Parmigiana di zucca e lenticchie - Squash and Lentil Parmigiana

Today I feel like having a vegetarian Sunday lunch: something special but without meat. I prepare a winter Parmigiana, made with squash, lentils and spinach.
I start by cooking my ingredients, separately and in a different way: I bake the squash for 20 minutes, as I want it still crunchy.
I sauté my small brown lentils with onion and carrot and then I braise them in a little tomato passata and vegetable stock for 30 to 40 minutes.
I  sauté my spinach in oil and garlic for 5 minutes.

Riso con spinaci e ceci - Spinach and Chickpea Rice

I am an early person and I enjoy breakfasts. No brunches but light lunches in my life. 

Here I prepare a spinach and chickpea rice with fried eggs. So simple and so good.

Canederli in brodo – Bread Dumplings in Broth

Christmas for me means the Swiss Alps with my family and hopefully with plenty of snow. Once there, I enjoy preparing the local dishes I have enjoyed since I was a child. Canederli is one of my favourites. 

Minestra lenticchie, zucca e spinaci - Lentil Squash and Spinach Soup

Today I feel like having a soup, a good soup. I will make it with three main ingredients: lentils, butternut squash and spinach.