10+ Low-Carb, High-Protein Vegetarian Dinner Recipes - EatingWell

These vegetarian dinners are tasty and nutritious options for tonight. With no more than 14 grams of carbohydrates and at least 15 grams of protein per serving, these meatless mains are perfect for a light and satisfying meal. Plus, they showcase ample vegetables, healthy fats and vegetarian-friendly proteins for something that's flavor-packed and balanced. Recipes like our Roasted Cauliflower Steak & Spanakopita Melts and Mozzarella, Basil & Zucchini Frittata are delicious choices for any night of the week.

Roasted Cauliflower Steak & Spanakopita Melts

In this genius carb swap recipe, we take all the flavors of the Greek spinach pie, spanakopita, and put it on a low-carb roasted cauliflower steak. Plus, because you don't have to deal with the fussy layers of phyllo, it's perfect for an easy weeknight dinner.

"Egg in a Hole" Peppers with Avocado Salsa

Colorful bell pepper rings stand in for bread in this healthy version of egg in a hole. Cook an egg inside the peppers and top with a vibrant avocado salsa for a cheerful breakfast.

Mozzarella, Basil & Zucchini Frittata

This vegetable-studded frittata recipe is one of the quickest meals you can make. Make it for breakfast, or serve for lunch or dinner with a tossed salad and a slice of olive oil-drizzled crusty baguette.

Vegan Burrito Bowls with Cauliflower Rice

These meal-prep vegan burrito bowls are healthier and more flavorful than takeout. Make them early in the week for grab-and-go meals when days are busy. We use frozen cauliflower rice, a low-carb substitute for white or brown rice, to cut down on prep time.

Spinach & Mushroom Quiche

This healthy vegetarian quiche recipe is as simple as it gets. It's a quiche without the fussy crust! It's filled with sweet wild mushrooms and savory Gruyère cheese. Enjoy it for breakfast or brunch, or serve it with a light salad for lunch.

Chipotle-Orange Broccoli & Tofu

Chipotle peppers add kick to this tofu and broccoli stir-fry recipe. If you're shy about spice, cut back on the amount or leave them out completely. Serve over brown basmati rice.

Goat Cheese & Fresh Herb Omelet

The secret to this easy omelet recipe is choosing a really great goat cheese. Luckily most supermarkets have great chevre--Vermont Creamery and Laura Chenel are straightforward varieties you're likely to find. If you've got access to funky local options, bust them out for this quick breakfast recipe. Aside from the goat cheese, eggs and herbs, you need just a few pantry ingredients and 20 minutes for one of the best omelets you can make.

Cauliflower & Kale Frittata

Inspired by traditional Spanish tortillas made with potatoes, this healthy frittata recipe swaps potatoes for low-carb cauliflower. Serve it along with kale (or your favorite greens) for brunch or an easy breakfast-for-dinner.

Spinach & Artichoke Salad with Parmesan Vinaigrette

Inspired by the classic warm party dip, this simple salad can be served up right away or divided into small lidded containers for a week of delicious lunches. To keep the hard-boiled eggs tasting fresh, we suggest adding them to your salad just before serving or in the morning before packing your lunch to go.

Frittata with Asparagus, Leek & Ricotta

Photographer / Jacob Fox, Food styling / Sue Mitchell, Food Styling / Kelsey Bulat

Serve this spring-vegetable-loaded frittata with an arugula salad and a hunk of crusty bread. Tip: This recipe cooks quickly, so be sure to have all your ingredients prepped and ready to go.

Cheesy Zucchini Quiche

This cheesy crustless zucchini quiche has plenty of leeks and zucchini enveloped in a light custard. Feta and fontina cheeses add a rich depth of flavor. Serve it for brunch or anytime you have extra zucchini on hand.

Spring Green Frittata

Frittatas are a versatile dish that can be served at breakfast, lunch or dinner. This easy frittata, featuring green spring vegetables accented by chopped tomatoes and parmesan cheese, can be on your plate in just 25 minutes.

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30 High-Protein Weight Loss Dinner Recipes - EatingWell

Not only are these recipes packed with flavor, but they are also well-balanced and nutritious to help you reach your healthy eating goals this month. Each of these dinners contains ingredients like lean protein, whole grains and legumes which help them meet our high-protein nutritional parameters. With at least 15 grams of protein per serving, they can help keep you feeling full and satisfied all evening. If weight loss is a goal for you, these recipes are under 575 calories and contain 6 grams of fiber or more per serving for something that's light yet nourishing. Recipes like our Crispy Oven-Fried Fish Tacos and One-Pan Chicken Parmesan Pasta are delicious dishes to help you meet your goals.

