För recept på svenska, klicka här: Rödbetsrösti med potatis
Coming up with new ways of eating our beloved root vegetables is an ongoing mission for us. When eating seasonally, you definitely spend a good chunk out of the year working with onions, said root veggies and different types of cabbage family members. Variation is thus key. You would think though – after a late fall, winter and spring of doing just that – that you’d hold on to crispy summer vegetables as if life depended on it come September-October. But see, that’s not what we find ourselves feeling. Instead, we can’t wait for those trays of oven roasted root veggies. Those butternut squash soups, rutabaga and parsnip fries, potato gratins and whole roasted celery roots. Countless of times, we’ve asked each other (you’d think we had bad memory) which veggie season is our favorite – and the answer sounds about the same every time. First, we praise the sun-ripened perfect tomatoes. Then the crispy cucumbers, the beans, the Crispy Zucchini Fritters that we adore so much. But eventually, we will have made it to our love for root veggies. And there, we remain.
För recept på svenska, klicka här: Pastagratäng med svartkål och tomater
This is the second baked pasta recipe we’ve shared (the first one we called Baked Pasta with Mushrooms and Kale), and the whole concept is slowly becoming a massive favorite around here. It’s unclear why it gets us even more excited than a “regular” pasta dish, but it somehow does. Maybe the fact that it is even more a-m-a-z-i-n-g as reheated leftovers/a packed lunch? Because that would be 100% true. This is such a weeknight winner – it comes together relatively quick, makes many servings and works great for any tupperware type of adventures the next day.
För recept på svenska, klicka här: Tomatgalette
A galette is a fuss-free kind of pie or quiche – you simply just assemble the dough, let it chill, roll it out and then fold the edges over whatever filling you have. It’s supposed to look rustic – not perfect – and thus comes with very little… well, pressure. And it’s an easy dish to adapt to the seasons, too, since the filling can really consist of any available vegetables. The crust for this recipe uses canola oil, making it both plant based and eco-friendly. Finding a high quality and organic canola oil is a good idea for anyone, but especially those eating mostly plants. With its generous amounts of omega-3s, canola oil is definitely our cooking oil of choice – and we’re discovering more and more applications as we go. We’re now baking with it (see for example our Chocolate Chunk Zucchini Bread), making galettes with it – and even whisking up some seriously yummy béchamel sauce with it (the recipe where that’s involved will be posted next week).
För recept på svenska, klicka här: Frasiga zucchinibiffar
As we’re slowly making our way out of summer-break routines and feeling the creative juices come back to us, we’re also celebrating 1 year of recipe posting! Actually, yesterday marked 365 days since we shared our first ever recipe – zucchini patties – and what could be a better way of celebrating that than sharing a new and improved version of it? Last year, we harvested roughly 30 kg (66 lbs) of zucchini and turned the majority into patties/fritters. Some went into these Chocolate Zucchini Muffins (another close to inaugural recipe) and the rest was sautéed, grilled or eaten in another simple fashion. This year, we’re at 40 kg (88 lbs) and still counting. We’ve dealt with the masses in similar ways, but are also planning a big batch of zucchini bread (as in, a sweet-ish type of deal) in the next few days. If that project comes out successful, we’ll be sharing a recipe of course. However, we’re facing a very privileged problem right now: beautiful late summer weather has settled in, so we have no desire to be baking inside. Oh well.
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: 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: 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!
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.