Creme Caramel, FlanBy Ann Ogden GaffneyCrème caramel, flan, whatever you call it, is the best comfort dessert. Naturally gluten-free yumminess it’s so quick and easy to make!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.Japanese Curry Noodle SoupBy Ann Ogden GaffneyJapanese curry noodle soup is a personal favorite. It is low-heat spicy, and manages to be both warming and soothing. Real comfort food.Vegan Creamy Cashew Curry SauceBy Ann Ogden GaffneyThis vegan creamy cashew curry sauce works wonderfully with all kinds of foods from chicken breasts and firm tofu to peas and lentils. It freezes well and quickly jazzes up weeknight dinners.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.Vegan Caldo VerdeBy Ann Ogden GaffneyMy Vegan Caldo Verde is based on the simple, homey soup that originated in the north of Portugal. It is a great vehicle for the super-green kale, and really easy to make.Miracle ChickenBy Ann Ogden GaffneyMy mum used to make this for for me when I was a kid, and it’s still one of my favorite things to eat when I feel tired or run-down and in need of something light.Sourdough Blueberry PancakesBy Ann Ogden GaffneyIf like me you’re into sourdough bread making, Blueberry Sourdough Pancakes are a great way to use up discarded starter in this easy, special breakfast or brunch treat. 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.Carabaccia – Tuscan Onion SoupBy Ann Ogden GaffneyIf you’ve been hankering after for a really good onion soup, Carabaccia, the Tuscan Red onion soup is it. It’s easy to make. All it needs a bit of time to cook the onions down until they are sweet and jammy.Perfectly Easy Fish StewBy Ann Ogden GaffneyI love this perfectly easy fish stew. It is as easy to make as it is good to eat and is perfect for feeding a cast of thousands at dinner parties, or if the base is made in advance and frozen, a delicious weeknight supper for twoRicotta GnocchiBy Ann Ogden GaffneyRicotta 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. EnjoyOven 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.