Welcome to Sunday Reset, where we share how we’re unwinding and what we have planned for the week ahead. This time, guest Nea tells us her summer cooking plans and how she’s gearing up for summer in Sweden.
Good morning! I can’t believe it’s already June 1st! I just got back from visiting my parents in Burlington, Vermont, where we blew lots of glass at their studio, AO Glass, grilled, and ate maple creemees. Now back in Brooklyn, I’m deep into planning summer recipes and gearing up to head to Sweden for a few weeks.
Summer in Sweden is always my favorite. It’s not nearly as hot as it is in New York (thankfully) and new potatoes and farm-fresh strawberries make an appearance almost every evening. I’ve developed a few Scandinavian-inspired recipes over the past few years here, and if you want to give one a try, here are a few of my favorites:
Skagen baked potatoes
These Skagen baked potatoes are made with twice-baked potatoes and filled with a classic Swedish shrimp salad. It’s a fun and simple summer lunch option if you have friends coming over or want something lobster-roll adjacent!
Swedish pancakes
You can’t go wrong with Swedish pancakes with homemade raspberry jam. They’re essentially the same as crêpes, so I probably don’t have to tell you how good of a breakfast or lunch staple they are.
Upside-down plum & cardamom cake
This recipe for my upside-down plum & cardamom cake might be one of the most popular recipes I’ve developed. If you’re feeling extra, I would recommend serving it with a simple crème anglaise on the side.
If you’re looking for a delicious and filling no-lettuce salad you can keep in the fridge for days, I just filmed a video with Healthygirlkitchen making her adzuki bean salad with a creamy peanut dressing. It’ll definitely be a go-to all summer long!
Ingredients
Adzuki Bean Salad
| 1 | large sweet potato, peeled and cubed |
| 2 | tablespoons olive oil or avocado oil |
| Salt, to taste | |
| Pepper, to taste | |
| 1 | cup diced purple cabbage |
| 3 | cups cooked farro (1 cup dry) |
| 1 | (15 oz / 425g) can adzuki beans, rinsed and drained |
| 1 | cup shredded carrots |
| 1 | cup edamame, deshelled and steamed |
| 1/3 | cup chopped roasted cashews |
| 1/2 | cup chopped cilantro |
| 1 | batch Creamy Dreamy Peanut Dressing |
| 1/3 | cup sliced green onions |
| 1 | large sweet potato, peeled and cubed |
| 2 | tablespoons olive oil or avocado oil |
| Salt, to taste | |
| Pepper, to taste | |
| 1 | cup diced purple cabbage |
| 3 | cups cooked farro (1 cup dry) |
| 1 | (15 oz / 425g) can adzuki beans, rinsed and drained |
| 1 | cup shredded carrots |
| 1 | cup edamame, deshelled and steamed |
| 1/3 | cup chopped roasted cashews |
| 1/2 | cup chopped cilantro |
| 1 | batch Creamy Dreamy Peanut Dressing |
| 1/3 | cup sliced green onions |
Creamy Dreamy Peanut Dressing
| 1/2 | cup natural peanut butter |
| 3 | tablespoons coconut aminos |
| 1 | tablespoon soy sauce |
| 2 | tablespoons rice vinegar |
| 2 | tablespoons sriracha |
| 1/2 | teaspoon garlic powder |
| 1/4 | teaspoon ginger powder |
| 1 | tablespoon toasted sesame oil |
| 1/4 | teaspoon salt |
| 1/2 | cup water |
| 1/2 | cup natural peanut butter |
| 3 | tablespoons coconut aminos |
| 1 | tablespoon soy sauce |
| 2 | tablespoons rice vinegar |
| 2 | tablespoons sriracha |
| 1/2 | teaspoon garlic powder |
| 1/4 | teaspoon ginger powder |
| 1 | tablespoon toasted sesame oil |
| 1/4 | teaspoon salt |
| 1/2 | cup water |
What are you excited to cook this summer?
