Mains & Sides.
Risotto Iselin
A simple but extremely tasty risotto! This recipe was shared with me by my 92 year-old landlady.
Dietary Notes: Vegetarian
Estimated Time: 45 minutes
Feeds: 2 people
Ingredients:
1 onion
A bit of butter
1 glass of rice
1 glass of white wine
2 glasses of chicken or vegetable broth
At least 30g of grated cheese
2 spoons of cream
Instructions:
Chop 1 average onion, steam in butter till blond, add 1 cup of rice Avorio, stir 1 minute, pour in liquid (1 cup of white wine, 2 cups of broth), add salt and pepper (1/5 bay leafs optionally), stir gently till cooking, let liquid bob gently, stir from time to time. After 12 minutes add grated cheese 30g (or more) of Gruyère doux (or any other cheese you like). After 15 – 20 minutes, fumaroles appear, let further boil 2 – 3 minutes, withdraw, put in 1 – 2 spoons of thick cream. Wait 3 – 4 minutes, serve rather fluid.
Notes: Feel free to add more ingredients in this recipe! I always find the precise timing very useful to make sure the risotto is a success.
​
France
Marine Krieger
Roasted Curried Cauliflower
Simple and incredibly tasty!
Dietary Notes: Vegetarian, Vegan, Gluten free, Lactose free
Estimated Time: 45 minutes
Feeds: 2 people
Ingredients:
1 head cauliflower (cut into florets)
2 tbsp avocado oil
1 tbsp curry powder
1/2 tsp garlic powder
1/4 tsp sea salt
Instructions:
Preheat oven to 400°F (204°C). In a large bowl mix all ingredients until florets are partially covered with the other ingredients. Florets will not be completely covered. Spread florets on a baking sheet lined with foil or parchment paper. Place in oven for 30 minutes. Serve immediately.
​
Boulder, CO, USA
George Deriso
Mediterranean Stuffed Portabello
Irresistible cheesy vegetarian goodness
Dietary Notes: Vegetarian, Gluten free
Estimated Time: 45 minutes
Feeds: 4 people
Ingredients:
4 large portabello mushrooms
1 cup minced onions
3 minced garlic cloves
2/3 cup minced bell peppers
3 tbs chopped basil or parsley
1 cup shredded kale, 1 small log of your favorite herb goat cheese
1 cup grated mozzarella
1/4 cup grated parmesan
1/4 tsp salt, olive oil
2TBSP bread crumbs (optional)
Instructions:
Preheat oven to 400.
Saute onions for 5 minutes, add peppers and garlic and saute for 4 minutes further, add kale and turn off the heat.
In a bowl, mix together cheeses and herbs and salt and bread crumbs (optional); add the veggies and stir to combine.
Brush portabellos with oil, place on a baking pan, mound cheese mixture in each, bake for 20-25 minutes until mushrooms release their juices.
Serve hot over arugula/cous cous/pasta/whatever you want!
Notes: Don't like goat cheese? Use ricotta! Want different vegetables? Use them!
​
Jessica, S.
Brie and Brussels
Garlic infused baked brie and baked brussels sprouts. Indulgent.
Dietary Notes: Vegetarian
Estimated Time: 60 minutes
Feeds: 2 people
Ingredients:
Wedge of brie
Head of garlic
Box of triscuits
Brussels sprouts
Salt
Herbs to taste
Instructions:
1. Buy a wedge of the cheapest brie you can find at the store. Should be a wedge rather than disc. Maybe approximately 8oz. More important that it can be neatly fit inside a baking dish. Cheaper is better than fancy.
2. Also buy: a head of garlic. A bag of brussels sprouts. A box of triscuits (crackers). 1-2 bottles good red wine, to taste.
3. Preheat oven to 350F. Take brie out of wrapping. Peel garlic but don't chop it. Maybe cut in halves but not smaller. Shove as much of the garlic into the brie wedge as you can. Especially along the sides of the wedge (through the soft part, not the rind). Place brie inside dish. Bake for approximately 40ish minutes. It's done when the cheese pouring out the sides of the wedge is golden and bubbling.
4. Once the brie is in the oven, chop your brussels sprouts in half. Toss them in a mixing bowl with some olive oil, salt, pepper, garlic, and herbs if you're feeling fancy (I've used rosemary and thyme with good effect, but you know what you're doing). Pour into another baking dish. Place in the oven with the brie. They're usually done at about the same time as the cheese.
5. Optional: Open your (first) bottle of wine while the cheese bakes.
6. Pour the triscuits (crackers) in a little bowl. Take the cheese and b-sprouts out of the oven. Might want to let them cool for a minute.
7. Get comfy with a movie or record and settle in. Dip the triscuit in delicious melted garlicky brie. Wash down with red wine. The fiber in the b-sprouts counteracts all the triglycerides in the butter, I mean cheese. Feel entirely guilt-free and happy.
Notes: Enjoy!
