Archives for posts with tag: Haaps&BarleyXCuriousPassport

As someone who enjoys minimal time in the kitchen, the ingredients I turn to tend to be easy to prepare and versatile, like mushrooms. In an omelette, tossed in a salad or sautéed in pasta, mushrooms are always there for me when I need to feed the hunger pangs, and fast.

In this week’s recipes for Curious Passport, Jill of Haaps & Barley shows us how to make this earthy veggie with garlic and thyme over toast for a satisfying snack.

Enjoy!

Mushrooms on toast

By Haaps & Barley

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Grilled cheese goes chic with Haaps & Barley’s elevated spin on an American classic. Jill’s recipe kicks up the flavor with roasted tomatoes, which “need slow, low heat, so they take a while to cook, but you can make these ahead of time,” she says.

It’s a bit of a departure from the comfort food sandwich of our youth (and if I’m being honest, those broke college days, broke young adulting days…those lazy adulting days…). Hmm, guess not much has changed. Except this:

Add garlic, cheddar and a fried egg on a few slices of good, fresh bread and you’ll have yourself one satisfying sandwich. Save me some? (See lazy adulting, above).

Enjoy!

Chic Grilled Cheese

By Haaps & Barley

ROASTED TOMATO & GARLIC GRILLED CHEDDAR WITH FRIED EGG

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After a month in Europe, which was heavy on the meats, cheeses and LIBATIONS, working more veggies in to my meal planning this month is at the top of my priority list. That, and accepting the fact that I have to drive everywhere again.

When I’m looking for a cheap and easy, plant based protein fix I turn to lentils and chickpeas. Usually, I’m eating them separately. In lentil soup, chickpeas in hummus form though never together.

With Haaps & Barley‘s take on a salad from one of her go-to Melbourne spots, I (and you, if you’re a fan of lentils and chickpeas too) can have the best of these nourishing ingredients. Jill says this salad can be served at room temperature, so it’s a perfect companion for your office lunch hour. Or, if you work from home like me, it’s ok to take it out of the fridge after making it the day before and forget about it in the kitchen while you “wrap up” a few emails, only to remember it an hour or two later.

Enjoy!

Mixed grains salad

Photo by Haaps & Barley

MIXED GRAINS WITH CHICKPEAS AND LENTILS

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