Frittata can be made with almost anything you have in the fridge and want to use up. Just ensure the ingredients are cooked before combining them with the egg mixture. (Recipe from Best Of Bridge - Sunday Suppers, Robert Rose Publishing 2017)
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This healthy and satisfying recipe comes from "Eat More Plants - Over 100 Anti-Inflammatory, Plant Based Recipes For Vibrant Living" by Desiree Nielsen, RD. Creamy chickpeas are spiked with earthy spices and accented with sweet and umami flavours from the tomatoes. Chewy, fresh, crunchy and satisfying. It makes use of a favourite salad green - parsley which has long been neglected as a mere garnish. Parsley is packed with vitamins K and C in addition to anti-inflammatory flavonoids. (Penguin Random House, 2019)
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We didn't develop this recipe, it came from a baker in New York City, but it has to be the easiest artisan-style bread to make. Be careful you don't get addicted to it because you can't help but make it everyday.
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This simple soup is not only delicious it's also good for you. The lentils have lots of fibre while the lemon shot will help ward off colds and flu and add brightness and flavour to the soup. This recipe easily doubles, so make a big batch and share with family.
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Although this recipe originated in a cookbook by author Ann Lindsay for the Heart and Stroke Foundation, it was shared during a cottage weekend brunch by a friend and instantly became a favourite of ours. Its flavour and bright colours makes it the perfect way to greet the weekend or to serve Mom on Mother's Day!
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