​
Alaska, USA
Kaia
Veggie Pie with Gruyère Crunch
Healthy, easy and cheap pie
Dietary Notes: Vegetarian
Estimated Time: 50 minutes
Feeds: 4 people
Ingredients:
1 can sweet corn
2 onions (medium size)
2 green onions
1 red pepper
1 carrot
2 eggs
Salt and pepper
Seeds (chia; sunflower; the ones you like most)
Shredded Gruyere cheese (50/100 gr.)
1 puff pastry (or regular pastry)
Instructions:
1) Wash all the vegetables. Then chop the onions, green onions and red pepper, and scratch the carrot.
2) Stir fry all the vegetables with butter, olive or coconut oil. Cook over medium heat for 10 to 15 minutes, stirring occasionally.
3) Then add the sweet corn and mix it.
4) Later add the 2 eggs, the seeds, and mix all the ingredients.
5) Season with salt and pepper.
6) Roll out the pastry to cover the base and the laterals of the pie dish; pile the mixture into the pie dish; finally sprinkle over the gruyere cheese (it is not necessary to drape a second piece of pastry on top).
7) Bake at 150C/180C for 30 mins until the pastry is golden (notice that the cheese will be golden before the pastry). Serve with salad.
Notes: You can keep the veggie pie in the fridge for 3 days, or frozen for up to a month.
​
Geneva, Switzerland
Romina Pezzot
Delicious Spinach Pastry Thingie
It is a pastry thingie with much spinach; delicious.
Dietary Notes: Vegetarian
Estimated Time: 90 minutes
Feeds: 3-4 Americans / 6-8 RestoftheWorlds
Ingredients:
Homemade rough puff or frozen puff pastry
Diced onions
Sliced mushrooms
Fresh spinach
Goat cheese
An egg
The seasoning of your choice
Butter
Extra virgin olive oil.
Instructions:
First, caramelize your onions. (If you don’t know what this means, just know it’s a fancy way of saying cook your onions for a long ass time in a pan with a bit of oil or butter [or both] in order to release their naturally occurring sugar and make them taste waaaaaaay more delicious than normal.) I’m a big fan of using multiple types of onions together (e.g., red and yellow) and dicing them into different sizes for flavor variety. When the onions are done, transfer them to a medium bowl and deglaze the pan with a touch of white wine. Pour more of that white wine into a glass. For yourself. Which you probably should’ve done already at this point, but that’s just me. Anyway, done? Cool. Just go ahead and pour that deglazing deliciousness into the bowl with the onions. See? Now you get to toss around words like “caramelized” and “deglaze” and sound like the total wine-drinking-champion in the kitchen that you are.
Next, heat a butter/EVOO mix in the now-deglazed pan (because less dishes, please and thank you). When it’s starting to glisten with heat, add the mushrooms and your seasoning (I usually use salt, garlic pepper, and whatever else smells good and feels right at the time). I use button mushrooms because I don’t actually really like mushrooms—despite them being a major ingredient in this here thing—but go nuts with whatever suits you. Leave the mushrooms in the pan untouched until they’re brown around the edges, flipping them over when they become so. When they’re cooked to the point that you want to either drool a little bit or not gag completely, remove them and add them to the bowl with your onions and toss in some goat cheese. Stir it up, Bob Marley style. (If you don’t have that song stuck in your head for the rest of this recipe, shame on you.)
Finally, cook just a ton of spinach until you have a good couple of handfuls of that beautiful green goodness to stir to your onion, mushroom, and goat cheese filling mix. My spinach ratio is usually 1.5X the mushroom and onion mix, but go ahead and adjust it based on your own personal Popeye levels.
When you have this mix complete, work the majority of your chosen pastry into a moderately thin base with a bit of a lip at the edges, then carefully lay it on your oven-friendly pan. I usually create a rectangular shape, but more power to you if you are adept at the awe inspiring octagon or fancy yourself more of a badger-silhouette enthusiast.
Once your pastry is down brush it with a light egg wash then spoon your filling into it. Be careful not to just pour the mixture in, for if all the liquid in the bottom of the bowl goes in you’ll end up with a soggy pastry bottom and nobody likes a soggy bottom but the Brits, no matter what they tell you...
Last step: crumble a bit more goat cheese on top of your mixture (the goats would want it this way) and then lattice the remaining bit of your pastry over the filling, using the egg wash to secure the lattice to the edges of the pastry. Cook at maybe 190/375 until it looks like you want to eat it.
Leftover pastry? Chuck it into the fridge or freezer and use the rest another day. Leftover filling? Grab a massive spoon and go to town like the magnificent badger aficionado that you are.
Notes:
1) You can totally take a short cut and just roll out your dough, stuff the filling inside, and fold the top over like a giant empanada. Or a whole bunch of regular empanadas. You can also get those ready made shell thingies and just stuff the filling inside like the efficient winner that you are. I just like the above way because a) it’s pretty and let’s others know you know what latticing is, and b) it’s a nice filling-to-pastry ratio.
2) I am sorry that I don’t measure, that can’t be helpful.
3) I am also sorry for the Popeye and badger references. Those were strange.
4) Adding bacon to this wold also be delicious, but if I did that I couldn’t feel the unrestrained joy of checking one of the healthy/mindful eater boxes Annika created when she asked for these recipes, and I just can’t stand for that.