Roasted Salmon with Smoky Chickpeas & Greens

In this healthy salmon dinner, you'll get a dose of greens and green dressing! Chowing down on 6 or more servings of dark leafy greens a week can help keep your brain in top shape. This dish features the Test Kitchen's current go-to method for doctoring a can of chickpeas: spice them up and roast until crispy.

Sheet-Pan Chicken Fajita Bowls

Skip the tortillas in favor of this warm fajita salad, which features a nutritious medley of chicken with roasted kale, bell peppers and black beans. The chicken, beans and vegetables are all cooked on the same pan, so this healthy dinner is easy to make and the cleanup is easy too.

Kale, Sausage & Pepper Pasta

This healthy sausage and kale pasta recipe cooks in one skillet, so there's only one pot to clean! Try it with any greens you have in the fridge, such as chard or spinach.

Crispy Oven-Fried Fish Tacos

Fish tacos make a satisfying meal the entire family will love. Many restaurant versions are deep-fried, but our technique includes coating the fish in a seasoned whole-grain breading and spritzing it lightly with cooking spray before baking on a rack until golden brown. The result is a crispy exterior with moist and flaky fish inside.

Spicy Shrimp, Vegetable & Couscous Bowls

Jacob Fox

We like the chewy bite and large size of pearl couscous (sometimes labeled Israeli couscous) for the base of these bowls.

Chicken & Sun-Dried Tomato Orzo

Sun-dried tomatoes and Romano cheese pack a flavorful punch along with the tantalizing aroma of fresh marjoram in this rustic Italian-inspired dish. Serve with sautéed fresh spinach or steamed broccolini.

One-Pot Lentils & Rice with Spinach

This hearty vegan dish gets its earthy flavor from cumin and brown rice. If you can handle extra heat, try doubling the crushed red pepper for a bigger punch of flavor.

Stuffed Pepper Soup

Jacob Fox

Inspired by stuffed peppers, this soup is ready faster and with fewer dishes too! Have fun with the toppings—we top it with onion, Cheddar cheese and tortilla chips here, but salsa, sour cream and corn would also make stellar additions.

Sheet-Pan Roasted Salmon & Vegetables

This dish is packed with flavor and fits perfectly into a Mediterranean diet.

One-Pan Chicken Parmesan Pasta

This chicken Parmesan pasta uses the one-pot pasta method to cook your noodles, chicken and sauce all in one skillet for a fast and easy dinner with minimal cleanup.

Salmon Rice Bowl

Ali Redmond

Inspired by the viral TikTok trend, this salmon rice bowl makes for a tasty lunch or dinner. With healthy ingredients like instant brown rice, salmon and veggies, you'll have a flavorful meal in just 25 minutes.

Slow-Cooker White Bean & Sausage Cassoulet

This slow-cooker cassoulet comes together quickly without fuss. Mashing some of the beans makes the broth creamier, while a topping of toasted panko adds contrasting crunchiness. Serve with a crusty baguette to sop up every last drop of the sauce. Garnish with fresh thyme sprigs, if desired.

Sheet-Pan Chicken Fajitas

One sheet pan is all you'll need to whip up this chicken fajita recipe. They're quick and easy to make and cleanup is even faster!

Charred Shrimp, Pesto & Quinoa Bowls

These shrimp, pesto and quinoa bowls are delicious, healthy, pretty and take less than 30 minutes to prep. In other words, they're basically the ultimate easy weeknight dinner. Feel free to add additional vegetables and swap the shrimp for chicken, steak, tofu or edamame.

One-Pot Lentil & Vegetable Soup with Parmesan

Antonis Achilleos

This lentil-vegetable soup is packed with kale and tomatoes for a filling, flavorful main dish. If you have it, the Parmesan cheese rind adds nuttiness and gives the broth some body. If you avoid cheese made with rennet, look for vegetarian Parmesan cheese, which is made without it.

Chicken Nachos

Jennifer Causey

These chicken nachos have crunchy chips topped with hot spiced shredded chicken, beans and melted cheese with cooling chunks of avocado, red onion and cilantro. If you like the heat, add jalapeño slices at the end. These quick nachos work well with shredded chicken breast or rotisserie chicken if you have leftovers around.

