French Onion TartBy Ann GaffneyLet the onions gradually and gently cook down, stirring occasionally, about 25-30 minutesGrilled Gravlax Salmon with Warm French Lentil SaladBy Ann GaffneyHeat 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 GaffneyPan glazed tofu is my new fave. It gives plain tofu a richness of flavor I hardly thought possible. Roasted Winter Squash SaladBy Ann GaffneyRoasted Winter Squash Salad is a fabulous way to use up leftover roasted or baked squash by tossing with some dark leafy greens.Ann’s Paccheri alla GriciaBy Ann GaffneyWhen making Ann’s paccheri alla gricia, addling the pasta water to the sauce and then reducing it, adds an amazing amount of flavor and helps the oils in the sauce to emulsify. Kale Braised with White WineBy Ann GaffneyIt’s hard to think of sturdy, healthy kale as a festive dish but Kale braised in white wine is simply delicious. Cooked this way, this healthy, nutritious green is a far cry from the rough way it often gets treated in the kitchen, overcooked, underseasoned, and underloved. Not here!My Roasted Brussels SproutsBy Ann GaffneyAdd EVOO to a large bowl. Tip in the halved Brussels sprouts and quartered shallots. Sprinkle with salt. With your hands mix the vegetables together with the oil until coated.Mum’s Spaghetti BologneseBy Ann GaffneyHeat the olive oil in a heavy frying or sauté pan over a medium-high flame. When it starts to ripple, add the diced meat and the bay leaf. Sicilian CaponataBy Ann GaffneyPreheat the oven to 425F. Line a full baking sheet with parchment paper. Put in the oven while it preheats – this will heat up the sheet and speed up the browning of the eggplant.Creamy Broccoli SoupBy Ann GaffneyAdd the frozen broccoli. Cook stirring until it starts to defrost. Add the Lima beans. Cook 1 minute. Add just enough stock to cover the veggies. Cover and cook 10-15 mins Summer 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!Quick Napa Cabbage SlawBy Ann GaffneyQuick Napa cabbage slaw is well, quick. It comes together in no time. The secret sauce is literally the vegan hummus-based dressing. Try itGrilled 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!