< Back Beans with Cornichos & Olives Prep Time: 10 Minutes Cook Time: Not needed About the Recipe This salad practically makes itself, provided you have a well-stocked pantry. The beans, olives, cornichons, capers, and roasted pepper all come straight from a can or jar. In just a few minutes, they become a proper meal that tastes nothing like a last-minute solution. Ingredients 2 cans beans (14 oz / 400 g each), such as kidney beans and red beans, rinsed and drained 1 small jar or can green olives (7 oz / 200 g), drained 6 cornichons, sliced 2 tbsp capers, drained 1 roasted red pepper from a jar, drained and sliced into strips 3 tbsp olive oil 1–2 tbsp red wine vinegar Salt Pepper Chili flakes 2 tbsp pickled red onions Preparation Prepare the salad Combine the beans, olives, cornichons, capers, and roasted red pepper in a large bowl Finish the salad Drizzle with the olive oil and red wine vinegar, then season with salt, pepper, and chili flakes. Toss well, taste, adjust the seasoning, and garnish with the pickled red onions More Soup , Salad , Vegetable , Rice , Potato , Noodle , Leftover , Fish & Sandwich - Recipes Previous Next Good food is better with a plan. Try our free Meal Plan, seasonal recipes, vegetable guide, shopping lists. Get your free meal plan

< Back Spiced Rice with Smoked Trout & Fried Eggs Prep Time: 10 Minutes Cook Time: 25 Minutes About the Recipe This dish is all about bold contrasts. Fragrant spiced rice meets cool cucumber, smoky trout meets creamy fried eggs, and crispy fried onions add the final crunch. Full of flavor yet easy to prepare, it is an excellent meal for warm days. Ingredients ¾ cup (150 g) basmati rice ¾ oz (20 g) ginger, finely grated 1 red chili, finely chopped 1 garlic clove, finely chopped 1 tbsp vegetable oil, plus more for frying 1 tsp curry powder 1 tsp garam masala ½ tsp Chinese five-spice powder 1¼ cups (300 ml) vegetable broth 7 oz (200 g) smoked trout, flaked into large pieces ½ cucumber, thickly sliced 4 eggs 1 small bunch cilantro, roughly chopped 3 tbsp crispy fried onions 1 tbsp toasted sesame seeds 1 organic lime, zest finely grated and juice squeezed Salt Pepper Preparation Cook the spiced rice Heat the vegetable oil in a saucepan. Add the ginger, chili, and garlic and cook for 1 minute. Add the curry powder, garam masala, and Chinese five-spice powder and toast briefly. Stir in the rice, then pour in the vegetable broth. Cover and cook according to the package instructions. Remove from the heat, leave to rest for 5 minutes, then fluff with a fork Fry the eggs Heat a little oil in a frying pan and fry the eggs until the whites are set but the yolks are still runny. Season with salt and pepper Assemble Divide the spiced rice between two bowls. Arrange the cucumber and smoked trout on top, then add two fried eggs to each bowl. Scatter generously with cilantro, crispy fried onions, and toasted sesame seeds. Finish with the lime zest and a squeeze of lime juice, then serve immediately More Soup , Salad , Vegetable , Rice , Potato , Noodle , Leftover , Fish & Sandwich - Recipes Previous Next Good food is better with a plan. Try our free Meal Plan, seasonal recipes, vegetable guide, shopping lists. Get your free meal plan

< Back White Beans with Burrata and Warm Tomato Sugo Prep Time: 5 Minutes Cook Time: 5 Minutes About the Recipe This dish brings together a few simple ingredients in a way that feels greater than the sum of its parts. Creamy white beans and black olives form a hearty base, while the burrata adds richness and softness. A spoonful of warm tomato sugo ties everything together, turning it into the kind of meal that feels both effortless and generous. Ingredients 1 jar large white beans (450 g / 16 oz), drained and rinsed 80 g (3 oz) black olives, roughly chopped 1 small red onion, finely diced 2 tbsp olive oil 1 tbsp red wine vinegar Salt Pepper 1 burrata 1 cup (250 ml) tomato sugo (see Basics) ½ bunch chives, finely sliced Preparation Make the Bean Salad Combine the beans, olives, red onion, olive oil and red wine vinegar in a bowl. Season with salt and pepper Warm the Tomato Sugo Heat the tomato sugo in a small saucepan and keep warm Assemble Spread the bean salad onto a serving platter or divide between plates. Place the burrata on top and spoon over the warm tomato sugo. Finish with the chives and serve immediately More Soup , Salad , Vegetable , Rice , Potato , Noodle , Leftover , Fish & Sandwich - Recipes Previous Next Good food is better with a plan. Try our free Meal Plan, seasonal recipes, vegetable guide, shopping lists. Get your free meal plan

