Buckwheat with spring veg - Vegan, DF and GF

This actually looks very festive but that was unintentional! This was super simple to put together and relies on great ingredients for colour and flavour: red onion, buckwheat (toasted to bring out the nuttiness) capsicum, veg stock and asparagus! It took about 20 minutes to make, and it was also very good warm for lunch today. Yum.

Polenta sticks with tomato salsa - Vegan, GF

This is a two step process - make the polenta then chill/set the polenta, then cut and fry fingers of the polenta. (that would be THREE steps. Sorry). Serve with a peppy tomato salsa for eating while watching a movie... The polenta sticks have cheese, butter (we could sub pecorino and non-dairy spread...) and pepper, dredged in cornflour and crisped in some hot oil. They are very satisfying...

Fresh pasta with asparagus and egg - vegetarian, DF and GF

You could do this with rice noodles or the sweet potato noodles (I found these again the other day). Egg and asparagus is a favourite combo, and it worked very nicely with the fresh pasta. I got the timing a little wrong, would be better if the egg were still a bit runny i reckon...

Teriyaki salmon rice bowl - DF and GF

This looks a bit fancy but you can put it together easily in half an hour! It has brown rice at the base, the salmon is marinaded in tamari, honey (or maple syrup) and cider vinegar then seared; assemble with some salad greens, some sliced avo and the salmon. Easy. The perfect fast food for a summery evening (we will get those any day now).

Crispy chicken or tofu with garlic and mint - (Vegan) DF and GF

This one comes with a bonus vegan option. The recipe is the same for either the chicken or the tofu - it comes from a book called The Flexitarian Table which has ideas for sharing food with friends or family of differing food persuasions... So the chicken/tofu is marinaded with some garlic, mint, lemon juice and olive oil then cooked in a hot frypan, pressing the chicken/tofu down with another frypan or pot and a jar of something heavy (or a brick). Five minutes cooking on each side, then remove and pour the marinade into the pan to reduce to a sauce. Done. Also quite good the next day... just sayin'...