rock the kitchen*
A change of
SEASON
GOODBYE WINTER … HELLO SPRING. A CHANGE OF SEASONS IS LIKE FOOD FOR THE SOUL, WRITES ANT ELLIS
H
ow can it be spring of 2021 already? I don’t know about you, but a significant part of my mind feels stuck knee-deep in the unholy mess of 2020 – which is why I’ve made a very conscious decision that this change of season is going to matter. No, really! Of course, this means getting into a lighter diet after mountains of comfort food all winter, and a second, third and fourth helping of tasty positivity. As cheesy as that is, good
with top-notch ingredients. This spring, get your head around fresh vegetables (especially leafy greens), fish and shellfish, robust salads with beautifully bright vinaigrettes, and fruity desserts. And hey, it’s about time to set the outside table again, and put the chenin blanc in the fridge. Check out these quick and easy springtime recipes that’ll get you going for the season.
Spring Green Pasta YOUR GREEN VEGGIES INTAKE DOESN’T HAVE TO BE SERVED ON THE SIDE OF A PROTEIN. MAXIMUM FRESHNESS, MAXIMUM FLAVOUR, MINIMUM DRAMA – AND PERFECT FOR VEGETARIANS TOO. Serves 4. • 400g of your preferred pasta • 500ml vegetable stock • 1 cup frozen peas • 200g baby spinach leaves, washed • juice of a lemon • 2 cloves of garlic • big bunch of mixed fresh basil and parsley leaves • 6 Tbsps olive oil • salt and pepper to taste • 2 Tbsps crème fraiche (optional) To serve: • Parmesan, pecorino or hard feta cheese • 4 Tbsps crushed walnuts (optional) Cook pasta in a large pot of salted boiling water. In a pan, heat stock to boiling. Add spinach and peas. Cook for 4-5 minutes until spinach has wilted and peas are cooked through. Drain most of
This spring, get your head around fresh vegetables (especially leafy greens), fish and shellfish, robust salads with beautifully bright vinaigrettes, and fruity desserts food does actually equal a good mood. Spring eating generally means a shift to healthier, less-rich food, which is good for all of us. The question, I hear you ask, is whether we can maintain the fullbodied flavours of our winter indulgences while eating more consciously – to suit our refreshed headspace. Yes, of course we can. It’s not about smothering good ingredients with mass-produced sauces or dressings from bottles or sachets. You can create super-delicious, rock ’n roll dishes for the family table, quickly and
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