Creamy Sunflower-Ranch Coleslaw – Ditch the mayo and blend up roasted sunflower seeds, with ranch dressing flavours, for a more healthful coleslaw. A whole food twist on a BBQ, pot-luck and picnic favorite.
Coleslaw has got a bit of a bad rap. It’s funny how something where the main ingredients are cabbage and carrots can veer so far away from healthful. But adding in a half cup of mayo can do that to a salad. 😉
Of course, many modern coleslaws eschew the sat-fat and opt for an oil and vinegar approach. And sometimes not even the oil. I like these kinds of tangy coleslaw recipes. Not only are they easy to riff on with fruits, herbs and nuts, they are lighter on the palate and digestion.
I have a vinegar and oil-based, pear-heavy coleslaw, studded with dried cranberries and walnuts, that I could eat pretty much every day. It makes appearances at my work throughout autumn and winter, where it goes faster than a winter salad really ought to. It is absolutely delectable paired with hummus, too. Continue reading
Smashed cucumber salad is a glorious, simple recipe that is more than the sum of its parts. Crisp, craggy shards of cucumber and slivers of broccoli are infused with a zippy, garlicky dressing, then studded with chili tofu. It really is quite sublime. And it is completely no-cook.
I repeat, no cook.
Below is my more satiating, side-to-main take on the classic Sichuan side dish, pai huang gau. Used as a cooling foil for cooked Chinese dishes, the original cucumber salad is popular all over China. Indeed, cucumbers by themselves are a refreshing snack during the hot summer months. Kinda beats our own obsession with creamy iced coffee drinks. Continue reading
My roasted tomato galette is a delicious savory tart, with a freeform cornmeal and fennel seed-flecked crust. Nestling slow-roasted tomatoes and a quick savoury spread – choice of two – this bake is a tweak on a sweet Food To Glow favourite – the fruit galette.
Word of advice: don’t be put off by the long instructions. It is a relatively easy make, just needing a bit of your time. But truthfully, not much attention. And I would highly recommend making a double recipe, if your food processor allows. One in each flavour. With perhaps some slivers or zucchini (below left), or lightly roasted cubes of eggplant bunged on for good measure. Like many of my recipes, I would love you to make it your own.
Why make one roasted tomato galette when you can make two! L: with preserved lemon tapenade and yellow squash. R: with sweet rose harissa
This roasted tomato galette is a vegetarian slow food recipe for lovers of deep umami flavours. If you manage to hold off demolishing the whole tart in one go, carefully pack a slice or two in your lunch box. You will instantly be the envy of your sandwich-nibbling co-workers. 🙂 Continue reading
Summer Fish and Vegetable Pie – a seafood- and vegetable-packed dish, with a crème fraîche and mustard sauce. Topped with crushed olive oil new potatoes for a delicious crispy texture and great taste, this is a dinner recipe that the whole family will love.
It may be boiling-hot where you are, but here in Britain it has cooled right down. I don’t know if things will perk up, but for now I’m wearing a sweater and socks. In August! Crazy, huh?
So, apologies if seeing a Summer Fish and Vegetable Pie in your inbox comes as a surprise. Especially if you are taking four showers a day to keep cool. Maybe pin this recipe for the autumn? 🙂 Continue reading
Chinese Turmeric Fried Rice, served with curls of sesame-scallion omelette, is a delicious way to use up any type of leftover rice. A gently-spiced Food To Glow favourite.
Fried rice is one of those comforting dishes that covers many culinary bases: as a post-pub, sop-up-the-booze snack; a thoughtfully-considered side dish with a larger Chinese meal; as a meal itself, studded with plenty of filling protein, as well as the usual peas, egg and onion.
It’s typical for fried rice to be a catch-all kind of dish, that needs no recipe. Who hasn’t come in late from work, looked at a Tupperware of cooked rice in the fridge and immediately knew what to do? Of course, you reach for the eggs, some onions (ignoring the green sprouts at the top), slightly bendy carrot, soy sauce, and boom! Dinner! You might have free-styled it with some powdered ginger and grated zucchini. Or found an open package of ham and rightly thought, “this’ll do.” And that’s perfectly fine. Continue reading
Kung Pao Broccoli has the tongue-tingling, sweet, salty and tangy taste of the original Sichuan chicken dish, but is vegan and full of fiber. A great, silky-sauced side dish, or light main meal with rice.
