5 ingredients or less / ANN OGDEN GAFFNEY

RECIPES

Basic Roasted CauilflowerBy Ann Ogden GaffneyAdd the olive oil to a large bowl. Tip in the prepared cauliflower, sprinkle with salt. Using your hands, toss the cauliflower florets in the oil until covered in a thin film of oil.

Honey Roasted FigsBy Ann Ogden GaffneyIn the dish, arrange the figs cut side up in a single layer. Drizzle the honey over the figs. Add the water. Sprinkle the tops of the figs with the sugar.

Scallion GremolataBy Ann Ogden 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 Ogden 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 minutes

Basic Short Crust PastryBy Ann Ogden GaffneyUsing the tips of your fingers gradually rub the butter into the flour until it has the texture of coarse breadcrumbs.

Basic Baked TostadasBy Ann Ogden GaffneyBake on a high shelf for 10-12 minutes, or until the tortillas are browned and crisp. Move to cool on paper towels. Serve with desired toppings.

Crunchy Daikon Radish SaladBy Ann Ogden GaffneyThis easy, crunchy daikon radish salad is tossed with a toasty sesame vinaigrette. It is the perfect light summer side for all manner of grilled foods

Classic Mustard VinaigretteBy Ann Ogden GaffneyClassic Mustard Vinaigrette is one of my favorite salad dressings. Perfect with crunchier greens like romaine, it’s super easy to put together.

Chicken Braised with Lemon and OnionsBy Ann Ogden 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 Ogden 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 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.

Happy PizzaBy Ann Ogden GaffneyHappy pizza happened when I was looking for a quick lunch and decided to repurpose into pizza a leftover naan bread with some tomato and mozzarella I had in the fridge. It was an epiphany. Naan is a fabulous foil for all kinds of savory toppings.

Watercress &Arugula SoupBy Ann Ogden GaffneyWatercress and arugula soup has to be one of the easiest, lightest, tastiest soups you can make with these two super greens. The flavor is peppery and refreshing and the color out of this world, plus it’s delicious eaten hot or chilled. It’s delicious.

Easy Tomato SauceBy Ann Ogden GaffneyThe title of this easy tomato sauce says it all. It is really easy, tomatoey and tasty too! It is my go to tomato sauce for pastas, veggies, pizzas you name it, plus it can make it with fresh or canned tomatoes

Simple Roasted SalmonBy Ann Ogden GaffneySimple Roasted Salmon is an easy, delicious way to cook this wonderful fish. You’ll need to allow a little time for the salmon to sit in the marinade, but after that it cooks in no time at all

Spicy Lentil PattiesBy Ann Ogden GaffneyI hate letting good food go to waste. Spicy Lentil Patties are the tasty result of having a lot of dal in my freezer left over from a couple of Indian veggie curry take-out extravaganzas and lunch to make.