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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Tomato Galette

För recept på svenska, klicka här: Tomatgalette

A galette is a fuss-free kind of pie or quiche – you simply just assemble the dough, let it chill, roll it out and then fold the edges over whatever filling you have. It’s supposed to look rustic – not perfect – and thus comes with very little… well, pressure. And it’s an easy dish to adapt to the seasons, too, since the filling can really consist of any available vegetables. The crust for this recipe uses canola oil, making it both plant based and eco-friendly. Finding a high quality and organic canola oil is a good idea for anyone, but especially those eating mostly plants. With its generous amounts of omega-3s, canola oil is definitely our cooking oil of choice – and we’re discovering more and more applications as we go. We’re now baking with it (see for example our Chocolate Chunk Zucchini Bread), making galettes with it – and even whisking up some seriously yummy béchamel sauce with it (the recipe where that’s involved will be posted next week).

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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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Tomato Basil Bruschetta with White Beans

För recept på svenska, klicka här: Bruschetta med tomat, basilika och vita bönor

How do you like your bruschetta? Or, should we say: how do you like the bread-part of bruschetta? We’re on team “a little on the softer side, please”. We just don’t like it when the bread is so crispy it risks tearing the roof of my mouth up, if you know what I mean? Mike toasts the bread to (our version of) perfection here, leaving the center nice and chewy but edges crispy golden. Of course, you choose whatever level of crispiness you like!

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Pantry Lentil Tomato Soup with Spiced Sunflower Seeds

För recept på svenska, klicka här: Tomat- och linssoppa med kryddiga solrosfrön

We’ve been clearing out the cabinets lately, and when you do, you realize how many quick and easy meals you can whip up using mostly shelf stable items forgotten in the back of the pantry. This is an excellent example of such a dish – it comes together in 30 minutes start to finish, and really only requires ingredients most of us have at home. We like to make this for a warming lunch – perfect when you work from home – and of course we serve it with a thick slice of bread on the side. The spiced sunflower seeds both look and taste great, and are well worth the extra few minutes of prep work.

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