We’ve got a garden, but I don’t have green fingers. Basically I throw seeds into our back yard raised beds and hope for the best.
I don’t grow vegetables or fruits that need molly coddling. I am rubbish at remembering what needs what, and when. Feeding, pruning, tying up, pricking out. Nah. Chard, kale, peas, rocket, pak choi (okay, I do molly coddle that with a special bug resistant cover) are my fail-safe vegetables. They are hardy enough not just for our temperamental Scottish weather, but also my benign neglect. Continue reading
This Thai Rainbow Noodle Salad grabs you with its veritable rainbow of colours, and holds you with its hot, sour, salty, sweet taste. Cool and crunchy, too. Make more of the loose, peanutty sauce than you need to drizzle on any likely dish over the next few days.
Be warned: you will want to make this everyday throughout the summer. Not that this is a bad thing, but, you know, variety.
If you do wish to make this everyday, it is easy to change-up this colour-saturated salad with other nutritious, radiant ingredients. Sour, sweet, salty and hot, this Thai-inspired salad is a zesty tangle of crunchy, vibrant vegetables, noodles, herbs and nuts. So, even if you just slightly tweaked it you would be getting the benefit of some powerful phytochemical synergies. Just keep it largely whole food and you really can’t go wrong. I’ll give some pointers further on down.
Roasted Cornmeal Crusted Cauliflower with Turmeric and Black Pepper makes a simple, healthy and fabulously-textured side dish to go with so many things – including breakfast! It’s our favourite minimal prep, big flavour, ridiculously addictive way to enjoy this extremely nutritious vegetable.
Roasted cornmeal cauliflower with fried egg, mushrooms and garden greens.
I freaking love roasted cauliflower.
I love it, but the texture can be off-putting. Roasting long enough to mellow the taste to nutty sweetness is the goal, but can often make it a bit soft. Am I right? And for me, texture is everything. I am a big kid in that respect.
My way of roasting cauliflower so that it is more-ishly snackable – yes as a snack, not just side dish – is also very versatile. You can add in any flavours, spices, herbs that you fancy. It will be fantastic every time. As long as you don’t get distracted like I do and not hear the timer, golden, crunchy, sweet cauliflower will be ready to eat in under 30 minutes. To help you personalise your new favourite side/snack, I give you a flavour menu below.
But first, let’s cut up the cauliflower. Continue reading
Smoked Mackerel Salade Niçoise is a Food To Glow summer favourite, made possibly more delicious and filling with extra vegetables. You can even make it vegan with my easy tweak. Summer eating at its simplest and most sublime.
This composed style of salad originates, of course, in the south of France. Best eaten in the shade of an olive grove, or under a flapping parasol on a dazzling white beach, this is THE salad for summer. Pair it with a bottle of chilled rosé, and I can’t think of anything better to tuck into during a spell of warm weather. This salad + a glass of wine = an unbeatable summer lunch. Whether it is your back garden, a green local park, the beach, lakeside, or indoors dodging a sudden thunderstorm, summer isn’t summer without this salad. Fact. 🙂 Continue reading
No babysitting this easy tomato and eggplant risotto! Just put it together and pop it in the oven for an hour. Serve with a sharply dressed salad or sautéed greens. Hearty, comforting and using delicious summer vegetables. Although it written as vegan, feel free to add in some flavourful cheese like a Parmesan or smoked mozzarella for a more intense, rich taste.
I don’t know when I started making risotto. It seems it has always been a part of my cooking repertoire. Especially in our early years of marriage, when I was actively trying to impress my husband (I bet he pines for those days!). As we were strict vegetarians until the mid 90s, bordering on vegan, risotto and other one-pot rice dishes were a go-to for me.
The less said about my nut roasts the better… 😉
For many years I have made risotto the way nonnas down the years have done it: with endless patience. Of course calling this Easy Tomato and Eggplant Risotto a risotto is a bit of a stretch. The main deal with a risotto is the gradual adding of the hot stock. And the gradual stirring it all in. Not tough, of course. In fact it is actually quite pleasurable. But it is a bit of a time-suck on a work night.
Who’s got time for that?
Nonnas, I imagine. But not many other people.
And perhaps modern Italian grandmothers have other things to do. Like be captured on this wonderful Instagram account celebrating the glamorous grandmothers of Milan. Their style nous and elegance makes me look in my wardrobe and want to weep. Continue reading