Enjoy this tuna pasta salad with artichokes for lunch or dinner. It's also a great potluck or picnic treat. Perfect for pasta salad fans.
Vegetarian or veggie sausage rolls made using chickpeas, carrot and feta. Super easy to make and they taste delicious. Preface for a snack, lunch or serve with simple salad for a light dinner.
A delicious and healthy Strawberry Spinach Salad is made with toasted pecans, feta cheese, blueberries, red onions and finished with flavorful homemade balsamic dressing. It is super quick and easy to make, perfect for lunch, lazy summer dinner or a potluck party.
These golden millet cakes are laced with curry powder, scallions, carrots, peas, garlic and ginger, and are served with a cooling cucumber and mint raita. I pair them with a simple salad for a vibrant and healthy weeknight meal or easy lunch (the cakes can be assembled the day before then sautéed right before eating). The millet cakes are warm and slightly spicy, the raita is creamy and refreshing, and the result is totally addicting. Be sure to pack the cakes tightly so that they hold together, and make sure that your non-stick pan is well oiled. If you don't have time to make the raita, mix Greek yogurt with a touch of grated garlic and a splash of lemon juice instead.
Pickled watermelon radish is zesty, cruncny, and easy to make. The mild spiciness adss just the right amound of zing to salads or sandwiches!
This Tortellini and Tomato Salad is perfect for a light lunch. Easy and quick to make!
As you may know by now, I’m a veggie - but the rest of my family aren’t! Although they’re happy to eat tasty veggie meals a lot of the time, they sometimes ask for meat. So when they have a craving for meat-based products, I find chorizo an easy addition - it’s something I can have in the fridge and its flavour packs a punch. A little goes a long way, I find. These mozzarella and chorizo peppers are great quick and easy snacks to make with that bag of mozzarella cheese that you have in the fridge, and work well to ease those afternoon hunger pangs - what’s better for a meat eater than a mozzarella chorizo snack, after all? They’re pretty healthy too, so they’re a snack I’m happy to dole out to my daughters when they’re hungry after school. Because there’s the bell pepper and the tomato sauce it means they’re getting two portions of veg, and I often serve them up with an accompanying side salad for a light lunch or dinner, too - the pizza-like taste of the peppers means everyone’s happy to nibble up some accompanying greens without complaint! For a veggie version, I do mozzarella peppers for myself - still scrumptious. If you’re avoiding the chorizo, like me, or just fancy playing with the recipe, why not add a shake of paprika to the mozzarella for smokiness, or simply add a couple of basil leaves for that Mediterranean summertime taste?
This quick and easy vegan quinoa salad with black beans is refreshing, delicious and good for you. It mixes juicy cucumbers, crisp red pepper and spring onions with protein-packed quinoa and black beans for a healthy lunch or light dinner.
An easy tasty summer salad inspired by the flavours of a bacon, lettuce and tomato sandwich. Serve with crusty bread to make it a bit more substantial.
So it seems like my flavor moods recently have been closely related. Today I’m going from my past two middle eastern focused recipes and making my way to the edge of Europe. Greece, to be more specific. In all honesty this was totally not planned. In fact, I first made this recipe over a month ago and everyone loved it but that day happened to be one of the darkest and rainiest days ever so trying to capture it in pictures just didn’t happen. I’m actually kind of embarrassed to admit to you guys that I took not just one, not two, but a whopping THREE different sets of photos for this salad. That’s probably a record even for me. Yeah, and I know that probably makes me sound a little obsessive but for some reason this pasta was just not photogenic at all and I hated the way it was looking. I’m still not thrilled with these pics but they’re at least a little better than the last. Like I said, the first time I made this was over a month ago but the photos were awful. I decided to go ahead and type out the recipe anyway so that I wouldn’t forget to share it. That’s also one of the ways that I try motivating myself to make a photo shoot work even when I want to scratch the whole thing. I was getting backed up on some things last week and really needing something simple to fix for lunch and that’s when I remembered this salad and decided to give it another chance to pose for me. I shot a second set of photos that morning but later I realized that I’d forgotten to add a few of the ingredients that I wanted in the recipe so I had to take a whole new set of pictures later that day. Fine, maybe I am a little obsessive sometimes, but enough about my ongoing photography issues. Let’s talk about this pasta salad! Did you know that you can buy chia pasta? Yeah, and it’s really good too. I used a brand that is made and sold here in Chile but I’m sure you can find similar brands wherever you live. Oh and can I just say, thinking of Chilean things reminds me how pasta salad is a pretty funny subject down here. The last time my mom took a bowl of it to a ladie’s gathering with some local friends, well, they didn’t really get it. She actually had someone ask her when and how you’re supposed to eat it (in a way that implied they’d never eat it). I think it’s safe to say we won’t try that one again since we’ve figured out that cold pasta is clearly far outside the bounds of Chilean cuisine and they find it really weird. I feel like this is becoming the story of my life in food the longer I live here. Hey, more for us, right? If you can’t find chia pasta you could just use regular fusilli or use any shape and type of pasta you like for that matter. It doesn’t necessarily have to be chia pasta. Although I did love using it and I recommend you try it if you stumble upon it at your local grocery store at some point (I’m not advertising anything btw, purely my own opinion here). As for the other ingredients in this salad, they’re all really simple things that you probably already have in your pantry and fridge. Just some super simple prep work and your all set. K, then you make a quick and easy tzatziki sauce and that’s what really brings the whole thing together and makes it so delicious. I didn’t even know half my family liked cucumbers so much until the first time I tried the stuff. Personally, when it comes to the world of veggies, they’re lower down on my list of faves but somehow when you add them to the other things in the tzatziki it creates a sauce that I completely fell in love with at first taste. In one of the earlier takes that I made of this recipe I added some avocado and in another one I thought I’d skip the olives for the haters in my gang.
