Spinach, Egg, and Spice Squash Wrap

 Add vegetables for breakfast or at a luncheon. 

Serves 4

2 cups (260 g) organic spinach

8 organic eggs

1 cup (130 g) Greek yogurt or a dairy free yogurt

2 small or 1 large organic squash, eg. butternut, kabocha, or hubbard peeled and diced

5 Tbs. (75 ml) avocado oil

minced organic garlic cloves

2 tsp. (10 ml) organic lemon juice

cumin

coriander

turmeric

chives

shallots

1. Blend the spinach and 4 eggs in a blender.

2. Heat a skillet with the 2 Tbs. (30 ml) oil on medium.

3. Pour fourth of the egg mixture, cook 3-4 minutes.

4. Flip over, cook several more minutes.

5. Remove and set aside.

6. Repeat to make four wraps.

7. Heart the skillet with 2 Tbs. (30 ml) oil on medium-high.

8. Sauté the squash with the cumin, coriander, and shallots, for about 8 minutes.

9. Remove and set aside.

10. Add 2 tsp. (10 mil) oil to the skillet.

11. Scramble the other 4 eggs.

12. Whisk the yogurt, lemon juice, garlic, chives, and turmeric.

13. In each wrap, add extra spinach on top of the spinach-eggs, scramble eggs, and squash.

14, Roll each one.

15. Cut in half and top with the yogurt sauce.

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Marinated White Beans à l'Italian

White beans (fagioli bianchi) can be cannellini beans (large, nutty, creamy), white kidney beans, Great Northern beans (medium-sized), and navy beans (small and creamy). They are a stable in Italian cuisine, used in soups (eg. minestrone), salads, and other dishes with garlic, olive oil, and sage (eg. fagipoli all'uccelletto). 

Cannellini marinati (Italian)

Serves 4

2 15-ounce can (850 g) organic cannelloni beans, drained and rinsed

1/4 cup (60 ml) olive oil

2 Tps. (30 ml) white wine vinegar or balsamic vinegar 

chopped organic red onion

oregano

minced organic garlic

parsley

basil

red pepper flakes

organic pitted olives 

optional:

• organic lemon juice and zest
• chopped rosemary or thyme
• (gluten-free) toasted bread, crumbed  

uno 1. Whisk together: oil, garlic, parsley, basil, vinegar, spices, and optional lemon.

due 2. Add the beans, olives, and optional bread, then toss.

tre 3. Cover and refrigerate for at least 30 minutes.

quattro 4. Garnish with chopped red onions.

cinque 5. Serve:

• as a side dish
• snack
• in a wrap 
• in a sandwich
• salad
• on paste

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Pasta Salad with Yogurt Sauce?

Whip up Greek yogurt, add herbs and the pasta salad is ready for a new treat. 

Many Middle Eastern countries have their own version of pasta with garlic yogurt: Turkey, Lebanon, Syria, Jordan, Palestine, Armenia, Iran, Georgia, and Afghanistan.

Yoğurt Soslu Makarna Salatası (Turkish)

Serves 4

curved pasta, Fusilli, Cavatappi, Rotini, Gemlli, Fusilli col Buco (cook as directed) or a gluten-free pasta

organic cucumber, thinly sliced 

organic cheery tomatoes, cut in half

sliced organic scallions or red onion

minced organic garlic and bell peppers

2 Tbs. (30 m) red wine vinegar

3 Tbs. organic lemon juice, and zest

olive oil

parsley

oregano

dill

3/4 cup (95 g) Greek yogurt 

1/3 cup (80 g) heavy cream

obtional: feta cheese

bir /beer/ 1. Add the cold cooked pasta in a bowl.

iki /ee-kee/ 2. Add the rest of the ingredients except the yogurt, lemon juice, feta cheese, and yogurt. Toss.

üç /üch/ 3. In another bowl, whisk the yoghurt and cream for several minut

dört /durt/ 4. Fold in the lemon zest, and yoghurt sauce.

beş /besh/ 5. Top with more dill, optional feta cheese, and drizzle with olive oil.

Try some 

other salads: https://veggiefernandezs.blogspot.com/search/label/salads

 or 

Turkish  dishes: https://veggiefernandezs.blogspot.com/search/label/Turkish

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Asparagus Salad with Salmon

If you can find white asparagus, it's the tastiest. But green asparagus will do, also. You are set for a flavorful spring salad. Mid-April to the end of June is (white) asparagus season (Spargelzeit) in Germany. 

White asparagus (aka "white gold") is also grown in Spain, the Netherlands, France, Italy, Belgium, Switzerland, and Peru. 

Spargel-Lachs-Salat (Germany)

Servers 4

 

2 pounds (910 g) organic asparagus, washed and peel, cut off the ends

1/2 tsp. (2,5 g) each: Himalayan salt and sugar

4 Tbs. (60 ml) raspberry vinegar

6 Tbs. (90 ml) olive oil

1 tsp. (5 g) mustard

1 small organic red onion, chopped

10 ounces (285 g) wild salmon chunks, smoked or canned, divided into bite-size pieces 

organic lettuce leaves

dill

eins 1. Cut the asparagus into 1 1/2 inch (380 cm) chunks.

zwei 2. Bring water to a boil, add the salt, sugar, and asparagus. Cook 10-15 minutes.

drie 3. Remove and drain the asparagus. Set aside to cool.

 

vier 4. Whisk the oil, mustard, and some sugar.

fünf 5. Add the asparagus, chopped onion, and salmon chunks.

sechs 6. Fold the mixture, cover, and chill for about 30 minutes.

sieben 7. Plate the lettuce leaves, add the salmon and garnish with dill.

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Lentil Minestrone à l'Italian

 Add fresh organic vegetables, some grains and enjoy a summer soup.

Minestrone di lenticchie (Italian)

Serves 4-6

~Use organic ingredients as best as possible.~

olive oil

1 chopped onion

chopped carrots

sliced: red or yellow bell pepper, zucchini and celery

2 cloves of minced garlic

2 Tbs. (30 g) tomato paste

Italian seasoning

2 chopped tomatoes

5 cups (1.200 ml) vegetable broth

1 cup (130 g) lentils

spinach

3/4 cup (95 g) gains...

  guten: farro, wheat berries, or spelt 

  gluten-free: quinoa, brown rice, or buckwheat groats (kasha)

2 bay leaves

2 Tbs. (30 ml) red wine vinegar

parsley

optional: red pepper flakes

uno 1. Heat oil over medium heat.

due 2. Sautéed the onions and carrots.

tre 3. Add the other vegetables and garlic.

quattro 4. Stir in the tomato paste and seasonings.

cinque 5. Add the lentils, grains, and bay leaves.

sei 6. Bring to a boil, reduce the heat to medium-low, and simmer, covered for about 30 minutes.

sette 7. Add some broth or water if it is too thick.

otto 8. Remove the bay leaves.

nove 9. Stir in the spinach and vinegar. Cook until the spinach wilted.

dieci 10. Serve garnish with parsley.

Buon Appetito!

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