Beetroot Salad with Roasted Pepper
A cold salad of cooked beetroot, roasted piquillo peppers, garlic, extra-virgin olive oil, and Sherry vinegar.
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KitchenPause selection · 19 September
A renewed selection of audited recipes for fresh inspiration every day.
Mild Carrot and Leek Soup
A smooth vegetarian soup made with leek, carrot, potato, and vegetable stock or water.
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Crunchy Cabbage and Tomato Salad
A fresh salad of shredded red cabbage, cherry tomatoes, carrot, and chickpeas, dressed with a sweet-and-tangy apple cider vinegar and maple syrup mixture.
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Pea Stew with Aromatic Herbs
A vegetarian stew of peas, potato and onion, lightly thickened with flour and scented with mint and thyme.
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Dry Chickpea Rice with Homemade Stock
Oven-baked rice with cooked chickpeas, tomato, and homemade stock, using 2 parts stock to 1 part rice.
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Baked Pasta with Pumpkin and Ricotta
Short pasta tossed with a cream of roasted pumpkin, leek, and ricotta, then finished with cheese for gratinating.
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