5) Very important: if anyone *does* make their pastry into a badger, please send me photos. T’would surely be glorious to behold.
​
Kristin-with-questionable-badger-references
Saigon, Vietnam (when the borders reopen)
Sauteed Garlic Butter Mushroom
An amazing, rich dish for beginners
who like mushrooms!
Dietary Notes: Vegetarian
Estimated Time: 15 minutes
Feeds: 1 - 4 people
Ingredients:
5-15 oz White mushrooms (washed and cut in half)
1 tbsp oil
2-3 tbsp butter
0.5 tbsp minced garlic
salt and pepper for seasoning to taste
Instructions:
1. In a large skillet, heat olive oil over medium-high heat. Add mushrooms and season with salt and pepper. Toss to coat all mushrooms with the oil and then spread them into a single layer.
2. Cook for four minutes on medium-high heat without stirring. Stir and cook for 2 more minutes without stirring.
3. Reduce heat to medium-low and add butter and garlic. Cook for 3-4 more minutes, stirring frequently, until mushrooms are fully cooked, butter is melted, and garlic is fragrant.
4. Remove from heat and serve immediately (optional is to serve with parsley)
Notes: This is really easy for someone with little experience cooking and you can adjust portions as much as needed. Also goes really well with burgers, steak, and even morning scrambled eggs.
​
San Francisco, CA, USA
Kushaan Shah
Courgette, Lemon & Crab Linguine
A very quick, fresh and tasty dish - ideal for a summer supper
​
Estimated Time: 15 minutes
Feeds: 4 people
​
You'll need:
400-500g linguine (or other flat pasta
olive oil
2 large courgettes, thinly sliced
1 large red onion, thinly sliced
1 red chilli, deseeded and thinly sliced
grated zest and juice of 1 lemon
2 tablespoons capers, rinsed
200-300g white crabmeat
sea salt (with the capers, hardly necessary!) and freshly ground black pepper
Instructions:
Cook the linguine al dente. Meanwhile, heat three tablespoons of olive oil in a frying pan and gently saute the courgette, onion and chilli until soft and slightly golden. Add the lemon zest, capers and crabmeat. Season with sea salt and black pepper.
Drain the linguine and toss with the sauce. Add some extra olive oil and the lemon juice to create a dressing and serve immediately.
​
​
Notes: Use fresh crabmeat if you can get it but if not, tinned will do. This dish has an extravagant taste and is great to serve to friends if you don't want to spend long in the kitchen but still want to impress.
​
Geneva, Switzerland
Valerie
Chickpea Pasta
Comfort food with a kick of citrus and plant-based protein!
​
Dietary Notes: Vegetarian
Estimated Time: 30 minutes
Feeds: 4 people
Ingredients:
500 grams spaghetti or pasta of choice
1 can chickpeas
2 tbsp tomato paste
4 tbsp butter
1 lemon
3 cloves garlic
1 white onion
1 tbsp olive oil
1 cup pecorino
salt & pepper
fresh greens of your choice (optional for topping)
Instructions:
1. Dice garlic and white onion.
2. Boil salted water and cook spaghetti until al dente. Save 3/4 cup of the pasta water, drain the rest and toss the pasta with 4 tbsp butter until melted. Set pasta aside.
3. Heat olive oil in a frying pan and sauté until starting to be translucent. Add garlic and cook for a few minutes, but don't let it get brown. Add tomato paste, pasta water and drained chickpeas.
4. Increase heat until the mixture is simmering and use a wooden spoon to start smashing the chickpeas. You want to smash most of them so they bulk up the sauce but leave a few whole or semi-whole. Let simmer until the water has evaporated a bit and the mixture is thick and sauce-like.
5. Salt and pepper to taste. Add sauce and pecorino cheese to buttered pasta and stir until incorporated.
6. When serving, top each serving of pasta with a generous squeeze of lemon juice. If you're feeling in need of greens or heat, top your bowl with a handful of fresh greens of your choice (spinach, chopped kale, rocket, arugula, etc.) and/or heat source of your choice (red pepper flakes, sriracha, etc.)
7. Enjoy your chickpea pasta!
Nairobi, Kenya
Paloma
Tortilla de Patata
Spain’s most famous dish
​
Dietary Notes: Vegetarian
Estimated Time: 1 hour
Feeds: 3 people
Ingredients:
3 Eggs
1 onion
3-4 potatoes
salt
lots of olive oil
Instructions:
1. Peel the potatoes and cut them in thin layers
2. Put lots of olive oil in a big pan at medium heat
3. Bath/Fry the potatoes in the hot olive oil until they are soft
4. You will have to repeat step 3 a few times because the potatoes will not fit at once
5. Place the potatoes that have been fried in a plate with kitchen towel so it will absorb the remaining oil. Add a new layer of kitchen towel for each new batch of fried potatoes
6. Cut the onion and cook them until soft
7. In a big bowl mix 3 eggs with salt, the cooked onions and the fried potatoes
8. Once you have the mix, place it again in a pan and wait until the egg seems cooked on the sides and the bottom of the tortilla.