< Back Tomato Soup with Dumplings & Bok Choi Prep Time: 15 Minutes Cook Time: 20 Minutes About the Recipe Some soups comfort you. This one wakes you up. A rich tomato broth, soft dumplings, crisp pak choi and crunchy peanuts come together in a bowl that's cozy, fresh and full of texture. Quick enough for a weeknight, satisfying enough to make twice. Ingredients 2 tbsp neutral oil 2 scallions, thinly sliced (reserve some green parts for serving) 2 garlic cloves, finely chopped 1 tbsp freshly grated ginger 1 tbsp tomato paste 1 can (14 oz / 400 g) chopped tomatoes 3 cups (720 ml) vegetable broth 1 tbsp soy sauce 1 tsp sesame oil 10 oz (300 g) frozen vegetable dumplings 2 small pak choi (7 oz / 200 g), quartered lengthwise 2 tbsp smooth peanut butter 2 tbsp roasted peanuts (20 g), roughly chopped Chili crisp or chili oil, for serving (optional) Preparation Heat the neutral oil in a large saucepan over medium heat. Add the scallions and cook for 2–3 minutes until softened. Stir in the garlic and ginger and cook for another minute until fragrant. Add the tomato paste and cook for 1 minute, stirring constantly. Pour in the chopped tomatoes, vegetable broth, soy sauce, and sesame oil. Bring to a boil, then reduce the heat and simmer for 10 minutes. Whisk the peanut butter with a few spoonfuls of the hot soup until smooth. Stir it back into the pot until fully combined. Add the frozen dumplings and simmer according to the package instructions, usually 5–6 minutes. During the last 2–3 minutes of cooking, add the pak choi and cook just until tender while still bright green. Divide the soup between bowls. Top with the reserved scallion greens, chopped roasted peanuts, and a spoonful of chili crisp or a drizzle of chili oil, if using. Serve immediately. Tip: For extra richness, stir in a splash of coconut milk just before serving, or add a squeeze of lime juice for a fresher finish. More Soup , Salad , Vegetable , Rice , Potato , Noodle , Leftover , Fish & Sandwich - Recipes Previous Next Good food is better with a plan. Try our free Meal Plan, seasonal recipes, vegetable guide, shopping lists. Get your free meal plan

< Back Caramelized Onion and Goat Cheese Croissant Prep Time: 30 minutes Cook Time: 25 Minutes About the Recipe There’s a moment in every season when comfort suddenly starts to taste like butter. These puff-pastry croissants with caramelized onions and creamy goat cheese mark exactly that point — warm, golden, and deeply satisfying. Ingredients 1 sheet puff pastry, rectangular 2 red onions, thinly sliced 1 tbsp (1 El) butter 1 tbsp (1 El) olive oil 1 tsp (1 Tl) brown sugar 1 tsp (1 Tl) red wine vinegar 3.5 oz (100 gr) goat cheese, finely chopped 1 tsp (1 Tl) rosemary Salt Black pepper 1 egg, beaten Preparation Preheat the oven to 400° F (200° C) fan. In a pan, gently sauté the onions in butter and olive oil for about 10 minutes, until soft. Add the brown sugar, rosemary, and red wine vinegar, season with salt and pepper, and let caramelize for another 5 minutes. Cut the puff pastry into triangles. Top each triangle with goat cheese and a little of the onion mixture. Roll up from the wide end to form croissants and brush with the beaten egg. Bake for about 18 minutes, until golden brown. Let cool slightly, then break open and enjoy. More Soup , Salad , Vegetable , Rice , Potato , Noodle , Leftover , Fish & Sandwich - Recipes Previous Next Good food is better with a plan. Try our free Meal Plan, seasonal recipes, vegetable guide, shopping lists. Get your free meal plan

