Scallion GremolataBy Ann GaffneyChop together the scallions, parsley, and lemon zest. When roughly chopped, sprinkle with sea salt and keep chopping until the herbs are medium-fine. Add the olive oil.Ann’s Tart Lemon TartBy Ann GaffneyPut the 2 whole lemons into a sauce pot and cover with water. Bring to a boil, cover. Lower the heat to a simmer. Cook until soft, about 20 minutesSummer Veggie SpaghettiBy Ann GaffneyIn my experience, the water comes to a boil in about 20 minutes. By that time the sauce for your summer veggie spaghetti will be nearly finished. It’s fast!Grilled Scallop TortillasBy Ann GaffneyI love scallops not just because they taste so sweet, and cook in a jiffy. Grilled scallop tortillas is a 3-fer – you get the scallops, the slaw and a fabulous fresh salsa verde. So good. Grilled Tuna Salade NicoiseBy Ann GaffneyGrilled Tuna Salade Nicoise is the perfect food for hot weather, not only can it feed a cast of thousands, but the eggs and veggies can be cooked together in one pot and left in the fridge until you are ready to assemble the salad. Easy eats!Classic Mustard VinaigretteBy Ann GaffneyClassic Mustard Vinaigrette is one of my favorite salad dressings. Perfect with crunchier greens like romaine, it’s super easy to put together.Grilled Halloumi SaladBy Ann GaffneyA favorite quick lunch of mine involves slices of grilled halloumi cheese over a mess of greens. I get bored by bagged greens, so like to trawl the market to make my own mixChicken Braised with Lemon and OnionsBy Ann GaffneyChicken braised with lemon and onions is a favorite weeknight dish that completely transforms skinless chicken breasts from bland into a tasty, comforting dinner with a flavor that says you spent hours on it, when you haven’t!Gingery Poached PearsBy Ann GaffneyThese very simple gingery poached pears can be either a wonderful dessert or refreshing breakfast treat paired with a dollop of thick Greek yogurt.Spicy, Smoky ChickpeasBy Ann GaffneyRinse the soaked chickpeas in cold water. Put into a medium sized pot with the shallot, bay leaf, and dried chipotle pepper. Add water to cover by about 1 inch.Vegan Caldo VerdeBy Ann GaffneyMy Vegan Caldo Verde is based on the simple, homey soup that originated in the north of Portugal. It is a great vehicle for the super-green kale, and really easy to make.Miracle ChickenBy Ann GaffneyMy mum used to make this for for me when I was a kid, and it’s still one of my favorite things to eat when I feel tired or run-down and in need of something light.Chermoula SauceBy Ann GaffneyChermoula, is a wonderful green cilantro based condiment from North Africa that’s delicious whether you drizzle it into soups or over vegetables, or use it as a tangy marinade for fish or chicken. And it’s very easy to make.Perfectly Easy Fish StewBy Ann GaffneyI love this perfectly easy fish stew. It is as easy to make as it is good to eat and is perfect for feeding a cast of thousands at dinner parties, or if the base is made in advance and frozen, a delicious weeknight supper for twoMediterranean Farro SaladBy Ann GaffneyMediterranean Farro Salad is a wonderful no-cook way to use this ancient grain. All you need to do is soak it overnight to give it the perfect ‘al dente’ bite before mixing into a salad.Easy, Healthy Spaghetti & MeatballsBy Ann GaffneyEasy, healthy spaghetti and meatballs is simply delicious. Made with turkey and chicken instead of the usual beef, the meatballs are lower in saturated fat, and have a yummy Mediterranean vibe thanks to the spices used to flavor them. Simply delicious.