In his new cookbook, 7 Ways: Easy Ideas for Every Day of the Week (2020, Flatiron Books), Jamie Oliver offers seven ways to reinvent weekly staples with more than 120 recipes for 18 of the most tried-and-true ingredients in your weekly shopping — including chicken, steak, salmon, broccoli, eggs and cauliflower.
With eight ingredients max and nutritonals for each recipe, 7 Ways proves to be an easy and very accessible book. Oliver’s goal is to offer solutions to the most common challenges home cooks face including lack of time, lack of interest and especially during a pandemic, complete exhaustion at facing another sink full of pots and pans to wash.
More than 120 recipes range from just 10 minutes in total to slow-cook and one-pan options that let the stove or oven do all the heavy lifting. The options for each of the 18 hero ingredients range from comfort foods like Cauliflower Cheese Pasta made with cheddar cheese and low-fat milk to stunners like Harissa Cauliflower Traybake, showcasing rose harissa scented roasted cauliflower quarters on fluffy couscous served with a minty yogurt, as well as the simple Seared Steak and Red Chimichurri and Easy Peri Peri Chicken, perfect for weeknights.
Easiest Broccoli Quiche
1 head of broccoli (13 ounces)
6 large eggs
1 heaping teaspoon English mustard
10 ounces cottage cheese
1-3/4 ounces cheddar cheese
3 tablespoons red pesto
9-1/2 ounces phyllo pastry
Preheat oven to 350ºF.
For the filling, trim the tough end off the broccoli stalk. Coarsely grate the remaining stalk, then break the florets apart. Lightly beat the eggs in a bowl, add the mustard, cottage cheese and grated broccoli stalk, grate in the cheddar, add a pinch of sea salt and black pepper; mix together.
Loosen pesto with 3 tablespoons water. Lay two sheets of pastry in an oiled loose-bottomed tart pan (10 inches by 1-1/2 inches deep), overlapping them in the middle. Brush all over with some of the pesto mixture, then repeat the layers until you’ve used up all the pastry, brushing with pesto as you go. Roll and scrunch phyllo in at the sides, like in the picture. Pour in the filling, then poke in the broccoli florets. Place on a baking sheet and cook at the bottom of the oven for 50 minutes, or until golden and set. Let it rest for 10 minutes before tucking in.