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Roasted Vegetable Tomato Sauce

The proportions here don’t need to be exact; simply roast as many vegetables as you like, and purée them with approximately the same quantity of tomato sauce. INGREDIENTS: any kind of vegetables you like: sweet potatoes, beets, squash, zucchini, red peppers, broccoli, cauliflower, asparagus, onions, garlic canola or olive oil, for cooking salt and...

Mini Frittatas

Frittatas – baked Italian-style omelets – are great served cold, and two- or three-bite versions are completely customizable, perfectly packable and best eaten by hand. Leftover potatoes add substance, as does torn bread or cooked pasta. Sausage, ham, leftover roast chicken or vegetables (sauté them if they aren’t already...

Sunny-side up pizzas

When making pizza at home, your cheese options aren’t limited to mozzarella; try grated Gouda, white cheddar, Parmesan, Edam or Fontina, sliced bocconcini, crumbled feta or a smear of ricotta. An egg cracked on top will bake to any degree of doneness you like; try leaving it runny, so...

Jamie Oliver’s Beef and Vegetable Stir Fry

INGREDIENTS: 250g dried medium egg noodles vegetable oil 350g steak, thinly sliced 2 garlic cloves, peeled and finely sliced a thumb-sized piece of fresh ginger, peeled and finely sliced 1–2 large fresh red chilies, finely sliced 200g peanut shoots or beansprouts soy sauce sesame oil juice of ½ a lime 1 large red pepper, deseeded and finely sliced a handful of...

Sloppy Joes

INGREDIENTS: olive or canola oil, for cooking 1 onion, peeled and chopped 1 stalk celery, chopped (optional) 1 red bell pepper, seeded and chopped 2 cloves garlic, crushed 1 1/2 lb (750 g) lean ground beef, bison, turkey or chicken, or a combination 1 28 oz (796 mL) can diced, whole, or stewed tomatoes 1/2 cup (125...

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