Free Super Natural Every Day by Heidi Swanson Page A

egg white, and fold them into the dressing. Put the warm potatoes and broccoli in a large bowl and gently toss with threequarters of the dressing. Taste, adjust the flavours, and add more dressing, if needed. Serve turned out onto a platter or in a bowl.
    SERVES 6

Wild Mushroom Tacos
    GREEN CHILLI, GARLIC, PARMESAN
There aren’t more than a handful of ingredients at play here, but they come together to create my favourite tacos. Steve Sando, the guy to thank for all the Rancho Gordo ingredients I love, taught me to make them. In his tacos, he uses beautiful chanterelle mushrooms. But I can now say they’re still pretty darn great with just about any sliced mushrooms: mixed wild mushrooms, porcini, or even plain little brown ones. I’m a fan of a good amount of chilli heat, but if you’re sensitive to spicy foods, scale back and use less than 1 chilli. Steve says it best, “Serranos are technically hotter than jalapeños, but they have a much more lovely heat that attacks your whole being, not just your mouth. I like jalapeños, too, but they’re a little like being kicked in the mouth by an irritated donkey. I always tell people who think they don’t like heat to start with the serranos, even though they’re supposed to be hotter.”
The mushrooms are also great in crepes , over quinoa, in risotto, or over pasta.
    2 tablespoons extra-virgin olive oil
    40 g unsalted butter
    ½ white onion, finely chopped
    1 small hot green chilli (such as serrano or jalapeño), finely chopped
    2 garlic cloves, finely chopped
    Fine sea salt
    340 g mixed wild mushrooms, sliced
    1 ½ teaspoons dried oregano
    8 soft corn tortillas, warmed
    30 g freshly grated parmesan cheese
    Heat the olive oil and butter in a large frying pan over medium–high heat. When hot, add the onion, chilli, garlic, and ¼ teaspoon salt. Sauté until the onions are translucent, a few minutes. Increase the heat to high, add the mushrooms, stir well, and cook until the mushrooms release their liquid, and then brown, about 5 minutes more. Stir a few times along the way, but don’t overdo it; you want the mushrooms to be deeply browned. Remove from the heat, then rub the oregano between your palms and let it cascade down into the mushroom mixture. Taste and add a bit more salt, if needed.
    Spoon the mixture into the warmed tortillas and sprinkle the parmesan over all of the tacos.
    SERVES 4
    TO WARM TORTILLAS, wrap the stack of tortillas in a barely damp tea towel. Place in a heavy-based pot over very low heat, cover, and warm for a few minutes, or until you are ready to use them.

Orzo Salad
    WHOLEMEAL ORZO, BROCCOLI PESTO, LEMON, AVOCADO, CRÈME FRAÎCHE
This is a stand-up way to put a couple heads of broccoli to use. I make a broccoli-based pesto, then mix it, along with the left-over florets, into a bowl of orzo pasta. Beyond that, it’s quite straightforward—a bit of avocado brings an element of creaminess and the pine nuts add a bit of crunch. If you can’t find orzo, substitute another tiny pasta, or even farro or wheat berries.
You can cook the pasta, blanch the broccoli, and make the pesto ahead of time, if needed. And, if you’re looking for something more substantial, top with a poached egg or two.
    Fine sea salt
    255 g wholemeal orzo
    310 g broccoli, cut into small florets and stems
    2 garlic cloves
    100 g pine nuts, toasted (see Wholegrain Breadcrumbs )
    15 g freshly grated parmesan cheese
    Juice of 1 lemon
    60 ml extra-virgin olive oil
    60 g crème fraîche
    Grated zest of 1 lemon
    1 small ripe avocado, peeled, stoned, and sliced
    Bring a large pot of water to the boil. Salt generously, add the orzo, and cook according to the package instructions. Drain, rinse with cold water, and drain well again.
    In the meantime, cook the broccoli. Bring 180 ml water to the boil in a large pot. Add a big pinch of salt and stir in the broccoli. Cover and cook for 1 minute, just long enough to take off the raw edge. Quickly drain the broccoli in a sieve and run