Vegetable recipes don’t have to be boring. I’m grateful we were forced to eat vegetables while growing up, because now I just can’t live without them. There are so many ways to prepare them, but I believe cooking should be easy and accessible. I always just look at what I have in my pantry and mix and match.
Here are some easy recipes you should try.
Ingredients
Ensaladang Pakô at Espada (Fiddlehead Fern Salad and Dried Scabbardfish)
Dressing
- 2 tbsp bagoong Balayan
- 1 tbsp honey
- Juice of half a lemon (or calamansi)
- 4-6 tbsp water
Salad mix
- Pakô
- Sliced gherkins
- Cherry tomatoes
- Sliced onion
- Salted egg
- Dried espada
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Ingredients
Sardines and Anchovies in Olive Oil Pasta
- 1 bottle of sardines in olive oil (230 grams)
- 1 pack of anchovy fillets (about 50 grams)
- Half a bulb of garlic, chopped
- Capers
- Sliced black olives
- Cherry tomatoes
- 2 cups pasta of choice
Directions
- Sauté sardines, anchovies in garlic.
- Add capers and sliced black olives.
- Toss in pasta.
- Add cherry tomatoes.
- Add olive oil if too dry.
Video
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Ingredients
Broccoli and Cauliflower Pasta Salad
Dressing
- 1 tbsp white wine vinegar
- 4-5 tbsp olive oil
- Salt+ pepper to taste
- 1 tbsp honey
- Chopped cilantro
Saladmix
- 2 cups pasta
- French beans (blanched)
- Chopped onions
- Chopped bell pepper
- Broccoli and cauliflower (blanched)