Summer Vegetable RagoutBy Ann Ogden GaffneyDrizzle 2 teaspoons of the olive oil over the parchment. Add the cherry tomatoes. Shake them around on the sheet until they are coated in oil. Add the shishitos and do the same thing. Roast in the oven on a medium/high shelf until softened and slightly caramelized, about 15 minutes. Set aside.Lamb Tagine with Winter VegetablesBy Ann Ogden GaffneyAdd the ground cumin, cinnamon, ginger and turmeric to the pan. Cook stirring to mix for 1 minute to coat the lamb and onionsMediterranean Winter Squash SaladBy Ann Ogden GaffneyLine a shallow platter or serving bowl with the baby spinach. Tip the dressed squash on top of it. Sprinkle with the crumbled feta. Serve.Twice-Baked QuinceBy Ann Ogden 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 Ogden 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 Ogden 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 Ogden 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 Ogden 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 Ogden 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 Ogden 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 Ogden GaffneyCitrusy Kabocha and Chickpea Stew. It turns simple ingredients like winter squash, chickpeas and potatoes into a deliciously aromatic dish.