Roasted Chicken & Winter Squash over Mixed Greens

This hearty salad comes together with little effort, since the squash and chicken can roast together on the same sheet pan. Prep the dressing and the salad greens while the chicken is roasting.

Baked Halibut with Brussels Sprouts & Quinoa

Fish plus two sides? It seems fancy but this healthy dinner comes together in just 30 minutes.

Chickpea Salad with Broccoli & Golden Milk-Poached Chicken

Poaching chicken in turmeric-infused milk for this healthy salad recipe yields tender results with a golden hue. Bright yellow turmeric has been used for centuries in traditional Indian medicine. The early spice's potent antioxidant and anti-inflammatory compound, curcumin, shows promise in fighting certain cancers, including breast, pancreatic, colorectal, lung and prostate. (See Tip to learn more about turmeric's health benefits.) Don't toss the cooking liquid: some of it goes into the salad dressing and you can use what remains to cook grains or as a soup base. Make sure to use whole milk and don't go beyond a bare simmer, otherwise it may curdle.

Pistachio-Crusted Chicken with Warm Barley Salad

Barley and pistachios give this healthy chicken recipe a double dose of nutty flavor. For an easy change-up, swap in your favorite whole grain, such as brown rice, farro or quinoa.

Chickpea & Beef Burgers with Whipped Feta

Johnny & Charlotte Autry

Chickpeas add fiber to this blended burger, but the real joy here is the light and fluffy feta sauce that tops the whole shebang.

Piled-High Vegetable Pitas

Fresh, bright flavors come alive in these easy vegetarian pitas. Give yourself enough time to make the roasted vegetables called for in the recipe--or make them a day or two in advance for a healthy meal that takes less than 30 minutes to prepare. These pitas would also work well with whatever leftover cooked veggies you have on hand. No need to warm the roasted veggies up; this recipe tastes great chilled or at room temperature.

One-Pot Chicken & Broccoli Pasta

Jennifer Causey

This creamy chicken and broccoli pasta makes for a quick and easy weeknight dinner. We opt for small shells in this recipe, but any other small pasta, like orecchiette, would work, too.

Tuna Casserole with Orzo, Eggplant & Feta

Tuna casserole is a timeless comfort-food recipe; this one incorporates eggplant, artichoke hearts, oregano, olives and feta cheese for a Greek-inspired flair.

Massaged Kale Salad with Roasted Sweet Potato & Black Beans

Jacob Fox

Loaded with roasted sweet potatoes and shallots, black beans, quinoa, feta and pepitas, this salad makes for a satisfying meatless meal. Not only does massaging the kale tenderize it, it also helps the greens absorb more of the bright dressing.

Goddess Veggie Bowls with Chicken

Dark green lacinato kale contrasts with the warm tones of bell peppers and tomatoes in this healthy green goddess salad recipe.

Lemon-Garlic Pasta with Salmon

Wondering what to do with leftover salmon? This is a delicious and easy way to turn it into another weeknight-friendly, quick dinner. Don't forget to reserve some pasta water—its starch thickens the lemon-garlic pasta sauce and makes it silky-smooth.

Cobb Salad with Herb-Rubbed Chicken

Try this satisfying salad recipe for an updated version of the classic Cobb. Kale, feta and strawberries give this chicken salad a colorful upgrade.

Pizza-Stuffed Spaghetti Squash

Skip the dough and stuff all of your favorite pizza toppings into spaghetti squash boats for a fun and healthy dinner that'll please the whole family. We love the combination of mushrooms, bell peppers, pepperoni and mozzarella, but feel free to mix it up with your favorite pizza ingredients. You could throw in a bit of chopped cooked broccoli, for example, or add some olives or chopped artichoke hearts. And of course feel free to omit the pepperoni to make the dish vegetarian. Round out the meal with a simple salad.

Steak Sandwiches

Photographer: Jen Causey, Food Stylist: Emily Nabors Hall

This steak sandwich features savory skirt steak paired with earthy mushrooms and peppery arugula. The bread is slathered with a horseradish-mustard spread with creamy spreadable cheese at its base to pull everything together.

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A 'Steak' Dinner With Vegetarians in Mind - The New York Times

Cheese-topped cauliflower, roasted to perfection, anchors this springy three-course meal from David Tanis.

After the long, gray winter, outside is where I want to be more and more. And somehow all I want to eat is vegetables, perhaps as a kind of tonic.

