Find some of the best Comit recipes to date in this monthly free edition / Comit #20
This week I bring you some of the quickest & tastiest Comit recipes to date, including a couple grain-based dishes, a super yummy soup and one of my favourite frittatas.
Hi, and welcome to this month's free edition of Comit ! 👋
Every week, Comit brings its subscribers
Four quick and tasty recipes, so you don't have to worry about culinary boredom ever again
A handy shopping list, taking the guesswork and decision fatigue out of meal planning and grocery shopping
Tips & tricks on how to take your cooking and meal planning skills up to the next level
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Make the most of your free-time and enjoy home-cooked meals all week long!
And now, let's crack on with this week's menu. This week we have:
🍐 Pear & barley salad 🌱⚡
🫘 Turkish lentil soup 🌱
🍅 Tomato and basil frittata 🌱⚡
🥣 Quinoa with milk-braised fennel 🌱
Shopping lists
🍐 Pear & barley salad 🌱
Ingredients (4 servings)
150g of pearl barley
2 ripe pears
80g of walnuts
50g grated hard cheese (e.g. Grana Padano, Parmigiano)
2 tablespoons of olive oil
Salt and black pepper, to taste
Kitchen tools
Large pot
Colander
Mixing bowl
Knife and cutting board
Grater or cheese slicer
Instructions
Cook the barley according to the package instructions until tender. Drain it and allow it to cool.
While the barley is cooling, core and dice the pears into small pieces. Roughly chop the walnuts.
In a large mixing bowl, combine the cooled barley with the diced pears and chopped walnuts. Drizzle the olive oil over the mixture and toss everything gently to combine.
Season with salt and black pepper to taste. Grate or shave the Grana Padano cheese and add it to the bowl.
Toss the salad again to distribute the cheese evenly.
Serve immediately, or chill in the refrigerator for up to 30 minutes before serving to enhance the flavours.
Tips
To save time, use pre-cooked barley, which can be found in some supermarkets or whole-food stores.
You can replace barley with spelt, quinoa, or even rice, adjusting the cooking times and seasoning as needed
Storage
Store any leftover salad in an airtight container in the refrigerator for up to 2 days. The salad may become slightly less crisp over time, so it is best enjoyed fresh.
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🫘 Turkish lentil soup 🌱
Ingredients (4 servings)
For the soup:
180 g red lentils (split)
1 onion (yellow)
1 carrot
1 garlic clove
1 red chilli pepper
35 g tomato paste
1 teaspoon sugar
1 litre water
3 tablespoons olive oil
Salt
For garnish:
3 tablespoons olive oil
1 teaspoon Aleppo pepper
Fresh parsley
Kitchen tools
Saucepan
Wooden spoon
Blender (immersion)
Small pan
Chopping board
Knife
Instructions
Prepare the base: Heat 3 tablespoons of olive oil in a large saucepan over medium heat. Add the finely chopped onion and carrot, and sauté for 8-10 minutes until softened. Then, add the minced garlic, tomato paste, red chilli (also finely chopped), and sugar. Stir for another 2 minutes to release the flavours.
Add the lentils: Stir in the red lentils and pour in 1 litre of water. Season with salt. Bring the mixture to a boil, then cover and reduce the heat to low. Let the soup simmer for 15 minutes until the lentils are fully cooked and soft.
Blend the soup: Using an immersion blender, blend the soup until smooth and creamy. Let it cook for a further 2 minutes on low heat, then remove from the heat.
Prepare the garnish: In a small pan, warm 3 tablespoons of olive oil and stir in Aleppo pepper off the heat.
Serve: Ladle the soup into bowls, drizzle with the prepared spiced oil, and garnish with chopped parsley.
Tips
Add a pinch of cumin for extra depth of flavour.
Optionally, use vegetable broth instead of water for a richer taste.
If you can't find Aleppo pepper, just use standard chilli pepper flakes.
You can also serve this lentil soup with a dollop of natural or Greek yogurt 🤤
Storage
Store the soup in an airtight container in the fridge for up to 3 days. Reheat gently, and store any spiced oil separately to drizzle fresh when serving. Also, keep in mind that this Turkish lentil soup can be frozen: just cool it completely, portion it into airtight containers, and freeze 🥶.
🍅 Tomato and basil frittata 🌱⚡
Ingredients (4 servings)
250g cherry tomatoes
6 large eggs
50g grated hard cheese (e.g. Grana Padano, Parmigiano)
20g fresh basil leaves
30ml olive oil
Salt and pepper to taste
Kitchen tools
Medium frying pan
Knife
Cutting board
Bowl
Whisk
Spoon or spatula
Instructions
Start by washing and halving the cherry tomatoes.
Heat the olive oil in a medium frying pan over medium heat. Add the cherry tomatoes to the pan and cook for about 5 minutes until they start to soften. While the tomatoes are cooking, crack the eggs into a bowl and whisk them together until well combined. Stir in the grated Parmesan cheese, salt, and pepper.
Once the tomatoes are softened, add the basil leaves and pour the egg mixture into the pan, stirring gently to distribute the ingredients evenly.
Cook over low heat for about 10 minutes, or until the frittata is set around the edges but still slightly runny in the centre. Carefully flip the frittata using a plate and cook the other side for an additional 5–10 minutes, or until it is fully set and golden brown.
Tips
You don't like flipping frittatas 😅? Use an oven-proof pan to bake the frittata instead of cooking it on the stove. Preheat a static oven to 190°C and bake for 25-30 minutes. If it is not golden enough, use the grill for a couple of minutes at maximum power.
Storage
Store any leftover frittata in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a frying pan over low heat. The frittata can also be enjoyed cold, making it a convenient option for quick meals or snacks.
🥣 Quinoa with milk-braised Fennel 🌱
Ingredients (4 servings)
200g quinoa
500g fennel
40g butter
70g grated hard cheese (e.g. Grana Padano, Parmigiano)
300ml milk
Salt
Kitchen tools
Saucepan
Medium-sized frying pan
Cutting board
Knife
Spatula or rubber spoon
Fine mash strainer
Instructions
For the quinoa
Rinse the quinoa in cold water using a strainer to reduce the bitter taste caused by saponin.
Transfer the quinoa to a saucepan and cover with twice the amount of hot water.
Place on the heat and cook, covered and over low heat, for the time indicated on the package or until the liquid is absorbed.
Turn off the heat and let it cool.
For the fennel
Clean the fennel: remove the base and stalks.
Wash well and cut into thin slices. Melt the butter over low heat in the frying pan.
Add the fennel and let it sauté for a few minutes, stirring often.
Season with salt and add the milk.
Cook over low heat for 25 to 30 minutes, until the milk has almost dried up.
Sprinkle with grated cheese and cover the pan with a lid.
Let it cook for another five minutes, then season the quinoa with a little olive oil, and serve it together with the fennel in a deep plate or bowl.
Tips
If the quinoa becomes too dry, you can add more hot water during cooking.
Storage
Store in the refrigerator for up to 3 days.
Conclusions
If you're pressed for time, you should look for the ⚡ symbol indicating a super quick recipe. Also, look for the 🌱 symbol if you're in the mood for a non-meat option. And last but not least, I would like to thank you for joining me for another week of Comit! If you made it this far, it means that you belong to the 5% of subscribers that make this project possible, either by sharing Comit with friends and family or by paying a small monthly fee. With that in mind, if you would like to share any feedback or suggestions on how I could make Comit better, I'd love to hear from you.
Thank you, and see you next week!
Andrea