Shopping List
- 2 Apples
- 1 Avocados
- 1 Lemons
- 1 Pomegranate
- 2 Beets
- 7 Small Mixed-Color Heirloom Carrots
- 6 Fresh Mixed-Color Chilies
- 12 oz. Fresh Podded Fava Beans | Frozen Fava Beans
- 5 Red Tomatoes
- 2 Eggplants
- 1 Onions
- 5 Small Russet Potatoes
- 6 oz. White Potatoes
- 4 Slices of Brioche Bread
- 2 Spring Onions
- 9 Plum Tomatoes
- 1 Fresh Zucchini
- 4 Hamburger Buns
- 4 Slices of Bread
- 2 g Fresh Dill
- 2 oz. Fresh Mint Leaves
- 9 Garlic Cloves
- 12 oz. Black Olives
- 2 g Fresh Rosemary
- 4 oz. Gruyère Cheese
- 4 Slices of Panettone Bread
- 8 oz. Mixed Grains
- 10 oz. Whole-Wheat Penne Pasta
- 8 oz. Spaghetti Pasta
- 1 Canned Crushed Tomatoes
- 64 fl oz. Beef Stock
- 1 fl oz. Maple Syrup
- 2 oz. Mayonnaise
- 1 fl oz. Red Wine Vinegar
- 10 fl oz. Cooking Oil
- 5 oz. Creamy Peanut Butter
- 1 oz. Superfine Sugar
- 1 fl oz. Bourbon
- 2 Eggs
- 4 Bacon Slices
- 2 Boneless Skinless Chicken Breasts
- 6 oz. Feta Cheese
- 3 oz. Frozen Mixed-Berries
- 16 oz. 80% Ground Beef
- 9 oz. Sliced Ham
Prep
Poached Chicken Breasts🌐
Eight ounces raw boneless, skinless chicken breast yields about 1 cup sliced, diced or shredded cooked chicken.
Total time: 20 min
Servings: 2
Equipment: Stove
- 2 Boneless Skinless Chicken Breasts
- 1/4 tsp. Salt
- Place boneless, skinless chicken breasts in a skillet or saucepan. Add lightly salted water to cover and bring to a boil.
- Cover, reduce heat to a simmer and cook until no longer pink in the middle, 10–15 minutes, depending on size.
The Burger🌐
You can also cook the burgers in a skillet over medium-high heat for 4–5 minutes per side.
Total time: 20 min
Servings: 4
Equipment: Stove | Grill
- 1 lb. 80% Ground Beef
- 1/2 tsp. Garlic Powder
- 1/2 tsp. Onion Powder
- 1/2 tsp. Salt
- 1/4 tsp. Black Pepper
- 4 Hamburger Buns
- In a medium bowl, combine the ground beef, garlic powder, onion powder, salt, and pepper. Wet your hands with cold water and mix to combine.
- Wet your hands with cold water again, divide the meat into 4 portions, and roll into balls. Form the balls into patties about ¼-inch thick.
- Heat the grill to 400°F for 15 minutes. Grill the patties for 3–4 minutes per side.
- Toast the buns, put a burger on each, top with your favorite condiments and enjoy,
Chili Oil🌐
Total time: 0 min
Servings: 2 fl oz.
Equipment: Stove
- 6 Fresh Mixed-Color Chilies
- 1/4 c. Cooking Oil
- To make a quick chili oil, halve and seed the chilies. Fill a clean heatproof jar with olive oil, then pour it into a non-stick frying pan on a medium-low heat and add the chilies to confit.
- Carefully scoop the soft chilies into the jar, then spoon in the oil.
Stovetop Bacon Slices🌐
Total time: 15 min
Servings: 4
Equipment: Stove
- 4 Bacon Slices
- Add bacon to a large skillet over medium heat. Cook until crispy, then remove to a paper towel-lined plate to drain and set aside. Remove bacon grease from skillet.
