Quick&Easy Chicken curry with Greens and Roasted vegetables

Looking for a quick meal that is easy to make, delicious and healthy at the same time??
Try this plate package - you'll be in and out of the kitchen in 30 minutes with amazing food and guilt free dinner :)

Ingredients:
2 chicken breast tenders
2 potatoes medium sized
2 tomatoes medium sized
1 cup chopped greens(kale and spinach mixture)
1 clove of garlic, minced
1 tbsp Greek Yogurt
1/4 tbsp vegetable oil
1/4 tbsp garam masala
Salt to taste

Method:
1. Cut the potatoes lengthwise in four parts. Preheat the oven to 450F/230C and start roasting the potatoes.
2. Chop the chicken breast tenders in small cubes.
3. In a non stick pan, heat the oil with minced garlic.
4. Put the chicken in the pan, cover and cook for 10 minutes stirring once or twice in between.
5. After about 10 minutes, add garam masala, salt and a little water to the chicken. Cover again and cook for another 10 minutes.
6. At this point, start roasting the tomatoes in the oven for these last 10 minutes and check on your potatoes.
7. When 10 minutes have passed, adjust water in the curry and add the greens. Stir the mixture until the greens wilt(about a minute).
8. Add the yogurt to the chicken curry and mix well. Turn off the gas, cover and set aside.
9. Remove the  vegetables from the oven.
10. Serve the curry with the roasted vegetables.

You can also serve the curry with rice or chapati.

Fiddlehead fern and beans salad with cherries

Enjoy this refreshing and novel salad on a nice summer day!

Ingredients:

Fiddlehead fern

Crisp beans

Handful of Spinach

Some micro greens of your choice

Sweet cherries

Olive oil

Lemon juice

Salt

Pepper

Some sugar(optional)

Parmesan cheese

Method:

1. In a pan, roast fiddlehead ferns and beans with some oil until they are a bit tender and browned from outside.

2. To make the dressing, whisk olive oil, lemon juice, salt, sugar and pepper.

4. Coat the salad leaves and roasted veggies with the dressing and serve with cherries.

5. Add some grated Parmesan for extra flavour.

Mini wheels with mushrooms and swiss chard

Mini wheel is a very pretty shape of pasta specially when the guest of honor are kids.
This dish will be liked by all - kids or adults - doesn't matter. Ready to break the gold sauce pot!

Ingredients:
Chopped Garlic
Crushed Red Pepper flakes
Black pepper powder
Salt
Olive oil
A few cups of  chopped swiss chard
A few cups of sliced mushrooms
Mini wheel pasta
Pecorino cheese
1 egg per person

Method:
1. Cook the pasta according to the package instructions.
2. While the pasta is cooking, in a big pan, start heating olive oil, garlic, peppers and salt.
3. Once the oil mixture is warm enough, add some mushrooms and saute until cooked.
4. Now add the chopped chard and wait until it all wilts.
5. Add about 3/4 cup of water in which you cooked pasta to the pan to make a sauce.
6. Drain and add the remaining pasta and some Pecorino cheese. You can also add Parmesan cheese.
7. Pile the pasta in side and crack eggs to make half fried eggs(this will make the gold sauce pots).

Serving suggestions: In a plate, pile the pasta and top it with half fried egg and cheese. Once you break the yolk, the yellow liquid will make for a delicious pasta sauce.