Pastagratäng med svamp och grönkål

Vårt första recept med svamp här på hemsidan! Trots att vi båda gillar svamp och äter det då och då har inget recept hittills känts tillräckligt bra för att dela – fram tills nu, förstås. Det här receptet är så enkelt, och en riktig höjdare som vardagsmiddag (och så blir resterna perfekta i lunchlådan). Dessutom kan vi här också minimera eventuellt matsvinn, genom att använda upp överbliven kokt pasta. Vi har valt (fryst) grönkål från i somras som grönsak, men det går lätt att föreställa sig hur rätten skulle kunna se annorlunda ut beroende på tidpunkt på året. Broccoli, spenat, brysselkål… alternativen är många allt eftersom vi rör oss genom årstiderna och grönsaksutbudet förändras. Det var det hela – dags att laga mat!

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Lentil Bolognese

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Calling it “bolognese” is… well, not the most accurate description if you would ask the bolognese puritans out there. It definitely doesn’t contain any meat. It doesn’t really taste like bolognese, either (but I honestly can’t even remember what it does taste like? It’s been 19 years now!). But. This is a tomato-based, spaghetti loving, sauce-y, delicious concoction, after all, so what else to call it? It seems like old news by now, but this is yet another dish we LOVE to make a giant batch of, and then eat for leftovers as well as put in the freezer for more dire times. For example, we made a big batch for the ski trip we’re currently on. Ah, what could trump a whole day cross country skiing in the mountains, followed by some sauna time and then a big bowl of spaghetti lentil bolognese? Not much, in our opinion.

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Winter Minestrone

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The best thing about minestrone is that you can whip it up with things you most likely have at home already. Some kind of pasta, some kind of lentil or bean, random vegetables and a few tetras or cans of crushed tomatoes – that’s it. The heartiness of minestrone makes it one of our cold season favorites. We tend to make it more stew-like than soup-like, and filling enough to not need bread on the side (even though bread is always a good idea). Using both green lentils and cannellini beans ups the protein content nicely, so even hungry athletes can trust this meal to do the trick. All in all, it’s a winner any day of the week.

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Pasta with Kale & Zucchini

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After a few rounds of trial and error, we’ve found our perfect pre-race (or pre-long run) dinner. As in, the night before. We both run well on pasta, there’s no question about that. Potatoes do work too, but pasta… it just feels right. Nothing gives you that extra pep in your step as a big bowl of spaghetti, right? The toppings and sauces have come in many different shapes over the years, but we dare say this is our winner. There are some beans in there, making it a balanced meal, but no heaping amounts – because in all truth and honesty, you don’t want to give your stomach too much to work with when you hit the trails. Balance is key, as we all know! Even for those with zero intentions to lace up your shoes and go running, this meal is, frankly, quite nice. And you know what? We even got the green light from our stepdad/step-father in law when serving him this, despite the fact that he’s… not really a vegetable lover (let’s just leave it at that). That should say a lot.

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Chickpea pasta with seasonal vegetables

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We discovered chickpea pasta about 2-3 years ago, and have been hooked since. It offers close to an identical consistency and comfort food-feel as ‘real’ pasta (oh I can hear all you pasta puritans roar!), but (naturally) packs in a a lot more protein and fibers. Now, regular pasta is NOT bad food. It’s great, especially if you happen to live an active lifestyle and need lots of energy. But sometimes, if you want to, let’s say, get away with just vegetables for your ‘sauce’, using the chickpea version will make it more of a complete meal. And what’s better than just topping your bowl with some seasonal veggies? Our garden is producing pounds and pounds worth of dino kale, rainbow chard and zucchini right now, so the choice for this dish was simple. In a month from now, it’ll most likely be broccoli instead, and maybe bell peppers (but those little guys better speed up, since fall is around the corner and they’re yet to ripen), and a month after that, we’re probably using green kale and carrots. But back to the vegetables in focus here. Dino kale is, as a matter of fact, one of our favorite crops, all categories. Easy to grow, magnificently beautiful to look at (you really understand where they got the name ‘dino’ from, when admiring the blue-black bubbly leaves) and so, so delicious. It is the hybrid of green curly kale and savoy cabbage, and boy, did they get that baby right. The tiniest, most anonymous splash of something sweet (e.g. maple syrup) works wonders with dino kale, and can really be worth a try. Anyway, this is as simple as cooking gets, and the outcome is quite awesome. Enjoy!

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