If your climate allows, this light, sunny menu is really more of a daylight meal, relaxed and best eaten outdoors (though, this year, it’s anyone’s guess what surprising things the weather might do).

Salad, made with ingredients of the season, is a necessity for me all year round. What I want right now is a salad of just-picked tender greens with colorful radishes, sweet raw young turnips, roasted beets, asparagus tips, shavings of fennel and fresh herbs. Fresh, fresher, freshissimo.

Recipe: Spring Salad

Feel free to improvise in this spring salad: A few spinach leaves, a handful of raw sweet garden peas or fava beans, or thinly sliced raw artichoke can be nice additions.David Malosh for The New York Times. Food Stylist: Simon Andrews.

Some salads are tossed, while others, like this one, are composed. The idea for this delicate, appealing first course is to have an assortment of complementary greens, herbs and vegetables, artfully arranged on a platter or individual plates, dribbled with a tangy vinaigrette. Feel free to improvise: A few spinach leaves, a handful of raw sweet garden peas or fava beans, or thinly sliced raw artichoke can be nice additions, as can edible blossoms like nasturtium, rose or calendula.

For a main, I chose cauliflower “steaks,” which I hadn’t made ages. A large cauliflower steak was all the rage in upscale restaurants a few years ago, when cauliflower was the darling of the cooking world. It’s a vegetable that, cooked correctly, is easy to love.

Recipe: Cheese-Topped Cauliflower Steaks

Lose the anchovies on these cauliflower steaks for a cheesy, delicious vegetarian main course.David Malosh for The New York Times. Food Stylist: Simon Andrews.

To get thick slices, you’ll need a couple of medium to large heads. Be warned that there will be trimmings, to be turned into a soup or use for stir-fry for another meal. But I never mind having too much cauliflower. If you don’t want bother with slices, you can make this dish with baked florets just as easily.

It’s a simple dish to prepare. The steaks are painted with extra-virgin olive oil, seasoned on both sides, and then roasted, topped with cheese and bread crumbs, and placed back into the oven to get golden. If you top them with a bit of anchovy, it’s not vegetarian, of course, but it’s awfully good. These steaks are surprisingly substantial and filling. An option to consider is serving the baked cauliflower steaks with a light marinara sauce, but they are very tasty with no sauce at all.

Recipe: Strawberry Parfait

Strawberries star in this simple parfait, topped with a ricotta cream.David Malosh for The New York Times. Food Stylist: Simon Andrews.

Here, in California, recent torrential rains have pummeled the strawberry fields and prevented the daily harvest. Thankfully, now the sun shines, and organic local strawberries are back.

For dessert, I made them the centerpiece: I sliced some and lightly sugared and spooned them into glasses, topping them with ricotta cream — sweetened ultra-fresh ricotta, lightly whipped. Commonly used in Sicily to fill cannoli or frost traditional cakes, it’s is pretty fabulous. I layered the lovely stuff with the strawberries for a splendid parfait.

Such a pleasant meal it was, a spring awakening.

Follow New York Times Cooking on Instagram, Facebook, YouTube, TikTok and Pinterest. Get regular updates from New York Times Cooking, with recipe suggestions, cooking tips and shopping advice.

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Zelda: Tears of the Kingdom Improves Cooking With a New Pot, Recipe Cards, and More - IGN

Cooking hearty, fulfilling, and occasionally dubious meals was an integral part of survival in The Legend of Zelda: Breath of the Wild. Sure you could have skipped that feature entirely and just eaten 40 apples and a bag of raw meats every time your health was low after a time fight, but combining the right ingredients to cook a big custom meal that would boost your strength, stamina, and resistance to the elements was definitely a much smarter winning strategy.

Well, cooking is back in the upcoming sequel The Legend of Zelda: Tears of the Kingdom and there are a few really cool new improvements to go with it.

Link has a brand-new pot in Tears of the Kingdom. Image source: IGN.

A brand new cooking pot

Let’s start with your cooking device itself. In Breath of the Wild you generally needed to find a cooking pot in the wild — usually in a village, stable, or similar communal location — to actually combine ingredients into a recipe and make a meal. You could also start a fire anywhere and crudely throw individual edible items onto it and make stuff like cooked apples or hard boiled eggs, but those things didn’t give Link nearly the same boosts as combining two to five things in a pot and cooking up a specific recipe.

