Yellow Pea Patties with Parsley

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.

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Strawberry and Mixed Green Salad

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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.

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Tomato Basil Bruschetta with White Beans

För recept på svenska, klicka här: Bruschetta med tomat, basilika och vita bönor

How do you like your bruschetta? Or, should we say: how do you like the bread-part of bruschetta? We’re on team “a little on the softer side, please”. We just don’t like it when the bread is so crispy it risks tearing the roof of my mouth up, if you know what I mean? Mike toasts the bread to (our version of) perfection here, leaving the center nice and chewy but edges crispy golden. Of course, you choose whatever level of crispiness you like!

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Smashed Potatoes with Chimichurri Sauce

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.

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Strawberry Parfait

För recept på svenska, klicka här: Bärdessert med jordgubbar

The very first dessert I ever made Mike (ending the very first meal I ever cooked him) didn’t look all that different from this one right here. Only back then, we weren’t quite as into eco-friendly cooking and staying local as we are now, so the strawberries were in fact no strawberries at all, but kiwi and mango from someplace far away. But the concept was about the same – layers of fresh fruit and yogurt (mixed with mascarpone that first time – I must have sensed Mike’s love for heavy cream early on) and topped with chopped dark chocolate.

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Spinach Salad with Ginger Vinaigrette

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. 

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Rhubarb Buns

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Buns are awesome. All buns. If we have to choose though, cardamom might be the winner – but only during fall, winter and spring. Early summer and summer, on the other hand, these will be our go-to from now on (no doubt). The sweet yet slightly tart and very flavorful rhubarb filling is something out of a dream. Despite the idiom sounding somewhat tacky, it really is finger-licking good.

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Asparagus and Radish Salad

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!

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Vegan Rhubarb Tarte Tatin

För recept på svenska, scrolla nedåt eller klicka här: Vegansk Rabarber Tarte Tatin

Rhubarb tarte tatin. How romantic doesn’t that sound? I’m just as in love with the name itself, as I am with the actual outcome. It was all Mike’s idea, to begin with. We were just chitchatting away about rhubarb and things to make with it, and all of a sudden, we had decided to try to make a plant-based rhubarb version of the French classic. And while it looks super fancy and everything, making it is very simple – the dough comes together in literally 3 min, and the filling in not that much longer. Assembling it all isn’t one bit difficult, and 25 min later it’ll be done baking in the oven. The flipping thing really isn’t too big of a headache either – so there’s simply no reason to not give this a try! It’s a sophisticated-looking (and sounding) dessert, pretty as can be and perfect for any summer gathering. We love it with a dollop of ice cream on top, and often go for Oatly’s strawberry flavored vegan one for this application. (No affiliation though.) Graduation, midsummer, whatever is coming up – serve rhubarb tarte tatin. You won’t regret it!

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Herb Rice with Spinach and Chickpeas

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!

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