week1. Sunday: get baked

Sunday is my day to bake or make stock...stuff that needs either the indulgence of sugar or time (or both!)
So for dinner, I try to keep it simple.
I heated up the last of the (Thursday's) ragu-lash, added some cumin, cayenne and garlic salt. Let it simmer away until it was a sloppy stodge and served it with pepper jack cheese on honey-wheat hamburger buns.

An easy, quick coleslaw: grab a bag of shredded cabbage, pour over 1/3 cup of hot white wine vinegar. Add 1/3 cup of good olive oil, the juice of 1 lemon, a pinch of caraway seeds and enough salt and pepper to make sense of it all.

A brew or two on the side, an easy Sunday dinner.

week 1. Saturday: get over it!

Feeling the need for being easy and green, I made The Wombat.

The Australian male has a reputation for imitating this reclusive marsupial because he eats roots and leaves.

Taking a look around the fridge, I found the rest of the parsnips, some baby carrots from last week and a couple of bunches of golden, baby beets.

There was a bag of arugula and fresh, peppery watercress too.
A can of chickpeas from the pantry, some shelled pistachios...

...And a tangy vinaigrette made from lemon, garlic, anchovy and dill.

The veggies were sliced, parboiled and dusted in spice and semolina. Roasted till sizzling and then tossed with some goat cheese into the salad bowl.

Serve it all with some grilled naan bread or a loaf of oven-hot wholemeal bread.