This week is all about fresh greens: fennel, chard, crisp salads, and more. In my tiny camper kitchen, I’m turning them into simple, creative dishes — just right for spring on the road.
Beetroot Potato Salad
⟡beetroot - potato
This vibrant salad combines tender potatoes and earthy beetroots with crisp greens and a tangy honey-mustard dressing, topped with creamy feta.
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Red Wine Reduction
⟡carrot - beetroot
This rich and velvety sauce combines the deep flavors of red wine with a medley of sautéed vegetables and herbs, perfect for enhancing any dish.
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Vegetable Paste made from Celery, Carrots, and Onions
⟡4 min - carrot
This flavorful vegetable paste, featuring a delightful blend of celery, carrots, and onions, offers a fresh and healthy addition to various dishes.
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Gigantes Plaki – Greek Giant Beans in Tomato Sauce
⟡20 min - carrot
This comforting dish features tender giant beans bathed in a rich tomato sauce, making it a flavorful and satisfying meal.
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Leek on Beetroot Potato Puree
⟡beetroot - potato
A creamy and colorful blend of mashed potatoes and beetroot, topped with sautéed leeks for a delightful side dish.
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