Pesto’s are perfect for adding fresh flavors to other foods and have a myriad of uses in the kitchen. This coriander and mixed nut pesto is a variation on traditional pesto made with basil leaves and is dairy-free. We have the most wonderful weather at the moment and it is a beautiful time of the year to spend outdoors, rather than slave over a hot stove. Preparing quick flavorsome fixes is the ticket and it only takes a few minutes to pull this recipe together. Continue reading “Pesto with Fresh Coriander and Pistachio Nuts”
Category: vegetarian
Hasselback Courgettes with Sun-dried Tomatoes and Cheese
When I first came across this small hasselback cutting board in a kitchen shop I had thought a soap dish had found it’s way into a box of kitchen gadgets I was rummaging through. With no packaging around it and no soap sold on the premises, I decided to ask what this wooden thing was for and this was my first introduction to a dedicated Swedish hasselback cutting board. Continue reading “Hasselback Courgettes with Sun-dried Tomatoes and Cheese”
Green Beans and Freekeh Salad with Tahini Sauce
Freekeh (pronounced freak-uh) is a healthy whole grain food and is young green wheat that goes through a process of roasting, is then cracked or left whole. Really love the smokey flavor and nutty texture of freekeh and like other grains, perfect in salads. Freekeh is high in fiber, protein and iron and has become another favorite in our kitchen and we love this salad of green beans and freekeh with tahini.
Continue reading “Green Beans and Freekeh Salad with Tahini Sauce”
You must be logged in to post a comment.