Baby spinach is abundant at this time of year – easy to buy and growing fast – so make the most of this vibrant salad leaf with this fresh combination of citrus zing, radish crunch and tasty leaves. Pair with our Almond, purple sprouting and pepper tart or any an abundance of other salads for a great mid-week dinner. …
spinach
Quinoa Tabbouleh
In a gluten free diet, couscous is not an option, but as tabbouleh is such a tasty salad, we don’t want it to disappear from our menu – quinoa to the rescue! Its nutty flavour really adds to this dish and its texture compliments the other ingredients nicely. The first radishes are up in the garden at the Steading so this is a little homage to the humble radish! Excellent as part of a spring or summer lunch or an interesting accompaniment to a main dish. Fresh, clean and healthy. …
Garden Pesto
Everyone loves pesto made with basil and pine nuts in its traditional form, but as pesto literally means ‘pound’ or ‘ground’, you can just chuck the basil version out of the window – especially at this time of year when it is not in season – and blitz up something else that’s green. We make our pesto from just about anything at any time of the year – spinach, sorrel, rocket, coriander, parsley… whatever! You also don’t need pine nuts or parmesan – you can vary the nuts and leave out the cheese altogether. Serve with pasta, spread on toast, with new potatoes, or as a salad dressing… the options are really endless. Here’s what we did this week – a bunch is a small handful!
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Spinach Roulade
We’ve been making this recipe for years – it’s perfect for a party or a fancy meal with friends along with lots of tasty salads. This is a dairy free version with toasty almonds and pine nuts on the top which we love! We have lots of fresh spinach in the garden at this time of year so we’re making the most of it. If you don’t quite have 900g of spinach it doesn’t matter as the recipe will work with less of the good green stuff….
Farinata
Vegan recipe of the year!! Farinata is like a vegan omelette or frittata. Originally from Genoa in Northern Italy, it’s another strand of the French socca, but is a lot thicker, cooked in the oven and benefits from having extra ingredients added to vary the flavour and texture – add in or take out whatever you fancy. It makes an excellent main dish along with salad or you could serve it as an appetiser in smaller slices at room temperature. Remember to prepare the batter in advance as it sits for at least 2 hours before you can start cooking….
Cashew Pepper & Spinach Tart
This is an easy tart to make – we promise you won’t get a soggy bottom! It’s perfect for a mid week dinner or a more special lunch. You could use different veg on top or add a sprinkling of feta – it’s worth a go!…