Breakfast
Ham & Gruyere Melt🌐
Top with 1/2 cup of bechamel sauce and 2 eggs cooked to desired doneness.
Total time: 15 min
Servings: 2
- 2 tbsp. Butter, whipped
- 4 Slices of Brioche Bread
- 9 oz. Sliced Ham
- 4 tbsp. Dijon Mustard
- 4 tbsp. Mayonnaise
- 4 Gruyère Cheese, sliced
- 4 Red Tomatoes, sliced
- Preheat the broiler. Mix the Dijon Mustard and Mayonaise to make Dijonnaise.
- Butter both pieces of brioche and place in a nonstick 10-inch pan or onto a griddle over medium heat, butter side down.
- Place ham in a nonstick 8-inch pan or griddle over medium heat and cook for 1 minute; flip and cook for another minute to heat through.
- Spread Dijonaise evenly over the non-buttered sides of both slices of bread.
- Place warm ham on one side of bread and top with one slice of cheese. Place tomato slices on the other slice of bread along with the other slice of cheese.
- Place the sandwich under the broiler, open-faced, to melt cheese. Once cheese is bubbling, remove from broiler and cloose the sandwich
- To serve, cut in half.
Panettone French Toast🌐
A generous portion of chilled mixed berry fruits such as raspberries, blackberries, morello cherries and blueberries perfectly complements the richness of this snack.
Total time: 8 min
Servings: 4
Equipment: Stove
- 4 Slices of Panettone Bread, halved
- 2 Eggs
- 1 tbsp. Cooking Oil
- 1 tbsp. Superfine Sugar, to serve
- 1/2 c. Frozen Mixed-Berries, to serve
- Break the eggs into a bowl and whisk lightly, then tip them into a shallow dish. Heat the butter or oil in a large non-stick frying pan.
- Dip the panettone slices in the egg and fry for 2–3 minutes on each side until golden brown. Drain, dust with sugar and serve with the berries.
Lunch
Warm Broad Bean and Feta Salad🌐
Total time: 7 min
Servings: 4
Equipment: Stove
- 12 oz. Fresh Podded Fava Beans | Frozen Fava Beans, shelled
- 4 tbsp. Cooking Oil
- 6 oz. Plum Tomatoes, halved, or quartered if large
- 4 Garlic Cloves, crushed
- 4 oz. Feta Cheese, cut into chunks
- 3 tbsp. Fresh Dill, chopped, plus extra to garnish
- 12 Black Olives
- 1/8 tsp. Salt & Black Pepper
- Cook the fresh or frozen fava beans in boiling, salted water until just tender. Drain and set aside.
- Meanwhile, heat the oil in a heavy frying pan and add the tomatoes and garlic. Cook over a high heat until the tomatoes are beginning to color.
- Add the feta to the pan and toss the ingredients together for 1 minute. Top into a salad bowl and mix with the beans, dill, olives, and salt and pepper. Serve garnished with chopped dill.
Carrot & Grain Salad🌐
From Jamie Oliver's 5 Ingredients
Total time: 18 min
Servings: 2
Equipment: Stove
- 12 oz. Small Mixed-Color Heirloom Carrots
- 1 Pomegranate
- 2 oz. Fresh Mint Leaves
- 8 oz. Mixed Grains, cooked
- 3/2 oz. Feta Cheese
- 1 tbsp. Red Wine Vinegar
- 2 tsp. Cooking Oil
- Wash the carrots, halve any larger ones, then place in a large cold non-stick frying pan with 1 tablespoon of olive oil and a pinch of sea salt and black pepper. Put on a medium-high heat for 15 minutes, or until golden and tender, tossing regularly.
- Meanwhile, halve the pomegranate, squeeze the juice from one half through a sieve into a large bowl, add 1 tablespoon of red wine vinegar and 2 teaspoons of extra virgin olive oil. Finely chop the top leafy half of the mint (reserving a few nice leaves), stir into the bowl, then taste and season to perfection.
