All posts filed under: Sides

kale pesto

Pesto with kale and spruce sprouts

I love veggie spreads: hummus, pesto, tapenade; you name it. What’s also great about them is that you can experiment around a basic recipe almost endlessly. So, here is a recipe for an absolutely delicious kale pesto with a crisp, full flavour. Spread it on bread or seed cracker, serve with roasted vegetables or add to a pasta sauce. I understand that not everyone has spruce sprouts available (I collected and froze some last year) and while they add that sharp tangy edge to this pesto, they are not essential to make a savory pesto following the rest of the recipe.  Makes about 4 dl 150g fresh kale 2 tbsp frozen or fresh spruce sprouts 2 dl sunflower seeds 2 cloves of garlic (go on, throw in a third, if you love garlic!) zest and juice of 1/2 lemon 1 dl of olive oil (add more if needed) 1/2 tsp sea salt 1 tsp of honey Toast the sunflower seeds in a frying pan on high heat, mixing often as they roast quickly. When the …

tabouleh salad with cauliflower

Last week I made a tabouleh salad using Finnish organic quinoa. The end result was a sticky, gooey porridge. It got eaten, but not with a big smile. This time, I decided to try cauliflower instead and Yes, now we’re talking! This recipe is raw, simple and quick to make, so even better. Side dish for 4-6 people: 1 middle-sized cauliflower 1 small red onion or 1/2 of a bigger one 1/2 cucumber 2 large, firm tomatoes 1 bunch of  fresh flat leaf parsley 1/2 bunch of fresh mint juice of 1 lemon 1/2 tsp ground cumin salt & pepper to taste Wash and chop the cauliflower florets into fine pieces or use a food processor to grind it. Do the same with the peeled red onion, flat leaf parsley and mint. Mix them all in a bowl. Remove the seeds from the tomatoes. Chop them into small cubes and add to the mix. Cut the 1/2 cucumber in half lengthwise and scoop out the watery seeds part with a tea spoon. Cut the cucumbers …

parsley pesto

For a long time I wasn’t a big fan of parsley. I have to admit that this green garnish was often left on the side of my plate after dinner, but little by little I’ve made friends with parsley and this pesto recipe makes it finally easy to love! It’s ready in minutes and delicious on pizza or pasta, as a salad dressing, sprinkled over some roasted vegetables or on your favorite veggie burger. You can try adding some to your bread dough or use it as a spread on sandwiches. 1 big bundle of fresh parsley (rinsed and ends of the stalks cut of) 1-2 tbsp pine nuts 1-2 cloves of garlic (depending on how much you love garlic) 1 dl extra virgin olive oil a squeeze of lemon juice salt, freshly ground pepper and thyme to taste Chop the parsley into smaller pieces. Chop the garlic into pieces as well. In a blender blend the parsley, pine nuts, garlic and the olive oil. Add the lemon juice and spices and mix well. Store in the fridge …