Mediterranean / ANN OGDEN GAFFNEY

RECIPES

Ann’s Paccheri alla GriciaBy Ann Ogden 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 Ogden 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!

Sicilian CaponataBy Ann Ogden 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.

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.

Summer Veggie SpaghettiBy Ann Ogden 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 Tuna Salade NicoiseBy Ann Ogden 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 Ogden GaffneyQuick Napa cabbage slaw is well, quick. It comes together in no time. The secret sauce is literally the vegan hummus-based dressing. Try it

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.

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 mix

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.

Ricotta GnocchiBy Ann Ogden Gaffney

Ricotta gnocchi are delicious and fun to make. Easy and low carb they are great paired with my fabulously easy basic tomato sauce, which you can, of course, make ahead of time or for the freezer. Enjoy

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.

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.

Easy, Healthy Spaghetti & MeatballsBy Ann Ogden GaffneyEasy, healthy spaghetti and meatballs is simply delicious. Made with turkey and chicken instead of the usual beef, the meatballs are lower in saturated fat, and have a yummy Mediterranean vibe thanks to the spices used to flavor them. Simply delicious.

Pasta e FagioliBy Ann Ogden GaffneyPasta e Fagioli is one of the easiest, heartiest, most comforting platefuls of soup you’ll ever have the pleasure of digging into. It has everything we love, beans, pasta, tomatoes and it’s easy to make!

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