< Back Pasta with Porcini Mushrooms Prep Time: 30 minutes Cook Time: 11 Minutes About the Recipe There's only a (too) short time of year when you can gather fresh porcini mushrooms, a wonderful time! For the rest of the year, you can rely on excellent frozen produce that will bring the taste of this wonderful time back to your plate. Ingredients 1/2 lbs pasta (tagliatelle or soaghetti) 6-7 oz porcini mushrooms, thinly sliced 1 garlic clove Olive oil Butter 1 lemon 1 handful of arugula Preparation Cook the pasta in a pot of salted water according to the package instructions. Drain, reserving a cup of pasta water. Meanwhile, heat olive oil and a little butter in a large pan. Add the whole garlic clove and the porcini mushrooms and cook gently over medium heat. Season the mushrooms with salt and pepper and the lemon zest. Add the pasta and a little pasta water and mix well. Add the arugula and divide the pasta between two plates Tip: If you use frozen mushrooms, add them to the pan frozen and do not let them thaw beforehand 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 Prawn Risotto with Pernod, Pecorino, Saffron and Tarragon Prep Time: 35 minutes Cook Time: 25 minutes About the Recipe This risotto is not a subtle palate-pleaser, but a real explosion of flavor! The best mood prevails when you have a prawn stock, risotto rice, some saffron and a few prawns on hand Ingredients Olive oil Butter 1 finely chopped shallot 1 finely chopped clove of garlic Risotto rice (a handful for each person and one for the pot) 2 cp prawn broth Perno (Anise) 1/2 lbs prawns Saffron Salt Grated pecorino Chopped tarragon Preparation Heat the prawn stock, dissolve a few strands of saffron in a little water Heat a generous amount of olive oil and butter in a pan (in wich the entire risotto must fit) and sauté the shallot and garlic glove. Add the saffron and prawns and fry until they are no longer translucent Add all the risotto rice to the pan Deglaze with pernod. When the pernod has evaporated, add a ladleful of prawn stock and stir. Repeat this procedure until the rice is cooked (approx. 16-18 minutes) Remove from heat, season with salt, add a knob of butter and a handful of grated pecorino and leave to rest for a minute with the lid closed Serve on plates and sprinkle with tarragon 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 Crispy Gnocchi with Pan-Roasted Fennel & Radishes, Finished with Chives Prep Time: 10 Minutes Cook Time: 20 Minutes About the Recipe Golden, crisp gnocchi meet sweet fennel and peppery radishes. Everything comes together in one pan, with chives adding a soft, fresh finish. Ingredients 7 oz (200 g) gnocchi1 f ennel bulb, halved lengthwise and thinly sliced 1 bunch radishes, halved olive oil salt black pepper chives, finely chopped Preparation cook the gnocchi Bring a pot of salted water to a boil. Add the gnocchi and cook until they float to the surface. Drain well and let them steam dry briefly brown the gnocchi Heat olive oil in a large pan over medium-high heat. Add the gnocchi and cook undisturbed until golden and crisp on one side, then turn and crisp the other side cook the vegetables Push the gnocchi to one side of the pan or remove briefly. Add a little more oil, then cook the fennel with a pinch of salt until soft and lightly caramelized, about 6–8 minutes. Add the radishes and cook until just tender and lightly browned combine Return everything to the pan if needed and toss gently. Season with salt and black pepper serve Finish with chopped chives and serve immediately while crisp and hot 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 Poké with Salmon Prep Time: 60 minutes Cook Time: 40 minutes About the Recipe This dish may seem complicated, but it's not really. You simply look at the fridge and supermarket to see what fresh fish and vegetable is available. It's easy to combine and delicious! Ingredients 1/2 lbs Sushi rice: 2 tbsp rice vinegar 1 tsp sugar 