Welcome to Sunday Reset, the place we share how we’re unwinding and what we’ve got deliberate for the week forward. This time, visitor Nea tells us her summer time cooking plans and the way she’s gearing up for summer time in Sweden.
Good morning! I can’t imagine it’s already June 1st! I simply received again from visiting my dad and mom in Burlington, Vermont, the place we blew a number of glass at their studio, AO Glass, grilled, and ate maple creemees. Now again in Brooklyn, I’m deep into planning summer time recipes and gearing as much as head to Sweden for just a few weeks.
Summer season in Sweden is all the time my favourite. It’s not almost as sizzling as it’s in New York (fortunately) and new potatoes and farm-fresh strawberries make an look virtually each night. I’ve developed just a few Scandinavian-inspired recipes over the previous few years right here, and if you wish to give one a attempt, listed below are just a few 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 time lunch choice if in case you have pals coming over or need one thing lobster-roll adjoining!
Swedish pancakes
You may’t go improper with Swedish pancakes with home made raspberry jam. They’re basically the identical as crêpes, so I most likely don’t must inform you 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 crucial in style recipes I’ve developed. For those who’re feeling additional, I might suggest serving it with a easy crème anglaise on the facet.
For those who’re in search of a scrumptious and filling no-lettuce salad you possibly can 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 time lengthy!
Elements
Adzuki Bean Salad
| 1 | giant 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 | giant 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 time?
