An advantage of working from home is that I frequently have the time to prepare a nice dinner. However, since my prime phone time is 6-9pm (9-12 noon Pacific Time), and dinner time here is 8pm, I am often working when it comes to cooking or putting out the meal.
So the recipes I use on week days are ones I can prepare in advance or that can cook autonomously while I am on the phone.
During the summer, many of these recipes use what our grows in our garden.
Here is such a recipe:
Baked Risotto with Lemon, Courgette and Basil
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1 onion,
diced
1 garlic clove, chopped
500g courgette sliced or diced
500g risotto rice (e.g. arboria)
2 lemon, juiced and zested
1 small bunch of basil
1.2l hot vegatable stock
100g Parmesan, grated
Heat oven to 180C or gas4.
Microwave the chopped onion for 2 mins in an ovenproof disk, then add garlic and microwave for 1 min. Add
courgettes and microwave for a few minutes.
Add the rice, juice, hot stock, and cheese - put in preheated over
for 30 mins.
Serve sprinkled with basil and lemon zest.