1/2 tsp salt Avocado 1/2 lbs raw, fresh salmon 2 hard-boiled eggs Salt Togarashi Furikake: 2 oz sesame seeds Salt Soy sauce Marinade: 1/3 cp soy sauce 2 tbsp sesame oil 2 tbsp hot kimchi sauce or sriracha Freshly grated ginger 1 finely chopped clove of garlic Preparation Put the rice for two people in a sieve and wash with cold water until the water runs clear. Cook the rice in a pot or stove. When it is ready, spread it out on a large plate, leave to cool slightly and then season with rice vinegar in wich sugar and salt have been dissolved Toast the sesame seeds in a pan, deglaze with soy sauce and toast until they are completely dry, season with salt Remove the skin from the salmon, place between baking paper and back in the oven at 400°F for 20 minutes, then grill for another 5 minutes using the grill function until crispy. Season with salt and sprinkle with togarashi (or chili flake) Cut the avocado and raw salmon into cubes. Divide the rice between two bowls, as well as salmon, eggs and avocado Mix all ingredients for the marinade and pour it over the bowls. Sprinkle with furikake and the crumbled fish skin 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 Spicy Pollock Burger with Crispy Zucchini and Pickled Carrot & Onion Prep Time: 50 Minutes Cook Time: 20 Minutes About the Recipe Combines tender breaded pollock, shatteringly crisp zucchini fries, tangy-spicy pickled veggies, and fiery sriracha mayo for a seafood burger that’s crunchy, fresh, and irresistibly bold. Perfect for a quick weeknight dinner or casual weekend cookout, these burgers deliver layered textures and bright flavors without much fuss. Ingredients Quick Pickled Carrot and Onion 1 small carrot, cut into very thin matchsticks 1 small red or yellow onion, thinly sliced ⅓ cup (80 ml) white wine vinegar or rice vinegar ⅓ cup (80 ml) water 1 Tbsp sugar 1 tsp salt Pinch chili flakes (optional) Spicy Sriracha Mayonnaise ¼ cup (60 ml / 4 Tbsp) mayonnaise. 1–2 Tbsp sriracha hot sauce 1 tsp fresh lemon or lime juice 1 small garlic clove, finely grated (optional) Crispy Zucchini 1 small zucchini, sliced into ¼-inch thick rounds or strips 1 large egg, beaten ⅓ cup (40 g) panko breadcrumbs ¼ cup (20 g) grated Parmesan (optional) Salt Black pepper Neutral oil for frying Breaded Pollock Fillets 4 small pollock fillets (about 4 oz / 115 g each) ⅓ cup (40 g) all-purpose flour 1 large egg, beaten ½ cup (60 g) panko breadcrumbs 1 tsp salt, plus more to finish ½ tsp black pepper ½ tsp smoked paprika or chili powder (optional) Neutral oil for shallow frying. To Assemble 4 burger buns, preferably brioche or potato buns Crisp lettuce leaves Lemon wedges for serving. Preparation Quick Pickles Make the pickles first (they need time to develop flavor): Combine carrot matchsticks and sliced onion in a heatproof bowl. In a small saucepan, heat vinegar, water, sugar, salt, and optional chili flakes just until the sugar dissolves. Pour over the vegetables, ensuring they're submerged, and let sit at least 20–30 minutes (or make ahead and refrigerate). Spicy Mayo Mix the spicy mayo in a small bowl by stirring together mayonnaise, sriracha, lemon juice, and optional garlic until smooth. Taste and adjust heat or acidity as needed. Set aside. Crispy Zucchini Prep the crispy zucchini: Season zucchini slices with salt and pepper. Set up a breading station with beaten egg in one shallow bowl and panko mixed with Parmesan (if using) in another. Dip each zucchini slice in egg, let excess drip off, then coat thoroughly in breadcrumbs, pressing gently to adhere. Heat ¼ inch neutral oil in a skillet over medium heat and fry zucchini in batches until deep golden brown and crisp, about 3 minutes per side. Drain on paper towels and sprinkle lightly with salt. Breaded Pollock Bread and fry the pollock: Pat fillets dry and season both sides with salt, pepper, and optional paprika. Set up three shallow bowls: flour seasoned with a pinch of salt, beaten egg, and