Salade d'haricots blancs (Warm White Beans Salad) - Untested

800g cooked white beans (canned), drained and rinsed

1 large handful fresh parsley, finely chopped

Green onion tails from 2–3 green onions, finely sliced

2 cloves garlic, finely minced

4 Tbsp olive oil

1–2 Tbsp fresh lemon juice, to taste

Salt

Freshly ground black pepper

Drain and rinse the beans well, then drain again.

Finely chop the parsley and thinly slice the green onion tails. Mince the garlic.

In a small bowl, whisk together the olive oil, lemon juice, garlic, salt and pepper.

Gently toss the beans with the dressing, parsley and green onion.

Let stand for at least 15–20 minutes so the beans can absorb the dressing. Serve at room temperature or gently warmed.

Aloo Saag with Swiss Chard, Mustard Greens & Nasturtium - Untested

Serves 8 as part of an Indian meal

3 Tbsp mild vegetable oil

1½–2 lb (680–900g) potatoes, peeled and cut into ¾-inch cubes

1 medium onion (6oz/170g), finely chopped

3 cloves garlic, minced

1½ Tbsp fresh ginger, finely grated

1½ tsp cumin seeds

1 tsp ground coriander

½ tsp ground cumin

½ tsp turmeric

1 cup (about 150g) chopped tomato, fresh or canned

1½ lb (680g) Swiss chard, stems finely chopped and leaves roughly chopped

1 lb (450g) mustard greens, tough stems removed and leaves roughly chopped

4oz (115g) fresh nasturtium leaves, roughly chopped

1 tsp salt, plus more to taste

¾–1 cup water or light vegetable stock, plus more if needed

½ tsp garam masala

1–2 Tbsp fresh lime or lemon juice, to finish

Fresh cilantro, chopped, for garnish

Lime wedges, for serving

1. Heat 1½ Tbsp of the oil in a large, heavy skillet or saucepan over medium-high heat. Add the potatoes and cook, turning occasionally, until golden brown on several sides and nearly tender, about 10–12 minutes. Transfer the potatoes to a plate.
2. Add the remaining oil to the pan and reduce the heat to medium. Add the cumin seeds and cook for about 30 seconds, until fragrant.
3. Add the onion and chopped Swiss chard stems. Cook for 5–7 minutes, until the onion is soft and beginning to turn golden.
4. Add the ginger and garlic and cook for about 1 minute, until fragrant.
5. Stir in the ground coriander, ground cumin, and turmeric. Cook for 30 seconds, stirring constantly.
6. Add the tomatoes and cook for 5–7 minutes, stirring occasionally, until they have softened and the mixture has thickened and become concentrated.
7. Add the mustard greens and a pinch of the salt. Stir well and cook for 2–3 minutes, until they begin to collapse.
8. Add the Swiss chard leaves and another pinch of salt. Stir in ¾ cup of the water or vegetable stock and bring to a gentle simmer. Cook uncovered for 8–10 minutes, stirring occasionally, until the greens are tender and the mixture has become a thick, spoonable gravy. Add a little more liquid if it becomes too dry.
9. Stir in the nasturtium leaves and cook for 1–2 minutes, just until wilted.
10. Return the potatoes to the pan. Roughly mash a few of the potato pieces into the greens to help thicken the gravy, leaving most of the potatoes intact. Simmer gently for another 8–10 minutes, until the potatoes are completely tender and the flavors have come together.
11. Stir in the garam masala and 1 Tbsp lime or lemon juice. Taste and adjust the salt and acidity, adding more citrus if needed. If the saag is too thick, add a splash of water or stock; it should be loose enough to spoon easily over rice, but not soupy.
12. Serve hot, garnished with chopped cilantro and accompanied by lime wedges.

Refrigerator Chocolate Halva Squares (No Bake) - Untested

Makes one 8" square pan or on loaf pan

(600 g mixture)

196 g Raw tahini

162 g Brown rice syrup

76 g Maple syrup

43 g Unsweetened cocoa powder

89 g Unsweetened shredded coconut

13 g (about 1½ Tbsp) Flax seeds

12 g (about 1 Tbsp) Chia seeds

6.5 g (about 1½ tsp) Vanilla extract

1.6 g (about ¼ tsp) Fine salt

The Rest

40 g toasted sesame seeds

60 g chopped pistachios or walnuts

Pinch flaky salt

1. Toast nuts and sesame and set aside.
2. Stir together the tahini, brown rice syrup, maple syrup, vanilla, and salt until smooth.
3. Mix together the cocoa powder, coconut, flax, and chia.
4. Fold the dry ingredients into the tahini mixture until a uniform scoopable dough forms.
5. Once the nuts and sesame have cooled, stir into mixture.
6. Press firmly into parchment-lined loaf pan.
7. Chill overnight.
8. Slice into bars.
9. These freeze beautifully.

