Lighter meals

Lighter meals

By
David Frenkiel, Luise Vindahl Andersen
Contains
11 recipes
Published by
Hardie Grant Books
ISBN
9781742705583
Photographer
Johanna Frenkel

Every Friday we have a delivery of locally harvested seasonal vegetables and fruit. Although we never know exactly what awaits us in the box, we can expect fresh asparagus in April, gooseberries in July and tomatoes in August. It’s our way of keeping it seasonal even though we live in a city apartment, far from crops, fruit trees and tractors. The small, shiny apples, with the blossoms and half of the branch still on, will probably be snatched in an instant. Apart from those, we usually save most of the contents until after the weekend because it is usually during the weekdays that we have most use for them.

We prefer our weekday meals to be light and if they are quick to make, we love them even more. One of the simplest and best way of using the flavourful and crispy vegetables and fruit from our box is to add them to a salad, together with a handful of toasted seeds, some sprouted lentils and perhaps also a slice of goat’s cheese. That’s perfect for us. It could be our Tuesday lunch as well as our Thursday dinner (but then we would probably add some Dijon and lemon marinated quinoa). Simple food that allows the ingredients to shine – this is the kind of food you will find in this chapter. Salads, a few soups, a fresh nettle pesto, a pizza crust made with cauliflower and our own version of tacos (wrapped in savoy cabbage leaves).

Featured Recipes in this Chapter

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