panko breadcrumbs. Dredge each fillet in flour (shake off excess), dip in egg, then coat evenly in breadcrumbs. Heat ½ inch oil in a large skillet over medium heat. Fry fillets 3–4 minutes per side until golden brown and cooked through (internal temp 145°F/63°C). Drain on paper towels. Assembly Assemble the burgers: Toast buns cut-side down in a dry skillet or under the broiler until golden. Spread both cut sides generously with spicy mayo. Layer bottom bun with lettuce leaf, fried pollock fillet, crispy zucchini slices, and a heap of drained pickled carrots and onions. Cap with top bun and serve immediately with lemon wedges for squeezing. Enjoy these crunchy, spicy seafood burgers hot, with extra pickles on the side! They reheat decently in a 375°F oven but are best fresh from the pan. 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 Spaghetti with Dill Butter & Trout Roe Prep Time: 10 Minutes Cook Time: 15 Minutes About the Recipe Quietly luxurious. The pasta is coated in soft, fragrant dill butter, finished with a generous spoon of trout roe that brings salt, pop, and brightness. Ingredients 9 oz (250 g) spaghetti 3 tbsp butter 2 tbsp dill, finely chopped (plus more for finishing) salt black pepper 3–4 tbsp trout roe Preparation cook the pasta Bring a large pot of salted water to a boil. Cook the spaghetti until al dente. Reserve a little pasta water, then drain make the dill butter In a large pan, melt the butter over low heat. Add the chopped dill and let it warm gently without browning combine Add the spaghetti to the pan with a splash of pasta water. Toss until the pasta is glossy and evenly coated. Season with salt and black pepper serve Divide into bowls, top generously with trout roe, and finish with more chopped dill. 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 Upside-Down Shallot Tart with Mountain Cheese Prep Time: 20 monutes Cook Time: 20 minutes (oven) + 5 minutes shallots About the Recipe Caramelized shallots, melted mountain cheese, a little patience — and suddenly comfort turns golden. This upside-down tart is everything fall cooking should be: simple, slow, and quietly satisfying! Ingredients 5–6 large shallots 14 oz (approx. 400 gr), halved lengthwise 1 tsp (Tl) fresh thyme leaves 1 roll of puff pastry (rectangular) 3-4 Oz (80–100 gr) mountain cheese, coarsely grated 1 egg (for brushing) 1 tbsp (El) butter 1 tbsp olive oil 1 tsp sugar 1 tbsp red wine vinegar or balsamic vinegar Salt Black pepper Preparation 1 Heat the butter and oil in a pan. Add the shallot halves, cut side down, and fry over medium heat for 5 minutes until golden brown. Turn, add sugar, and caramelize for 2–3 minutes. Deglaze with vinegar, season with salt and pepper, add thyme, and glaze briefly. Remove from the heat. 2 Preheat the oven to 400° F (200°C) convection. Roll out the puff pastry on baking paper, cut 1 cm wide edges (as a “frame”). Brush with beaten egg. 3 Spread grated mountain cheese over the dough (except for the edges). Place the caramelized shallots on top (cut side up) and press down lightly. 4 Bake for approx. 20–25 minutes until golden brown, until the edges have risen nicely and the cheese is lightly browned. Allow to cool briefly, cut into pieces, sprinkle with pepper – done. 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 Rösti with Creamy Mushrooms and Parsley Prep Time: 55 Minutes Cook Time: 30 Minutes About the Recipe Pairs golden, crispy potato pancakes with a luscious, garlicky mushroom cream sauce finished with fresh parsley for a comforting dish that’s hearty yet elegant. Ideal as a main for two with a green salad or as a side for grilled meat, this Swiss classic gets a creamy upgrade that’s simple to execute at home. Ingredients Rösti 1 lb 10 oz (750 g) starchy potatoes, peeled and coarsely grated 1 small onion, finely chopped 2 Tbsp clarified butter or neutral oil, divided.Salt and black pepper Creamy Mushrooms 14 oz (400 g) mixed mushrooms (cremini, button, or shiitake), sliced. 