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.
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