- Transfer the carrots to the dressing bowl while you toss the grains in the pan for 1 minute with a splash of water to warm through. Tip into the bowl and mix with the dressed carrots, then divide between your plates.
- Holding the remaining pomegranate half cut-side down in your fingers, bash the back of it with a spoon so all the seeds tumble over the salads. Crumble or grate over the feta, sprinkle over the reserved mint leaves, and tuck in.
Avocado, Tomato & Chicken Sandwich🌐
Total time: 10 min
Servings: 2
- 6 oz. Poached Chicken Breasts, sliced
- 4 Slices of Bread
- 1/2 c. Avocados, mashed
- 1/2 c. Red Tomatoes, sliced
- Toast bread. Mash avocado with a fork and spread onto one piece of toast.
- Top with sliced chicken, sliced tomato and the second piece of toast.
Dinner
Hamburger Soup🌐
Add a 15-ounce can of white beans to the soup to make it a little more substantial. Additionally, you can top the soup with a few tablespoons of grated Cheddar cheese.
Total time: 35 min
Servings: 4
Equipment: Stove
- 2 The Burger
- 1 tbsp. Cooking Oil
- 1/2 c. Onions, diced
- 15 oz. Canned Crushed Tomatoes
- 8 c. Beef Stock
- 1 c. White Potatoes, ½-inch diced
- 1/8 tsp. Salt & Black Pepper
- Warm a large pot over medium-high heat. Add the oil and onion and cook for 8 minutes, or until the onion starts to brown.
- Add the tomatoes, beef stock, and potatoes. Bring to a boil and cook for 10 minutes.
- Break the burgers into bite-size pieces and throw them into the soup. Reduce the heat to low and simmer for 10 more minutes.
- Taste the soup and season with salt and pepper.
Eggplant Penne Arrabbiata🌐
From Jamie Oliver's 5 Ingredients
Total time: 28 min
Servings: 4
Equipment: Stove
- 2 tbsp. Chili Oil
- 2 Eggplants, 1 lb total
- 10 oz. Whole-Wheat Penne Pasta
- 4 Garlic Cloves
- 14 oz. Plum Tomatoes
- Put a pan of boiling salted water on for the pasta. Halve the eggplants lengthways and blanch in the water, covered, for 5 minutes, then lift out, leaving the water to boil.
- Chop the eggplant into 1¼-inch chunks, add to a pan with the chili oil and a pinch of sea salt and black pepper, then turn the heat up to high, stirring regularly.
- Cook the pasta according to the package instructions while you peel and finely slice the garlic, then fry with the eggplant for 2 minutes.
- Pour in the tomatoes, breaking them up with a wooden spoon, and half a can's worth of water. Add some chilies from your chili oil to the sauce and simmer until the pasta is ready, then taste and season to perfection.
- Drain the pasta, reserving a cupful of cooking water, then toss the pasta through the sauce, loosening with a little reserved cooking water, if needed. Dish up.
Spaghetti w/ Lemon🌐
Spaghetti is the best type of pasta for this recipe, because the olive oil and lemon juice cling to its long thin strands. If you are out of spaghetti, use another dried long pasta instead, such as spaghettini, linguine or tagliatelle.
Total time: 17 min
Servings: 2
Equipment: Stove
- 8 oz. Spaghetti Pasta
- 1 tbsp. Cooking Oil
- 1 Lemons, juiced
- 1 Garlic Cloves, cut into very thin slivers
- 1/8 tsp. Salt & Black Pepper
- Cook the pasta in a large pan of lightly salted boiling water for 10–12 minutes, until tender, then drain well and return to the pan.
- Pour the olive oil and lemon juice over the cooked pasta, sprinkle in the slivers of garlic and add seasoning to taste.
- Toss the pasta over a medium to high heat for 1–2 minutes. Serve immediately in four warmed bowls.