Chocolate Tahini Cookies - Untested

Makes about 20 cookies

(600 g chocolate-tahini mixture)

196 g Raw tahini

120g honey + 120g maple syrup (to replace 162 g Brown rice syrup + 76 g Maple syrup)

43 g Unsweetened cocoa powder

89 g Unsweetened shredded coconut

13 g (about 1½ Tbsp) Flax seeds

12 g (about 1 Tbsp) Chia seeds

6.5 g (about 1½ tsp) Vanilla extract

1.6 g (about ¼ tsp) Fine salt

The rest

1 egg

110 g flour

1 tsp baking soda

½ tsp baking powder

40 g chopped dark chocolate (optional)

30 g toasted sesame seeds (optional but delicious)

1. Heat oven to 350°F.
2. Stir together the tahini, brown rice syrup, maple syrup, vanilla, and salt until smooth.
3. Mix egg into the tahini mixture.
4. Mix together the cocoa powder, coconut, flax, and chia.
5. Fold the dry ingredients into the tahini mixture until a uniform scoopable dough forms.
6. Stir together flour, baking soda, baking powder.
7. Fold dry ingredients into wet.
8. Scoop 40–45 g balls onto a tray.
9. Sprinkle with sesame.
10. Bake 11–13 minutes.

Texture:

Soft centres.

Crisp edges.

Almost like a cross between a peanut butter cookie and a brownie.

Deep Chocolate Tahini Brownies - Untested

Makes one 8-inch square pan (16 brownies)

(600 g chocolate-tahini mixture)

196 g Raw tahini

120g honey + 120g maple syrup (to replace 162 g Brown rice syrup + 76 g Maple syrup)

43 g Unsweetened cocoa powder

89 g Unsweetened shredded coconut

13 g (about 1½ Tbsp) Flax seeds

12 g (about 1 Tbsp) Chia seeds

6.5 g (about 1½ tsp) Vanilla extract

1.6 g (about ¼ tsp) salt

The rest

3 eggs

60 g melted butter (or olive oil if you prefer)

70 g flour

1 tsp baking powder

50 g chopped walnuts or toasted hazelnuts (optional but highly recommended)

1 tsp espresso powder (optional; deepens chocolate without tasting of coffee)

1. Heat oven to 350°F (175°C).
2. Butter and line an 8-inch square pan.
3. Beat together the tahini, brown rice syrup, maple syrup, vanilla, and salt until smooth.
4. Mix together the cocoa powder, coconut, flax, and chia.
5. Fold the dry ingredients into the tahini mixture until uniform.
6. Whisk eggs and melted butter (or olive oil) together.
7. Stir into the tahini mixture until smooth.
8. Fold in the flour and baking powder just until combined.
9. Fold in the nuts.
10. Bake 28–35 minutes.

What to look for:

Crackly surface.

Centre still slightly fudgy.

Toothpick should come out with moist crumbs, not liquid batter.

Niçoise Zucchini Frittata - Untested

1 - I'm adapting Madhur Jaffrey's Parsi Omlate to more Provencal flavours.

1 lb zucchini, grated

3⁄4 + 1 tsp salt

1 medium onion, finely chopped (170 g)

1 medium potato, diced 1/4 inch pieces (8 oz)

¼ tsp fennel seeds, lightly crushed (omit if using basil)

2 + 1 Tbsps. olive oil

1 large tomato, chopped (8–9 oz)

2–3 garlic cloves, minced

1⁄4 tsp ground black pepper

9 eggs

Herb options, finely chopped:

