Main Dishes

Pantry Lentil Tomato Soup with Spiced Sunflower Seeds

by Sophia & Michael

För recept på svenska, klicka här: Tomat- och linssoppa med kryddiga solrosfrön

We’ve been clearing out the cabinets lately, and when you do, you realize how many quick and easy meals you can whip up using mostly shelf stable items forgotten in the back of the pantry. This is an excellent example of such a dish – it comes together in 30 minutes start to finish, and really only requires ingredients most of us have at home. We like to make this for a warming lunch – perfect when you work from home – and of course we serve it with a thick slice of bread on the side. The spiced sunflower seeds both look and taste great, and are well worth the extra few minutes of prep work.

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30 Minute Green Curry Stir Fry

by Sophia & Michael

För recept på svenska, klicka här: Grön currywok på 30 minuter

It should really be called “No Fuss Green Curry Stir Fry”, this one. Because once you’re done with the fairly quick prepping of the vegetables, all that is left is some stirring and seasoning. And cooking up a grain on the side, of course, because what would a curry be without a accompanying grain? We usually shy away from rice due to the environmental impact of the farming methods, and opt for alternatives such as wheat berries, pearled wheat or spelt berries instead (the latter is what we like to serve this curry with). Even though a bowl of white rice can be utmost delicious, why not switch up at least now and then, and do both body and planet a service?

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Simple and Creamy Green Pea Soup

by Sophia & Michael

För recept på svenska, klicka här: Snabb och krämig grön ärtsoppa

This soup would most likely win the award for cheapest, most climate friendly meal ever – and it’s not lacking nutrients either. To top it all off, it also comes together in 20 min, start to finish, making it a weeknight savior extraordinaire. Green peas are great to have on hand in the freezer all throughout the winter for us – besides being versatile in dishes, they’re also very good as a stand alone vegetable side. A quick, filling meal we tend to turn to when time is limited (but hunger is real) is boiled potatoes, green peas and some sort of bean/veggie patty from the freezer. Some sort of dipping sauce added to the mix and we’re satisfied! This soup is a little more sophisticated looking than that, but in the end – the ingredients are about the same. Slow carbohydrates, protein and a whole range of micro nutrients make this a nutritious bowl for sure – and with a slice of bread with hummus on the side, it’s as complete as can be. And yummy. Enjoy!

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Beet Gnocchi with Walnuts and Crispy Sage

by Sophia & Michael

För recept på svenska, scrolla nedåt eller klicka här: Rödbetsgnocchi med valnötter och salvia

We sure love our gnocchi – be it regular potato gnocchi or any other variety – and can’t imagine a more satisfying yet sophisticated meal. Over the years, we’ve tried and tested our way through a range of root vegetables as the base: parsnips, carrots, beets… And while we can’t quite pick a favorite flavor-wise, beets just provide the most gorgeous color – and the sweetness pairs so nicely with sage and walnuts. While it might seem a daunting meal to cook, making your own gnocchi is really quite simple – just some mixing, shaping and boiling and it’s all done. Here, you obviously have to make the beet puree*, but it’s not that big of a deal (plus, really convenient to prepare beforehand and store in the fridge until showtime). We just boil the beets for however long it takes until they’re soft (usually around an hour), and then peel them quickly by almost “squeezing” them out of the peel. Some blitzing later (hand mixer works just fine) and your puree is done. Just remember to wear an apron, because beet juice stains pretty badly…

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Onion Soup with Kale and Chickpeas

by Sophia & Michael

För recept på svenska, scrolla nedåt eller klicka här: Löksoppa med grönkål och kikärtor

Cheaper food than onion soup is hard to find – and more flavorful too, for that matter. Despite being such a cooking essential, onions rarely get the spotlight all to themselves. With the winter season (almost) coming to an end, we definitely have to dig deep into our pantry and really scratch our heads in order to come up with inventive, fun things to cook. It seemed a great opportunity to allow the good old yellow onion to shine, in other words. Onion soup is a classic, of course, but here’s a jazzed up version with both chickpeas and kale, for a nutritious ad well as colorful winter soup. Enjoy!

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Baked Pasta with Mushrooms and Kale

by Sophia & Michael

För recept på svenska, scrolla nedåt eller klicka här: Pastagratäng med svamp och grönkål

Our inaugural recipe featuring mushrooms is finally here! Even though we both like mushrooms and cook with them fairly often, we haven’t managed to put together a recipe that felt good enough to share until now. This one is as easy as can be, and quite the perfect weeknight dinner – plus, it can prevent food waste by inviting leftover pasta into the mix. Here, we’ve gone for (frozen) kale from last summer as far as the vegetable, but it’s easy to picture how this dish could look different throughout the year. Broccoli florets, spinach, Brussels sprouts… options are endless as we move through the seasons. That’s really all there is to it – enjoy!

