Jerusalem Artichoke Chips with Rosemary

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It seems appropriate to give Jerusalem artichokes a little shout out today, since we planted our first batch ever just a week or so ago. We’re very excited to see how the growing process and yield will turn out, and can’t wait to be cooking with our own homegrown funny-looking tubers in the future! For now though, organic and Swedish-grown from the store will have to do, and making your own chips with them is as easy as the outcome is scrumptious. Serving these as an appetizer definitely feels a little more sophisticated than traditional potato chips, and we can almost guarantee many would ask for the recipe. 

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Winter Lasagna

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The epitome of comfort food. The indisputable superstar of hearty, filling, energy-packed meals. And probably the best leftovers ever. Enter: lasagna. In all honesty, we don’t make it too, too often but instead save it for when go on e.g. ski trips and want plenty of food prepared. This particular version got to come with us on our most recent voyage up north, and let’s just say it hit the spot like nothing else after hours and hours of skiing, a sauna session and a shower (that we were hungry for another snack just an hour later wasn’t the lasagna’s fault, but rather nature’s – if it hadn’t been so darn pretty, we wouldn’t have stayed out until sunset and thereby been a tad less famished. But hey, more nature AND double evening snacks? Bring it on).

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Winter Kale Salad

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Yes, yes. Another one. But what can you do, when your garden still produces armfuls of fresh kale, despite constant sub-freezing temperatures and a decent snow cover? We throw together kale salads all the time, and only rarely do we follow any kind of recipe (not even our own, to be honest). Because kale salads are almost like those I-need-to-clear-out-the-fridge-soups – you grab whatever needs to be used up and put it all in a bowl together with massaged kale and a dressing (preferably a simple, creamy one). We usually think like this: kale – legumes – starchy vegetables – onion – something sweet – something crunchy – dressing. Use that formula, and you’ll be golden! This time, the combination looks like this: kale – chickpeas – potatoes and Jerusalem artichokes – roasted red onion – crispy apple cubes – toasted sunflower seeds – rosemary tahini dressing. I can’t really think of any combinations that wouldn’t work… except maybe roasted carrots. Or am I crazy to say that? It might be good. Yes, it probably is (I apologize, carrots).

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Jerusalem Artichoke Soup

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There’s probably nothing more common to make with Jerusalem artichokes (or “sunchokes”, as they’re also called) than soup, and there’s a plethora of recipes available just a quick google search away. Nevertheless, we wanted to share our own version – or actually versions, because it seems we really can’t choose a favorite here! Anyway, let’s start from the beginning. Jerusalem artichokes are those funny looking tubers you’ll find in just about any grocery store – they’re starchy, just like potatoes, but the nutty, almost sweet flavor is not like that of any other root vegetable. They’re glorious just roasted in the oven, or sliced thin and baked into flavor bursting chips (a very sophisticated snack to welcome your dinner guests with, if we may humbly suggest so). And, of course, they’re fantastic in soup. Before we lose ourselves completely in soup galore though, a little heads up: Jerusalem artichokes contain inulin, which is a more or less indigestible form of carbohydrates that can cause… a touch of bloating. Now, the reaction is very individual – those with IBS might want to be careful with their consumption, while those with a healthy gut flora can munch away and be fine. See, inulin acts as a food source for your beneficial gut bacteria (hence the increased activity), and can therefore actually promote a happy bowel environment. And you know what? You can easily build up your tolerance for inulin, so a small bowl of soup today could mean a much bigger next week. Point is, don’t give up on Jerusalem artichokes. They’re way too delicious to be given the cold shoulder.

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