9. Hardest step! Put a plate on top of the pan and flip it, you will have the half cooked tortilla in the plate and quickly place it again in the pan to cook the other side of the tortilla
10. Then it is up to you how cooked you like the eggs of the tortilla!
11. Don't throw the extra olive oil, you can use it for other recipes
Notes: You can enjoy it cold or warm
Geneva, Switzerland
Africa
Chickpea Pasta
Comfort food with a kick of citrus and plant-based protein!
​
Dietary Notes: Pescatarian
Estimated Time: 15 minutes
Feeds: 2 people
Ingredients:
Salmon
1 Avocado
1 Mango
Soy Sauce
Mustard
Lemon Juice
Honey
Sesame seeds
Instructions:
1. Cut the salmon in small cubes and put it in a large bowl
2. Make the sauce: 2 tablespoons of soy sauce, 1 tablespoon of honey, 1 teaspoon of mustard and mix
3. Cut the avocado in cubes
4. Cut the mango in cubes
5. Mix the avocado and mango with the salmon
6. Add the sauce and sesame seeds
7. Ready! If you have around a mold to serve the tartare it would look like in the restaurant
Notes: You should buy frozen salmon or fresh and freeze it to avoid bacteria, then defrost it before preparing the recipe.
Geneva, Switzerland
Africa
Khaman Dhokla
Vegan Indian Sponge Cake
A traditional snack recipe
from western India
​
Dietary Notes: Vegetarian, Gluten free
Estimated Time: 30 minutes
Feeds: 4 people
Ingredients:
For batter:
1½ cup besan / gram flour / Chickpea flour
3 tbsp rava / semolina
½ tsp ginger paste
2 green small chillis finely chopped
¼ tsp turmeric
1 tsp sugar
Pinch of hing / asafoetida
½ tsp salt
1 tbsp lemon juice
1 tbsp oil
1 cup water
pinch of baking soda
For tempering:
3 tsp oil
½ tsp mustard
½ tsp cumin
1 tsp sesame
pinch hing / asafoetida
A few curry leaves
2 green small chilis slit
¼ cup water
1 tsp sugar
¼ tsp salt
1 tsp lemon juice
For garnishing:
2 tbsp fresh coconut grated
2 tbsp coriander finely chopped
Instructions:
1. In a large mixing bowl sieve 1½ cup flour and 3 tbsp semolina.
2. Add ½ tsp ginger paste, 2 chilli, ¼ tsp turmeric, 1 tsp sugar, pinch of asafoetida, ½ tsp salt, 1 tbsp lemon juice and 1 tbsp oil.
3. Prepare a smooth batter adding 1 cup of water or as required. Whisk for 5 minutes or until the batter turns smooth silky consistency.
4. Rest for 20 minutes, allowing flour to absorb water. Further again whisk for 2 minutes.
5. Add a pinch of baking soda. Mix gently till the batter turns frothy and transfer to an oil-greased container.
6. Immediately steam the dhokla batter for 20 minutes on medium flame or till the dhokla gets cooked completely.
You can use a knife/toothpick to check if it is completely cooked (same as for a cake batter)
7. Now cool the dhokla for 5 minutes, then cover with an inverted plate. Carefully turn over, let it stand for 30 seconds and then unmold.
8. Further, cut the dhokla to the desired shape and pieces.
9. Prepare the tempering by heating 3 tsp oil. add in ½ tsp mustard, ½ tsp cumin, 1 tsp sesame seeds and pinch of asafoetida. Also add 2 green chilli, few curry leaves and allow to splutter.
10. Further add ¼ cup water, 1 tsp sugar and ¼ tsp salt. Mix and boil the water well.
11. Add in 1 tsp lemon juice and mix well. Pour the tempering over dhokla.
12. Garnish the dhokla with 2 tbsp chopped coriander leaves and 2 tbsp fresh grated coconut.
13.You can serve instant khaman dhokla with green chutney and tamarind chutney.
Notes: You can also eat it with ketchup or without the chutneys
Denmark
Radhika Kadam
Baked Mac & Cheese
Tried & true southern style comfort food.
​
Estimated Time: 75 minutes
Feeds: 8-10
Ingredients:
1 16oz box elbow macaroni
1 12oz can evaporated milk
1 large egg
8 cups shredded cheese (blend of New York sharp cheddar, American & Swiss)
Salt & pepper
Instructions:
Boil & drain elbow macaroni, set aside.
In large bowl, mix evaporated milk, egg, salt & pepper.
Add macaroni & gently stir until all noodles are costed in milk/egg mixture.
Add 6 cups of cheese blend, 2 cups at a time, gently mixing until even distributed.
Pour mixture into large baking dish.
Top with remaining cheese blend.
Cover with foil.
Bake at 400° for 45 mins.
Remove foil & continue baking for 15 mins.
Allow to settle for at least 5 mins after removing from oven.
Enjoy!
Notes: This is definitely a guilty pleasure, but worth it!