1 small onion, finely diced 1 garlic clove, minced 2 Tbsp butter ⅓ cup (50 ml) dry white wine (or vegetable broth) ½ cup (100 ml) heavy cream ¼ cup (50 ml) milk ½ bunch flat-leaf parsley, finely chopped (about 3 Tbsp) Salt Black pepper To Serve Sour cream or crème fraîche (optional) Preparation Rösti Peel and immediately grate the potatoes coarsely into a clean kitchen towel, then twist to squeeze out as much excess moisture as possible—dry potatoes are key to crisp rösti. Mix the grated potatoes with the finely chopped onion, 1 tsp salt, and a generous grind of black pepper in a bowl. Heat 1 Tbsp clarified butter in a large nonstick skillet (10-inch/25 cm) over medium heat until shimmering. Add half the potato mixture (about 2 cups), spread evenly into a thin, compact cake using a spatula, and press firmly down. Cook undisturbed for 12–15 minutes until the bottom is deep golden and crisp. Carefully slide the rösti onto a large flat plate, add the remaining 1 Tbsp butter to the skillet, and invert the rösti back into the pan browned-side up. Cook another 10–12 minutes until the second side is equally crisp. Slide onto a cutting board and keep warm. Repeat with the remaining potato mixture for the second rösti. Creamy Mushrooms While the first rösti cooks, prepare the mushrooms: Melt butter in a wide skillet over high heat, add the sliced mushrooms in a single layer, and cook undisturbed for 3–4 minutes until browned on one side. Toss, add the diced onion and minced garlic, and sauté 2–3 minutes more until the onion softens and mushrooms release their liquid. Pour in the white wine (or broth), scraping up any browned bits, and cook until nearly evaporated, about 2 minutes. Stir in cream and milk, reduce heat to medium-low, and simmer gently for 5–7 minutes until thickened slightly. Season with salt and pepper, then stir in most of the chopped parsley, reserving some for garnish. Serving Cut each rösti into wedges and spoon the creamy mushrooms generously over the top. Garnish with reserved parsley and serve immediately with a dollop of sour cream if desired. For extra crispiness, rösti can be held in a warm oven (200°F/90°C) while finishing the mushrooms. 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 Buddha Bowl Prep Time: 30 Minutes Cook Time: 25 Minutes About the Recipe This bowl thrives on the interplay of two bold components: broccoli deeply roasted in the pan and punchy, savory kimchi. Both meet warm rice, fresh spinach, and a simple sesame dressing. A clear, everyday dish that comes together quickly yet still carries depth. Ingredients Bowl ¾ cup (150 g) uncooked rice broccoli, cut into small florets olive oil salt black pepper 3.5 oz (100 g) fresh spinach, washed and well drained 5.3 oz (150 g) kimchi 1 carrot, peeled and cut into thin strips 1 avocado, sliced 1–2 tbsp sesame seeds Dressing 2 tbsp (2 EL) soy sauce 1 tbsp sesame oil ½ tsp (TL) sugar 1 lime (juice to taste) 1–2 tbsp water Preparation Roast the broccoli Heat a little olive oil in a large skillet. Roast the broccoli over medium to high heat until well browned but still with some bite. Season with salt and black pepper. Remove from the pan and set aside Wilt the spinach Add the remaining olive oil to the pan. Add the spinach in batches and let it wilt over medium heat. Season lightly with salt, then remove from the heat Prepare the dressing Whisk together the soy sauce, sesame oil, sugar, lime juice, and water until the sugar has dissolved. Adjust to taste Assemble the bowl Divide the rice between two bowls. Top with the broccoli and spinach, place the kimchi alongside, scatter over the carrot strips, and add the avocado. Sprinkle with sesame seeds and drizzle with the dressing just before serving 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 Bagel, Salmon, Avocado, Egg, Miso Prep Time: 15 minutes Cook Time: 10 minutes About the Recipe Super sandwich: such a fiery round, warm