Leeks and greens Lasagna and red berry smoothie! – Everyone’s kitchen

So many green vegetables harvested today for today’s lunch! We also enjoyed some Chocolate mint tea from the garden and a lovely pickled beetroot juice made by Ula (who is also our photographer)!

Leeks and greens lasagna served with side salad

Red berry smoothie (harvested last year!)

Harvest of the day
Kale, chard, spinach, leeks, beetroot leaves, mustard leaves, wild garlic
Rocket, lettuce, mizuna, claytonia
Parsley, rosemary, chive, chocolate mint


Leek and green lasagna with side salad x4

Ingredients
400g mixed green leaves , such as kale, chard and spinach, roughly chopped
2 leeks
Olive oil
1 garlic clove, crushed
6-8 lasagne sheets
Cheese (cheddar, plant-based version, parmesan) coarsely grated
Herbs: Rosemary, parsley, chives
Salt and pepper

Bechamel
3 tbsp olive oil
2 Tbsp all purpose flour
380 ml soya milk
Optional: Mustard

Method
Preheat the oven to 180°C
In a pan on low heat, cook your garlic for a few minutes and add your greens. Cook, stirring until the greens have wilted.

For your bechamel
Add the oil to a pot on the stove and heat it at medium to high heat. As the oil heats, add the flour and stir or whisk vigorously.
Add the soy milk all at once and continue to stir and whisk (you can alternate between a wooden spoon and a whisk) and allow the sauce to gradually thicken.
You will usually get to the right thickness after it has reached boiling point and boiled for a few minutes.
When you’ve reached the desired thickness (keep in mind that the sauce will continue to thicken as it cools), remove from the heat and add any spices you choose, such as some salt and black pepper, rosemary. Add some mustard if desired!

In a baking dish, alternate vegetables, bechamel, lasagne sheets. Finish with a layer of bechamel and cover with cheese.
Place in the oven for 40 min.
Serve with a side salad

Red berry smoothies

Ingredients
4 medium bananas
2 (480ml) cup unsweetened almond milk
600g of berries

Method

Add bananas into a blender or food processor. Blend until the bananas become crumbly. Add milk. Blend until smooth and creamy, scraping down the sides of the blender as needed.
Add berries. Blend until smooth, again scraping down the sides of the blender as needed.
Pour into cups and enjoy!

Published by Nadegegrows

Garden Assistant/Tend and Share project worker

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