Jenn Gregory
Saucy Ricotta Cheese Gnocchi
This recipe features cheesy, fluffy ricotta gnocchi pillows that are tasty on their own or with a tomato sauce.
​
Dietary Notes: This can be vegetarian or eaten with meat!
Estimated Time: 1 hour
Feeds: 6-8 people
Ingredients:
Salt
One 15-ounce container ricotta cheese, preferably whole milk
2 eggs, lightly beaten
1 ¼ cups freshly grated parmesan, plus more for serving
Freshly ground black pepper
¾ to 1 cup flour
3 tablespoons unsalted butter
1 tablespoon olive oil
1 medium yellow onion
2 cloves of garlic
1 jar of your favorite tomato sauce
1 lb of any ground meat [optional]
1/2 teaspoon garlic salt
1 teaspoon oregano/thyme/any of your favorite seasoning
A handful of fresh parsley for serving [optional]
Instructions:
STEP ONE: Let's start with the sauce. Dice the onion and mince the garlic to your liking. Heat a skillet with the olive oil and add the onion and garlic. Cook in the skillet for 1-3 minutes until they are tender. If cooking with meat, add in the meat and let it begin to brown. Toss in the jar of tomato sauce and add in the garlic salt and any other seasoning to taste. Let the sauce simmer for about 5-7 minutes or until the meat is brown. Cover to keep warm as you make the gnocchi.
STEP TWO: It's gnocchi time! Bring a large pot of water to a boil and salt it. Combine the ricotta, eggs and Parmesan in a large bowl, along with some salt and pepper. Add about 1/2 cup flour and stir; add more flour until the mixture forms a very sticky dough. Scoop up a spoonful of dough and boil it to make sure it will hold its shape; if it does not, stir in a bit more flour.
STEP THREE: Put the butter in a large skillet over low to medium heat and let it melt in the pan. While it melts, drop the ricotta mixture by the rounded tablespoon into the boiling water, working in batches of six or so at a time so as not to overload the pot.
STEP FOUR: When the gnocchi rise to the surface, remove with a slotted spoon and transfer to the skillet. Make sure the skillet is on low heat, as you begin the patient work of slightly browning the gnocchi on both sides. After they are slightly brown on both sides, add them to the skillet with the sauce to keep warm. Repeat this process until all gnocchi are made.
Finish the dish with some extra parmesan and/or some fresh parsley.
Notes: You can always add more flour to the gnocchi dough - feel free to adjust to ensure the dough is not too sticky or wet. It should form a nice ball in a spoon, about the size of a tablespoon.
Detroit, MI, USA
Martha Cavazos
Pollo encacahuatado
Chicken with Mexican peanut sauce
​
Estimated Time: 20 minutes
Feeds: 1 person
Ingredients:
1 boneless chicken breast
2 bradley tomatoes
1 piece of onion
1/2 garlic clove
1-2 tbsp. crunchy peanut butter
1/2 cube vegetable/chicken stock
Salt
Chili flakes
Vegetable oil
Hot water
Instructions:
1. Place the tomatoes and onion piece on a skillet. Flip constantly (you don’t want to cook them, just burn the outside slightly). This process is known as “tatemado”.
2. Cut tomatoes in four pieces and put in blending machine. Add the onion, garlic, peanut butter, stock, chili flakes and hot water. Blend.
3. Cube chicken breast and cook with a touch of olive oil and salt.
4. Serve chicken.
5. Cook the sauce in a skillet until it boils lightly / changes color.
6. Pour hot sauce over chicken.
Enjoy!
Andrea Sahagún
Hong Kong Corned Beef
& Egg Sandwich
A classic HK cafe-style breakfast meal
​
Estimated Time: 10 minutes
Feeds: 2 people
Ingredients:
2 tbsp butter
6 oz corned beef, 170g
2 tbsp water
4 eggs
1/8 tsp salt
1 tbsp cream
4 slices white bread
Instructions:
With a fork, mash the corned beef in a bowl. Add 1 tbsp butter to skillet over medium heat. When butter bubbles add corned beef, stir a bit, then add water 1 tbsp at a time until the beef is completely mashed and heated through, loose and soft. Remove to a dish.
Stir eggs, salt and cream in mixing bowl. Heat 1 tbsp butter in skillet over medium heat. When butter bubbles up add the eggs. Using a spatula stir the egg as it sets on the bottom, moving set egg to one side and tilting pan and stirring to allow uncooked egg to reach the heat. When the egg is still slightly runny remove immediately from pan. The egg will continue to set for a bit.
Spread a bit of butter on the bread slices. Add corned beef in an even layer on 2 slices of bread and then add scrambled egg in an even layer on top. Top with last two slices of bread. Cut sandwiches at a diagonal and serve warm and delicious!
Notes: Note that in the authentic version, the bread is toasted and the crusts are removed, though these are optional.