< Back Winter Minestrone Prep Time: 20 Minutes Cook Time: 20 Minutes About the Recipe This minestrone feels wintry without being heavy. Slowly softened vegetables form the base, while chickpeas add substance and pasta brings warmth. A charred lemon lends a subtle Mediterranean note, adding brightness and depth to every spoonful Ingredients 1 organic lemon, halved 2 celery stalks, thinly sliced 2 carrots, diced 1 leek, thinly sliced into half-moons Olive oil 4 cups (1 litre) vegetable broth 1 sprig rosemary 1 bay leaf Salt Pepper 1 can (450 g) chickpeas, drained 3½ oz (100 g) kale, torn, stems removed 4 oz (120 g) short pasta (such as penne) Preparation Char the Lime Heat 1 tablespoon olive oil in a large pot. Place the lime cut-side down and cook until deeply golden and lightly charred. Remove and set aside Build the Soup Add a little more olive oil to the pot. Cook the celery, carrots and leek over medium heat for 8–10 minutes until softened, without letting them brown. Add the vegetable broth, rosemary, bay leaf and charred lime. Season with salt and pepper and simmer gently for 20 minutes Cook the Pasta and Vegetables Stir in the chickpeas and kale. Add the pasta directly to the soup and cook until tender, stirring occasionally. Add a little extra broth or water if needed Serve Remove the rosemary, bay leaf and lime. Season to taste with salt and pepper and finish with a drizzle of olive oil More Soup , Salad , Vegetable , Rice , Potato , Noodle , Leftover , Fish & Sandwich - Recipes Previous Next Good food is better with a plan. Try our free Meal Plan, seasonal recipes, vegetable guide, shopping lists. Get your free meal plan

< Back Pasta with Zucchinis & Fried Shallots Prep Time: 60 minutes Cook Time: 25 Minutes About the Recipe Soul food par excellence. A must-eat in August, when the fresh zucchinis are in the supermarket and the days a no longer hot enough to think about pasta Ingredients 1/2 lbs fresh pasta 2 small zucchinis, cut into thin sticks 1 onion in thin rings 1 large knob of butter 1 tbsp flour Milk 1 handful of grated pecorino 1 egg yolk Salt Pepper Sunflower oil Preparation Heat the sunflower oil in small, tall pan for deep-frying. Fry the zucchini sticks in batches until golden brown and then drain on kitchen paper. Dust the onion rings with a little flour and deep-fry them too In the meantime, bring the pasta water to boil Melt the butter in a pan, add flour and stir in a little milk to make a small roux. Add the zucchini sticks and simmer for two minutes. Reduce the heat further and stir in the egg yolk Cook the pasta according to the instructions on the packaging, add to the pan while stille dripping wet and mix with the pecorino. If necessary, add a little more pasta water for creaminess More Soup , Salad , Vegetable , Rice , Potato , Noodle , Leftover , Fish & Sandwich - Recipes Previous Next Good food is better with a plan. Try our free Meal Plan, seasonal recipes, vegetable guide, shopping lists. Get your free meal plan

< Back Avocado, Soba Noodles, Coriander Prep Time: 10 minutes Cook Time: 3 minutes About the Recipe Wonderfully fresh and light, actually a real summer meal Ingredients Two bunches of soba noodles 1 avocado Red chili pepper Coriander Lime Peanuts Oil Preparation Boil the soba noodles in salted water for 3 minutes, rinse with cold water Dice the avocado Cut the chili into thin slices to taste, whisk with a little lime zest, lime juice ans oil Place the noodles and avocado in a bowl and carefully toss with the dressing Top with fresh coriander and peanuts More Soup , Salad , Vegetable , Rice , Potato , Noodle , Leftover , Fish & Sandwich - Recipes Previous Next Good food is better with a plan. Try our free Meal Plan, seasonal recipes, vegetable guide, shopping lists. Get your free meal plan

< Back Cavatelli with Tomato Sauce Prep Time: 120 minutes Cook Time: 20 minutes About the Recipe The cavatelli is homemade and works wonderfully the first time. For the pasta dough, we use the Apulian version without egg but plenty of bite! Ingredients Pasta: 1 lbs (500 gr) Semola flour 3,5 oz (100 gr) pizza flour approx. 1/4 cp water Sauce: Olive oil 1 chopped clove of garlic 1 finely chopped small onion dried chili pepper 1 handful of cherry tomatoes 1 small jar of tomatoe sauce Salt Pepper Sliced pecorino Rocket Preparation Mix the two types of flour together, make a well in the middle of the maond of flour and pour 2/3 of the water into the well. Work in the flour with a fork and then knead into a dough with both hands. If the dough is too dry or crumbly, add more water in small amounts and work in. You don't need as much water as you might think at first, kneading gives the dough its homogeneity. Wrap in cling film and leave to rest for an hour Then divide the dough into four equal portions and roll them out into sausages. Cut these into slices. Now use the index and the middle fingers of your right hand to grab a slice in the middle and pull it towards you, applying gentle pressure. The pasta rolls over your fingers - ideally. Place the rolled Cavatelli on a floured cloth/tray and leave to rest for a while For the sauce, heat a little olive oil in a pan and gently fry the onion, garlic and chili. Squeeze the cherry tomatoes into the pan, add the tomato sauce and cook for a few minutes while stirring. Season to taste with salt and pepper Cook pasta in boiling, salted water for 7-9 minutes, then add it dripping wet to the sauce in the pan, fold in carefully and arrange on plates Sprinkle with pecorino and rocket More Soup , Salad , Vegetable , Rice , Potato , Noodle , Leftover , Fish & Sandwich - Recipes Previous Next Good food is better with a plan. Try our free Meal Plan, seasonal recipes, vegetable guide, shopping lists. Get your free meal plan

