Vegan Butternut-Zucchini Ceviche

Usually a Ceviche would be raw fish, marinated with lime, originally from Peru but I also tasted it in Costa Rica. Very yummy. This time I stole the word for a purely vegan dish. The important thing is to slice the pieces in very fine stripes and leave it at least two hours - better more with the marinade.

So here we go:

VERY thin slices of butternut and zucchini, marinate with lots of lime juice and sea salt. After two hours add the oil. I used grape-seed oil this time.

Chick pea salad

A really simple summer dish which also goes really well with a barbecue is this one:
Dried chick peas are always good to have at home, they don't go bad because they are dried and are easy to cook. If I remember to do this in time, I let them soak in water for one day, then rinse them thoroughly and put them in hot water to cook for about half an hour. If you didn't let them soak it takes a little more time. Remember to put salt only in the end, otherwise your cooking time will increase considerably.
Since I am lucky to always have aragula in my garden - even more than I would wish for - during spring until fall I just have to get outside to get my portion.
The cooked chick peas are combined with the aragula, a couple of cherry tomatoes, mint (from the garden) and seasoned with olive oil, a little lemon and salt.

Salad glut - green smoothie

I love smoothies, they are a great healthy way to consume some raw vegetables and vitamins. Healthy food always has to be something you like to eat, so add always stuff which tastes good for your taste.

I am still fighting the salad abundance so this of course is part of the smoothie, basil and mint leaves give this special, slightly spicy kick, add a little salt, blend it - that's it.

Second round - salad glut recipe

Last time I went for the soup - thought there would be something left to freeze, but no, all eaten up with different toppings: sour cream, bacon, roasted pumpkin seeds, roasted tomatoes...

Why not do this next time with a variety of different toppings offered in order that everyone can try their own version?

This time I tried a braised version, like spinach - more or less.

Again: olive oil, eschalotts and garlic, heated up, then add lettuce and a little bit of water, salt, nutmeg and let it simmer with little heat until it is done (about 10 minutes)
I added seeds and a little blue cheese (Gorgonzola)