New Inspiration for Everyday Green Food – Five Good Recipes

Beans and green leaves give a taste of feta cheese.

Photo: Tara Juncker

green feta frying pan

Good dinner in a quarter, quite simply! No matter which green leaf you choose, the dish should not taste like raw food. Massage the leaves before making them softer. Make sure to fry it long enough. If you like, you can serve a good loaf of bread.

• Read the full recipe here

Delicate ricotta balls are served with pasta and a rich tomato sauce.

Delicate ricotta balls are served with pasta and a rich tomato sauce.

Photo: Tara Juncker

ricotta clouds

The ricotta balls only take a few minutes to mix, I’ve made them hundreds of times and the recipe is in muscle memory. You’ll need more time to roll the balls together, but you may be able to get someone else to help out there. My ricotta clouds resemble a simpler version of Italian gnudi or malfatti and are as porous as clouds to bite into.

• Read the full recipe here

Take advantage of spring flowers in a warm salad.

Take advantage of spring flowers in a warm salad.

Photo: Tara Juncker

Bulgur with green lentils and primer

The first spring starters shouldn’t be prepared much and have so much flavor that they rarely need additional seasoning. This dish also works well as part of a buffet because it is very filling and can be eaten hot or cold.

• Read the full recipe here

Creamy soup topped with a mushroom slicer.

Creamy soup topped with a mushroom slicer.

Photo: Tara Juncker

Celery soup with shiitake mushrooms

This recipe is actually for my dad and a popular coffee shop lunch dish. Fried mushrooms give the velvety stew some resistance to chewing. Served with good bread.

• Read the full recipe here

Do you like sweet potatoes?  Then this dish is for you.

Do you like sweet potatoes? Then this dish is for you.

Photo: Tara Juncker

Sweet potato puree with roasted vegetables and peas

Velvety sweet potato puree is sewn with hrisaki peas into this simple everyday dish. The vegetables can of course be varied and the dish is perfect when it’s time to clean out the fridge. Fennel, zucchini, and broccolini (also called bellaverde) are also good for garnishing mash.

• Read the full recipe here

Tara Junker is a well-established food profiler in Finland, where she has a blog, writes records and has published several cookbooks.  She is currently writing her fourth book on cooking

Tara Junker is a well-established food profiler in Finland, where she has a blog, writes records and has published several cookbooks. Now she is keeping up with her fourth culinary book “Gulbetor och ricottamoln” (published by bokförlaget Förlaget), this time in Swedish. This spring, she will also appear on Finnish YLE through the TV show “Can we just enjoy”. In the book, you’ll find simple Nordic recipes (often seasoned with a little miso) based on memories of Tara Juncker’s food.

Photo: Sarah Forsius and Niklas Sandstrom

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