One pot wonder
I have to admit I'm no longer fond of pasta. I think I ate far too much of it in my 20's and 30's and you really can have too much of a good thing. of course no meat Mondays is proving quite the challenge for me but pasta is a much easier solution than the four different dishes I often juggle on a Monday. So I have relented and added it to the menu. The success of last weeks ratatouille inspired this weeks sauce. I replaced the red wine vinegar with actual wine and went a little easier on the onion. Eggplant, which has never been a friend of mine, was absolutely beautiful and very filling. I need to find a great vegetarian cookbook I think.
how about pea and haloumi fritters? or zucchini and feta?
ReplyDeletereally easy to make and yum!
sweetcorn fritters with guacamole?
Indian aloo gobi?
tagine of vegetables with couscous?
eggplant/zucchini schnitzel/parmigiana?
potato frittata served in crusty bread?
oven baked bake beans (made from tinned organic beans) in a rich tomato sauce and parmesan- leftovers baked in oven with an egg on top?