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.
I love tacos and I love avocados, so when I found a recipe for fried avocado tacos with sesame and lime, I had to try it! The result was fantastic, with a wonderful juxtaposition of textures. This recipe comes from the Food 52 website that I’ve recently become obsessed with. Food 52 is an online community for foodlovers and cooks!
While Koen and I were in New York, we tried a lot of different multicultural food, including Venezuelen arepas. They are basically corn pancakes that you slice open and stuff with delicious ingredients. I decided to prepare a vegetarian version with black beans, grilled banana (I couldn’t find plantains), avocado, and goat cheese. While we were in New York at Arepera Guacuco, there were also a lot of different sauces to use with the arepas, so I found a recipe for a mango pepper arepa sauce. I was really proud of how the areaps turned out! It was a lot of work, but worth it!
Koen and I are back from New York, so now I’m back in the kitchen trying new recipes. For this evening I wanted a recipe that was fresh and easy to make. On the plane I watched an episode from one of Jamie Oliver’s cooking shows, and was inspired to make lettuce wraps! I did a Google-search and found this recipe for Quinoa Lettuce Wraps with Easy Peanut Sauce. Really delicious and crunchy!