Tears of the Kingdom circumvents the need to travel to specific locations to cook by giving you a cooking pot Zonai device that effectively allows you to cook almost anywhere in the world, or at least anywhere with a flat surface. Zonai devices are depletable resources that you can manipulate with Link’s new powers like Fuse and Ultrahand, so you’ll be limited by the number of cooking pots you have in your inventory if you want to start cooking while you’re up in the clouds or hanging out on a mountain top down in Hyrule.

Either way, it’s pretty awesome that you’ll now be able to cook up a bunch of hearty meals before a big fight anywhere rather than having to fast travel to specific locations. However, and this is important: keep in mind that pots are one time use only and they break after cooking a single meal, so you should definitely make that meal count instead of cooking up a plate of gross, blurry food. Have a spicy pepper steak. You’ve earned it.

Tears of the Kingdom also features new recipe cards. Image source: IGN.

Link's recipe cards

Additionally, Tears of the Kingdom also has a recipe database in your sub menus that shows you a list of recipes, including which items you’ll need to create them, what sorts of stat and health boosts they’ll give Link, and a picture of what the completed dish looks like. Think of them like those recipe cards that come with meal prep kits like Blue Apron or Home Chef. It seems as if cooking a recipe for the first time will unlock that recipe in your records for the rest of that play through.

You’ll still have to manually stack items in Link’s hands and then drop them into a cooking pot manually as there’s no way to hit a prompt on the recipe card and have it sort through your inventory and automatically cook a recipe for you. That feature certainly would’ve been helpful (especially in scenarios when you want to cook several of the same meal in a row before a tough boss) but for now at least you’ll be able to dig through your database to recall a recipe instead of digging through your own memory.

So are you excited to get cooking in Tears of the Kingdom? Are you gonna make hearty, healthy meals anywhere or will you force Link to eat cooked wood like I did to survive the Master Trials? Let us know in the comments below and make sure to check out our full preview for more.

Additional reporting by Casey DeFreitas.

Brian Altano is an executive producer and host at IGN. The Legend of Zelda is his favorite video game franchise, Link’s Awakening is his favorite game of all time, and he’s never finished Skyward Sword despite several valiant attempts.

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How to make carrot halwa – recipe - The Guardian

Spring greens may already be old hat, but homegrown berries and imported peaches are still some way off: with the best citrus now behind us, we’re still in the so-called hungry gap for fruit. So here come root veg to the rescue in this fudgy, south Asian classic – to quote Meera Sodha, “If eating carrots as a pudding strikes you as odd, remember how good a spiced carrot cake is.”

Prep 10 min
Cook 45 min
Serves 4

6 cardamom pods
4 cloves (optional)
Grated nutmeg, or a pinch of ground cinnamon, to taste (optional)
500g carrots
25g ghee
Salt
250ml evaporated milk
A pinch of saffron (optional)
50g soft light brown sugar
50g white sugar
A handful of raisins or sultanas (optional)
20g milk powder (optional)
A handful of shelled pistachios, almonds or cashews
A few pinches of desiccated coconut (optional)

1 Crush the cardamom (and any other spices)

Gently crush the cardamom pods just to open them, remove the seeds, then roughly crush to a powder in a mortar (or use the flat of a heavy knife). For a more complex flavour, you could also crush four cloves to a powder and/or add a generous grating of nutmeg or a pinch of cinnamon.

2 Prepare the carrots

Peel or scrub the carrots clean, then coarsely grate them. If you’re in a hurry, or a smoother consistency appeals, you could grate them more finely, which will mean the dish cooks more quickly, but I prefer the more robust, uneven texture of coarsely grated vegetables.

3 Fry the cardamom (and other spices)

Put the ghee in a wide, heavy-based pan on a medium-high heat (you could use butter instead, but if so, take care that it doesn’t burn), then fry the ground cardamom (and other spices, if using) for a minute or so, until aromatic.

4 Stir in the carrots

Add the grated carrots and a pinch of salt, turn down the heat a little, stir to coat the carrot with ghee and spices, then fry, stirring constantly, for five minutes. Turn up the heat and cook, stirring, for 10-15 minutes, until the carrots are soft and dryish; take care they do not catch and burn.

5 Add the milk and saffron

Pour in the evaporated milk (you can substitute 500ml fresh milk, if you like, but it will take longer to cook and lack the subtle tang of the evaporated stuff), then stir in the saffron, if using – as well as its flavour, the saffron will help give the dish the traditional red hue associated with the more deeply coloured variety of carrot popular in south Asia.

