By Fredrica Syren:
We’re back home after 5 weeks of traveling and cooking in all kinds of kitchens so wow it feels so good to cook in my own familiar kitchen. However, traveling has inspired me to come home and try cooking lots of new dishes. My vegetable garden is in full swing so I have lots of yummy vegetables and herbs to cook with. Lots of carrots will end up in a carrot soup, roasted vegetable never gets old and especially if you take them to the next level with chili and balsamic. I have loads of swiss chard so one day we’ll have my swiss chard and mushroom quiche which is great hot or cold and is a perfect picnic food.
Monday:
Carrot soup with lemon cream top served with apple bread
Tuesday:
Chili & Balsamic Roasted Vegetables
Wednesday:
Thursday:
Swiss chard and mushroom quiche
Friday:
Saturday:
Raw Zoodles with Avocado Pesto Sauce
Sunday:
Dessert:
