Barley’s been in my regular rotation for a while now, and these stuffed peppers are where a lot of that barley ends up. A weeknight dish that’s tidy, a bit elegant to plate up, but with real substance packed into a neat parcel.
A big bowl of fusilli with golden zucchini and sweet peas in a creamy herby whipped feta sauce. A proper summer dinner in about half an hour.
A fresh runner bean salad with gremolata dressing and toasted flaked almonds. Simple, seasonal, and ready in under 20 minutes.
These black bean fajitas are smoky, colorful, and easy to make in one skillet with peppers, onions, canned black beans, and warm spices. Serve them in tortillas with sour cream, salsa, or pickled jalapeños for a plant-forward dinner with plenty of texture.
This asparagus pasta salad with avocado lime dressing is a fresh, filling lunch made with wholewheat penne, crispy tofu, grilled asparagus, pickled red onions, herbs, and pumpkin seeds.
These buttermilk crepes are thicker than classic crepes, slightly tangy, and easy to flip. Perfect for sweet toppings or savory fillings.
A cozy broccoli and Stilton soup in a soup maker with a white-bean twist: silky, high-fibre, no cream needed – finished with lemon and a crunchy seed topping.
When you think of comfort food, potatoes and greens might not be the first duo that comes to mind – but in this Swiss chard and potatoes recipe with the creamiest dressing, they absolutely shine. It brings together crispy smashed potatoes, garlicky sautĂ©ed Swiss chard with lemon and sumac.
Fermented radishes bring the sass to your plate. This is a beginner-friendly lacto-fermentation recipe that turns humble radishes into tangy, crunchy, and yummy gems good for your gut. You can make a small batch in minutes and enjoy it for weeks!
You know those loaded salads that make you feel amazing after eating them? This brown rice and quinoa salad is exactly that! It’s packed with protein from quinoa and chickpeas and gut-loving fiber from whole grains and fresh veggies.
