David, Luise and their three kids are a family who loves to cook together. But like most families, they still struggle to get a nutritious and delicious meal on the table every night, that also satisfies their hunger for creative, globally-inspired food. Take your own inspiration from their quest to bring joy back to the dinner table: whip up a batch of Friday Night Hulk Burgers and Sweded Fries (made with spinach, quinoa, oats and peas), Tortellini Drop Soup or Stuffed Rainbow Peppers with black rice, feta, raisins, pistachios, cinnamon and beans.
This latest collection from the beloved duo behind the Green Kitchen Stories blog will include 50 recipes, each with an ‘upgrade’ option to make meals even more interesting for adults (e.g. top with a poached egg/kimchi/more herbs or serve with a chermoula sauce/side salad, quinoa instead of pasta). All of the dishes are veggie-packed, colourful, kid-friendly and simple-with most including less than 8 ingredients and taking under 30 minutes to prepare.
A bag of fresh tortellini is a standard weekday rescue dish. But instead of cooking it in water, try cooking it directly in a simple tomato broth or soup. It gives the pasta a lot more flavour and saves on dishes. Our kids love it like this so hopefully, yours will too.
Active preparation: 15 minutes / Start to finish: 35 minutes
2 tbsp olive oil
1 onion, peeled and finely chopped
2 garlic cloves, peeled and finely chopped
2 tbsp tomato puree (paste)
1 tsp paprika
2 carrots (150 g/5 oz), tops removed and peeled
2 celery stalks (100 g/3. oz), trimmed and rinsed
400 g (14 oz) tin chopped tomatoes
1 litre (34 fl oz/4 cups) good-quality vegetable stock
250 g (9 oz) packet good-quality fresh tortellini of choice
1 handful of basil, leaves only
sea salt and freshly ground black pepper
microgreens or sprouts
extra virgin olive oil
Heat the oil in a large lidded saucepan and saute the onion and garlic with the tomato puree and paprika over medium-low heat for 5 minutes, or until the onion begins to soften. Cut the carrots and celery into bite-size pieces, add them to the pan and saute for a further 5 minutes, or until the onion has softened.
Add the tomatoes and stock to the pan, season to taste with salt and pepper and bring to the boil. Reduce the heat and simmer with the lid ajar for 15 minutes, or until the vegetables are cooked.
Add the tortellini to the pan and cook according to the packet instructions, before stirring through the basil.
Serve hot topped with a sprinkling of Parmesan, some microgreens and a drizzle of oil.
If you’re not a fan of tortellini, serve the soup over cooked quinoa and kale instead, or over chickpeas (garbanzos) and burrata/mozzarella.
A helping hand:
Let the little ones help by peeling the carrots and chopping the celery into bite-size pieces with a kid-friendly knife. They can be in charge of stirring the broth and finishing the dish with a grating of Parmesan.
Recipe reprinted with permission from Hardie Grant Books.