Beetroot Lentil Salad Bowl
In a bowl, put the diced beets, scallions, and chopped mint. Drizzle over the olive oil and rice vinegar. Sprinkle with a little sea salt. Toss together. Set aside.
Apple Rosemary Cake
Warm the butter, milk and vanilla together over a low heat. Cook until the butter has melted. Set aside to cool.
Tomato & Sweet Potato Soup
Remove the bay leaf. Puree soup in the pan using an immersion blender, or transfer to a stand blender in small batches, to process a little at a time.
Banana Almond Bread
Add the pureed bananas a little at a time, folding and mixing as you go.
Mediterranean Kale Salad
Although Tuscan kale is the most tender, you can use any kale varietal to make this salad as long as the tough stems are stripped away and the leaves thinly sliced.
Quick Spinach Curry
As soon as the garlic starts to color, about 1 minute, start adding the spinach in big handfuls.
White Bean and Farro Soup
Cannellini beans are the classic for this soup, but you can use anything- borlotti, cranberry, pinto, Lima beans, you name it
Leek and Potato Soup
Leeks are full of grit. It’s easiest to clean them undercold running water after cutting or shredding them.
Potato Galette
It’s important to cook the potatoes slowly. Covering the pan over lowish heat acts a little like an oven. The potatoes cook through in their own steam without burning, releasing their starches to help the slices stick together. Meanwhile the edges of each slice gradually caramelize where they hit the hot bottom of the pan.
Salvadorian Butter Cake
Heat the oven to 370F/190C. Grease and flour a 8″ springform baking dish. Set aside.