• 3 Tbsps. fresh basil + 3 Tbsps. fresh parsley

• 4 Tbsp fresh parsley, 1 Tbsp fresh thyme leaves

• 4 Tbsp fresh parsley, 1 Tbsp fresh oregano

120–150 g chèvre, crumbled

1⁄4 tsp baking powder

1. Grate the zucchini and mix with 3/4 tsp of the salt. Leave in a colander for 30 minutes, then squeeze all the liquid out.
2. Meanwhile, chop and measure out the remaining ingredients - it makes the rest much easier: prepare the onion and potato; lightly crush the fennel seeds; chop the tomato; mince the garlic; measure out the herbs; crumble the chèvre; break the eggs into a bowl; and measure out the salt and baking powder.
3. Heat 2 Tbsps. of the olive oil in a 10-inch frying pan over medium heat.
4. Fry the onion and potato until the onion is completely soft and the potatoes become just tender.
5. Partway through, add the fennel seeds to toast in the hot oil.
6. Add the squeezed zucchini, tomato, garlic, and black pepper. Stir until the tomato becomes soft and most of its liquid has cooked away. Set aside.
7. Whisk the eggs until frothy, then add the cooled vegetables, basil, parsley, and half the chèvre.
8. Sprinkle in the baking powder, making sure it dissolves completely.
9. Wipe the frying pan clean and add the remaining tablespoon of olive oil. When the oil is hot, reduce the temperature to medium-low and pour in the egg mixture. Cover the pan and cook for 15–20 minutes, or until the centre is firm but maybe still a bit slithery.
10. Meanwhile, lightly grease a dinner plate with a bit of butter for the next step.
11. When the bottom of the pancake is brown, make sure it's loose from the pan. Upturn the plate on top of the pancake, hold the plate firmly in place with your hand, grab the handle of the pan and flip the pancake onto the plate, and remove the pan. It should just drop onto the plate. Set aside for a moment.
12. Set the pan back on the stove-top, add the remaining Tbsp of oil and slide the pancake back into the pan. Cook the second side for about 5 minutes to get another nice brown crust. 
13. Crumble the remaining chèvre over the top before serving. Can be served warm or at room temperature.

Norman Zucchini Frittata — Testing

1 - I'm adapting the Parsi Omlate to French flavours because it's such a lovely and frankly impressive dish that, heck, why not?!? And what a way to use up zucchini. The courgettes seem to create a Zucchini-Loaf-like effect without any flour.

2 - This is the first time I actually make it, and it was good. The gray shallots continue to be a bitch to prepare, but now I have a better idea of how to do it more easily - soak them in boiling water to peel. It takes forever though because they're small but I think the flavour is good. As for the actual dish, it's very flavourful but I feel like there is no star. The chèvre is good in it but it melts into the surrounding flavours instead of standing out for bright pops. It either needs a star ingredient or needs to be accompanied with something. Think think think my sweet little pooh bear. OH, I just realized I grated the apple, I didn't dice it!!! And a tart apple might just do the trick.

1 lb zucchini, grated

3⁄4 + 1 tsp salt

150 g Griselle shallots, finely chopped

1 medium potato, diced 1/4 inch pieces (8 oz)

OPTIONAL 100 g firm tart apple, diced 1/4 inch pieces (TO TRY grated and added with zucchini)

30 g butter + more for greasing the plate

1 + 1 Tbsp light oil

1 tsp fresh thyme leaves, finely chopped

9 eggs

50–60 g crème fraîche, optional

1⁄4 tsp ground nutmeg

ground black pepper

1⁄4 tsp baking powder

120–150 g chèvre, crumbled

1. Grate the zucchini and mix with 3/4 tsp of the salt. Leave in a colander for 30 minutes, then squeeze all the liquid out.
2. Meanwhile, chop and measure out the remaining ingredients - it makes the rest much easier: prepare the shallots, potato and optional apple; measure out the thyme and nutmeg; crumble the chèvre; break the eggs into a bowl; and measure out the salt and baking powder.
3. Heat the butter and oil in a 10-inch frying pan over medium-low heat.
4. Fry the shallots and potato until the shallots are soft and the potatoes become just tender. 
5. If using the apple, add it for the last 3–4 minutes of cooking. Do not brown heavily.
6. Add the squeezed zucchini and thyme. Cook until the zucchini is hot and any remaining moisture has cooked away. 
7. Season with the remaining salt, nutmeg, and a generous amount of black pepper. Set aside.
8. Whisk the eggs until frothy. 
9. Whisk in the crème fraîche, if using. 
10. Add the cooled vegetables and half the chèvre.
11. Wipe the frying pan clean and add a little oil. When hot, reduce the temperature to medium-low and pour in the egg mixture. 
12. The cake is very thick and will cook from the edges in, so it's important to cover the pan and cook at a low temperature for a minimum of 15–20 minutes, or until the centre becomes semi-solid.
13. Meanwhile, lightly grease a dinner plate with a bit of butter for the next step.
14. When the bottom of the pancake is brown, make sure it's loose from the pan. The centre should be soft but not pure liquid. 
15. Upturn the plate on top of the pancake, hold the plate firmly in place with your hand, grab the handle of the pan and flip the pancake onto the plate. It should just drop onto the plate. Remove the pan. Set aside for a moment.
16. Set the pan back on the stove-top, add the remaining Tbsp of oil and slide the pancake back into the pan. Cook the second side for about 5 minutes to get another nice brown crust and finish cooking the middle. 
17. Crumble the remaining chèvre over the top before serving. Can be served warm or at room temperature.