Food Blog: Your weekly feel-good recipes 🌱

Tuesday, April 29, 2025

Your weekly feel-good recipes 🌱

Delicious ways to feel better, to your inbox weekly

New Season, Renewed Freshness to the Kitchen

Hi there,

It's that time of year where everything starts to feel a little lighter. The days stretch out, the urge to eat something fresh kicks in, and cooking starts to feel more fun.

This week's new membership recipes were created for this moment. They're lighter and are built around new seasonal (green!) produce:

🌱 Herby Asparagus Puff Pastry Tart - A flaky, crispy tart topped with a herby 'ricotta' and tender spears of asparagus. It looks and tastes special, but barely takes 25 minutes to make.

🌱 Creamy Protein Pasta - As it's titled, this recipe really has ALL the elements of midweek dinner you'll come back to time and again. Plus you'll have it on the table in a mere 15 minutes.

🌱 Sumac Roasted Cauliflower with Crispy Butter Beans & Almond Dressing - A minimal-effort way to turn this humble vegetable into the flavour-packed star of your plate. We love it added into a grain bowl or with flatbreads and hummus.

We've also popped the recipe for our Warm Sweet Potato & Tenderstem Salad with Sage Salsa Verde below, so you can try it even if you're not in our members community. It's the perfect dish for when you're craving hearty with fresh flavours, and a brilliant one for sharing with friends at this time of year.

Love,
The Deliciously Ella Team x

Sweet Potato & Tenderstem Salad
with Sage Salsa Verde

SERVES: 2

TIME: 45 minutes

FOR THE ROASTED VEG

3 medium sweet potatoes, (about 500g) cut lengthways into 2cm wedges

2 tablespoons olive oil

1 teaspoon cumin seeds

400G tin lentils, drained

1 pack tenderstem broccoli (about 250g)

Pinch of sea salt & black pepper

FOR THE SALSA VERDE

1 shallot, finely diced

Small handful of sage leaves, (about 5g), thinly sliced

Large handful of parsley (about 15g), roughly chopped (+ extra to garnish)

1 tablespoon red wine vinegar

3 tablespoons olive oil

Pinch of dried red chilli flakes (optional)

Pinch of sea salt & black pepper

METHOD

1. Preheat the oven to 180°C fan / 400°F. Toss together the sweet potato, olive oil, cumin seeds, a pinch of salt and some black pepper. Spread out on a large roasting tray and cook for 25 minutes, stirring once, until tender and golden.

2. Remove the tray from the oven and mix in the lentils and tenderstem broccoli. Return to the oven and cook for 15 minutes, until the lentils are crisp and the broccoli is a little charred at the tips.

3. For the salsa verde, mix together all of the ingredients and season to taste.

4. Once the vegetables are cooked, remove the tray from the oven and transfer to a large serving dish or platter. Toss the dressing through the salad, scatter over some parsley and serve.