I often buy rainbow chard because it’s so pretty, and then I don’t know what to do with it. This is why I researched a bit and came up with this curry recipe as a simple and delicious solution. It’s seasoned just with immune-boosting ginger, turmeric and garlic, and some mustard seeds, but feel free to add some other spices that you like (maybe cumin or coriander) at the beginning of the cooking process. You can of course also vary the quantities of the vegetable ingredients, or add more vegetable broth to turn it into more of a (lentil) soup. In any case it will be a nice and healthy meal for a cold autumn night. [Read more…] about Rainbow chard and sweet potato curry with turmeric and ginger
This is a very tasty and practical salad. All ingredients can be prepared ahead and mixed together when needed. And once mixed, the salad can also be stored in the fridge for several days. A perfect healthy lunch salad to take to work for example. The miso-glazed carrots are based on a delicious recipe from the New York Times, simplified a bit and with added sesame. The soy-lime dressing is super simple but full of umami flavors, good also for all other kinds of salads.
[Read more…] about Quinoa salad with miso-glazed carrots
Galettes are my favorite things to bake, because they are so easy. They can be sweet or savory, with fruits or vegetables, vegan or with butter. In the summer, they are obviously a perfect way to eat lots of summer fruit. Plums, nectarines, strawberries, blueberries, peaches, apricots or figs all work great as toppings. Serve it with ice cream or whipped cream if you like.
Freekeh is one of the best grains out there. It has a lot of fiber and a nutty but fresh taste. This is probably because it’s wheat that has been harvested when still young. The dried wheat is then carefully burnt, so the seeds remain intact. This is what gives them their special flavor. Freekeh is a typically middle eastern food, but in Germany we have a very similar thing called Gruenkern, which is spelt processed in a similar way. Gruenkern is one of the foods of my childhood, it’s actually delicious! Today I mostly eat it in salads, such as this one, which has a nice mix of flavors and textures with the fresh figs and the roasted aubergine. The tahini dressing is my new favorite, it’s good in everything but goes especially well with this salad I find.
Socca is a delicious, light but flavorful chickpea-flour pancake from Southern France (and similar things exist in other countries of course, Italy for example, where it’s called farinata). It’s actually street food, so it’s simple and easy to make and tastes great even without any special toppings. A little ground cumin in the dough helps to enhance the slightly earthy chickpea flavor, and sea salt and olive oil round it off.
I’ve never eaten this in France unfortunately but made it at home several times, thanks to David Lebovitz, one of my favorite bloggers and cookbook authors, who has a perfect recipe that works every time. I won’t repeat it here, just go to his website (http://www.davidlebovitz.com/2009/06/socca-enfin/) and find everything you need there. The socca is best made in the oven under the grill, and I like it if it becomes crispy or even slightly burnt on top.
For the variation with the avocados and the peas shown here, make the socca as indicated (I halved the recipe and used two small cast iron skillets, but of course it will work just as well with more dough in one larger pan), then top it with sliced avocados, quickly blanched fresh peas, fresh mint leaves, a little sumac, sea salt, lemon juice and a few drops of olive oil.
A bit like with pizza, of course there are countless ways to prepare socca, to create variations of the dough (I noticed for example that rosemary is often used instead of the cumin), or of the toppings – like this beautiful one with a fresh salad, or this here made by my friend Alex, with delicious looking lentils and cucumbers, or this one with elegant figs and parmesan. Delicious!