Sides
Potato Wedges🌐
Small russet potatoes work best for this recipe, so the wedges aren’t too large or unwieldy. To cut them, slice each potato in half lengthwise, then cut each half into 3 evenly sized wedges.
Total time: 0 min
Servings: 2
Equipment: Oven & Stove
- 2 lb. Small Russet Potatoes, cut into wedges
- 11/4 tsp. Salt, divided, plus more to taste
- 5 tbsp. Cooking Oil, divided
- 1/2 tsp. Black Pepper
- 1 tbsp. Fresh Rosemary, chopped
- Preheat the oven to 425°F and set a rack in the middle position.
- In a large pot, bring 3 quarts (3 liters) of water to a boil. Add the potato wedges and 2 teaspoons of the salt. Boil for 6–7 minutes, then drain well in a colander. Holding the colander over the sink, gently shake it in a flipping motion so the potatoes turn and the surfaces get roughed up—this helps them crisp up in the oven. You’re not trying to break them, just scuff the edges a bit.
- Pour 3 tablespoons of the oil onto a large sheet pan. Add the potatoes directly to the pan, along with ¾ teaspoon salt, the pepper, and rosemary (if using). Avoid using foil, as the potatoes may stick. Toss everything together right on the pan, then arrange the wedges in a single layer, with one of the cut sides down.
- Bake for 15–20 minutes, or until golden on the bottom. Flip the potatoes with a spatula, drizzle with the remaining 2 tablespoons of oil, and return to the oven for another 15–20 minutes, or until deeply golden and crispy all over. (If they’re not quite there yet, don’t hesitate to give them a few extra minutes—ovens vary, and the goal is crisp edges and golden color.)
- Serve hot, sprinkled with more salt to taste.
Buttered Sweet Corn w/ Bacon🌐
Total time: 15 min
Servings: 4
Equipment: Stove
- 4 Stovetop Bacon Slices, chopped
- 3 tbsp. Unsalted Butter
- 3 Ear of Sweet Corn, kernels cut off cob (about 4 cups)
- 2 Spring Onions, chopped
- 2 tbsp. Bourbon
- 3/2 tsp. Maple Syrup, real
- 1/2 tsp. Salt & Black Pepper
- Melt butter in a skillet then, when it begins to foam, start swirling the skillet until the butter reaches a caramel brown color.
- Add sweet corn, green onions, bourbon, maple syrup, salt, and pepper then turn the heat up slightly and toss to combine. Sauté for 7–8 minutes or until corn is tender and caramelized, stirring every so often.
- Add bacon back in, then taste and adjust salt and pepper if necessary.
Roasted Zucchini🌐
Total time: 15 min
Servings: 2
Equipment: Oven
- 1 Fresh Zucchini
- 1 tbsp. Cooking Oil
- 1/4 tsp. Sea Salt & Black Pepper
- Preheat the oven to 425°F.
- Slice the zucchini into medium-thick slices and toss with olive oil, salt, and pepper.
- Place the zucchini in a non-stick baking dish and bake for 10–15 minutes, or until tender.
Snacks
Oven Baked Beet Chips🌐
Total time: 90 min
Servings: 2
Equipment: Oven
- 2 Beets, thinly sliced
- 1 tbsp. Cooking Oil
- 1/8 tsp. Sea Salt
- Cut off ends and slice beets very thin using a knife or mandolin. Place in a medium bowl and drizzle with the extra virgin olive oil and sea salt. Toss. Let sit for 30 minutes.
- Preheat the oven to 300°F. Place the beets on a greased baking sheet and bake for 30 minutes.
- After 30 minutes, check every 5–10 minutes and take out the beets that are curled and crisp. Total baking time will be closer to one hour, but be sure to watch them as individual beets will bake quicker than other and you don't want them to burn.
Apples and Peanut Butter🌐
Total time: 1 min
Servings: 2
- 2 Apples, sliced
- 8 tbsp. Creamy Peanut Butter
- Dip the apples in the peanut butter. Enjoy!
