Fennel Stew with Potatoes and Saffron

Saffron fennel potato stew in a bowl

Yes, saffron is a little expensive but every so often, it’s totally worth the splurge! Especially as the darker half of the year is here and we need a little something to brighten things up. When you hear saffron + stew, many immediately think of bouillabaisse or similar seafood dishes, and growing up, that was basically the epitome of a luxury meal in my (Sophia’s) family – or at least one that my dad would spend half a Saturday cooking! Now I’m not sure if it’s the saffron or what, but this stew definitely has that same “little extra” feeling. It qualifies as both a dinner party and weekend dish without question – but with one giant upside as opposed to other recipes in that category: it comes together quickly.

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Pasta with Cauliflower, Garlic and Bread Crumbs

Pasta on a plate with cauliflower and breadcrumbs

It was back in New York that we got into eating local and seasonal produce only, which we’ve mentioned plenty of times before, and every fall (obviously) meant the biggest selection of fruit and veggies. Harvest season brought the most amazing display to the farmers market – open year round in Union Square – and it was such an incredible joy shopping there. Red Jacket, this one particular farm in upstate New York, had the BEST looking broccoli and cauliflower. For a month or so in the early fall, they would do $5 a head (they were massive!) and it became a staple in our tote – one head of broccoli and one of cauliflower, every week.

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Crunchy Broccoli Bowl

Beloved broccoli! We’re still trying to figure out how to grow as massive-looking heads as we see at the farmers market, but can’t resist trying year after year – because broccoli truly is one of our dearest vegetables. And the way it’s prepared here is probably our favorite way: we let it dive headfirst into boiling water, but only for a minute or so. Then we let it drain in a colander and voila – we have bright green and crunchy broccoli, but without that raw bite. No mushy business here. When you cook broccoli this way, it turns into the most excellent salad component as it retains its shape entirely.

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Zucchini Chickpea Curry

Few things come together as smoothly and result in something as yummy as this dish right here. Yes, those are some bold claims but they’re 100% true! If you happen to grow your own zucchini, this is a perfect dish to cook with the fruits that might have grown a little too big – if you haven’t already used those towards these Crispy Zucchini Fritters, that is. When the chunks of zucchini have soaked up all the creamy, curry flavored deliciousness here, you can’t tell one bit those weren’t the most tender fruits to begin with.

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Potato Salad Wrap with Kale

Anything wrapped up in flatbread sounds like a great idea, we’d argue. We like good food and we like high quality ingredients, but you can’t call us picky eaters – give us a slice of home baked bread and a slather of hummus and we’re all set for lunch. It doesn’t take much to satisfy us, at the end of the day – simply because we like… simple. No-fuss. Easy. Sometimes it’s wonderful to spend a whole day cooking. Follow an intricate recipe and stir for hours. But most of the time, we prefer the ingredient list short, the instructions few and the time spent cooking limited.

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Quick Summer Pasta with Spinach and Tomatoes

pasta in a bowl with spinach and tomatoes

A simple summer pasta dish – isn’t that just the best, at the end of the day? This is the epitome of no-fuss cooking, and definitely embodies what we crave and turn to all the time currently. And with a fresh little baby and even fresher veggies starting to come out of the garden now, that’s no rocket science, wouldn’t you agree?

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Our Favorite Spring Recipes

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Spring is here, and we feel endless joy at the thought of digging into asparagus, radishes, spinach, lettuce, rhubarb and nettles, resting completely assured that these have popped out of the ground right here at home and haven’t circumferenced the Earth on their way to our plates. This is the time to say thank you and goodbye to hearty stews and warming soups, and instead make way for light salads, colorful pasta dishes, quick meals cooked on the grill and – of course – desserts with fresh fruit and berries. At this point, we obviously don’t have access to everything yet, but that’s the whole point of eating local produce only: that you, veggie by veggie and fruit by fruit, get to eat and enjoy your way through each season, and give yourself the chance to fully appreciate what nature has on offer in every given moment. These are our favorites right now:

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Vegan Sunflower Ricotta Cannelloni

Two cannelloni on a plate with tomato sauce.

The season we’ve all been longing for has finally arrived – spring. And with it, endless bird song. Refreshing rains. Earthy, wonderful smells. Flowers of all shapes and colors. And… fresh greens. Whether foraged wild greens or spinach you’ve grown yourself, those first few leaves are holy. After yet another winter of eating with the seasons, the joy knows no limits!

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Creamy Lentils with Roasted Veggies

Oven roasted root vegetables and black lentils on a cutting board

Do you have dishes you just whipped up randomly one day that then became staples of your cooking repertoire? We have a few, and most of them are results of wanting to finish off a bunch of opened containers of various things in the fridge.

Creamy lentils, as we call them, would fit perfectly into that category. Lack of time and inspiration to cook often make us reach for lentils, as these need no soaking and are quick to prepare. Add to that some leftover creme fraiche asking to be taken care of and some staple flavorings, and this dish had come about. Lentils are typically used in “wet” contexts – either soups, stews or sauces – and can’t really be enjoyed by themselves. Beans are a little more versatile in that sense. But this way, when you make it a creamy concoction, the lentil part of the plate is really quite yummy and doesn’t feel one bit dry or boring. No necessary evil vibes whatsoever.

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