6 Simmer to reduce

Turn down the heat to medium and simmer the carrots, stirring regularly, until most of the liquid has evaporated, leaving a wet, but not saucy mixture – depending on the pan you’re using and the strength of your hob, this should take about 20 minutes.

7 Mix in the sugar and dried fruit

Add the sugar and dried fruit, if using (if you’re not a vine fruit fan, you could use just about anything you fancy instead, from chopped dried apricots or dates to crystallised pineapple or dried banana), and continue cooking, still stirring regularly, until the mixture thickens enough to hold its own shape.

8 Add the optional milk powder

Stir in the milk powder, if using – though optional, it will give the halwa the rich flavour and slightly grainy texture characteristic of many Indian sweets – and cook for another minute or so. Leave to cool slightly while you chop the nuts to sprinkle on top (desiccated coconut is also a nice addition). Check the seasoning and adjust as necessary before serving.

9 A variation on the theme

To really impress, caramelise the nuts first, as Sodha suggests in her book Fresh India. Melt 60g butter in a small pan, then, once it’s foaming, stir in 80g nuts (she uses pecans), a tablespoon and a half of powdered jaggery or brown sugar, and a third of a teaspoon of garam masala. Stir until the sugar melts, then tip the nuts on to a heatproof tray lined with baking paper to cool.

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10 foods one should never eat in a restaurant - Recipes

​Regular water​

It often happens that due to the skyrocketing price of packaged bottles, we ask for regular water, which is the easiest way to fall sick too. Regular water has a high potential to harbour bacteria, and it becomes dangerous when it turns into ice cubes. So avoid both of them.

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Nigel Slater’s recipe for butter beans with clams - The Guardian

Peel and finely dice a medium-sized shallot, one of the banana variety. Warm 2 tbsp of olive oil in a large, deep pan over a moderate heat. Stir in the chopped shallot and let it cook for 7 minutes or so until it is soft, but not coloured – keep stirring it so that it doesn’t brown.

Squash 1 large clove of garlic flat with a pestle or the side of a heavy knife, then stir into the shallot with ½ a tsp of dried, hot chilli flakes and the finely grated zest of 1 medium-sized lemon.

Now add a couple of bay leaves (fresh or dried) and two 400g cans of drained butter beans or judion beans. Pour in 500ml of stock (vegetable or chicken) and bring to the boil.

Roughly chop a large handful of parsley leaves. Turn the heat up, add 500g of small clams to the pan and a splash of white vermouth or white wine and cover tightly with a lid. Cook for 4-5 minutes until the clam shells have opened, then lift the lid, toss in the parsley and a grinding of black pepper.

Ladle the clams, beans and broth into soup bowls, trickle over a little olive oil and eat. Enough for 2

I have erred on the mild side here. Add more chilli flakes if you wish.

Mussels are also good here if you can’t get clams.

Offer spoons for the shellfish broth and perhaps some bread.

Use chickpeas if you prefer.

We aim to publish recipes for seafood rated as sustainable by the Marine Conservation Society’s Good Fish Guide

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Rajma Chawal to Aloo Gobhi, Indian dishes that made it to top 50 vegan dishes in the world - Recipes

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8 Easy make ahead dinner ideas to try at home - Recipes

​​Meat and bean Casserole​

This delicious meat and bean casserole can be baked in a few minutes by mixing assorted veggies, boiled beans and meat chunks with grated mozzarella cheese, fresh cream, salt, oregano, chili flakes and mixed herbs. Once the casserole attains normal room temperature and stores its delicacy in small containers to enjoy anytime.

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Rachel Roddy’s recipe for stuffed lettuce in broth - The Guardian

If I had to make a bed from one vegetable, it would be butterhead lettuce. Its soft, velvety leaves and bouncy heart would make a good mattress, I think. And, if I had enough and they’d never seen a fridge, the largest leaves could provide a floppy cover. My green bed would not only be comfortable; it would also be useful: despite modern conclusions that the milky lactucarium that seeps from lettuce stems is not a sedative, I’m with ancient doctors and hopeful that eating my cover would send me to sleep.

The ancient Egyptians – great cultivators of lettuce – saw it as sacred, though for different reasons. In Egyptian mythology, Min, one of the earliest known Egyptian deities of rain, fertility, crops and male potency, and often represented by an ithyphallic figure, was often associated with lettuce. But it was not the butterhead from which I am going to make my bed, but rather a tall variety with a “straight vertical surge of growth and milky juice”, as Jane Grigson describes it. Yet research in 2015, by Pauline Norris at the University of Manchester about the association of Min with the lettuce plant, concludes that lettuce was offered to Min simply to ensure the fertility and regeneration of agriculture, rather than as an aphrodisiac to increase sexual desire. Even so, buying a cos at the corner shop is now forever changed.