< Back Miso-Soba Noodle Bowl Prep Time: 20 minutes Cook Time: 4 minutes About the Recipe This soba noodle bowl is one of our classics that is always a delight Ingredients 2 bunches of buckwheat soba noodles 1 tin of tuna 1 avocado in cubes 2 diced hard-boiled eggs 1 bunch of coriander, plucked Fried onions Dressing: 1 tbsp (Tl) miso 1 tbsp sesame oil 1 tbsp soy sauce Juice of 1/2 lime 3 tbsp warm water Preparation 1 Cook the soba noodles in salted water according to the instructions on the packet. Drain and rinse with cold water 2 Mix all the ingredients for the dressing together in the meantime 3Divide the noodles between two bowls, add the tuna, avocado and eggs. Mix with the dressing and finally garnish with coriander and fried onions More Soup , Salad , Vegetable , Rice , Potato , Noodle , Leftover , Fish & Sandwich - Recipes Previous Next Good food is better with a plan. Try our free Meal Plan, seasonal recipes, vegetable guide, shopping lists. Get your free meal plan

< Back MapoTofu - Vegan Prep Time: 35 minutes Cook Time: 20 minutes About the Recipe A really spicy dish. It's actually made with minced meat, but here it's replaced with smoked tofu and given a Korean twist, which does it not harm at all Ingredients Ginger Garlic Onion 7 oz smoked tofu - finely chopped 7oz firm, white tofu in cubes 1/2 Chinese cabbage - finely chopped 1 tbsp cornflour Vegetable oil Sesame oil Spring onions Sauce: 1 tbsp gochugaro (or other chili powder) 1 tbsp doenjang (Korean bean paste) 1 tbsp mirin 1 tbsp soy 1 tbsp sugar Preparation Finely slice the onion, finely chop ginger and garlic (amount to taste) and fry in a wok with a little vegetable oil. Fry the finely chopped smoked tofu in it and then add the Chinese cabbage until it collapses Mix all the ingredients for the sauce and add a little water. Bring to boil briefly and carefully fold in the white tofu cubes. Dissolve the cornflour in a little water snd stir in When the sauce has thickened, serve with some rice and garnish with a few drops of sesame oil and spring onion rolls More Soup , Salad , Vegetable , Rice , Potato , Noodle , Leftover , Fish & Sandwich - Recipes Previous Next Good food is better with a plan. Try our free Meal Plan, seasonal recipes, vegetable guide, shopping lists. Get your free meal plan

< Back Soba Noodles Bowl with Roasted Cauliflower Prep Time: 20 Minutes Cook Time: 30 Minutes About the Recipe A dish for that moment when you want something both nourishing and exciting. Warm roasted cauliflower meets crisp red cabbage, while a punchy miso dressing brings depth and balance to every bite. Full of texture, flavour and contrast, it proves that simple ingredients can do remarkable things together. Ingredients 6 oz (180 g) soba noodles 1 cauliflower, cut into bite-sized florets Olive oil Salt 10½ oz (300 g) red cabbage, finely shredded 1 avocado, sliced 2 tbsp white sesame seeds Miso Chili Soy Dressing 1½ tbsp white miso paste 1½ tbsp soy sauce 1 tbsp rice vinegar 1 tsp Chili Crisp 1 tsp honey 2 tbsp neutral oil 1–2 tbsp water Preparation Roast the Cauliflower Preheat the oven to 220°C (425°F) convection. Toss the cauliflower with olive oil and salt, spread on a baking sheet and roast for 25–30 minutes until deeply golden. Turn once during cooking Prepare the Red Cabbage Massage the red cabbage briefly with a small pinch of salt until slightly softened but still crisp Make the Dressing Whisk together the miso paste, soy sauce, rice vinegar, chili, honey and oil. Gradually add water until the dressing reaches a smooth, pourable consistency. Season to taste Cook the Soba Noodles Cook the soba noodles according to the package instructions. Drain, rinse briefly under cold water and drain well Assemble Toss the soba noodles with a little of the dressing. Fold in the red cabbage and top with the warm cauliflower. Add the avocado, drizzle with the remaining dressing and finish with the sesame seeds More Soup , Salad , Vegetable , Rice , Potato , Noodle , Leftover , Fish & Sandwich - Recipes Previous Next Good food is better with a plan. Try our free Meal Plan, seasonal recipes, vegetable guide, shopping lists. Get your free meal plan