Dinner / ANN OGDEN GAFFNEY

RECIPES

Beetroot Lentil Salad BowlBy Ann Ogden Gaffney

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 CakeBy Ann Ogden Gaffney

Warm the butter, milk and vanilla together over a low heat. Cook until the butter has melted. Set aside to cool.

Tomato & Sweet Potato SoupBy Ann Ogden Gaffney

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.

Creamy Aubergine and Peanut CurryBy Ann Ogden Gaffney

If using dried curry leaves add them in with the tomatoes in step 4.

Minestrone della NonnaBy Ann Ogden GaffneyWhen the vegetables are soft, mix in the cabbage. Cover and sweat for another 5 minutes or until the cabbage begins to soften and wilt.

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 onions

Spicy Shrimp and GritsBy Ann Ogden GaffneyThe sauce should have the appearance of a pasta sauce. You can make it ahead of time to this step.

Cream of Cauliflower SoupBy Ann Ogden GaffneyLiquidize the soup in batches in a high-speed blender. Wipe out the pan. Return the blended soup to the pan to reheat.

Eggplant PolpettoneBy Ann Ogden GaffneyLooking for veggie substitute for meatballs? Eggplant polpettone are for you! They can be used in any meatball recipe.

Creamy Autumn Squash SoupBy Ann Ogden GaffneyTransfer the soup in batches to a blender and blend at high speed until smooth.

Sauteed Rainbow ChardBy Ann Ogden GaffneyMeanwhile, prep the chard. Pull the tender leaves away from the stems and set them aside in a salad spinner. Thinly slice the stems. Set aside.

French Onion TartBy Ann Ogden GaffneyLet the onions gradually and gently cook down, stirring occasionally, about 25-30 minutes

Grilled Gravlax Salmon with Warm French Lentil SaladBy Ann Ogden Gaffney

Heat the grill until very hot. Remove the salmon from the dish and with paper towel, wipe off as much of the dill mixture as possible, particularly on the skin side.

Pan Glazed TofuBy Ann Ogden GaffneyPan glazed tofu is my new fave. It gives plain tofu a richness of flavor I hardly thought possible.

Sourdough CrepesBy Ann Ogden GaffneySourdough crepes are an easy dare I say perfect way to use up leftover starter from the baking process. You can eat them straight away or make a batch for the freezer.

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