Green Sauce (3/4 cup)

I make this Salsa Verde to go with Courgette Frittata but it also goes well with grilled or steamed vegetables or on fresh or toasted bread. Vary the herbs according to what is in season, and adjust the tartness and flavourings to complement the dish you are serving it with. It is from ” The Green’s Cook Book” by Deborah Madison and Edward Espe Brown.

Courgette Frittata with Green Sauce (4-6)

Another recipe from The Greens Cookbook and a great way to use courgettes in summer when they are plentiful. It’s beautifully light and my go to courgette frittata. It takes a bit longer than average but if there are two of you it will do for 2 or 3 days, and it also works well as part of a vegetarian spread for entertaining. If you can find Scamorza cheese i recommend using it.

Greens Lentil Salad with Roasted Peppers and Feta (4-6)

1 ½ cups puy lentils Lemon Vinaigtrette
1 carrot, finely diced 1 tbsp chopped mint
½ small onion, finely diced 3 tbsps chopped mixed herbs
1 bay leaf Black pepper
1 clove garlic, peeled and finely chopped Sherry vinegar to taste
Good pinch salt 225g feta cheese
2 medium red bell peppers Olive oil for garnish


  1. Rinse the lentils then cover generously with water and bring to a boil with the carrot, onion, bay leaf, garlic and salt.
  2. Simmer for 20-25 mins until cooked. Drain and reserve the liquid for stock.
  3. Meanwhile, roast the peppers until they are evenly charred. Put in a covered bowl to steam for about 10 minutes. Remove skins, split open and remove veins and seeds. Cut into squares.
  4. Prepare the lemon vinaigrette and stir into the warm lentils. Add the mint, herbs and most of the peppers. Taste and season.
  5. Crumble the feta cheese and gently fold into the lentils,
  6. Garnish with the remaining peppers and drizzle some olive oil over the surface.
  7. Serve with hard boiled eggs, olives, tomatoes and lettuce.

Spaghetti with Eggs, Smoked Cheese and Breadcrumbs (2)

4 tbsps olive oil 2 eggs
1 onion, diced 4 tbsps freshly grated parmesan
Good pinch red chilli flakes ¾ cup  coarse breadcrumbs
salt 3 tbsps butter
2 cloves garlic, finely chopped 225g spaghetti
12 green olives, chopped 3 oz smoked cheese, grated
2 tbsps parsley, chopped Freshly ground black pepper


  1. Bring a large pan of salted water to the boil for the pasta.
  2. Heat the oil in a frying pan and add the onion and chilli flakes.
  3. Cook over a medium high heat, stirring often, until the onion is nicely browned. Season with salt.
  4. Turn off the heat, add the garlic and stir for 20 seconds, Scrape into a large bowl and add the olives and the parsley.
  5. Beat the eggs with the parmesan in a small bowl.
  6. Fry the breadcrumbs in the butter until crisp and golden.
  7. Cook the spaghetti according to packet instructions until al dente. Drain well and add to the onion.
  8. Pour in the eggs and toss well to cover the pasta and cook the eggs,
  9. Stir in the smoked cheese and season with black pepper.
  10.  Add the breadcrumbs and serve.