salad
4 small handful of spinach & arugula
4 tbsp walnuts, chopped
2 avocados
2 grapefruits
4 tbsp green part of green onion
60g feta cheese, crumbled
Add a small handful of arugula and spinach to each plate. Peel the grapefruits and slice them, then add them to the plates. Slice the avocados into very thin slices and carefully arrange them into 4 circles. Add the walnuts and crumbled feta cheese and serve.
Nachos:
Desert: 1 dl onion
Brick: 3dl tomatoes
Forrest: 4 dl salad
Pasture: 4 dl cucumber
Grain fields: 4 dl cheese
Ore: 3 dl minced meat
Water: blue tortilla chips
spices: 2 tbsp paprika powder,1 tsp onion powder,1 tsp garlic powder, 1 tsp salt, 1 tbsp cumin, 0.25 tsp cayennepeppar, 0.25 tsp chili powder, 1 tbsp oregano
Cut up all the vegetables. Cook the meat til it’s done and add the spices to it. Mix and cook for 2 more minutes.
Serve all the ingredients in 19 hexagon shaped plates or take 1 dl/ filling and build a settlers board on a large plate / serving dish. Decorate with the blue nacho chips.
Salad:
2 handful of spinach
1 handful edible flower petals (ex. marigold, pansy, lilac, nasturtium )
1 cucumber
4 big tomatoes
150 g feta cheese
fresh basil
1 red onion
2 sweet potatoes
Dressing:
1.5 dl olive oil
0.5 dl balsamic vinegar
1 dl honey
1 tbsp italian dressing seasoning*
0.5 tsp salt
1 pressed garlic clove
0.25 tsp pepper
Preheat oven to 200 C.
Cut the sweet potatoes diagonally and place them cut down on a prepared pan. Leave in oven for 20 minutes.
Slice the cucumber, cube the feta cheese and tomatoes and cut the onion into big chunks. When the 20 minutes are up add you red onion next to the sweet potatoes and leave in for another 20 minutes.
In a small bottle, add all the ingredients for the dressing and shake well.
Add everything to nice mixing bowl, pour as much dressing on as you like and mix well.
Serve with freshly baked bread.
*italian dressing seasoning: 1.5 tsp garlic powder, 1 tbsp onion powder, 2 tbsp oregano, 1 tbsp dried parsley, 1 tbsp granulated sugar, 2 tbsp salt, 1 tsp black pepper, 1 tsp ground basil, 0.25 tsp teaspoon ground thyme