This one’s based on the Quinoa, Kale & Potato patties from a few weeks ago. I wanted to make them recently but I was out of potatoes, so I hunted about for an alternative and came across this easy recipe for baked patties that uses parsnip. Cook a cup of quinoa in the same way you would rice (simmer in 2 cups of water for 1 cup of quinoa) but make sure you rinse it first, and soak for a bit before cooking. Steam and mash one or two parsnips, cool and mix with cooled quinoa, grated cheese, 2 eggs, minced garlic, spices and fresh herbs (try sage or parsley). Form the batter into patties, coat in breadcrumbs and bake on a tray in the oven for 20 minutes. Serve with sliced avocado, some relish and a raw salad of shredded kale and fennel (massage the kale first to make it less bitter).
Pasta with Sardines, Roasted Radishes and Radish Greens
So I’ve made this one up, but I reckon it would work. I’m told Radish greens are delicious with a hint of bitterness, so remove the leaves from your radishes, wash and pat dry. Put on a pot of your favourite pasta (I like spaghettini). Heat some ghee in a pan, toss in the trimmed radishes (maybe cut them in half in they’re biggies) and swoosh them about a little. This recipe suggests you then pop the pan in the oven for 15 minutes and roast the radishes – sounds intriguing! When the radishes seem done (crisp-tender apparently) return the pan to the stovetop, throw in some tinned sardines and a bit of the oil from the tin, a good squeeze of lemon juice and your chopped, radish greens. Toss it all about and cook until the leaves are wilted and the sardines are warmed through. You can either add your pasta to the pan to mix through or just tip the sauce over the top to serve. Grate some pecorino over the top.
Roast Carrot, Chickpeas and Kale
Pop chunks of carrot in the oven, tossed with coconut oil and plenty of salt then wash and remove stalks from kale. Shred and massage the kale in lemon juice and olive oil then toss in a bowl with cooked chickpeas. I soak dried chickpeas overnight then cook for a couple of hours, but you can just as easily used canned chickpeas. Add roasted carrots to the salad and make a spicy dressing of tahini, minced garlic, lemon juice and your choice of spices (paprika?). Whiz the ingredients together with a drizzle of water until it reaches the consistency you like. Hungrier hippos might like to grill a fillet of lamb or fish to serve alongside this, or perhaps add some tofu for a bit more bulk.
A bit like Hellenic Republic’s Cypriot Grain Salad
If you’ve been lucky enough to try this salad at Hellenic Republic you would be as excited as I was to find a recipe online. The salad is amazing and I hope this version with a few substituted ingredients is just as good. Cook freekeh (or quinoa) and puy lentils separately in water until just cooked, then cool. Chop and lightly steam broccoli and asparagus until cooked but still a bit crunchy then chop into small pieces. Finely chop parsley & coriander, spring onion, apple and kale and mix with capers, currants, toasted pine nuts, the juice of a lemon and olive oil. Top with a dressing made from yoghurt, a scoop of honey and a teaspoon of ground cumin. The original recipe has pomegranate seeds, so if you can get hold of one, by all means give it a shot!
Osso Bucco and 3 veg
Toss osso bucco in flour and brown in an oven friendly pot or a dutch oven. Add wine, tomato passata and stock to cover meat, then cover with a piece of baking paper cut to fit the pan. Simmer with the lid on for 1.5 hours on low heat, checking a few times to make sure liquid is covering meat. Stephanie Alexander’s bible The Cook’s Companion has an extremely easy no fail recipe, but you can find plenty online as well. Bake or steam chunks of pumpkin. Steam potatoes until soft then mash and serve Osso Bucco on top with sauteed greens and roast pumpkin.
I love this recipe provided by Clara in this week’s Seasonal Eating post. Clara sourced the recipe from fellow herbalist Danielle Charles on her blog teacupchronicles.com and the photos make it look just amazing. Soak and cook a cup of brown rice and set aside. Chop the base of the stalk from a handful of good sized rainbow chard leaves, and blanch them in boiling water for a few minutes, then rinse in cold water . The recipe calls for onion, but I think a few snips of spring onion and a little crushed garlic would do the trick. Mix spring onion & garlic with the rice, pine nuts or walnuts, raisins, lemon zest, and your choice of herbs and spices. Lay out a leaf lengthwise in front of you and spread a cigar shaped tube of the rice mixture along the middle of the leaf. Then take hold of the leaf on your left and right and fold both sides into the middle over the rice. Pick up the side of the leaf closest to you and roll it over tightly as if making sushi, tucking the sides in as you go, and rolling right over until the seam is underneath. They won’t stick, so keep them seam side down to serve.
Don't forget to follow Clara's regular posts on getting the most out of seasonal eating, over on our Seasonal eating page.