Excerpted from Easy Does It by Christine Flynn. Copyright © 2026 Christine Flynn. Photography by Suech and Beck. Published by Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
Garlicky Eggplant with Sesame Romesco and Herbs
| Portion size |
|---|
| 2-4 |
Ingredients
Eggplant
1 large eggplant
2 tablespoons (30 ml) + 1 teaspoon (5 ml) salt
¼ cup (60 ml) olive oil
2 cloves garlic
Romesco Sauce
¼ cup (60 ml) + 2 tablespoons (30 ml) olive oil
2 red bell peppers, roughly chopped, or 1 jar (16 ounces/475 ml) roasted red peppers, drained and roughly chopped
1 shallot or small yellow onion, roughly chopped
2 cloves garlic
1 bread heel, coarsely chopped
Pinch of ground red chilies
Pinch of salt
2 tablespoons (30 ml) tahini
1 tablespoon (15 ml) red wine vinegar
To serve
Fresh herbs such as flat-leaf parsley, mint, or basil, roughly chopped, to garnish
Handful of Crunchy Bread Bits
Extra-virgin olive oil, for drizzling
Directions
Preheat the oven to 425°F (220°C).
Holding the eggplant by the tip, with its base on a cutting board, slice off just enough of one side so that it will lie flat in a baking dish. Transfer the eggplant to your non dominant hand, with the cut side in your palm. Use a Y-peeler to remove the remaining skin from the non-cut side of the eggplant. Place the eggplant on the cutting board and score the exposed flesh in a cross-hatch pattern using a sharp paring knife. Fill a medium bowl with lukewarm water and whisk in 2 tablespoons (30 ml) of the salt, until dissolved. Place the eggplant in the salty water and let it brine for 20 minutes at room temperature. Remove the eggplant and discard the brine. Pat the eggplant dry with paper towels.
In a small bowl, mix together the olive oil, garlic, and the remaining 1teaspoon (5 ml) salt. Rub the mixture all over the eggplant, making sure it gets into the cross-hatched flesh. Place the eggplant in a medium ovenproof dish. Roast for about 1hour, until the eggplant is tender all the way through but still holds its shape.
Make the Romesco Sauce: Warm 2 tablespoons (30 ml) of the olive oil in a large skillet over high heat. Add the peppers, onion, garlic, and bread. Season with the chilies and a big pinch of salt. Cook for 5 to 7 minutes, stirring so that the vegetables soften and the bread gets a bit toasty. Transfer everything to a high-powered blender. Add the tahini and vinegar. Pulse to combine. With the blender running on high speed, slowly stream in the remaining¼ cup (60 ml)olive oil until fully combined and smooth.
To serve: Use a big spoon to dollop and schmear the romesco into an oval on a similarly shaped platter. Place the warm eggplant on top. Scatter the herbs and bread bits overtop. Drizzle with olive oil. Serve immediately.
Pepperoni Pizza Polenta
| Portion Size |
|---|
| 6-8 |
Ingredients
5 cups (1.25 l) hot water or broth
¼ cup (60 ml) unsalted butter or olive oil
1 teaspoon (5 ml) salt, more to taste
1 ¼ cups (300 ml) medium grind cornmeal
½ cup (125 ml) grated
Parmesan or pecorino cheese
¾ cup (175 ml) marinara sauce
½ cup (125 ml) sliced pepperoni
8 ounces (225 g) burrata cheese
Fresh basil, to garnish
Basil Oil, for drizzling (optional)
Directions
Preheat the oven to 500°F (260°C). In a large pot over high heat, bring the water, butter, and 1 teaspoon (5 ml) salt to a boil. Whisking continuously, slowly pour in the cornmeal. Reduce the heat to low and simmer, uncovered, stirring every 5 minutes or so to prevent lumps, until the polenta has thickened and the individual grains of cornmeal are tender, about 30 minutes. Stir in the Parmesan and add more salt to taste. The polenta will still be quite soft.
Transfer the polenta to a large cast-iron skillet. Spoon the marinara sauce over the polenta and evenly distribute the pepperoni slices overtop. Bake for 3 to 4 minutes until the sauce is bubbly and the pepperoni is cooked. Tear the burrata into four or five pieces overtop. Bake for 1 to 2 minutes more, until the cheese is melted. Remove the polenta from the oven. Top with fresh basil and drizzle with basil oil (if using). Use a large serving spoon to divide among bowls.