Tahini coleslaw recipe aka tahini slaw recipe is a healthy, vegan and delicious slaw recipe which could be a perfect side for the spring and summer seasons. It’s creamy, crunchy, tangy and super easy to make. Tahini coleslaw is the amalgamation of shredded vegetables of your choice like red cabbage, carrots, onions etc. which get coated in creamy, flavoured tahini dressing. This quick salad recipe easy can be relished as a healthy side in lunch or dinner with some grilled meat, roasted potato or soup.
You won’t miss the mayo in this creamy avocado chicken salad! With ripe California Avocados, sweet bell pepper, fresh lime, jalapeño and cilantro, it’s a southwest-inspired chicken salad that’s awesome on sandwiches, in wraps, over greens and even with tortilla chips (try it!). It’s the ultimate easy lunch or dinner, and it’s perfect for potlucks and picnics.
Carrot fritters is a super healthy and palatable fritters recipe which is a perfect option as breakfast or lunch. Carrot fritters with some herbed yogurt and some fresh salad makes an amazing meal which is not less than a treat. In this fritters recipe easy, I have amalgamed grated carrot, onions, eggs and flour with some seasonings and herbs and then fried them in a pan in the shape of thin fritters. It is a no fuss recipe and can be served both hot and cold. So, it can be a perfect picnic recipe too.
This easy main meal salad made with tinned mackerel is a really easy meal to put together. All you need to do is boil the potatoes and mix the dressing and then you've got a tasty light dinner or lunch.
A perfect combination of fall flavors, this salad is perfect for lunch or as a side for dinner. Roasted beets and butternut squash are served over peppery arugula, tangy feta cheese, earthy walnuts, sweet pomegranate arils. Tossed in a maple dressing that is easy to make and shake, this beautiful salad is gluten free and… Continue reading →
This crustless zucchini pie is the perfect lunch for a sunny day in the garden. The recipe originally comes from a friend in Crete. It’s both easy, and a great way to use up the glut of courgettes we seem to enjoy every July and August! Accompanied by a side salad (and maybe a chilled glass of white wine!), this courgette tart is so savoury and satisfying. The feta, parmesan and eggs give it that cheesey, almost quiche-like consistency, whilst the grated courgette/zucchini and the fresh herbs give it a real green vibrancy and fresh taste. Since it’s without a crust, it’s a really healthy, light option too. I’ve even been known to wrap the whole thing in tin foil and take it to the park for a picnic - and you can be sure that none ever comes back!
This light and simple Marinated Tomato Salad with Feta is easy to make and perfect for a light lunch or as a side dish all Summer long!
How to make an Egg and Spinach Salad. This is an easy to make and delicious salad recipe that is perfect as a light lunch and supper or to accompany a main meal. Ingredients: Serves 2 4 large eggs60ml/4tbsp vegetable oil50g/2oz ciabatta or other crusty bread2 ripe tomatoes, roughly chopped50g/2oz su
Simple curried vegetable flatbreads, topped with salad leaves and a good dollop of cooling Greek yogurt - an easy, healthy and delicious lunch or dinner!
Say goodbye to dry, bland chicken! This yogurt marinated grilled chicken recipe results in juicy, tender chicken that’s packed with bold flavor. The garlicky marinade is easy to make and can be used on chicken thighs or breasts. You can marinate the chicken up to one day in advance (it will become more tender and flavorful the longer you marinate it) making it perfect for buys weeknights and weekend barbecues. Pair the yogurt grilled chicken with grilled vegetables (try these Grilled Potatoes!), or serve it in salads, wraps, pita pockets or grain bowls. You can use boneless, skinless thighs or breasts - be sure to check out the tip in the Notes below about pounding chicken breasts!