Weekly Sample Recipes
Beet Bucatini
With Sunflower Seeds, Fresh Cheese and Sprouted Lentils
Cooking the bucatini directly in the beet cooking water gives this dish intense colour and keeps all the nutrients from the beets in the dish. Sprouted lentils add an earthy crunch and are simple to make at home.
Ingredients:
Serves 2
150 g Whole Wheat Bucatini
3 beets, peeped and small diced- approximately 2 cups
5 cloves minced garlic
1 Tablespoon olive oil, plus more for serving
1/4 cup red wine
1 Tablespoon red wine vinegar
2 Cups chopped spinach
2 Tablespoons sunflower seeds
1 oz fresh, crumbly cheese (djathë of choice)
3/4 cup sprouted lentils
Handfull chopped parsley
salt and pepper to taste
Instructions:
-Set a small saucepan with a couple of cups of water on the stove to simmer.
-In a large pot, heat olive oil
-Add garlic and toast until golden brown
-Add the beets and a pinch of salt. Cook 2 minutes more
-Deglaze pot with red wine and cook until almost evaporated
-Add 4 cups water and red wine vinegar. Bring to a simmer and cook until beets are softened, about 10-15 minutes
-Add dry bucatini directly to the beet pot. The goal is for the pasta to absorb the beet liquid.
-When they pot is dry, if pasta is not al dente, add hot water from the small pot a couple tablespoons at a time, until pasta is done and pot is dry
-Remove pan from heat and stir in spinach to wilt
-Toss with sprouted lentils, sunflower seeds, parsley and cheese. Season with salt and black pepper.
-Drizzle with olive oil and serve
Zucchini & Spring Onion Pancakes with Tahini-Miso Balsamic
Makes 4, 8-inch pancakes
Ingredients:
2 cups green spring onion tops- halved longways, then cut into 2 inch strips
2 cups grated zucchini (big holes of a box grater), squeezed to remove as much water as possible
1 1/2 teaspoons sesame seeds
1/4 cup whole wheat flour
2 Tablespoons chick pea flour
1/3 cup sparkling water
1/3 teaspoon kosher salt
For the Sauce:
1 Tablespoon tahini
1 Tablespoon soy sauce
1 1/2 Tablespoon balsamic vinegar
1 Tablespoon miso paste
1 Tablespoon honey
1/2 teaspoon chili flake
1 teaspoon grated fresh ginger
1 small garlic clove
Instructions:
-Pulse all sauce ingredients together in food processor. Set aside
-Combine whole wheat flour, chick pea flour and salt in a small bowl
-Slowly mix in sparkling water to make a thin batter, being careful not to over mix and pop all of the bubbles
-Add zucchini and scallions to the batter and toss together
-Heat a non-stick pan or cast iron skillet over medium-high heat
-Dry toast the sesame seeds. Set aside
-Heat olive oil in skillet and add 1/4 of pancake mixture, pressing down with a spatula to flatten as much as possible
-Sprinkle 1/4 of the sesame seeds over top of pancake
-When pancake loosens from bottom of the pan, flip it and continue to cook until both sides are browned and crisp, approx. 3-4 minutes per side
-Serve with sauce
Carrot Romesco Sauce
makes about 1.5 cups
A spring carrot version of the classic Spanish sauce.
Ingredients:
1 cup carrots, peeled and medium diced
4 Whole garlic cloves
1/2 medium onion, diced
2 Tablespoons olive oil
1 Tablespoon tomato paste
1 Tablespoon sherry vinegar
1/3 teaspoon smoked paprika
15 roasted almonds
1/2 t salt, plus more to taste
Instructions:
-Preheat ovenn to 200C
-Mix 1/2 teaspoon olive oil, tomato paste, smoked paprika and 1/2 teaspoon salt into a paste
-Add carrots, onion, and 3 cloves of the garlic. Toss to combine
-Roast mixture until softened and browning, approx 30 min
-On stovetop, bring 1.5 cups water to boil in a pot
-Add roasted carrot and vegetable mixture and roasted almonds and cook together, about 5 minutes. Make sure carrots are soft. Cool slightly.
-Add mixture to food processor, along with the sherry vinegar and 1 clove raw garlic. Process into a paste.
-Add remaining olive oil and blend until smooth
Salt to taste