För recept på svenska, klicka här: Kalla sesamnudlar och gröna bönor
The very first meal Mike ever cooked me was an Asian-esque plate of cold sesame noodles and seared portobello mushrooms. I thought this was incredibly innovational and cool – I mean, cold noodles? I’d never heard of such a thing. It was delicious, too. Needless to say, he’d definitely passed the test.
För recept på svenska, klicka här: Enkel potatissallad med linser, salladsärtor och basilika
Potato salads of different kinds replace soups and stews as our “clear out the fridge” meals in the summer. More or less anything can go in there, and it turns out a nutritious and delicious dish every time with some simple add-ins and flavorings. This version here is as simple as can be (although substitutions are of course encouraged) and comes together in just a little longer than the boiling time for the potatoes themselves.
För recept på svenska, klicka här: Biffar på gula ärtor och persilja
The quest for the best veggie patty continues – but we’re nearing the end, it seems! We simply have to humble brag a little here, and throw it out there that these are our best ones so far. They’re almost ridiculously wallet and climate friendly – we buy dried yellow peas (Swedish grown) and cook them ourselves, and a whole 1 kg packet costs about SEK 15 (USD 1.50), yielding approx. 50 or so patties. That’s lots of food for little money, and a very eco-friendly option at that.
För recept på svenska, klicka här: Grönsallad med jordgubbar
It’s time for a confession. Until very recently (read: until we made this salad for the first time, about two weeks ago), we belonged to that group of people skeptical about using strawberries in savory dishes. We didn’t get it. We thought strawberries were ONLY meant for either eating as is or desserts and sweets of different kids. Boy, have we been missing out! The whole thing started when I stood with a giant bowl of greens and tomatoes in front of me, wanting something sweet to add to the mix. Normally, I would reach for e.g. dried currants or cranberries, but neither seemed appropriate for a summer salad. We had some leftover strawberries sitting in the fridge, and we simply decided to give it a try. It. Was. So. Good.
För recept på svenska, klicka här: Krossad potatis med chimichurri
Just like many households here in Sweden, we consume our fair share of potatoes. They’re cheap, they’re climate-friendly – and they’re delicious. On top of all of that, they’re also very versatile. This recipe is as simple as can be, and is the perfect go-to if you have leftover boiled potatoes. We find ourselves in that situation quite often, because why not boil a whole lot once you’re at it? Saves both time and energy, which is all the incentive we need! Anyway, with leftover boiled potatoes on hand, this dish comes together quickly, and celebrates simple yet elegant summer cooking. If you happen to not like or have access to the herbs listed below, substitute in whatever way tickles your fancy. Basil, thyme, cilantro – heck, maybe even dill – would all make lovely chimichurris. And don’t toss the stalks of e.g. parsley and cilantro – these are wonderfully tasty and not one bit tough, so chop them up and add them as well. Ah, the herb galore of summer – we’ve been longing for you.
För recept på svenska, klicka här: Spenatsallad med bönor och ingefärsvinägrett
One simply cannot have too many simple yet delicious summer-style salads up one’s sleeve, correct? This one here has become a go-to over the past few weeks, when our spinach supply has been ample and our desire to spend lots of time in the kitchen limited. Nutritious and colorful often go hand in hand – here thanks to freshly picked spinach, bright orange carrot ribbons, black beans and pumpkin seeds. A tasty dressing to top it all off and this summer side salad dish is ready to serve.
För recept på svenska, klicka här: Försommarsallad på sparris och rädisa
A humble little side dish, celebrating quintessential early summer favorites, easy preparation and some creative add-ins alike. This is warm season cooking at its best! Provided you make sure you lay your hands on locally grown, high quality produce (i.e. don’t go for asparagus spears from Peru unless you live in – that’s right – Peru), you’re definitely in for a treat. And why not make a bigger batch and serve this at one of those summer get togethers? Here in Sweden, we’re very likely to make this as part of our midsummer spread. These precious early summer vegetables (called primörer in Swedish) really do shine the most when prepared simply and without much fuss. But especially when you invite people over, it can be fun to serve something that looks a little more thought-through. This recipe balances that line quite nicely – the vegetables are in fact allowed to shine, but the add-ins make it a touch more interesting. All together, it makes for a pretty dish we could easily munch on every day right now. Hope you’ll like it too!
För recept på svenska, scrolla nedåt eller klicka här: Matig spenatsallad med råris och kikärtor
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!
För recept på svenska, scrolla nedåt eller klicka här: Sparris med romescosås
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!
För recept på svenska, scrolla nedåt eller klicka här: Nässelpesto med spaghetti
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?