Bulgar wheat, carrot, cucumber, avocado, lime dressing

Today’s work from home lunch wasn’t really planned. I’d made an impromptu pot of bulgar wheat a few days ago, trying to flesh out some leftovers from the night before, and I wanted to use it up. I rummaged in our fridge for likely salad candidates and this is what I came up with. I used… Continue reading Bulgar wheat, carrot, cucumber, avocado, lime dressing

Black beans, coriander, sour cream

All that talk of Sol Food yesterday had me dreaming of black beans. I used a recipe for Cuban black beans on the website Latina Mom Meals as a reference. I tweaked the seasoning & aromatics & left out the pork bouillon. Leave out the sour cream, or sub it with a plant-based alternative, to make it vegan. We’ve… Continue reading Black beans, coriander, sour cream

Limeade

Whenever I travel to California with my husband, one of our first stops is a Puerto Rican restaurant called Sol Food. They make the most incredible black beans served with rice, avocado, and your choice of either sweet or savoury plantains. I always have an enormous glass of their homemade limeade on the side. All the… Continue reading Limeade

Quinoa, broccoli, edamame, avocado, radish salad

Yesterday’s work from home lunch. I adapted this from the avocado, quinoa & broad bean salad from the Ottolenghi book Plenty. Fresh broad beans are always difficult to track down in Berlin so I subbed edamame. Adding the broccoli makes it feel more substantial, and I’ve reduced the lemon juice, garlic and cumin too. This makes… Continue reading Quinoa, broccoli, edamame, avocado, radish salad

Potato, cannellini bean, tomato, egg

It’s a very new thing for me to be at home thinking about lunch. As I was pottering around this morning I found myself thinking, “what do I want to eat?” instead of grabbing a quick pastry or skipping it all together. I wanted potatoes. I could eat boiled new potatoes smothered in salted butter… Continue reading Potato, cannellini bean, tomato, egg