Twice-Baked QuinceBy Ann GaffneyFall is the season for quinces, and this recipe for Twice-baked quince is one of the easiest ways I know of to cook these deliciously aromatic fruits.Flourless Orange Almond CakeBy Ann GaffneyThis deliciously moist flourless orange almond cake is easy to make and naturally gluten-free! Who could ask for anything more? 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 mixSpicy, 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.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.Oven Baked FalafelBy Ann GaffneyOven baked Falafel are an easy, lower fat way to get these yummy, protein packed little vegan treats on the table. They’re pretty fast to make in a food processor once you’ve soaked the beans.Warming Winter SoupBy Ann GaffneyWarming winter soup makes you feel cozy from the inside. It’s total, delicious comfort. The combo of sweet tasting Kabocha squash and middle eastern spices, gets a sweet and sour hit from salty miso and sharp lime.Citrusy Kabocha and Chickpea StewBy Ann GaffneyCitrusy Kabocha and Chickpea Stew. It turns simple ingredients like winter squash, chickpeas and potatoes into a deliciously aromatic dish.