Herb Rice with Spinach and Chickpeas

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This whole dish is really just one big, big tribute to spinach – such a widely popular, highly nutritious and downright gorgeous green we wouldn’t want to live without. For those of us who grow spinach ourselves, the seasons are spring and fall (not summer, which we learned last year) and you’ll be eating it by the armful for breakfast, lunch and dinner during the sweet weeks of peak-spring, before it’ll bolt and leave you pretty seed stalks shooting up towards the sun. Here, we’ve created a warm salad-ish main dish, full to the brim with flavor, nutrients and energy alike. Tons of fresh herbs and lemon zest lend a bright kick, and the tahini dressing drizzled on top adds the final touch of yumminess. Leftovers keep well in the fridge and make an excellent packed lunch the next day. Go make!

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Rhubarb Ice Cream

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I can’t possibly start this intro text without mentioning Mike’s love for ice cream. I’ve never encountered someone as passionate of an ice cream lover as he is, and it makes me just as happy watching him devour his favorites as it makes him eating them. The combination of living in NYC with all its superb ice cream shops and marrying Mike has definitely widened my ice cream horizon as well. I’ve always loved it (duh), but the past 5-6 years have gotten me way past the standard strawberry ice cream I would go for 9 times out of 10 earlier in my life. Mint-chocolate chip is by far Mike’s no. 1 favorite (followed by coffee), while mine is probably salted caramel. There’s also a banana-walnut vegan ice cream at Van Leeuwen Ice Cream (a few blocks away from our old apartment) that blows our minds every time we have it. But this right here might very well sneak its way into our top-5. The rhubarb comes at you at full force, both through a rhubarb flavored ice cream base, but also a cooked down rhubarb swirl. It’s a summer’s dream in a bowl, and we’ll be making this time upon time the coming months. Hope you’ll give it a try too!

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Asparagus with Sun-dried Tomato Romesco

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Spring might have sprung over a month ago, but the seasonal shift with regards to our dinner plates didn’t really happen until now – with the first asparagus of the year. They’re almost holy, the very first spears we dig into! And the more precious the vegetable, the simpler preparation we tend to prefer – I mean, a peak season ear of corn just slathered in some butter and salt? New potatoes boiled with dill? Sugar snap peas just as is? And who thinks a still-warm-from-the-sun tomato needs any additions? Asparagus definitely belongs to the same category. Sautéed or grilled with a drizzle of oil and a sprinkle of salt is by far our go-to way of preparation, and it satisfies us each and every time. A delicious dip or sauce on the side could both make the presentation a bit prettier and the flavor buds even happier, however – so that’s what we’ve done here. We love different versions of romesco sauce any day, and made it here with sun-dried tomatoes as the main ingredient. The saltiness of them goes perfectly with the crunchy, earthy asparagus spears (without overpowering anything) and, well, lends a simple yet elegant spring dish. Whether you serve it as a stand-alone first course or as part of a main dish, we’ll let you decide. We hope you’ll like it!

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Pasta with Nettle Pesto

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Bright green, full of nutrients, completely free of charge – nettles are the no 1 spring food steal. Equipped with gloves and a few bags tucked in our pockets, we headed out early the other day for this year’s haul. Pesto is an excellent application and one of our favorites, but nettle soup isn’t too bad either – and the same goes for quiche. A versatile weed to say the least, wouldn’t you agree?

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Grilled Cabbage with Yogurt-Mint Sauce

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Although evenings are still chilly and nighttime temperatures still flirt with frost, it’s without a doubt summer is on its way. We’ve had a week of quite glorious weather, and just couldn’t help ourselves – we had to grill something. With summer vegetables few and far between (read: not available at all here where we live, in mid-May), our choice fell on our most loyal cooking companion: green cabbage. Some doubters might still exist out there, but trust us when we tell you that grilled cabbage is exquisite. The somewhat sharp flavor mellows perfectly as the wedges slowly char, but the consistency remains crispy and refreshing. Topped with a yogurt sauce loaded with fresh mint (of which we have plenty growing already!) and lemon juice, this recipe really showcases a bright, nutrient-packed and beautiful side dish (plus it’s cheap – and climate friendly).

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No more stress, please

Women sitting on rocks in Stockholm Archipelago

I’m not really sure what this blog post will turn out like, but I figured I’ll just give it a go anyway. Sometimes, when an idea or main topic doesn’t strike me immediately, I get a little frustrated. It’s like a mini writer’s block settles in, and my mind starts to go in circles in an attempt to come up with the best and most interesting blog post ever. Now that can get a little stressful and take away from the fun, so I’m leaving those thoughts behind me right now. We’re having an unusually slow Sunday morning today, Mike and I (this post has taken me some time to write, so this very part was typed down last weekend). We ran a 50k race yesterday and are feeling a little achy here and there, and are enjoying just taking it easy for a bit. We both had oatmeal when we woke up, and Mike has since then transitioned to doing some school work (he’s taking Swedish and a photo editing class this semester, all online). I’ve been folding laundry and taking care of our plant “babies” (aka seedlings and teenage seedlings), moving some of them outside to get them used to the great outdoors. You know, a morning of this and that.

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Smoky Lentil Mushroom Tacos

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Some vegetarians/plant-based eaters search for recipes and products that will mimic meat in one way or another – either as far as consistency/texture or flavor (or both). We typically don’t, simply because we’re not missing meat, but the lentil-mushroom concoction part of this recipe most definitely feels… a little bit more towards that rich, smoky, umami-like end of the spectrum. Not rich as in heavy, but rich as in carrying deeper, bolder flavors. The texture has been made a little more interesting, with both non-mushy green lentils, chewy mushrooms and finely chopped walnuts, and pairs perfectly with crispy cabbage on top. And please, name a taco not benefitting from pickled red onions on top?

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Pizza with Butternut Squash, Red Onion and Dino Kale

För recept på svenska, klicka här: Pizza med butternutpumpa, rödlök och svartkål

I (Sophia) sometimes joke and say that my time in NYC taught me a lot about many things, but I learned the most about pizza. And while that might not be 100% true, my pizza horizon was indeed widened big time. Red sauce, white sauce. Elaborate toppings and fancy names. Thin crust, thick crust, medium crust. Expensive. Cheap. Good. Really good. Quite bad. We definitely didn’t have pizza nearly as often as the regular New Yorker, but often enough for me to have collected a bunch of treasured memories.

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Jerusalem Artichoke Chips with Rosemary

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It seems appropriate to give Jerusalem artichokes a little shout out today, since we planted our first batch ever just a week or so ago. We’re very excited to see how the growing process and yield will turn out, and can’t wait to be cooking with our own homegrown funny-looking tubers in the future! For now though, organic and Swedish-grown from the store will have to do, and making your own chips with them is as easy as the outcome is scrumptious. Serving these as an appetizer definitely feels a little more sophisticated than traditional potato chips, and we can almost guarantee many would ask for the recipe. 

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