I’ll save you time and doubts about the “rightness” of dinner: just vegetables and fats (seeds, nuts, oils, olives) are enough. You can add eggs in any form or fish, even seafood from the freezer. But overall, this approach – “3 vegetables + 2 types of fats + roasting = dinner” – is simple and effective.
Here are 10 ideas, but feel free to use what you have available and what’s in season:
• Green beans + mushrooms + cauliflower + leeks, olive oil, pumpkin seeds;
• Cauliflower + garlic cloves + dill + butter + olive oil + any seeds;
• Pumpkin with skin + chili + cinnamon + fresh herbs and any seeds;
• Grated zucchini or squash + carrot + green onion + egg + 2 tbsp chickpea or nut flour + butter;
• Pierce eggplant with a fork and roast under a grill + carrot/parsley root/parsnip or any available vegetable, drizzle with olive oil when ready (you don’t have to eat the burnt skin, but it adds a smoky flavor);
• Any mushrooms + chop any aromatic herbs like rosemary or thyme with salt and olive oil, butter, toast walnuts with chili as a side, fresh herbs;
• Celery stalks + lots of garlic + olive oil, blend into a cream soup and sprinkle with seeds;
• In season – asparagus or green beans, they need 3 minutes at 220°C under a grill and a generous portion of butter, served alongside olives and greens drizzled with tahini;
• Simply warm broccoli and leeks (you can also use green garlic or sweet onions), with the side ingredients you’ll recognize: arugula, olives, cucumber;
• In season – mushrooms + sweet onions + butter, corn or any available vegetable with butter.
Here are 10 ideas, but feel free to use what you have available and what’s in season:
• Green beans + mushrooms + cauliflower + leeks, olive oil, pumpkin seeds;
• Cauliflower + garlic cloves + dill + butter + olive oil + any seeds;
• Pumpkin with skin + chili + cinnamon + fresh herbs and any seeds;
• Grated zucchini or squash + carrot + green onion + egg + 2 tbsp chickpea or nut flour + butter;
• Pierce eggplant with a fork and roast under a grill + carrot/parsley root/parsnip or any available vegetable, drizzle with olive oil when ready (you don’t have to eat the burnt skin, but it adds a smoky flavor);
• Any mushrooms + chop any aromatic herbs like rosemary or thyme with salt and olive oil, butter, toast walnuts with chili as a side, fresh herbs;
• Celery stalks + lots of garlic + olive oil, blend into a cream soup and sprinkle with seeds;
• In season – asparagus or green beans, they need 3 minutes at 220°C under a grill and a generous portion of butter, served alongside olives and greens drizzled with tahini;
• Simply warm broccoli and leeks (you can also use green garlic or sweet onions), with the side ingredients you’ll recognize: arugula, olives, cucumber;
• In season – mushrooms + sweet onions + butter, corn or any available vegetable with butter.
