A side of veggies, for virtue and for ✨vibes✨
6 recipes, 6ish ingredients each
We’re eating solids! (not a baby, just a girl who usually eats soup)
This might stray a bit from the usual promise of this newsletter, but what can I say - spring is springing, and I’m a multi-dimensional gal! While soups are obviously my bread and butter, every now and then I hang up my proverbial spoon and dive into the world of solid food. It was a long winter, soups were flowing, and now I’m temporarily enjoying the simple pleasure of chewing (especially on fresh, abundant spring vegetables).
I’ve been feeling a bit uninspired in the kitchen lately. I’m not much of a meal prepper, so lunch often means spoonfuls of whatever soup is bubbling away on the stove, or what I like to call “Medieval Wench Dinner”: a hunk of bread, some cheese, a pickle, and maybe an egg or two. (More on MWD another day.) Since that’s usually a pretty beige affair (pickle aside), I always try to add a quick, vibrant side of veggies, for virtue and for vibes. Is it a side? Is it a salad*? Who’s to say.
*If you’re on the hunt for SALAD inspiration please do check out my other child, sssssaladsssss, which I co-parent with my friend Bella. We may not post often, but when we do, it’s worth it!
I’m under no illusions that you’re dying to know what I had for lunch. Still, I hope these recipes delight you, and maybe even rescue you from a WFH lunch rut, if you’re in one. The key here is: quick, uncomplicated, delicious. We’re not re-inventing the wheel, just changing the metaphorical tyres. Each of the 6 recipes below uses 6ish ingredients, some of which are mere suggestions (hence Fill-in-the-Blank-Vegetable).
[Fill-in-the-Blank-Vegetable] Tonnato
Herby Peas + Burrata
Citrus-y Endives
Spicy Zesty Carrot Ribbons
Spicy Zesty Asparagus
Parmesan-y White Beans + [Fill-in-the-Blank-Vegetable]
This dish is a deceivingly easy show-stopper. A simplified 5-minute hommage to vitello tonnato, no vitello (veal) in sight.
Ingredients
1 200g tin or jar of really high quality tuna in olive oil (ideally Pyscis if you can get your hands on some!)
1 tbsp lemon juice
1 tsp dijon mustard
Olive oil (2-4 tablespoons*)
4 tbsp small capers, drained
Flaky salt & black pepper
PLUS: any crunchy/juicy vegetable you like, such as sliced snow peas, really good tomatoes (you might want to wait til summer for that variety), and a drizzle of herb oil
*this will depend on how much oil is in your tuna!
Instructions
Add everything to a blender (except the vegetables) and blend. Add oil to adjust the consistency to your liking
Top with whichever vegetable you decide to use!
Frozen peas 🤝 me. The true MVP of my freezer - they need mere minutes to thaw, they’re green and delicious, and they fulfil the alibi vegetable requirements. I like to pour boiling water over them and let that sit for a minute or two, this way they retain their bright green colour and bite.
Ingredients (serves 2)
2 cups frozen peas
A handful chopped tender herbs (dill, parsley, mint)
2 spring onions (green parts sliced)
A splash of olive oil
A squeeze of lemon
Flaky salt & black pepper
PLUS: Burrata and dried edible petals (optional)
Instructions
Place the peas into a large bowl and pour over boiling water. Let them sit for a minute or two, then drain and put back in the bowl. Stir in the herbs, olive oil, and lemon juice, then plop in the burrata (if using) and top with flaky salt and petals!
I love endives. They’re a sturdier alternative to lettuce, because they last much longer in the fridge, and their crunchy bitterness goes well with everything (in my opinion). My acupuncturist told me I need eat more bitter foods, and his wish is my command. Thankfully I love bitter foods.
The dish below is so simple to make, it feels almost preposterous to call it a recipe. I had this alongside a bowl of leftover pasta. It’s fresh, zesty, and done in 3 minutes.
Ingredients (serves 2)
2 endives, leaves peeled apart
1 large shallot, finely diced
1 orange or blood orange, juiced
3 tablespoons olive oil
A few fresh mint leaves, finely sliced
A pinch of salt and pepper
Instructions
Add the diced shallot, orange juice, olive oil, salt, pepper, and mint leaves to a large bowl and mix well. Add in the endive leaves, toss to coat, and enjoy!
When marinated in a nice lil dressing, carrot ribbons develop a wonderfully tender texture. This particular dressing - a delicious blend of five classic Chinese condiments - is a true game-changer (though I can’t take credit for the recipe).
It’s incredibly versatile and works beautifully with vegetables, noodles, rice, or even meat. For a creamier twist, I sometimes add a spoonful of tahini or runny peanut butter.
Ingredients (serves 2)
5 large carrots, peeled (reserve these to roast) and then further peeled into ribbons
3 tablespoons black vinegar
3 tablespoons sesame oil
2 tablespoons soy sauce
2 tablespoons chili crisp
2 tb mixed sesame seeds
Instructions
Mix together all the dressing ingredients in a large bowl, then add in the carrot ribbons and toss to coat.
Steamed asparagus + the aforementioned Chinese dressing = can’t go wrong. This works well with green asparagus that has been steamed just enough to keep a bit of bite.
Ingredients
1 bundle green asparagus (plus some loose snow peas in my case)
3 tablespoons black vinegar
3 tablespoons sesame oil
2 tablespoons soy sauce
2 tablespoons chili crisp
2 tb mixed sesame seeds
Instructions
Trim the woody ends, then steam the asparagus for a few minutes til bright green and slightly softened, but not too floppy.
Mix together all the dressing ingredients in a large bowl, then pour over the steamed asparagus.
This takes a bit longer than the meals above, but its worth it. The lemon brightens up the radicchio, which in turn balances out the richness of the parmesan-y beans.
Ingredients
1 large shallot, sliced
2 tablespoons butter or olive oil
A splash of white wine (optional)
1 large jar of Cannellini beans
1/2 cup vegetable or chicken broth
A generous heap (around 1/2 cup) freshly grated Parmesan cheese
PLUS: Chopped radicchio + lemon juice + olive oil
*I’ve said it before and I’ll say it again, beans from glass jars taste better than those from tins. Specifically, Bold Bean, if you’re in the UK.
Instructions
Sauté the diced shallot in the butter/oil over medium heat for about 5 minutes, until the shallot is soft and fragrant. If using, pour in a splash of white wine and stir until it has mostly evaporated.
Add the beans—liquid and all—along with the broth. Stir well to combine. Bring the mixture to a simmer and cook for about 5 more minutes, stirring occasionally, until the beans have thickened slightly.
Stir in the grated Parmesan and a few cracks of black pepper. Taste and adjust seasoning as needed with more Parmesan, pepper, or a pinch of salt. Serve hot!
And that’s a wrap… !
