This spring green vegetable gnocchi has all the flavours I love about spring in one bowl. It’s light and fresh and a quick and easy weeknight meal that will boost your vegetable intake, and feed that longing for a delicious supper after a long day. I use frozen peas and baby spinach, but you can also use purple sprouting broccoli, asparagus or chard.
This squash is cooked whole, with slits cut into it so all the flavor can permeate through. It’s served with a simple burned garlic rice. Sometimes all we want is something hearty with veg, and that is exactly what this is
This version of pesto has Asian influences and, like the Italian original, can add an enormous amount of flavor and character to a dish with just a couple of tablespoons.
One of our star salads, we first started making this at our restaurant Gorski & Jones. It has great textures and is one of those salads that's even better the next day. We’ve made this a few times for family functions and every time someone will turn around and say, ‘Wow, that’s amazing, what’s in it?’ And that doesn’t happen very often. They’re quite picky, my family, so if they like it, we're doing something right.
Ingredients
Fill a medium pot with water and bring to a boil. Add salt until it tastes briny like the ocean. When the water returns to a rolling boil, add the couscous and boil until al dente, about 7 minutes. Add the peas and cook for 1 minute longer. Drain the couscous and peas in a colander and run under a stream of cold water to stop the cooking process.
The best thing about this dish of courgette spaghetti with a fresh tomato sauce is that it is a lower calorie alternative to the traditional pasta dish.
This pesto may be tossed with spaghetti, maccheroni, linguine, or the classic Ligurian pastas, trofie or trenette.
This is such a wonderfully fresh salad, full of different tastes and textures: charred, spicy, herbal, naturally acidic, and crisp. I love to serve this as a palate-cleansing salad course.
Reprinted from Lucid Food: Cooking for an Eco-Conscious Life by Louisa Shafia. Copyright © 2009 Published by Ten Speed Press.