Never cooked lentils before? Neither had I before inventing this recipe. It’s pretty much foolproof. Hooray for curry!
Such yum. Much Asian dressing. Very thanks to my good friend Andrea for this incredible and incredibly easy recipe. I CAN’T STOP EATING IT.
Here’s an easy one for quick-lunchers everywhere. And you’ve probably got these ingredients in your kitchen already!
I love this slaw to pieces. It’s a texture thing.
I’ll be honest: I recently purchased a roll of pre-cooked polenta. I usually make polenta myself–it’s very easy, for those of you who haven’t tried–but I was feeling pretty lazy, so I wanted to see what I could do with it fast. This simple dish comprises only polenta, garlic, broccoli rabe, and ricotta cheese (with the addition of some spices, if you like). It’s a nice start to cooking with broccoli rabe if you haven’t before.
Zero added salt, zero oil, zillions of grams of protein and good carbs. This protein bowl, served hot, is the post-gym food of the future. OH MY GOD.
My partner’s parents affectionately refer to this dish as “Jen Salad.” It’s a chopped salad with basil, coated in a simple goat cheese-based dressing. It takes about 5 minutes to prepare, and makes a great side for a grilled protein of your choice (I like to do this with chicken).
Quinoa is fast and easy to make, and is a great alternative to pasta, rice, or polenta. It’s also the Superfood of the Year! Here I’ve taken plain quinoa and added some ingredients that are light, but with some tang. This salad makes a great addition to picnics and barbecues.
A traditional Salad Niçoise is made with potatoes and green beans. Here I’ve used what I had in my fridge, but you should go all-out if you can. The dressing is simple and delicious, and perfect for other salads as well.
An excellent, quick lunch or dinner. I used to make this on excavation using a crummy electric hob, so I’m pretty sure you can do it anywhere!
PhD Kitchen 