Loaded Kale and Lentil Lasagna

A plate with kale lasagna topped with pumpkin seeds

This is our third lasagna recipe. The other ones are called Chard Lasagna and Winter Lasagna, and it seems safe to say we’re simply lasagna people. What’s not to like? It’s easy to make a lot when you’re at it, leaving plenty of servings for the freezer and more dire times, and the cost per serving is comfortably low. It’s filling to say the least, but you can also easily pack in lots of vegetables and other good stuff in there, making it brim with energy, vitamins and minerals alike.

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Roasted Root Vegetables With Dill, White Beans and Kale

roasted root vegetables in a roasting pan on a table

För recept på svenska, klicka här: Rostade rotfrukter med dill, vita bönor och grönkål

Ah, the simplicity of a one-dish meal. No piles of dishes to clean up, no chaos going on when too many pots are being used at the same time. Nah, cooking an entire meal in one dish in the oven is pure bliss, and this one here turned into something particularly pleasant. Filling potatoes, sweet carrots, heaping amounts of dill. A match made in heaven, really, if you ask us. With slices of semi-pickled red onions on top, this dish could almost be blamed for flirting with summer cuisine. But February it still is, yet look at the colorfulness of it all – isn’t it remarkable we can cook something this pretty in the midst of winter, only relying on what’s in season? (Well, the lemon juice is certainly from elsewhere, but that’s a detail small enough to look past, wouldn’t you agree?)

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Perfect Weeknight Pasta with Green Peas and Dino Kale

Pasta with green peas and dino kale in a bowl

A couple of quick, simple pasta dishes up one’s sleeve and almost any weeknight can be saved. This might be the quickest and simplest one yet in our repertoire, and one of the yummiest at that.

Frozen green peas is a staple in our household, and primarily so during the colder half of the year. They’re grown in Sweden, cost practically nothing and can really boost any meal by bringing protein, fiber, vitamins and minerals to the game. To us, it’s the perfect thing to have a couple of bags of in the freezer.

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Winter Bowl with Spelt, Chickpeas and Veggies

A bowl cooked Spelt, Chickpeas and Veggies on a wooden table

För recept på svenska, klicka här: Vinterbowl med dinkel, svartkål och morötter

To us, it’s still rather unclear what makes a bowl with food in it a bowl vs. just… well, a bowl with food in it, but what is indeed clear is that they’re kind of hip and make for beautiful Instagram pictures. The concept seems much like that of a deconstructed salad, but maybe that doesn’t sound as fancy? Either way, we figured it could be fun to make one using only local produce and skip the mango cubes and perfectly sliced avocado for more eco-friendly options – so we did!

Obviously, making a “bowl” doesn’t quite require a recipe. You basically just throw whatever you have at home in a bowl and eat it with a yummy sauce on top, but this is the formula that we find interesting and delicious at the same time. The Jerusalem artichokes could be whatever roasted root veggie you like, and feel free to replace the chickpeas with any legumes on hand. Whole spelt is a relatively new discovery for us – it’s a little chewier and nuttier than wheat berries, and makes for an excellent brown rice replacement. We can get locally grown, organic spelt at our grocery store and now consider it a new staple ingredient. Hope you’ll enjoy it as well!

Serves 4

3 dl uncooked whole spelt, soaked overnight in 6 1/2 dl water
1/2 tbsp bouillon powder (or 1/2 cube)
300 g Jerusalem artichokes
150 g dino kale
150 g red cabbage
3 medium carrots (~300 g)
4 1/2 dl cooked chickpeas, rinsed and drained
1 dl toasted pumpkin seeds
Canola oil, salt and black pepper

Pickled red onions (optional topping but absolutely delicious)

2 medium red onions (~200 g), cut in half and then thinly sliced
1 1/2 dl white wine or apple cider vinegar (or a mix of both)
1 1/2 dl water
1 1/2 tbsp sugar
1 tbsp salt
3 large garlic cloves, peeled

Sauce

2 dl sour cream, Greek yogurt or something of the like
1 1/2 dl fresh/frozen chopped parsley (~30 g)
1 tbsp mayonnaise
1/3 tsp salt
1 very small (or 1/2) garlic clove
Lots of black pepper