Phasawit Jutatungcharoen (John)
Bangkok, Thailand
Vegetarian Pie with Arugula & Sun-Dried Tomatoes
Perfect for the buffet, the picnic or the Friday evening at home (“fredagsmys” in Swedish)
​
Dietary Notes: Vegetarian
Estimated Time: 60 minutes
Feeds: 4-6 people
Ingredients:
Pie dough:
4 dl wheat flour
125 g of margarine or butter
1 dl lukewarm water
0.5 tsp salt
Filling:
3 garlic cloves
1 tbsp of oil (Tips: Use the oil from the sun-dried tomatoes)
100 g of arugula (sometimes I use up to 150 g)
100 g of sun-dried tomatoes
3 eggs
3 dl whole milk
1 tbsp of dijon mustard
0.5 tsp salt
1 pinch of black pepper
150 g of feta cheese
1 dl grated cheese as topping
Instructions:
1. Pie dough: Mix the flour and the butter with your (clean) fingers until it’s a granular mass. Mix the salt and the lukewarm water. Add it to the mix of butter and flour and work the dough until it’s smooth. Let it rest in the fridge for at least 30 min. You can also prepare the dough in advance and let it rest during the night.
2. Filling: Chop the garlic into small pieces and let it soften in the frying pan (with the oil from the sun-dried tomatoes). Cut the arugula and let it soften in the frying pan with the garlic. Chop the sun-dried tomatoes and add to the arugula-mix.
3. Preheat the oven to 200°C. Roll out the pie dough thin and even and place in a pie form (about 31 cm). Use a fork to make little holes in the dough (to avoid bubbles). Bake it in the oven for about 10 min.
4. Beat the eggs and the whole milk. Add the dijon mustard, the salt and the black pepper.
5. Cut the feta cheese and distribute it evenly in the pie form together with the arugula-filling. Add the mix of eggs and milk. (If you have a bigger pie form, do not hesitate to beat 1 extra egg and 1 extra dl of whole milk and add to the mix. In that case, also think about adding an extra pinch of salt).
6. Top the pie with the grated cheese (any mild cheese works). Bake the pie in the oven for about 30 min, or until it’s golden. Outside the oven, test with a knife or fork if the pie is ready. Let it settle for 10 min before serving.
Tips: Serve with a green salad or as part of a buffet. It’s also perfect for the picnic.
Notes: The source of the original recipe has gone missing, but it has existed in my family since I was a child. The only tangible source is an email from my mother in 2008, when I studied in Stockholm and wanted to invite some friends over for dinner. I also have memories of summer picnics, birthday party buffets ( “smörgåsbord”) and Friday family dinners with this pie. I hope you will enjoy it too ! Smaklig måltid ! (Enjoy your meal in Swedish :)
Anna Larsson
Geneva, Switzerland
Sweet Potato Bake
Dietary Notes: Vegetarian
Estimated Time: 6 hours (incl. cook time)
Feeds: 6-8 people
Ingredients:
3 sweet potatoes (uncooked, peel, and dice)
1 cup cranberries (fresh or 1 cup frozen cranberries)
1 apple (peeled and diced)
1 teaspoon cinnamon
¼ teaspoon nutmeg
¾ cup brown sugar
â…“ cup orange juice
½ cup pecans, toasted
Instructions:
-
Combine all ingredients, except pecans.
-
Toast pecans in the oven or dry skillet, set aside. Careful not to burn!
-
Cook for 6-8 hours, until the sweet potatoes are tender. Stir to combine once per hour or so.
-
About 1-2 hours before serving, if the mixture is too wet, prop the lid open a bit with a toothpick to let some of the steam out and thicken up the sauce.
-
Put in your favorite serving dish and top with pecans for serving.
Notes: This satisfies my sweet tooth entirely! You need a crockpot. Also, instructions say 6-8 hours. I make a half recipe and cook for 4-5 hours. I’ve done with and without the pecans.
Carol Benson
Boulder, CO, USA
Vegan Pho
A rice noodle- and veggie-based soup
with marinated Tofu
​
Dietary Notes: Vegan, Gluten free, Lactose free
Estimated Time: 60 minutes
Feeds: 6 people
Ingredients:
3 Carrots
a bunch of frozen green beans
some Cabbage
small piece of celeriac
1/2 leek
a bundle of baby spinach
200g Tofu (1 pack, smoked works best for the marinade)
full packet of rice noodles
2 onions
2 cloves or garlic
soy sauce (if required, use gluten-free soy sauces)
agave syrup (or as a non-vegan option, honey)
vegetable broth
Spices: Salt + Pepper, some chili flakes, ginger powder, sesame seeds, koriander seeds (or fresh koriander if you're one of those people)
Instructions:
Disclaimer: Calling this a Pho may probably be an outrageous insult of Vietnamese cuisine, for which I wholeheartedly apologise. If offence is taken, we shall instead call it rice-noodle soup with veggies!
_____________________
​
My first step of cooking (because I am a slow starter) is always preparing the veggies. Generally, all veggies work best if they complement the form of the noodles: prepare for a stripey meal. For your three carrots and the celeriac, use a peeler to slice off long stripes. Cut your cabbage at the stem so that it voluntarily unravels (just like students during thesis time). Cut your leek in half and then simply slice off half-circles vertically, which then will also come undone (like.. well, you figure). Slice your onions in half and create a fun mix of half-rings and cubes.
