Quick & Slow - Green Kitchen

This book captures the two different cooking situations we often find ourselves in throughout a week. We’ve got recipes for the little moments – The QUICK. The easy before-work-breakfasts, the simple but special lunch you make for yourself, the weekday dinner when you don’t want to spend the whole day in the kitchen but still want to eat something delicious. An easy soba and tofu salad, a blitz-roasted tomato and harissa pasta served over yogurt, or a speedy lentil and feta bake. Quick, hands-off, low effort – big flavor! But we also cover the special moments – The SLOW. When cooking becomes the best part of the day. When you put on your favorite music and focus on making homemade kimchi burgers, mandolin fennel thinly for a crunchy slaw, cook a 4 hour vegetable ragu, pick up that special cheese, or place potatoes in salt brine on Sunday because you want to serve fermented fries the next week. Food you cook when you have friends coming over or when you just want an excuse to have a joyful moment. We hope it can be a reminder to balance the quick and slow in the kitchen. And in life. A cookbook, but also a conversation about how food can be our best therapy, friend and the ultimate joy.