Savoury Red Cherry Tomato & Parmesan Crumble

We found a lovely recipe by our fave blog Green Kitchen Stories! The sweet tanginess from the tomatoes goes perfectly with the rich and crunchy parmesan and oat topping. If you can’t find any good tomatoes, I imagine that diced eggplant/aubergine and zucchini would be great as well. Serve with a simple bean salad for some extra protein.



700 g ripe tomatoes
1 tsp coarse sea salt
2 Tbsp apple cider vinegar
140 g rolled oats (cert. gluten free if you prefer)
6 Tbsp almond meal/flour
25 g grated parmesan cheese (choose rennet-free cheese if you prefer)
4 sprigs oregano, leaves picked and chopped
1 pinch sea salt
100 g butter (or try coconut oil)


1. Preheat the oven to 175°C / 350°F. Grease a 22 cm / 9 inch baking dish or pie tin with butter (or coconut oil).

2. Rinse the tomatoes and cut in halves. Place in a baking dish and toss with sea salt and apple cider vinegar.

3. Prepare the crumble in a separate bowl. Start by thoroughly mixing oats, almond meal/flour, grated parmesan, oregano and sea salt.

4. Cut the butter into smaller pieces and add to the oat mixture. Use your hands to mix until large crumbs are formed.

5. Pour the crumble filling evenly over the tomatoes. Bake in the oven for 40 minutes until the tomato juices are bubbling around the edges and the crumble is firm and browned. We served it with lettuce, pear and chickpeas on the side.

Keeps for about a 5 days in the fridge. Freezes and reheats well.


September 30, 2018


Posted in Baby Spinach, Main Course, Meyer Lemons

Spaghetti with Mascarpone, Meyer Lemon, Spinach & Hazelnuts

The Meyer lemon is sweeter than a regular lemon but still tart. Together with mascarpone, they make a great sauce - lighter than a typical cream sauce but still silky and rich. 

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September 16, 2018


Posted in Main Course, Sun Gold Cherry Tomatoes

Pasta with Sun Gold Tomatoes

An easy healthy veggie pasta

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November 29, 2015


Posted in Baby Spinach, Main Course, Radicchio

Penne with Radicchio, Spinach, and Bacon

Wilted radicchio and spinach are a nice match for spicy red pepper flakes and smoky, salted bacon. 

Serves: 6


6 tsp olive oil, divided
450 g penne
8 ounces bacon (about 8 slices), cut crosswise into 1/3-inch-wide strips
1 large onion, chopped (about 2 cups)
1 cup low-salt chicken broth
6 cups (packed) coarsely torn radicchio leaves (from about 2 medium heads)
3 cups (packed) baby spinach leaves, torn in half (about 10 ounces)
1 cup (packed) fresh basil leaves, torn in half (about 10 ounces)
1 cup freshly grated Parmesan cheese plus additional for serving
1/4 tsp dried crushed red pepper


  1. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
  2. Meanwhile, cook bacon strips and chopped onion in heavy large skillet over medium-high heat until golden brown, stirring occasionally, about 12 minutes.
  3. Add chicken broth, remaining 5 1/2 teaspoons olive oil, and roasted garlic. Bring mixture to simmer, stirring occasionally.
  4. Add radicchio, spinach, and basil and stir to combine. Simmer just until radicchio and spinach wilt, about 1 minute.
  5. Drain pasta and return to same pot. Add radicchio-spinach mixture to pasta. Add 1 cup grated Parmesan cheese and crushed red pepper; toss to coat.
  6. Season pasta to taste with salt and pepper and serve, passing additional Parmesan cheese alongside.