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?
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.
För recept på svenska, scrolla nedåt!
This recipe will (humbly) serve as the first one in our little ‘stay local’ challenge we hope you’ll join us in throughout the month of February. This time of the year – here in the north – it’s easy to think produce options are few and far between and that one simply HAS to rely on imported vegetables to survive. While we always eat this way, we wanted to draw some extra attention to the plethora of storage friendly, amazing veggies we actually do get to choose from this cold, snowy time of the year, and really try to inspire all of you to… well, ‘stay local’. So join in, and opt for sustainable vegetable super heroes the coming month – and leave the asparagus, avocados and snap peas from afar be for bit. Instead, cook with potatoes, parsnips, beets, sunchokes, carrots, rutabaga, celery root, cabbage, kale, onions, kohlrabi, daikon, salsify, winter squash… the list is so long!