olive oil — home — KATE GIBBS

charred eggplant dip with olive oil quinoa crackers

You can go ahead and use this recipe for the olive oil crackers if you like. I put them in my boy's lunchbox and serve them with soup. BUT the charred eggplant dip is gorgeous, more simple to make than you know, and I regularly call this little pairing dinner.

food, recipes, cookbook, entertaining, vegetarian, meal prepKate GibbsAugust 10, 2021Margaret Fulton, Margaret and Me, charred eggplant, dip, olive oil, quinoa crackers

slow-roasted harissa lamb shoulder with sautéed artichokes

When preparing the slow-roasted harissa lamb shoulder with sautéed artichokes, I suggest you start a day ahead if you have the time.

food, recipes, cookbook, weeknight dinners, lunchKate GibbsMay 22, 2020Margaret Fulton, Margaret and Me, slow-roast, harissa, lamb shoulder, sautéed artichokes, lamb, pomegranate, artichokes, recipe, olive oil, cumin, chilli, mint, stock, lemon, paprika, ancho chilli

halloumi, cauliflower and crispy chickpeas with sweet raisin vinegar

Vegetarians! Carnivores! So when you roast tinned chickpeas they go all soft and chewy and dehydrated which completely transforms them and gives us a more substantial, nutty bite. And when you roast them with cauliflower and halloumi and dress it with my sour raisin balsamic it’s just the best Thursday night dinner. This is how you feed your people after these long days at home and make them amazed by what a good cook you are.