Scott recently shared a great recipe from Jammie Oliver’s Meals in Minutes. He gave us the original recipe, but says he skips the ciabatta bread and creme fraiche to keep it Whole30 friendly. In Scott’s words it’s “another paleo (or not) recipe that is quick, easy, tasty, and perfect for those cool LA winter nights.”
Pull the tomatoes off the vines, but leave some of their green tops on. Quarter the larger tomatoes, then put all the tomatoes into a roasting tray. Drizzle olive oil over the tomatoes and season with salt & pepper.
Halve and de-seed the red chilli and add to the tray. Crush in 4 peeled cloves of garlic. Quickly toss everything, then put on the top shelf of the oven for 12 to 15 minutes. (I tend to go for the full 15 minutes, but you can obviously adjust for your oven.)
Peel and roughly chop the onions and put them into the hot saucepan with a lug of olive oil and a good pinch of salt. Turn the heat up to medium and leave to soften (about 4-5 min), stirring occasionally.
Get another roasting tray and rip the ciabatta loaf into 8 equal chunks. Sprinkle ciabatta with olive oil, a pinch of salt and place on the bottom shelf of the oven.
Check the Ciabatta bread. If the pieces are crisp and golden turn off the oven, but leave them in there to keep warm.
In two batches, carefully pour the vegetables from the saucepan into a food processor. Add most of the basil, put the lid on, cover and blend to a fairly rustic consistency, pouring the mixture into a large pan or serving bowl as you go.
Once finished, mix well, season to taste and top with a dollop of créme fraîche, a few basil leaves and a drizzle of extra virgin olive oil. Take to the table with a stack of soup bowls and the tray of croutons from the oven.
REST DAY 02.12.12
While there’s nothing scheduled at the gym on Sundays, don’t forget to use these rest days to keep up with your mobility work!