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Welcome to Sunday Reset, the place we share how we’re unwinding and what now we have deliberate for the week forward. This time, visitor Nea tells us her summer season cooking plans and the way she’s gearing up for summer season in Sweden.
Good morning! I can’t imagine it’s already June 1st! I simply bought again from visiting my dad and mom in Burlington, Vermont, the place we blew plenty of glass at their studio, AO Glass, grilled, and ate maple creemees. Now again in Brooklyn, I’m deep into planning summer season recipes and gearing as much as head to Sweden for a number of weeks.
Summer season in Sweden is all the time my favourite. It’s not practically as scorching as it’s in New York (fortunately) and new potatoes and farm-fresh strawberries make an look nearly each night. I’ve developed a number of Scandinavian-inspired recipes over the previous few years right here, and if you wish to give one a strive, listed below are a number of of my favorites:
Skagen baked potatoes
These Skagen baked potatoes are made with twice-baked potatoes and full of a basic Swedish shrimp salad. It is a enjoyable and easy summer season lunch possibility you probably have mates coming over or need one thing lobster-roll adjoining!
Swedish pancakes
You possibly can’t go improper with Swedish pancakes with home made raspberry jam. They’re basically the identical as crêpes, so I most likely don’t should let you know how good of a breakfast or lunch staple they’re.
Upside-down plum & cardamom cake
This recipe for my upside-down plum & cardamom cake is likely to be one of the vital common recipes I’ve developed. Should you’re feeling additional, I’d advocate serving it with a easy crème anglaise on the facet.
Should you’re searching for a scrumptious and filling no-lettuce salad you’ll be able to preserve within the fridge for days, I simply filmed a video with Healthygirlkitchen making her adzuki bean salad with a creamy peanut dressing. It’ll undoubtedly be a go-to all summer season lengthy!
Substances
Adzuki Bean Salad
| 1 | massive candy potato, peeled and cubed |
| 2 | tablespoons olive oil or avocado oil |
| Salt, to style | |
| Pepper, to style | |
| 1 | cup diced purple cabbage |
| 3 | cups cooked farro (1 cup dry) |
| 1 | (15 oz / 425g) can adzuki beans, rinsed and drained |
| 1 | cup shredded carrots |
| 1 | cup edamame, deshelled and steamed |
| 1/3 | cup chopped roasted cashews |
| 1/2 | cup chopped cilantro |
| 1 | batch Creamy Dreamy Peanut Dressing |
| 1/3 | cup sliced inexperienced onions |
| 1 | massive candy potato, peeled and cubed |
| 2 | tablespoons olive oil or avocado oil |
| Salt, to style | |
| Pepper, to style | |
| 1 | cup diced purple cabbage |
| 3 | cups cooked farro (1 cup dry) |
| 1 | (15 oz / 425g) can adzuki beans, rinsed and drained |
| 1 | cup shredded carrots |
| 1 | cup edamame, deshelled and steamed |
| 1/3 | cup chopped roasted cashews |
| 1/2 | cup chopped cilantro |
| 1 | batch Creamy Dreamy Peanut Dressing |
| 1/3 | cup sliced inexperienced onions |
Creamy Dreamy Peanut Dressing
| 1/2 | cup pure peanut butter |
| 3 | tablespoons coconut aminos |
| 1 | tablespoon soy sauce |
| 2 | tablespoons rice vinegar |
| 2 | tablespoons sriracha |
| 1/2 | teaspoon garlic powder |
| 1/4 | teaspoon ginger powder |
| 1 | tablespoon toasted sesame oil |
| 1/4 | teaspoon salt |
| 1/2 | cup water |
| 1/2 | cup pure peanut butter |
| 3 | tablespoons coconut aminos |
| 1 | tablespoon soy sauce |
| 2 | tablespoons rice vinegar |
| 2 | tablespoons sriracha |
| 1/2 | teaspoon garlic powder |
| 1/4 | teaspoon ginger powder |
| 1 | tablespoon toasted sesame oil |
| 1/4 | teaspoon salt |
| 1/2 | cup water |
What are you excited to prepare dinner this summer season?
