Lightly steam broccoli, cauliflower and zucchini. Sautee chopped silverbeet stems in a frying pan with some ghee, then add shredded leaves until they go limp. Mix the cooked, cooled vegies with 8 eggs and a handful of grated cheese. Pour into a springform baking pan (you might like to line it with baking paper) and bake for 15 – 20 minutes until the frittata is golden, firm and springy on top.
This is my all time favourite recipe from Stephanie Alexander’s Cook’s Companion. Sautee onion, garlic, ginger, saffron, chili flakes, a cinnamon stick and cumin seeds in a casserole dish. Roughly chop chicken thighs and add, browning for a few minutes. Add chopped carrot, parsnip, (try kohlrabi?), and a litre of stock and cook for 30 mins. Add pumpkin, cooked chickpeas and preserved lemon, cook another 30 minutes and serve on couscous with fresh coriander. If you don’t have them in your pantry, it’s worth the extra effort to acquire whole cumin seeds, cinnamon sticks and preserved lemon for this dish. They really make it special.
Warm Lentil Soup
Mix spices in a bowl (try ground ginger, cumin, paprika, cinnamon, turmeric, nutmeg and chilli) . Sautee onion in ghee, add spices and stir for one minute. Add diced carrot, capsicum and cabbage, a cup of red lentils and about a litre of stock. You can add a tin of tomatoes but I like it without. Adjust the liquid depending on how thick you want the soup to be. I often add a sausage (squeeze the meat out of its casing) into this dish for extra flavour but it’s tasty without.
Japanese cabbage - Okonomiyaki
Grate or thinly slice cabbage, carrots and kohlrabi and toss with flour. Stir in 6 eggs and mix together. Coat a pan or skillet with ghee and add spoonfuls of the mixture to make pancakes, pushing them down flat with the back of a spoon or spatula. Cook for a few minutes until the edges brown then flip and cook the other side. These are delicious with a wicked sauce of Dijon mustard, honey, soy, Worcestershire, dried ginger and tomato sauce. Apparently Japanese mayonnaise is perfect, but if you can’t find any, ordinary whole egg mayo certainly works. Pancake and tangy sauce recipe is on Smitten Kitchen.
Roast Veg and Quinoa Pilaf
Chop veggies like radicchio, pumpkin and beetroot and roast until soft. Shred leaves from Kale stalks, wash, chop and massage with salt and olive oil. Fry red onion, garlic and herbs (ginger and turmeric perhaps) in a saucepan then add a cup of rinsed quinoa, stirring to coat. Add 2 cups of water and cook for 15 minutes. Combine with roast veggies and chopped avocado, then sprinkle on extras like currants, pine nuts, pepitas, sunflower seeds or nori, There’s a similar recipe here on Taste.com for a kale and pumpkin pilaf.
I’ve gone a bit blank on beetroot recipes lately, so I plan to pickle the last 2 weeks beets for future use. I actually like pickled beetroot more than many other ways of preparing them. They’re great to serve with frittatas, tortillas or grilled meat or just as part of a salad. Simply wash and cook the beetroot, wait until it’s cool and peel the skin off. Then cut the beetroot into slices 9 (or dice) and pack into a jar. Mix vinegar, sugar, salt and your choice of spices and herbs (like peppercorns, cloves and a bay leaf) in a saucepan and simmer for 5 minutes. Strain and pour the hot liquid into your jar and seal. Will keep for months in the fridge. If you think you’ll need it to last more than a few weeks, make sure to sterilise the jar before you pack it. A run through the dishwasher will do, or else boil it in a saucepan on the stove for a few minutes. Here’s a boiling and roasting recipe option. Plenty more recipes online!