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Herby Potato and Rutabaga Gratin

by Sophia & Michael

För recept på svenska, scrolla nedåt eller klicka här: Örtig potatis- och kålrotsgratäng

We buy potatoes in a 5 kg (10 lbs) bag from the store. It’s the best. We store it our pantry, and can dip in there whenever we feel up for a quick and easy, yet filling, dinner. Boiled or roasted potatoes with veggie patties and a dipping sauce on the side is a hit any day of the week, and we’ve come to like it as the meal we eat the night before a long run. Definitely proudly fueled by potatoes, over here! Eating “regular” potatoes has been an ingrained part of my life since, well, forever – here in Sweden, most people have it at least a few times a week. But with the wave of low carb diets and whatnot that swept in some years ago, potatoes have gotten themselves a bad rap (and an unbelievably unfair such). Sweet potatoes are being adored left and right, thought of as something much “healthier” (oh we’re so sick of that word!) and overall ranked as a wiser dietary choice than regular spuds. Poor regular potatoes! We won’t give in to the potato-discriminators by giving space for a side-by-side comparison, but let’s just get a few things cleared out. Regular potatoes contain a touch more protein than sweet ones, but the latter has a little more fiber. They’re fairly equal as far as caloric value, and they contain a range of vitamins and minerals (although different ones) respectively. If sweet potatoes can be called a “superfood”, then regular potatoes can too – but we’d prefer it if we just eat nourishing food without labeling everything something. Ok?

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Root Vegetable Grain Bowl

by Sophia & Michael

För recept på svenska, scrolla nedåt!

Ah, wheat berries. Again. You’ll have to excuse us, but we love them! Nuttier and chewier than rice and about a million times more eco-friendly, it’s a winner any day. Another fun grain alternative is naked oats (Swedish: nakenhavre). Have you ever tried it? Really good as well, and actually even more of a nutritional power house than wheat berries, with higher protein content among other things. We’re working on developing some recipes with naked oats too, so stay tuned! But anyway. I think the first time wheat berries ended up in our home was back in New York, when Mike bought some with the intention of making his own wheat flour. Only, his coffee grinder surprisingly didn’t do the trick (it was hysterically funny) so the box was forgotten about for a while until one of those let’s-clean-out-the-cabinets cooking endeavors took place, and those wheat berries were put in a kale salad of some sorts. Since then, they’ve become a staple, and I’d say we eat wheat berries at least once a week.

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Loaded Veggie Tacos

by Sophia & Michael

För recept på svenska, scrolla nedåt eller klicka här: Gröna supertacos

When I moved to New York, I learned a whole lot about tacos right from the start. The shredded lettuce, canned corn kernels and chopped tomato add ins of my childhood were all of a sudden nowhere to be seen – instead, the most elaborate combinations were served up and a food concept I had felt sort of “meh” about for a while became a new favorite. I recall this one conversation I had with Mike early on, where I sort of “explained” to him that in Sweden, we approach tacos in a much different way. I went on and on about the standard concept of ground beef, the aforementioned vegetables, the taco sauce or salsa, sour cream and shredded cheese – only to have Mike tell me afterwards that that’s how tacos are normally eaten in America too. Little did I know, back then, that I’d only been taken to these contemporary, trendy Mexican food places, where pickled red onions, thinly sliced radishes and habanero relish had just recently risen to the sky as the “new black” of taco toppings.

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Winter Lasagna

by Sophia & Michael

För recept på svenska, scrolla nedåt!

The epitome of comfort food. The indisputable superstar of hearty, filling, energy-packed meals. And probably the best leftovers ever. Enter: lasagna. In all honesty, we don’t make it too, too often but instead save it for when go on e.g. ski trips and want plenty of food prepared. This particular version got to come with us on our most recent voyage up north, and let’s just say it hit the spot like nothing else after hours and hours of skiing, a sauna session and a shower (that we were hungry for another snack just an hour later wasn’t the lasagna’s fault, but rather nature’s – if it hadn’t been so darn pretty, we wouldn’t have stayed out until sunset and thereby been a tad less famished. But hey, more nature AND double evening snacks? Bring it on).

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