You don’t want a cos for today’s dish, though: instead, you need two soft butterheads. It is the most beautiful, layered lettuce, which, despite claims by pretty, flecked radicchio, is the vegetable most like a rose. Butterhead is also, I think, the best lettuce for a salad: the crisper, paler heart provides substance and body (with the addition of herbs, maybe, and red leaves, too), while the softer, velvet leaves both catch and mop up the dressing like floor cloths. Known as lattuga cappuccina or a cappuccio in Italy, butterheads are also wonderful cooked, be that on a grill, braised or, as I found over a week spent in Liguria, as a wrapping that’s every bit as good as cabbage.

I was doubtful when I first saw stuffed lettuce in broth in a Ligurian cookbook, and later on a menu. But then I remembered my doubts about braised lettuce, until I tried a Simon Hopkinson recipe for little gems. I also recalled my doubts about frying them, until I made escarole in olive oil with garlic and chilli. The tenderness of butterhead does mean it seems even more tender when wilted, but there is strength in wilting, plus it wraps tightly around a filling of breadcrumbs, cheese, herbs and nuts. The cocktail sausage-sized parcels are then poached in broth.

The excess uncooked lettuce can, of course, be used for salad, mixed with other leaves and herbs and dressed how you like (I go for six tablespoons of olive oil, and a tablespoon each of red-wine vinegar and dijon mustard, all shaken together in an old jam jar). Alternatively, leftover leaves, while not a bed, might make a pillow.

Stuffed lettuce in brodo

Serves 4

2 heads soft-leaved butterhead lettuce
1½ litres good vegetable broth
2 eggs
100g soft white breadcrumbs
150g parmesan, grated, plus extra to serve
1 garlic clove, peeled and finely minced
50g pine nuts or almonds, finely chopped or pounded
2 heaped tbsp minced parsley
1 tsp minced marjoram
Salt and black pepper

Separate the leaves from the lettuces, select the 24 nicest and best-looking ones, then wash (save the rest for another use). Bring the broth to a boil, then blanch the leaves for 30 seconds, scoop out and blot dry: they should be soft and floppy, so cut away any hard central ribs.

Lightly beat the eggs, mix with the breadcrumbs and leave to sit for 10 minutes. Add the cheese, garlic, nuts, herbs, a pinch of salt and a few grinds of pepper, and mix well to combine.

Lay out the leaves flat on a work surface, put a teaspoonful of the filling in the middle of each, then swaddle it like a baby: lift up the bottom half of each leaf, bring it in at the sides, roll up into a neat and very tight little parcel. Seal with toothpicks.

Bring the broth to a gentle simmer, lower in the lettuce parcels and poach for 10 minutes.

Serve in shallow bowls, giving everyone six parcels and some broth, and pass round more cheese for those who want it.

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Pork belly, ceviche and spicy sausage: Ferdinand ‘Budgie’ Montoya’s Filipino recipes - The Guardian

Pork is so integral to the Filipino diet, it features in some shape or form at most meals. Pinoys eat pork all year round, be that a whole celebratory lechon (suckling pig) at Christmas, in snacks, at breakfast, and with fish in sinuglaw. Here are my twists on some classic Filipino dishes that you can make at home.

Sinuglaw

Sinuglaw combines smoky, fatty pork belly with the clean, tart flavours of fish ceviche. The name comes from two popular cooking methods: sugba, meaning to grill, and kinilaw, to cook by soaking in vinegar or citric acid.

Prep 20 min
Marinate 1 hr
Cook 15 min
Serves 4

1 large cucumber, halved, deseeded and cut into 1cm cubes
1 red onion, peeled and cut into very small dice
15g finely minced ginger
2 bird’s eye chillies, very finely chopped
30ml calamansi juice, or lime juice
250ml Filipino cane or coconut vinegar
Salt and black pepper
300g sushi-grade sea bream fillet, cut into 2cm cubes
300g boneless pork belly, skin on

In a large bowl, mix the cucumber, onion, ginger, chillies, calamansi juice, 60ml of the vinegar and a pinch each of salt and ground black pepper, then put in the fridge to chill and marinate for about an hour.

