Weeknight Meals: Basil, Bacon & Feta Fritatta

Basil, Bacon & Feta Fritatta

One of the things I enjoy about eggs is their amazing ability to hold things together. Frittas are a case in point, super easy to make, usually with left overs, set in whisked eggs. The perfect early dinner. To beef it up a bite I cooked it with bacon, hash & onions. A quick meal to have on the table in under 20 minutes.


Serves 4

  • 8 large eggs
  • 2 tbs of fresh basil (finely chopped)
  • 3 tbs of grated Parmesan
  • 1/2 tsp of salt & 1/4 tsp of black pepper
  • 6 rashers of bacon
  • 1 lb of potatoes (cut into bite sized pieces)
  • 1 large onion (chopped)
  • 2 cloves of garlic (minced)
  • 1/2 cup of Feta
  • 2 spring onions (diced)
  • 2 cups of fresh arugula

Step 1: Place a large saucepan over a medium heat. Continue Reading

Weeknight Meals: Mexican Inspired Couscous Salad

Mexican Inspired Couscous Salad

There are some nights I just want a quick, healthy meal. I don’t want to be fighting with pots, pans and dishes. This delicious recipe is one of those ‘one pot wonders’ that makes for a quick ‘set and forget’ dinner: 20-minutes, 1 pot, let’s go!


Serves 4

  • 1 tbsp olive oil
  • 1 clove of garlic (minced)
  • 1 tsp of cumin (ground)
  • 1 tsp of red chilli flakes
  • 1 cup of couscous
  • 1 cup of vegetable broth
  • 1 cup of corn kernels
  • 15oz tin of black beans (drained)
  • 15oz tin of tomatoes
  • 1/2 tsp of salt
  • 1/4 cup of sour cream
  • 1 tbsp of lime juice
  • 2 tbsp of fresh cilantro (chopped)

Step 1: Place a large saucepan over a medium heat, add the olive oil and garlic, cook for 1-2 minutes till fragrant. Continue Reading

Weeknight Meals: Cuban Black Bean Fritters & Pineapple Rice

Cuban Black Bean Fritters & Pineapple Rice

These cuban style black bean fritters put a vegetarian spin on traditional crab cakes, served here with a delicious zesty pineapple and cilantro rice.


Serves 4

  • 3 1/2 oz bag of long grain rice
  • 2 tsp of butter
  • 1 cup of fresh pineapple (diced)
  • 2 tbsp of fresh cilantro (chopped)
  • 1/4 tsp of salt
  • 15oz tin of black beans (drained)
  • 1 clove of garlic (minced)
  • 1 tsp of cumin (ground)
  • 1/2 tsp of salt
  • 1 egg (beaten)
  • 1 cup of cheddar (grated)
  • 2 jalapenos (deseeded & diced)
  • 1/2 cup of red onion (diced)
  • 1/2 cup of finely crushed tortilla chips
  • Vegetable Oil
  • 1/4 cup of sour cream

Step 1: Place a large saucepan over a medium heat, add two cups of water, add the rice and cook per packet instructions. Continue Reading

Weeknight Meals: Pan-Roasted Chicken with Harissa Chickpeas

Pan-Roasted Chicken with Harissa Chickpeas

Harissa is a North African paste, a rich blend of herbs and spices like chili, garlic, caraway seeds & coriander. You’ll find it at most Middle Eastern Markets or specialty stores, though a word of caution, no two brands are a like and you’ll need to taste it first and add to taste, the 1/4 cup is starting point!

Serves 4

  • 1 tablespoon olive oil
  • 8 skin-on, bone-in chicken thighs (about 3 lb.)
  • Salt and freshly ground black pepper
  • 1 large onion (finely chopped)
  • 3 cloves garlic (finely chopped)
  • 1 15-oz.
Continue Reading

Weeknight Meal Recipe: Cheesy Mac & Cheese

Cheesy Mac & Cheese

Spring’s in the air bringing the promise of seasonal vegetables, try this fresh approach to an old favourite, mixing up with leeks, fresh tomatoes and a selection of rich, creamy cheeses and summer salads.


Serves: 4

    •    Salt and pepper
    •    2 tbsp of olive oil
    •    12 oz dried wholewheat macaroni or penne
    •    2 tbsp butter
    •    2 springs of rosemary (leaves stripped)
    •    2 large leeks (cleaned and sliced)
    •    1 oz of wholewheat bread
    •    2 garlic cloves (peeled)
    •    3 oz Gruyere cheese (coarsely grated)
    •    3 oz Parmesan cheese (finely grated)
    •    5 tbsp of sour cream
    •    1/2 tsp of English mustard
    •    2/3rd a cup of ripe cherry tomatoes (halved)
    •    1/2 tsp of powdered nutmeg

Step 1: Preheat your oven to 400F. Continue Reading

Weeknight Meal Recipe: How to Make Minted Pea Soup


created at: 04/05/2013

In my opinion pea soup is highly underrated. I think part of it’s bad rap is that the experience many have with this humble dish has been out of a can, more avocado in color than a fresh vivid green. It’s super simple to make, tastes great and pairs well with mint and feta.

(Serves 4)

  • 1 large onion (chopped)
  • 4 cups of shelled peas
  • 4 cups of vegetable broth
  • 1 large potato (grated)
  • 1/3 cup of mint (chopped)
  • 1 cup of Feta cheese (crumbed)
  • Olive oil
  • Salt
  • Pepper

Step 1:  Place a large saucepan on a medium heat, add the olive oil and onions, allow to sweat for 6-8 minutes. Continue Reading

Weeknight Meal: How to Make A Grilled Fish And Tabbouleh Salad

created at: 02/28/2013

Tabbouleh is a firm favorite of mine, and I like to add complexity by pairing it with flavorful marinated grilled fish.  

(Serves 4)

  • 4 fresh fish fillets (8 3/4 oz each)
  • 1 tbsp capers (chopped)
  • 1 tsp lemon pepper
  • 1 tsp dried thyme
  • 1 medium red onion (sliced)
  • 1 garlic clove (crushed)
  • 2 lemons (juiced)
  • 4 tbsp extra-virgin olive oil
  • 3 1/2 oz Bulgar wheat
  • 1 small bunch of fresh mint (chopped)
  • 1 large bunch of fresh parsley (chopped)
  • 6 green onions (sliced)
  • 3 ripe tomatoes (chopped)
  • 1 cos lettuce (washed)
  • Salt
  • Pepper

Step 1:  Preheat your oven to 350F. Continue Reading