Recipe

This is one of those pasta sauces that takes me back to when all the kids were still living at home. To a day where you looked in the fridge and thought … what kind of pasta sauce will I make today… there are some onions, garlic, a bunch of celery, tomatoes… let’s put it together let it all simmer wonderfully. Stir occasionally. Look out at the birds flying by. Stir again. Answer a question from one of the kids. Stir again. Let’s take make that phone call. And stir again. And then we can yell, guys, diner is ready. And the happy faces when they see what’s being served. Such a sauce is this…

There are green salads and greenest salads. This is the greenest salad. Delicious hearty-tasting little Mediterranean cucumbers, dill, spring-onions and if I would have had avocado in the house, I would have added it as well. And the dressing, entirely in style. Green, too. In the blender 30 leaves mint, garlic, lime juice and some vegan mayo. And finally some roasted green pumpkin seeds… I can’t make it greener for you. Nor any better.

Next level fennel gratin. Which makes it a serious main course. Not just a simple vegetable dish, no one that stands. Stands out. Herbs, (vegan) cheesy, handsome and with a deep taste.

Unctuous is the word that comes to mind when I think of this pilav. Slightly sweet, delicious tomato aroma, light, sparkling and above all very soft. Yes, unctuous indeed. Everything is wonderfully soft and harmonious.