In a second bowl, soak the bream in the remaining vinegar, then put in the fridge to marinate for 10 minutes. Drain the fish, then, using your hands, gently squeeze out any excess vinegar.

While the fish is marinating, grill the pork belly until cooked through and the crackling is crisp, then remove and leave to cool to room temperature. Once cooled, cut into chunks roughly the same size as the bream.

Stir the pork belly and bream into the cucumber mix, transfer to a platter or bowl and serve.

• The Guardian aims to publish recipes for sustainable fish. Check ratings in your region: UK; Australia; US.

Pork belly sisig

Sisig is traditionally made with pig’s head and liver, but I like to use pork belly, because it contrasts nicely with the spicy, tangy sauce. Sisig is a favourite pulutan dish, which essentially means food best enjoyed with an ice-cold beer. Serve as is, or with the Filipino staple, jasmine rice.

Prep 10 min
Marinate 1 hr
Cook 30 min
Serves 4

500g skin-on boneless pork belly, cut into 2½cm-thick slices
30ml soy sauce, ideally a Filipino one such as Datu Puti
30ml calamansi juice, or lime juice
3 garlic cloves, peeled and minced
Salt and black pepper
2 tbsp vegetable oil
1 red onion, peeled and cut into very small dice
60g mayonnaise
2 spring onions, very finely sliced – keep the green tops separate to use as a garnish
2 bird’s eye chillies, very finely sliced
4 medium eggs, fried, to serve (optional)

Heat the oven to 200C (180C fan)/390F/gas 6. Put the pork slices in a bowl, add half the soy sauce, half the calamansi juice, half the minced garlic and a pinch each of salt and ground pepper, and toss to coat. Transfer to a rack on an oven tray and roast for 20 minutes.

Once the pork is cooked through, remove and set aside to cool, then chop into small cubes – there’s no need to be too precise: you can be very rough and ready here.

Put the oil in a frying pan on a medium to high heat, then add three-quarters of the onions and saute, stirring, for a minute or two, just until they’re translucent. Add the remaining garlic, saute for another minute, then add the cubed pork and saute, stirring, for three to four minutes more, just to warm through. Stir in the remaining soy sauce, mayonnaise, spring onion whites and chillies, and stir-fry for another five or so minutes.Transfer the sisig to a platter, top with the fried eggs, if using, then scatter over the sliced spring onion greens and remaining citrus juice, and serve.

Longganisa

Longganisa is a Filipino sausage not dissimilar to Spanish chorizo – it’s spicy, garlicky and slightly sweet. You can have it Filipino-breakfast-style with garlic fried rice and a fried egg, known as longsilog, or form the sausage mix into burger patties and make your own version of a sausage-and-egg muffin.

Prep 5 min
Rest 2 hr+
Chill Overnight
Cook 10-12 min
Makes 12

1kg pork mince, ideally with a high (30%) fat ratio – supermarkets usually sell 8%-12% fat pork mince, so you’ll probably need to visit a butcher
35ml soy sauce, ideally a Filipino one such as Datu Puti
35ml Filipino cane or coconut vinegar
100g soft light brown sugar
150g finely minced garlic
1 tbsp annatto powder (AKA achiote), or sweet paprika
15g table salt
5g freshly ground white pepper
1 x 120cm-long sausage casing (optional – see method)
Olive oil, for frying

In a large bowl, combine all the ingredients bar the sausage casings and olive oil until well mixed (alternatively, use a stand mixer with the paddle attachment to make life easier), then rest in the fridge for two to three hours – this stage is important, because it gives the flavours time to merge and the sausage mix to firm up.

Meanwhile, soak the sausage casing, if using, in cold water for 30 minutes, then drain and put in the fridge. Transfer the sausage mix into a sausage stuffer, then feed the sausage casing through the nozzle at the other end of the stuffer and tie a tight knot in the end. Fill the sausage casing with the sausage mixture, twisting the casing every 10cm to seal each section. Once all the sausage mix is in the casing, refrigerate the sausages uncovered overnight. Alternatively, form the meat mix into patties and chill.

To cook, coil the sausages in a pan, add a splash of water, cover and cook on a low heat until the water evaporates. Add a bit of oil, then slowly pan-fry the sausages, turning them until browned on both sides and cooked through. If you’re going down the patty route, just fry the sausage “burgers” in a little oil until browned, flip and repeat on the other side until cooked through.

• Ferdinand “Budgie” Montoya is chef/owner of Sarap, London W1.

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