Coconut Broth With Noodles, Sweet Potatoes, and Leftover Protein
| Portion Size |
|---|
| 4-6 |
Ingredients
2 cups (500 ml) leftover cooked protein, such as chicken, cod, pork, steak, or soft tofu
3 tablespoons (45 ml) coconut oil or olive oil
3-inch (8 cm) piece of fresh ginger, sliced
1 medium sweet potato, peeled and cut into 2-inch (5 cm) cubes
Pinch of salt
1 tablespoon (15 ml) yellow curry powder
1 teaspoon (5 ml) turmeric
4 cups (1 L) Chicken Broth or water
2 cans (13.5 ounces/400 ml each) full-fat coconut milk
1 tablespoon (15 ml) pure liquid honey or sugar
4 ounces (115 grams) rice vermicelIi or rice stick noodles
2 tablespoons (30 ml) fish sauce
1 tablespoon (15 ml) Hot Vinegar or pepperoncInI Juice
Zest and juice of 2 Limes
To serve
Handful of fresh cilantro
½ cup (125 ml) Beet Pickled Turnips
½ cup (125 ml) thinly sliced green cabbage
2 scallions, thinly sliced
1 jalapeno pepper, thinly sliced
Chili crisp
Lime wedges
Directions
Chop or tear your protein into bite-sized pieces.
In a large saucepan over high heat, warm the coconut oil. Add the ginger. Fry for 3 to 5 minutes until golden brown, stirring so that it does not burn. Use a slotted spoon to remove the ginger and discard.
Add the sweet potato and a big pinch of salt to the ginger-infused oil. Cook for 3 to 5 minutes, until they just start to soften. Add the curry powder and turmeric. Stir. Let the spices toast for about 30 seconds, then add the chicken broth, coconut milk, and honey. Bring the soup to a boil. Reduce heat to a simmer and cook for 10 to 12 minutes, until the sweet potato is al dente, but not soft.
Rinse the noodles well with water. Add them to the saucepan, along with your protein. Stir so that the noodles separate. Continue cooking for about 2 minutes, or until the noodles are tender and the protein is warmed through. Add the fish sauce, hot vinegar, and lime zest and juice. Give everything a good stir.
Divide the soup among bowls. Top each serving with fresh cilantro, beet pickled turnips, some green cabbage, scallions, and jalapeno. Serve with chili crisp and lime wedges. Leftovers can be stored in an airtight container in the fridge for up to 5 days.
Jammy Blueberries With Lemon Dumplings
| Portion Size |
|---|
| 6-8 |
Ingredients
Blueberry Filling
5 cups (1.25 L) fresh or frozen blueberries, divided
¼ cup (60 ml) sugar
Pinch of cinnamon
1 tablespoon (15 ml) water
Pinch of salt
Juice of 1 lemon
Dumplings
2 cups (500 ml) all-purpose flour
2 teaspoons (10 ml) baking powder
1 teaspoon (5 ml) baking soda
1 tablespoon (15 ml) sugar
Pinch of salt
Zest of 1 lemon
1 cup (250 ml) whole (3.25%) milk
3 tablespoons (45 ml) melted butter
To serve
Vanilla ice cream
Pure maple syrup, for drizzling
Directions
Make the Blueberry Filling: In a large Dutch oven over high heat, place about half of the blueberries, the sugar, cinnamon, water, salt, and lemon juice. Cook for 3 to 5 minutes, stirring occasionally, until the berries burst. Add the remaining blueberries. Reduce the heat to a simmer while you make the dumplings.
Make the Dumplings: In a medium bowl, whisk together the flour, baking powder, baking soda, sugar, salt, and lemon zest. In a separate medium bowl, whisk together the milk and melted butter. Pour the wet ingredients into the dry ingredients. Use a rubber spatula to stir until just combined. Use a large tablespoon to drop the dough into the saucepan of blueberries. You’ll get about 6 large spoonfuls: be sure to space them out when adding to the blueberries so they have room to expand. Once all the dough has been added, cover and let steam over low heat for 20 minutes, resisting the urge to remove the lid and peek, until the dumplings are puffed and a paring knife inserted into the centre of the dumplings comes out hot to the touch. Serve immediately with vanilla ice cream and a drizzle of maple syrup.
Leftovers will inevitably turn quite blue but can be stored in an airtight container in the fridge for up to 5 days.