Your veggies are now ready to be wok'd. With an oil of your choosing, start sautéing the carrots, cabbage, leek and celeriac. In parallel, boil 1L of water to make veggie broth. Once boiling, add your frozen green beans (pre-rinse with warm water to defrost) and your rice noodles - they will need to cook for ca. 8min until they are 'al dente'. Tend to your sautéing veggies and add the onion, garlic and baby spinach to the wok; make sure to stirr like a true wokmaster so that all the veggies get the heat they deserve.
Once the noodles and green beans are consumable, add your wok-veggies to the party in the pot and begin seasoning gratuitously. Simmer on low heat. With the freed-up wok, sharply sauté your tofu (which you previously had diligently cut into cubes while stirring your wok) and once golden, reduce heat and simultaneously add decent swoops of soy sauce and agave syrup (alt.: honey) to marinade the tofu. If you're feeling frisky, add some sesame seeds on top.
Once most of the liquid has either soaked into the tofu or vaporised, add tofu to your 'Pho' and give it a good last, well-meaning stirr. Your meal is ready to be served. Bon appetit!
Notes: Depending on your veggie preferences, different vegetables can be omitted from or added to this soup. I like this particular mix of veggies because they mostly are seasonal all year around and can easily be bought together in a bouquet garni. If broth levels do not work out in the end, to increase add additional broth and use a lid for your pot ; or to decrease, simply turn up the heat to let more broth evaporate.
Kevin
Geneva, Switzerland
Thai-Style Broccoli with Lime, Coconut Milk & Ginger
A quick and simple but oh-so-tasty way to get your greens
​
Dietary Notes: Vegetarian, Vegan, Gluten free, Lactose free
Estimated Time: 15 minutes
Feeds: 2-4 people
Ingredients:
2 heads of broccoli diced into small pieces
1 lime, zested, then juice of 1/2
2 scallions, diced
1 clove of garlic, minced or grated
1 small piece of ginger, minced or grated, or 1 tsp dried ginger
3 tbsp Coconut Cream or 3 tbsp of the coconut cream from the top of a can of full fat coconut milk
1 tsp neutral oil
1 dash each of cumin, coriander, and red pepper
Serving options: 1 handful shredded unsweetened coconut, toasted chopped cashews, jasmine rice, shoyu and/or Thai basil
Instructions:
Dice the broccoli into very small pieces. Heat a large skillet on medium-high heat with the oil. When the oil is hot, add the broccoli and some salt. Stir fry the broccoli until it starts to get tender. You may need to add a little water to help it soften. Stir in the scallions, lime juice, lime zest, minced garlic, ginger, spices and coconut cream. Add a pinch more salt. Toss to combine everything. The broccoli should be tender-crisp when done. Serve with lime wedges and any of the garnishes you like. Enjoy!
Notes: Serves 2 if serving on its own, or 4 if serving with rice
Emily Miner
Jacksonville, FL, USA
Pizza Soup
A pizza inspired soup
to kill that comfort food craving
​
Dietary Notes: Vegetarian
Estimated Time: 45 minutes
Feeds: 4 people
Ingredients:
1-2 Cans Cannellini Beans (or other white beans)
1 Large Yellow or White Onion minced
2 Carrots Diced
1 Stick of Celery Diced
1 Jar Marinara Sauce
1 T Tomato Paste
1 T Extra Virgin Olive Oil
1 C Frozen Spinach or Kale
1/4 C Parmesan (real shit not that powered crap)
1 t Red Pepper Flakes
1 T Italian Seasoning
1 Clove Garlic
1 t Cane Sugar
1 C Vegetable Broth
1 C Organic Tomato Soup ( I prefer Imagine Brand)
Salt and Pepper to Taste
Italian Flavored Croutons ( Olive Garden Brand of Course)
Instructions:
Heat olive oil in a large pot over medium high heat. Add the onions and saute until transparent, about 7 mins, add garlic and cook for another minute. Add the carrots and celery. Cook, stirring, until slightly softened, about 5 minutes. Add the spinach/kale, beans, seasonings and tomato paste. Add your liquid ingredients and the parmesan. Add sugar and salt and pepper. Bring to a simmer, then cover and cook until the flavors are incorporated about 15 to 20 minutes. Top with croutons and sprinkle with additional parmesan
Brooke Ahles
Saint Clair Shores, MI, USA
Vegan Lasagna Soup
Easy, light, quick and delicious soup!
​
Dietary Notes: Vegetarian, Vegan
Estimated Time: 45 minutes
Feeds: 4 people
Ingredients:
- 1 chopped onion
- 1/2 chopped green celery
- 1 cup of cooked lentils (or a can of lentils)
- 250 g soy meat
- 2 cans of sliced tomatoes
- 2-3 cups of water
- 2 teaspoons of dried oregano (ideally fresh oregano)
- 1 teaspoon of salt
- 1 teaspoon of garlic powder (ideally some fresh chopped garlic)
- 1/2 teaspoon of pepper
- some lasagna noodles cut into small pieces (not too much)
- 6 basil leaves
- vegan cream (optional)
Instructions:
Mix all the ingredients in a pot (except the lasagna noodles and basil leaves) and boil it. Let it cook for 5 minutes. We chop the lasagna noodles or break them with our hands. Add the noodles to the soup and cook for an additional 10 minutes. You can add more water if desired. Remove the soup from the stove, add the basil leaves, stir it and serve with vegan cream. Store in the refrigerator in a closed container for up to 5 days. You can also freeze it.
