All posts tagged: vegetables

Pasta with Cilantro, Garlic & Veggies

This pasta is light and fresh dressed in a cilantro and garlic mix and loads of your preferred veggies. I usually do this with boiled carrots and zucchinis but please feel free to use whatever veggies you love or have on hand! Comes together really quickly. Recipe is for 2. Ingredients: 200 gr whole wheat fusilli, or any pasta you have on hand or prefer 2 garlic cloves, crushed 1/2 bunch fresh cilantro, finely chopped 3 small zucchinis, chopped into bite size pieces 2 medium carrots, chopped into bite size pieces Olive oil Salt and pepper Method: Place a pot filled with water and bring it to the boil. Add the pasta. Five minutes later, in the same water the pasta is cooking, add your chopped veggies let cook. When pasta is done drain and set aside. In a pan add olive oil and garlic. When the garlic starts getting fragrant add the cilantro and cook for about 5-7 minutes. Season well. Add drained pasta and veggies to the cilantro mixture. Mix well. Serve warm …

Mozzarella, Asparagus & Prosciutto Salad

Nothing screams summer more then a fresh salad. The Asparagus adds a touch of elegant crunch plus the salty prosciutto and sweet mozzarella is a match made in the heavens of my palate. Great to be served if you want to impress your guests! Ingredients: 20 asparagus spears, woody ends cut off 15 slices of prosciutto 1 fresh burrata or buffalo mozzarella, about 200 gr A handful of fresh rocket and mixed green For the dressing: 3 tablespoons extra virgin olive oil The juice of one lemon 1 garlic clove, crushed A splash of balsamic vinegar, optional Salt and pepper to taste Method: In a frying pan bring to a boil about a cm of water and add the asparagus in a single layer for 3 minutes until tender. Remove from pan and put into ice water for a couple of minutes, drain and set aside. Whisk all the dressing ingredients and set aside. In a serving platter start by layering the greens and rocket, arrange the asparagus, place the burrata in the middle and …

Whole Wheat Pasta With Cilantro and Garlic

Quick, easy and delicious!! Whole wheat fusilli tossed in cilantro and garlic with boiled veggies.   Ingredients: A bunch of fresh cilantro, finely chopped 5-6 garlic cloves, very well pounded 4 medium sized carrots, chopped into bte size pieces 6 courgettes, chopped into bite size pieces 400 gr whole wheat fusilli   Method: Bring a large pot of water to boil and add salt. Throw in your pasta. After 2 minutes throw in with the pasta the courgettes and carrots. Meanwhile in a bit pot on medium high heat place olive oil, cilantro and garlic and cook seasoning with salt and pepper to taste. When the pasta and veggies are  done, drain, reserving a cup of the pasta water and toss well with the cilantro and garlic. Use the pasta water as much as needed to bring the whole dish together. Best served lukewarm, at room temperature or straight from the fridge!! Buon Appetito!!

Grilled Chicken with Roasted Veggies

Delicious, juicy and flavorful grilled chicken is a perfect idea for a light dinner or lunch. Pair it with oven baked seasonal vegetables and you are in for a complete meal. This recipe is quick to prepare and it will become your instant go-to lunch/dinner idea throughout the week. Ingredients for the chicken marinade for 2 2 chicken breasts 1 sprig of rosemary, finely chopped or 1 teaspoon of your choice of dried herbs 2 cloves of garlic 2 tablespoons olive oil Juice of 1/2 lemon Salt and pepper to taste   This post is part of a collaboration with Solea Maison, a unique home accessories boutique in Beirut that curates selectively edited tableware from around the globe including this nature inspired deep dish. The decorative rose foliage on this ceramic plate from Bitossi Home adds warmth and happiness to this heartwarming recipe.   Method Mix all ingredients together and let chicken marinade for at least one hour. Heat a griddle pan till smoking hot and grill. Serve hot sprinkled with pepper flakes. For the roasted …