Fennel Stew with Potatoes and Saffron

Saffron fennel potato stew in a bowl

Yes, saffron is a little expensive but every so often, it’s totally worth the splurge! Especially as the darker half of the year is here and we need a little something to brighten things up. When you hear saffron + stew, many immediately think of bouillabaisse or similar seafood dishes, and growing up, that was basically the epitome of a luxury meal in my (Sophia’s) family – or at least one that my dad would spend half a Saturday cooking! Now I’m not sure if it’s the saffron or what, but this stew definitely has that same “little extra” feeling. It qualifies as both a dinner party and weekend dish without question – but with one giant upside as opposed to other recipes in that category: it comes together quickly.

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Creamy Lentils with Roasted Veggies

Oven roasted root vegetables and black lentils on a cutting board

Do you have dishes you just whipped up randomly one day that then became staples of your cooking repertoire? We have a few, and most of them are results of wanting to finish off a bunch of opened containers of various things in the fridge.

Creamy lentils, as we call them, would fit perfectly into that category. Lack of time and inspiration to cook often make us reach for lentils, as these need no soaking and are quick to prepare. Add to that some leftover creme fraiche asking to be taken care of and some staple flavorings, and this dish had come about. Lentils are typically used in “wet” contexts – either soups, stews or sauces – and can’t really be enjoyed by themselves. Beans are a little more versatile in that sense. But this way, when you make it a creamy concoction, the lentil part of the plate is really quite yummy and doesn’t feel one bit dry or boring. No necessary evil vibes whatsoever.

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Baked Potatoes 3 Ways

Three baked potatoes on a plate

I’m not sure if you’ll agree here, but baked potatoes as a concept feels a little dated. It was something we had in our family a lot in the 90’s, but I sense it’s a dish that has fallen off the radar a bit since. As the potato lovers as we are though, we can’t have it that way. It’s a brilliant dish, when you think of it. You pop a few holes in the actual potatoes, place them in the oven for about an hour to care for themselves, and in the meantime, you whip up some toppings. Most likely, you’ll even have time to squeeze something else in there too. And then it’s time to eat, and it’ll be filling, delicious and nutritious all at the same time.

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Creamy Vegan Potato Leek Soup

Potato leek soup on a table with canola oil

One of our favorite soups all categories, and one we make sure to make often during the season of Swedish leeks. We like it blended as well as not, creamy as well as with a clear broth, and love to supplement a steaming bowl of it with a thick slice of homemade bread on the side.

When we had it most recently, we actually splurged and pulled out fall chanterelles from the freezer, and made mushroom toasts to go with. We both love how you can cook and enjoy food that feels like such a treat and makes such a beautiful scene at the dining table, yet keep costs and climate footprint so low. Potatoes, leeks, bread and foraged mushrooms – no obvious extravagance there – yet when you sit down to eat, you feel like the richest person in the world. That warms my heart endlessly.

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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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Vegan Chorizo and Potato Stew

För recept på svenska, klicka här: Vegansk chorizo- och potatisgryta

This, here, will be a slightly unusual addition to our recipe archive. Itʼs more or less the first one relying on a meat substitute kind of product (vegan sausage in this case), and we typically neither cook nor post recipes featuring those types of ingredients. But if thereʼs one thing we can both miss, itʼs the concept of sausage. Plain and simple. So every so often, we get a pack of some sort of veggie-sausage and traditional hot dog buns, and eat them straight up with mustard (and ketchup, for me). Itʼs delicious, and also fun to try different brands and varieties. What makes it even better, I guess, is that we only do it a few times a year, so it feels special and like a true treat.

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Broccoli & Potato Soup with Thyme Croutons

För recept på svenska, klicka här: Broccoli- och potatissoppa med timjankrutonger

That colder weather equals soup season is established since forever. We make no exception. From no soups at all since May, we’re now having it for dinner at least a few nights every week. Some we cook from recipes we have here on this website, others from our cookbook selection and a good portion we make from whatever leftover stuff we find in the fridge. We lean towards blended soups in general – something so comforting about that creaminess – but won’t say no to other versions either (a non-blended favorite is our Onion Soup with Kale and Chickpeas).

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Beet and Potato Rösti

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.

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Simple Potato Salad with Lentils, Sugar Snaps and Basil

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.

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Smashed Potatoes with Chimichurri Sauce

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.

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