People have been asking me for recipes lately, which is flattering, but intimidating to share. I am a very lazy cook, and I don’t follow many rules so I am not too sure about quantities. Things are simple and easy (I think). I thought I would share two spring seasonal recipes that I have been enjoying lately. Here is a link to the Asparagus recipe. If you try them I would love to know what you think. And if you like them, please share with friends!
This stew is very flexible. You can make it 3 ways-
1. plain add nothing but ingredients
2. spicy add hot sauce or a bit of chilli
3. italian add herbs like basil, oregano, thyme
Ingredients (serves 2-3)
1 can chopped tomatoes
handful of greens per person- kale, nettles, cabbage, spinach
handful of carrots per person
handful of frozen peas or beans per person
handful of pasta, barley, rice, quinoa per person
stock, or spice optional.
Put tomatoes and 2-3 cans of water in a pot. Add your starch depending on cooking time. Add your veg depending on how you like them cooked- add carrots first usually and leave them in longer if you like them mushy, shorter if you like them a bit crunchy. And greens like kale, nettles, cabbage, spinach last as they don’t take long. Spice to taste if you like. We make it without stock for the baby and add in a little later if needed. Enjoy! (this recipe is also fairly cheap and a great way to get at least 4 of your 5 a day!)
A note about nettles-
I really encourage trying this tasty wild food. Nettles are best when young. Use leather gloves to pinch the tops off and then wash well. You can use nettles in spring time for any cooking recipe that calls for spinach or kale. The first time you try it you may be a little skeptical. You may not be that impressed, but your body will love it and you will soon crave it. We have been eating them for four years now and I can’t tell you how much I look forward to them each spring!