SHE COOKS SHE GARDENS SPRING RECIPE GUIDE
By Erin Brooks shecooksshegardens.com
Hi
Welcome to my spring recipe guide! In this guide you’ll find some fantastic spring recipes that will help you to make the most of what’s in season between the months of September- November (March – May for readers in the Northern Hemisphere). All of the recipes in this guide are vegetarian; many are also naturally gluten and sugar free. Eating by the seasons is a fantastic way to save money, reduce your environmental impact and enjoy produce in its most natural state. Thanks so much for subscribing to she cooks, she gardens. This blog would not be the same without you, my fantastic readers. Enjoy!
x.Erin
What's in Season?
Kale Pesto Vegetarian | Gluten Free
Kale Pesto
1/2 bunch of kale, thick ends removed and roughly chopped a handful of dill a handful of parsley juice of one lemon 2 tbspns rice bran oil (or similar) 1/4 cup of almonds 2 cloves of garlic, skins removed and roughly chopped 1/2 tspn honey (*optional) Salt and Pepper to taste Add the kale, dill and parsley to the bowl of your food processor. With the motor running add the oil and lemon juice. Once the leaves have started to break down add the almonds, garlic and honey. Blend for a couple of minutes until creamy. Add a pinch of salt and a few grinds of black pepper, wizz again and then taste. Adjust the seasoning if necessary.
Quiche Primavera Vegetarian
Kale Pesto
1 package sour cream pastry, defrosted 1 cup whole almonds 3 eggs 1 cup plain yoghurt 1 cup ricotta cheese 2 tbspns chopped mint, roughly chopped 1 tbspn parsley, roughly chopped 2 tbspns chives, roughly chopped 1/2 preserved lemon 1 bunch asparagus, woody ends trimmed 1 cup peas 100g feta cheese 2 tbspns parmesan cheese salt & pepper
Heat oven to 180 degrees centigrade. Grease a tart tin with a little butter. Roll out pastry into tart case. Add almonds to the tin as you would pie weights and pop in the oven for 10 minutes. Slice asparagus spears in half and bring a medium-sized saucepan of water to the boil. Quickly blanch the asparagus and peas in boiling water for a minute or so. Drain and run under cold water to stop them from cooking further. In a mixing bowl, combine the eggs, yoghurt, ricotta, herbs and preserved lemon. Remove pastry from the oven, allow to cool slightly and remove the almonds. Roughly chop half a cup of almonds for the quiche and put the rest aside for another use. Lay the asparagus out on the bottom of the case. Add the peas, feta cheese, 1/2 cup of almonds and season lightly with salt and pepper. Gently pour out the egg mixture into the tart shell, ensuring even coverage. Top with parmesan cheese and place in the oven for 40 minutes or until browned on the top and set. Allow to stand for 5 minutes before serving with a big leafy green salad.
Roast Mushroom & Kale Frittata
Vegetarian | Gluten-Free
Kale Pesto
1 cup brown mushrooms, roughly chopped 1 tspn minced garlic ½ tspn ground cumin 3-4 sprigs of thyme, roughly chopped 6-8 black olives, pitted and halved 1 tbspn slivered almonds 1 tbspn rice bran oil Pinch of salt and cracked black pepper 4 eggs ½ cup natural yoghurt 2 tbspns of parmesan cheese 1 tbspn fresh dill, finely chopped 8-10 kale leaves, finely chopped 30g blue cheese (or other salty cheese of choice) Heat the oven to 180 degrees centigrade and grease a small ovenproof pan with a little cooking spray. Add mushrooms, garlic, cumin, thyme, olives, almonds, oil and seasoning to the well-greased pan and toss well to coat. Pop in the oven for 10-12 minutes. While the mushrooms are roasting, add the eggs to a medium sized bowl and whisk. Add the yoghurt, parmesan and dill and mix well. Remove the pot from the oven; add the kale followed by the egg mixture. Gently push the mushrooms around the pan to encourage an even coverage. Sprinkle the top with blue cheese and pop back in the oven for another 15 minutes (or so), until the top is golden and it is cooked in centre. Serve with a green garden salad.
Raw Beet Salad Raw | Vegan | Gluten-Free
Kale Pesto
4 small-medium size Beetroot, peeled 4 small-medium size Mandarin, peeled and seeds removed 1 tspn dukka Ÿ cup raisins 1 tbspn red wine vinegar 1 tbspn extra virgin olive oil Salt & pepper A large handful of rocket leaves, rinsed and dried Cut the beetroot into small slices using a mandolin (if you don’t have one then grating is a good alternative). Segment 3 of the mandarins and place in a large bowl with the beetroot and dukka. Take a jam jar (or small bowl) add the juice of the remaining mandi, red wine vinegar and extra virgin olive oil. Shake well until all combined. Add to the bowl with a pinch of salt and cracked black pepper. Add the rocket and toss well to coat. Serve.
White Chocolate Macadamia Bliss Balls Raw | Vegan | Gluten-Free
Kale Pesto
1 cup pitted dates 1/2 cup dried cranberries 1/4 cup white vegan chocolate roughly chopped 1 cup Macadamias, roasted 1/2 tspn salt 1 tbspn warm water 1 cup coconut flakes Place the cranberries and dates in a large bowl and cover with boiling water. Allow to soak for 10 minutes. Drain the fruit and add to the bowl of your food processor with the salt and 1/2 cup coconut flakes. Process into a paste - you may need to add some warm water to help things along, add a little at a time. Once desired consistency is reached, add the macadamias and white chocolate and blitz for a few seconds leaving large chunks of nuts and chocolate. Transfer contents into a bowl and refrigerate for 10 minutes. Roll into balls and then coat with the remaining coconut. Pop back in the fridge for 10-15 minutes to firm up.
THANKS FOR READING! LET'S KEEP IN TOUCH
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