Notes: I did not add the vegan cream as I did not have it at home (it was still incredibly delicious). I froze half of the soup for another two days. Also, I would not recommend adding too much of lasagna noodles.
Spela Slamberger
Slovenia
Stir-Fried Greens & Soba Noodles
Easy, light, quick and delicious soup!
​
Dietary Notes: Vegetarian, Vegan, can be gluten free using GF noodles
Estimated Time: 30 minutes
Feeds: 2-8 (adaptable)
Ingredients:
Soba noodles
Olive oil
Soy sauce
Cabbage
Onion garlic
Dried or oil packed tomato pieces (optional)
Tuna or chicken (optional)
Hot pepper flakes (optional)
Instructions:
Boil soba according to package directions. Meanwhile in a wok or large pan stir-fry 1-2 cloves garlic and half an onion, after a few minutes adding about half a head of medium shredded cabbage (and other greens if you have them ) per 8 oz soba until veg is crisp tender. The soba should be ready. Move the veg over , add more oil to the empty side of the pan, and picking the noodles up with tongs , place the soba in the oil to brown and crisp a bit, (optional hot pepper flakes in here) eventually mix and toss with the cabbage (add optional tuna or chicken here) . shake soy sauce over the dish and toss gently to combine flavors.
Notes: This dish easily expands or shrinks to fit guests, and the ingredients adapt to many palates. add tofu, slivered carrots, slices of roasted sweet potato, sesame seeds, scallions
Lynn Keller
Boulder, CO, USA
NYT Slow Cooker Chicken Tortellini Tomato Soup
Delish & easy to make!
​
Estimated Time: 6 hrs 20 min of time
Feeds: 4-6 people
Ingredients:
2 1/2 cups chicken stock
1/4 Cup dry white wine
2 tablespoons tomato paste, 1 (28oz) can crushed tomatoes (preferably fire-roasted)
1 tablespoon balsamic vinegar
6 garlic cloves finely chopped
2 tablespoons fresh oregano or 1 1/2 tablespoons dried oregano
2 teaspoons onion powder
1/2 teaspoon red-pepper flakes
1/2 teaspoon kosher salt
1 3/4 to 2 lbs boneless/skinless chicken thighs
5 oz baby spinach
1 (8-10 oz) package refrigerated cheese tortellini
1 cup grated Parmesan for serving
torn or sliced fresh basil for serving
black pepper for serving
Instructions:
Step 1: In a 6- to 8-quart slow cooker, whisk together the stock, wine and tomato paste until the paste dissolves. Stir in the tomatoes, vinegar, garlic, oregano, onion powder, red-pepper flakes and salt. (If you are using unsalted stock, add an additional 1/2 teaspoon salt.) Add the chicken and stir to combine. Cook on low until the chicken is very tender and the flavors are blended, 5 to 6 hours.; Step 2: Increase the heat to high for 10 minutes. Coarsely shred the chicken with two forks, pressing pieces of chicken against the side of the slow cooker to break the thighs apart. Stir in the spinach so that it wilts into the soup., Step 3: Stir in the tortellini, cover the slow cooker, and cook until the tortellini are al dente and warmed through, about 3 minutes. Taste the soup and add salt if it tastes flat. Ladle the soup into bowls and serve with Parmesan, basil and black pepper.
Molly Fishman
Washington, DC, USA
Savoury Rhubarb Pie
A savoury pie,
perfect for tea time, lunch or dinner.
​
Dietary Notes: Vegetarian
Estimated Time: 40 minutes
Feeds: 4 people
Ingredients:
Pie base (around 24x33 cms)
150g cottage cheese
7-8 sprigs of thyme
300g rhubarb (around3-5 sticks depending on width)
2 tbps sugar
1 large onion
1 tbsp olive oil
Salt
pepper
​
Instructions:
Cut rhubarb into small pieces and mix it in a bowl with the sugar.
Slice onion thinly and in a separate bowl soak in olive oil.
While the rhubarb and onion soak, prepare the pie base by laying it out and piercing holes evenly throughout the base with a fork.
On the pie base spread the cottage cheese evenly.
Sprinkle thyme all over the cheese.
Put the rhubarb and sugar mixture and then onions on the pie.
Season with salt and pepper.
Bake for 15 mins at 220° C (may need more time, but the crust should be slightly browned and firm)
Notes: Original recipe calls for fromage frais instead of cottage cheese, but cottage cheese spreads easier and is slightly lighter to eat. But fromage frais can be used if cottage cheese is unavailable.
Riya Sarin
Switzerland