Entrées — spinach

This is a total comfort recipe for me. On a cold and rainy day, I would start by making the marinara sauce and the almond ricotta. Taking my time and letting the aromas take over the kitchen. 

Ingredients:

-500 gram jumbo pasta shells

-2 tablespoon olive oil

-3 garlic cloves minced

-5 ounces spinach leaves finely chopped

-2 cups almond ricotta

-1 chia egg

-2 tablespoon basil finely chopped + some to serve

-Pinch of sea salt and pepper

-1-1/2 cups marinara sauce

Salad Ingredients:

-Baby spinach

-Baby arugula

-Grilled peached

-Green heirloom tomatoes

-Pistachios

-Olives

-Goat cheese

Salad Dressing Ingredients:

-1/4 cup olive oil

-3 Tbsp balsamic vinegar

-1 lime freshly juiced

-1 Tbsp honey

-1 Tbsp Peach Hot Sauce (adjust to your spiciness preferences)

-Pinch of sea salt

Method:

Quarter peaches then quarter again to make 8 nice slices. Grill for a minute or two on each side.

Combine ingredients for the salad dressing. Toss salad ingredients, add salad dressing and dress with peach slices. Delicious and so fresh.

Ingredients:

-Fresh burrata

-Puff pastry

-Peas in the pod

-Cherry tomatoes

-Spinach

-Garlic

-Olive oil

-Pine nuts

-Lemon

Method:

Take your Burrata out of the fridge. It must be at room temperature to serve.

Roll your puff pastry into a thin pizza crust and place on parchment paper.

Turn your oven on to 450.

Smash a handful of spinach, 2 cloves of garlic and a few tablespoons of pine nuts with a pestle and mortar.

Add a tablespoon of olive oil (we use Planetta, so amazingly grassy) salt, pepper and a squirt of lemon juice...