For my birthday lunch we headed to Gent to eat at the 2 Michelin star Vrijmoed. Koen and I were both really excited to try the vegetarian menu, which was awarded Best Veggie Menu Benelux 2016 and 2017 by Gault Millau. And of course we ordered an extra dessert – the Stilton “sorbet” which was awarded dessert of the year 2017 by Gault Millau. So many award winning dishes to taste!
For our first dinner with Nicole and Adam, we chose the restaurant Graanmarkt 13. The food is seasonal, with a weekly menu based on what vegetables are in season. From the site: “Graanmarkt 13 offers a daily varying choice of fish or meat along with various vegetarian tapas-style dishes to share with your company.” Chef Seppe Nobels won the prize “Best Vegetable restaurant 2015 of Flanders” by Gault Millau. So this was the perfect place to take our guests!
Almost once a week I like to make a quiche. It is so simple and delicious – plus it’s enough lunch for Koen and me for 2 days! I follow a very simple formula.
My colleague let me have a look into her new cookbook Plenty by Yotam Ottolenghi filled with vegetarian dishes. The first recipe to catch my eye was the Caramelized Garlic Tart. I love garlic and this quiche-like pie sounded sooo delicious. I wasn’t disappointed. The carmelized garlic with fresh herbs and goat cheese melts in your mouth. Mmm…
I’m a big fan of Courgetti and Zoodles, aka thinly sliced zucchini that looks like spaghetti noodles. I’ve tried courgetti with various sauces ranging from avocado to tomato, but this is the first time with mango! Mmm… The Mint & Mango Marinated Zucchini Spaghetti from Green Kitchen Stories is so delicious! I prepared the zoodles as a side dish with salmon with paired together perfectly.
I recently discovered Green Kitchen Stories and one of the recipes that caught my eye is the Maple Tossed Rhubarb & Puy Salad. I love summer lentil salads, and the mixture of fruits and vegetables with goat cheese (my substitute for feta) and basil sounded so delicious! Koen’s family from Canada was visiting and I decided to make this salad. This was exciting for me, because I’ve actually never made anything with rhubarb before. I wasn’t even sure how it tasted – sour it turns out! Before making the salad I wanted to look up a few things about rhubarb:
- Can you eat it raw? Yes.
- Can you eat green rhubarb? Yes, but people like the red ones for aesthetics but the taste is the same.
The salad is really easy to make – just cooking the lentils and chopping the produce. What a great combination of flavors! There were no leftovers, so that’s always a great sign!
I love a good salad and Sprouted Kitchen’s Coconut Quinoa + Spinach Salad is delicious! So many flavors – raw spinach, quinoa cooked in coconut milk, shallots cooked in coconut oil, pistachios, pomegranate, and a lemon-thyme dressing. Fresh and perfect for the hot weather we’re having right now in Belgium! Although there aren’t too many ingredients it still takes time to make. First, I had to open all of the pistachio shells. Second, I never realized how hard it is to get all of the arils (the red drops holding the seeds) loose from the fruit. Normally I press the pomegranate for its juice and I wasn’t even sure you could eat the whole aril but luckily I have access to the internet and found out via Live Strong that not only are they edible but nutritious.
When my sister-in-law Barbara came to visit we had to decide where to lunch. I have a long (and growing) list of restaurants I’d like to try and Lombardia was on it! Lombardia serves organic, natural, eco-friendly food and drinks and is most known for it’s drink Ginger Love. The Wall Street Journal even listed the drink in its top 5 to-do list for Antwerp! Barbara and I enjoyed huge sandwiches loaded with vegetables and I of course ordered a Ginger Love!
Normally when I’m on My New Roots, I search the site for a vegetable or grain I’d like to try. But this time, the Chilled Parsley and Pea Soup was a new entry on the home page. I had never tried pea soup and wanted to give it a try! The recipe is super easy and full of flavor. Koen came up with great addition of the bacon pieces! Yum!