Weeknight Kitchen

If you’re a fan of tuna salad, I can’t wait for you to try this! It takes tuna salad to the next level with a bunch of fresh ingredients in the mix—avocado, microgreens, green onions, lemon—and it’s a breeze to make. Eat it straight-up, scooped over a salad, in a sandwich or wrap, or as I most like to, spread on sliced whole-wheat toasties (toast triangles).

As far as nutrition goes, it doesn’t get more balanced. The tuna is your lean protein loaded with omega-3 fatty acids, which are great for your heart. Cottage cheese piles on even more protein plus calcium for bone health. And as for the avocado—hello healthy monosaturated fats! The microgreens deliver vitamins C, E, and K, all of which support immune health and reduce inflammation. And you can thank the whole-wheat bread for its digestion-aiding and energy-sustaining fiber.

An Italian contorno that combines two of our favorite things: perfectly prepared beans and cooked greens. A cima puree, essentially more blanched greens blended with olive oil until silky, holds everything together while staying on brand. The combination tastes creamy, vital, and very Italian.

It’s important to use home-cooked chickpeas and heavily blanched cavolo so the cooking liquor from both can be added as needed when you bring everything together.

I have this when the fridge is empty and I’m in a rush, as it’s super-easy to put together and packs a punch. High-quality olive oil is a must for this dish. If you fancy zhuzhing it up, add some crushed red pepper flakes and/or anchovies…

When I lived in Morocco, I ate a lot of roasted peppers from the stalls at night markets. Often there were small grilled or cured fish to accompany the peppers. And, of course, gallons of mint tea. These flavors bring me right back to that delicious and cacophonous setting. In this dish, I bring all those elements together, perfect for entertaining. More often than not, I serve this with anchovies, using a whole 2-ounce can, the oil drizzled over top, the fillets cut into long thin strips. Salt-cured sardines work equally well.

Andrew entertains more than I do, so his recipe for peppers and tinned fish serves 8 to my 4. This recipe is easily doubled if you too have a larger crowd.

These noodle bowls are ready in 15 minutes – perfect for school holidays and weekends when the meal train seems never-ending. I also make this – sometimes minus the gyozas – when working from home for a quick lunch. I use shop-bought gyozas which I always keep in my freezer. As always, play around with the veg you add. 

If you like alla vodka, you’ll love alla mezcal. In the classic vodka version, the ethanol in the alcohol is used as an emulsifier in the sauce but doesn’t really add any flavor. Since more flavor is more better, I decided to try swapping out my favorite adult beverage, and the result was a smoky take on the Italian American classic.

This creamy marinara sauce is great tossed with any dried pasta for a quick and easy weeknight dinner that will leave you thinking, “Why didn’t anyone try this sooner?”

I always keep a stock of prawns in my freezer, they’re great to have on hand as they cook so fast. I love this recipe both because it’s bursting with sweet and spicy flavours and because it’s a one-bowl job for both the marinade and dressing: I love a time-saver! You can swap out the prawns for halloumi to make this vegetarian, if you wish.

These egg muffins are my homemade Starbucks dupe without the Starbucks price tag. I used to be a total cottage cheese skeptic, but once I blended it seamlessly with eggs, I was hooked—and now I’m living my best cottage cheese life! This little trick not only cranks up the protein, but it also nixes the heavy, curd-like texture for a silky bite. No wonder this is one of my most popular meal-prep recipes—low-sugar, low-carb, and packed with staying power to keep that midmorning crash at bay. Use the base recipe as a blank canvas for any chopped mix-ins you love!

These French-inspired butter beans in a mustard sauce are creamy, hearty, and filling. The flavors of Dijon mustard, white wine and thyme are quintessentially français and delicately balanced. Serve with a crusty baguette to mop up the sauce for a rustic vibe and cozy meal.

There are not one, but two one-pan chicken dinners in this book (see page 179), and this one is definitely company worthy. I love to serve this chicken and sweet potato bake with a Spanish romesco sauce; the recipe for the sauce is in this book as well. If you don’t want to be bothered, though, you can find the sauce in some specialty markets or simply leave it out. Perhaps use a drizzle of chili oil or even hot sauce.