  1. Pickled onions Start with the pickled onions by placing the thinly sliced onions in a glass jar (any airtight, food grade container will do, but we prefer glass because it doesn’t hold smell). Choose a container that you’ll more or less fill up over one where you’ll only fill up the bottom. For this, a 5 dl/pint size jar is appropriate. In a small saucepan, stir together water, vinegar(s), salt and sugar. Add in garlic cloves and bring the mixture to a boil. Remove from the heat. Pour the hot liquid into the jar, filling up so it covers the onions entirely. Screw on a lid and allow to cool before placing it in the fridge (energy saving measure – in the winter, we always put food items to cool outside before placing them in the fridge). 
  2. Spelt Continue by preparing the spelt. After it’s been soaking overnight, bring it to a boil (using the same water and without adding any) and then turn it down to a simmer. Simmer for approx. 1 hr. Add the bouillon when about 10 min remain. The spelt is done when soft yet chewy and no water remains in the pot. Stir and set aside.
  3. Then set the oven to 200°C. Scrub the Jerusalem artichokes clean (no need to peel) and quarter them. Place them in an oven dish (preferably parchment paper covered) and then toss with a splash of canola oil and 1/4 teaspoon salt. Roast for about 30 min (or until soft), tossing them halfway through. Set aside when done.
  4. Move on to the dino kale. First, de-stem. Then, discard only the thickest part of the stems, and finely chop the rest of them. Roughly chop the leaves. Then either leave everything as is, or give the leaves a light “massage” with your hands until they turn darker and a little glossy. Set aside.
  5. Chop/slice the red cabbage into bite-size pieces. Set aside.
  6. With the help of a vegetable peeler, make ribbons out of the carrots. Whatever “core” is left, please snack away at 🙂
  7. Stir together chickpeas with the smallest drizzle of canola oil, a pinch of salt and some black pepper. Set aside.
  8. Whisk together all the ingredients for the sauce. If too thick to drizzle, mix in a tiny amount of water too thin. Store in the fridge until ready to serve.
  9. Time to assemble! Either arrange the components one by one so it looks all pretty, or mix everything together except the pumpkin seeds, pickled red onions and sauce. Once in a bowl, sprinkle over the seeds, scoop up some onions and then drizzle a generous amount of sauce across the top. Bon appetite!
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Butternut Squash Fritters

För recept på svenska, klicka här: Pumpabiffar med svartkål

More fritters to the people! It wonʼt make sense to explain once again how much we like fritters, making big batches of them and then having tons in the freezer… but there you go, we just did. Few things are as satisfying as filling up the reserves and then knowing that you have nutritious food easily accessible whenever time has run away (yet again). And here, youʼre sure in for a big batch if you decide to follow the recipe. It made sense to not cut in half or adjust any amounts since it now relies on one (1) whole butternut squash, but if youʼd rather use half and then save the leftovers for something else, feel free (maybe youʼre in the mood for the Quick Butternut Squash Soup, Butternut Squash Enchiladas or Butternut Squash with Curried Chickpeas).

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Christmas Kale Salad with Saffron Dressing

För recept på svenska, klicka här: Grönkålssallad med saffransdressing

To many, including us, Christmas and cooking go hand in hand. But as much as we love the food prepping and all of that, we appreciate dishes that come together quickly and without much fuss, but still carry that quintessential holiday spirit and all the flavors we associate with it. This is one of those dishes for us: a raw kale salad, with thin strips of red cabbage, soft raisins, crunchy nuts, crispy apple slices and a lovely saffron dressing.

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Baked Pasta with Dino Kale and Tomatoes

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.

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Strawberry and Mixed Green Salad

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.

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Pizza with Butternut Squash, Red Onion and Dino Kale

För recept på svenska, klicka här: Pizza med butternutpumpa, rödlök och svartkål

I (Sophia) sometimes joke and say that my time in NYC taught me a lot about many things, but I learned the most about pizza. And while that might not be 100% true, my pizza horizon was indeed widened big time. Red sauce, white sauce. Elaborate toppings and fancy names. Thin crust, thick crust, medium crust. Expensive. Cheap. Good. Really good. Quite bad. We definitely didn’t have pizza nearly as often as the regular New Yorker, but often enough for me to have collected a bunch of treasured memories.

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Onion Soup with Kale and Chickpeas

För recept på svenska, scrolla nedåt eller klicka här: Löksoppa med grönkål och kikärtor

Cheaper food than onion soup is hard to find – and more flavorful too, for that matter. Despite being such a cooking essential, onions rarely get the spotlight all to themselves. With the winter season (almost) coming to an end, we definitely have to dig deep into our pantry and really scratch our heads in order to come up with inventive, fun things to cook. It seemed a great opportunity to allow the good old yellow onion to shine, in other words. Onion soup is a classic, of course, but here’s a jazzed up version with both chickpeas and kale, for a nutritious as well as colorful winter soup. Enjoy!

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