squeezes of lemon juice 

Sea salt to taste 

Preparation: 

To make the tomato cubes 

Mix all ingredients (except the black pepper) together and divide equally between two small serving glasses. Garnish with black pepper before serving. 

To make the pesto pasta 

Using mortar and pestle, mash basil, pine nuts, garlic, olive oil, salt and cheese until getting a uniform, gooey pesto mixture. In a pan, heat up the fresh cream over medium heat. As soon as bubbles start to appear, reduce heat to a minimum, add pesto to the pan and mix together. Add freshly cooked pasta to the pan and mix together ensuring the pasta is well-coated. Finally, squeeze in lemon juice. Enjoy with the tomato cubes on the side! 

Steamed Spinach, and Spanish Omelette with a twist!

Serves three 

Ingredients: 

For the steamed spinach 

250g spinach; washed and dried 

5 garlic cloves; minced 

1 spring onion; green parts included and cut vertically into circles

1 tablespoon of extra-virgin olive oil 

2 tablespoons of water 

Sea salt and freshly ground black pepper to taste 

For the Spanish omelette 

5 organic eggs; beaten 

4 medium-sized yellow potatoes; washed and cut in cubes without removing skin 

4 shallots; peeled and cut crosswise into strips 

2 tablespoons of extra-virgin olive oil 

1 handful of fresh basil leaves; roughly chopped 

Sea salt to taste 

Preparation: 

To make the steamed spinach 

Put the garlic and spring onion in a pot over medium heat and cook in two tablespoons of water with the pot covered for about 2 minutes. Reduce heat to a very minimum, add spinach and olive oil, season with salt and black pepper, and then mix everything together. Cover the pot to preserve the heat and keep aside. 

To make the Spanish omelette 

Put potatoes in a pot, fill the pot with water until the potatoes are just submerged, and then bring to a boil over high heat. Reduce heat to a simmer and continue cooking for 10 to 15 minutes or until the potatoes become tender. Drain water through a colander and keep the potatoes aside. In a pan over medium heat, fry shallots in a tablespoon of olive oil for about 2 minutes. Reduce heat, add boiled potatoes, cook for about 5 minutes stirring regularly, and then keep aside. In a large bowl, combine the eggs, cooked potatoes, fresh basil, salt, and mix everything together. Put the remaining olive oil in a pan over medium heat and cook the egg mixture for 2 to 3 minutes. Using a plate, flip to the other side and cook for another 2 minutes. Attend to the omelette the entire time it is cooking, ensuring that it is slightly wet and not overcooked. Enjoy with the steamed spinach on the side! 

Zesty Couscous with Roast Pepper and Mushroom

Serves two 

Ingredients: 

1 cup wholegrain couscous 

1 spring onion; green parts included and cut vertically into circles 

2 tablespoons of coconut oil 

1 teaspoon of ground turmeric 

6 Portobello mushrooms; washed and pat-dried 

8 Poblano peppers; washed and pat-dried 

1 tablespoon of extra-virgin olive oil 

Juice of half a lemon

Sea salt to taste 

Preparation: 

On an oven grill lined with parchment paper, season mushrooms and peppers with olive oil and salt. Put in the oven and roast for 30 minutes at 250°C. Check in after 20 minutes and take out the peppers if they start to blacken, but leave mushrooms in for the entire 30 minutes. Meanwhile, make the couscous. In a pot over high heat, bring 1 cup of water to a boil. Add ground turmeric, a sprinkle of salt, lemon juice, coconut oil, spring onion, and lastly the couscous. Cover the pot immediately and put away from the stove. Wait for a few minutes and then transfer to individual plates. Once the mushrooms and peppers are ready from the oven, scoop them onto the couscous as shown on the photo. Enjoy! 

Healthy and Rich Mixed Veggies (with quail eggs)

Serves two 

Ingredients: 

3 medium-sized yellow potatoes; washed and cut in cubes without removing skin 

8 quail eggs; soft-boiled 

⅛ of a small-sized red cabbage; sliced thinly into strips 

10 cherry tomatoes; halved lengthwise 

100g Romano beans; blanched 

3 chili peppers; finely chopped 

¼ of a small-sized red onion; sliced thinly into strips 

1 handful of fresh basil leaves; roughly chopped 

2 tablespoons of extra-virgin olive oil 

Juice of a lemon 

Sea salt, ground cayenne pepper and freshly ground black pepper to taste 

Preparation: 

Put potatoes in a pot, fill the pot with water until the potatoes are just submerged, and then bring to a boil over high heat. Reduce heat to a simmer and cook for 15 to 20 minutes or until the potatoes become mushy to the touch. Drain water through a colander and transfer potatoes to a large bowl. Add the remaining ingredients to the bowl and mix together. Enjoy! 

Grapefruit, Kiwi, Avo and Bulgur Wheat Salad

Serves two 

Ingredients: 

1 cup bulgur wheat 

1 medium-sized grapefruit; peeled, seeded and cut in cubes 

1 kiwi; peeled and cut in cubes

1 ripe (but still firm) avocado; seeded and cut in cubes 

100g bag of mixed lettuce (red oak leaf, arugula, baby spinach, tatsoi)  

⅛ of a medium-sized red onion; sliced into thin strips 

1 bay leaf 

2 tablespoons of extra-virgin olive oil 

1 handful of fresh mint leaves; save a few branches for garnishing  

Juice of a lemon 

Sea salt and freshly ground black pepper to taste 

Preparation: 

In a pot over high heat, add 1 cup of bulgur wheat, 2 cups of water and a sprinkle of sea salt and bring to a boil. Add bay leaf, reduce heat to a simmer, and cook for 10-12 minutes or until all the water is completely gone. Let cool and then transfer to a bowl. Add the remaining ingredients to the bowl and mix together. Garnish with fresh mint leaves before serving. Enjoy!