Everyday Gourmet Season 2 Episode 13 Episode 13

Everyday Gourmet season 2 episode 13 brings a fresh and flavorful episode to viewers with its focus on dishes that are simple to prepare, nutritious, and delicious. Hosted by Justine Schofield, this cooking show is dedicated to showing viewers how to create meals that are easy to make and healthy for their families.

Episode 13 of Everyday Gourmet is all about the versatility of fruits and vegetables. With Spring in full swing, Justine Schofield shows viewers how to take advantage of the season's bounty to create flavorful meals packed with nutrients. The episodes' recipes feature creative ways to use produce, using fresh ingredients to create tantalizing dishes that are perfect for any time of the day, whether it's breakfast, lunch, or dinner.

The episode starts with some simple fruit recipes that are a perfect way to start the day. Justine starts by showing viewers how to make a quick and easy raspberry coulis that would go perfectly with a bowl of breakfast yogurt or porridge. The tangy and sweet sauce is made by quickly blending raspberries with a little sugar and can be kept in the fridge for up to a week. Justine also shares a recipe for banana pancakes that are made with just a few ingredients, including mashed bananas, eggs, and coconut flour. They are perfect for a nutritious and satisfying breakfast.

Moving on from breakfast, the episode showcases a range of dishes that can be made with fruits and vegetables. One of the recipes that caught our attention was the pumpkin and lentil curry. The recipe calls for simmering pumpkin and lentils with a variety of spices and coconut milk, creating a fragrant and flavorful curry. The recipe is simple to prepare and can be customized with other vegetables if desired.

Another recipe on the show includes an eggplant and zucchini roast that's roasted with olive oil and herbs. Justine demonstrates how to select and slice the vegetables to get them ready for roasting. The dish is colorful and provides a variety of textures, making for a delightful side dish or a main course when paired with some grains.

As the episode draws to a close, Justine shares a range of roasted and grilled vegetable recipes, including grilled asparagus with a balsamic glaze. The recipe is quick and easy to prepare, with asparagus spears coated in olive oil and grilled until they're slightly charred. The balsamic glaze adds a slight sweetness that pairs perfectly with the smoky flavors from the grill.

Overall, Everyday Gourmet season 2 episode 13 brings a range of creative recipes that showcase the versatility of fruits and vegetables. Whether you're looking for ways to incorporate more plant-based meals into your diet or simply want to try out new and tasty dishes, this episode of Everyday Gourmet is sure to inspire you to get into the kitchen and start cooking.