from the oven, thick and greasy that it drips and spills when you bite into it. An American classic with an Asian twist. Said, done and eaten! Ingredients 4 bagels 4 lettuce leaves 1 avocado 1 lime Salt 2 hard-boiled eggs 1/2 lbs (500 gr) of pickled salmon 3,5 oz (100 gr) cream cheese 2 tbsp (El) miso Sesame oil Sesame seeds Preparation Mash the avocado with a little lime juice and salt with a fork to a coarse paste Mix the cream cheese with miso and lime juice Cut the bagels in half and spread both halves with miso cream cheese Spread the lettuce leaf and salmon on the undersides and drizzle with sesame oil Layer the egg and avocado on the top half of the bagel, sprinkle with sesame seeds and place on top of the bottom half: ready! 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 Pan-Seared Tuna on Arugula with Red Wine Shallots on Sourdough Prep Time: 15 Minutes Cook Time: 10 Minutes About the Recipe This is the kind of plate that feels quietly confident. Tuna, quickly seared and left tender in the center, meets peppery arugula and soft, wine-glazed shallots. Served on toasted sourdough, it sits somewhere between salad and sandwich — light, savory, and composed enough for lunch that turns into dinner. Ingredients (for 2 people) 7 oz tuna steak (200 g), about 1½ inches thick Salt Black pepper 1 teaspoon olive oil 1 small shallot (about 2 oz / 60 g), thinly sliced ⅓ cup dry red wine (80 ml) 1 teaspoon olive oil Salt 2 cups arugula (about 50 g) 2 large slices sourdough bread Olive oil, for brushing Optional to finish A squeeze of lemon Extra-virgin olive oil Preparation Red wine shallots Heat the olive oil in a small pan over medium heat. Add the shallots with a pinch of salt and cook gently for 3–4 minutes until soft and translucent. Pour in the red wine and let it simmer until almost fully reduced and glossy, about 8–10 minutes. Set aside. Prepare the tuna Pat the tuna dry and season lightly with salt and black pepper. Heat the olive oil in a pan over medium-high heat. Sear the tuna for about 1–1½ minutes per side, depending on thickness, until nicely colored on the outside and still tender in the center. Remove from the pan and let rest briefly, then slice. Toast the sourdough Brush the sourdough slices lightly with olive oil and toast in a pan or toaster until golden and crisp. Assemble Place the toasted sourdough on plates. Top with a loose layer of arugula, arrange the sliced tuna on top, and spoon over the warm red wine shallots. Finish with a drizzle of olive oil and, if you like, a small squeeze of lemon. 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 Salmon with Radishes and Peas Prep Time: 35 minutes Cook Time: 5 Minutes About the Recipe I'm a self-proclaimed fan of the New York Times Cooking recipes, and this one is one of my favorites. The combination sounds strange, but it's captivating at first bite. Highly recommended! Ingredients 2 salmon fillets (5-6 oz (150-180 gr) each), with skin (fresh or thawed) 1 bunch of radishes, halved Salt Pepper Olive oil Butter 3.5 oz (100 gr) peas (frozen) 2-3 tbsp (El) capers 1 tbsp (El) white miso 1 tsp (Tl) Dijon mustard 5 & 1/2 Tbsp (El) warm water 1 bunch of dill, finely chopped Preparation 1 Heat the oven to 400° F (200° C) circulating air 2 Place the salmon fillets in a baking dish or on a baking sheet lined with parchment paper, salt them on both sides, and drizzle with olive oil. Let them marinate for a few minutes before placing them in the oven for 8-10 minutes. 3 Meanwhile, heat some olive oil and a tablespoon of butter in a pan and fry the radishes for 4-5 minutes. Then add the peas, capers, miso, mustard, and water and let the sauce simmer gently until the salmon is cooked. Season with salt and pepper and finish with 2 tablespoons of butter, which you stir in. 4 Place the salmon fillets on two plates and divide the sauce between them. Garnish with fresh dill. 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