< 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

< Back Leek-Potato Soup Prep Time: 10 Minutes Cook Time: 20 Minutes About the Recipe A leek and potato soup that seems familiar at first, then takes a gentle turn with the very first spoonful. Leeks and potatoes are cooked until soft and silky, while lime and dill bring freshness and a bright, almost Nordic character. Light rather than rich, it is the kind of soup that comforts and refreshes at the same time. Ingredients 1 leek, white and light green parts only, thinly sliced 10½ oz (300 g) potatoes, peeled and diced Olive oil 2½ cups (600 ml) vegetable broth 1 lime Salt Pepper 1 bunch dill, finely chopped Alternatives Instead of potatoes: parsnips Preparation Sauté the Vegetables Heat a little olive oil in a saucepan. Cook the leek over medium heat for 5 minutes until softened. Add the potatoes and cook for another 1–2 minutes Cook the Soup Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer gently for 15 minutes, until the potatoes are tender. Blend until smooth and velvety. Season with the lime juice, salt and pepper Serve Divide the soup between bowls and finish with the lime zest and fresh dill Tip : Serve with toasted sourdough bread 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 Broad Bean Soup Prep Time: 45 minutes Cook Time: 20 minutes About the Recipe A delicious soup with lots of broad beans and peas. They are in season at the end of summer - fresh from the pod: a green, healthy treat Ingredients 4 lbs (2 kg) broad beans (weighed with skin) 1 lbs (500 gr) peas (weighed with skin) 4 fresh onions in rings 1 carrot, finely diced 1 clove of garlic, finely chopped Salt Butter Oil 1 handful of freshly grated Parmesan cheese 2 eggs Pepper Preparation Peel the beans and blanch for 5 minutes. Leave to cool and remove the seeds from their skins In the meantime, melt the onion rings in a good knob of butter, olive oil and a pinch of salt over a low heat with the lid on. When they start to take on some color, open the lid, turn the temperature up a little and sauté the diced carrots and garlic with them Pour 48 oz of cold water and add the peeled peas. Simmer for approx. 20 minutes, adding the bean seeds after 10 minutes Mix the grated Parmesan with two eggs and add to the soup. Season with salt and pepper 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 Puy Lentil Salad with Radicchio, Avocado, Burrata & Brown Butter Pumpkin Seeds Prep Time: 15 Minutes Cook Time: 20 Minutes About the Recipe Warm, nutty, and layered with contrast. The lentils hold the base, radicchio brings a gentle bitterness, avocado softens it, and the burrata turns everything creamy. Brown butter pumpkin seeds add a deep, toasty finish. Ingredients 1 cup (200 g) Puy lentils 1 small head radicchio, torn into pieces 1 avocado, sliced 1 ball (115 g) burrata olive oil salt black pepper brown butter pumpkin seeds 1/3 cup (50 g) pumpkin seeds 2 tbsp butter a small handful parsley, chopped salt Preparation cook the lentils Bring a pot of salted water to a boil. Add the lentils and simmer for 18–20 minutes until tender but still holding their shape. Drain well prepare the pumpkin seeds Melt the butter in a small pan over medium heat. Let it foam and turn lightly golden, then add the pumpkin seeds and a pinch of salt. Cook for 2–3 minutes until the seeds are toasted and coated in the nutty butter. Stir in the parsley and remove from heat assemble In a large bowl, combine the warm lentils with a drizzle of olive oil, salt, and black pepper. Add the radicchio and avocado and toss gently serve Transfer to plates, place the burrata on top, and spoon over the warm pumpkin seeds with their brown butter. 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 Green Shakshuka Prep Time: 30 minutes Cook Time: 20 minutes About the Recipe This asparagus dish with egg is very tasty. Green asparagus tastes better than white asparagus and is unbeatable easy and versatile to prepare. You can always think of something to do with green asparagus and this skillet for breakfast lunch is one of the best ideas Ingredients 6 oz smoked tofu in small cubes 1 lbs green asparagus, finely chopped 4 eggs oil salt chili powder Preparation Salt the finely chopped asparagus Heat a little oil in a pan and fry the smoked tofu until crispy Add the asparagus and fry for 2-4 minutes. Reduce the heat and crack four eggs into the pan. Allow to set to the desired degree Salt to taste and season with chili powder 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 Roasted cauliflower steaks with lentils and pesto Prep Time: 45 Minutes Cook Time: 20 Minutes About the Recipe Roasted cauliflower brings a nutty depth, softened by the creaminess of burrata. Parsley oil and a squeeze of lime add freshness, while dill keeps everything light. A plate that lives from balance — warm and earthy, creamy and clear at the same time. Ingredients 1 large cauliflower ¾ cup (150 g) Puy or beluga lentils 1 small radicchio, roughly chopped olive oil 2 shallots, finely chopped 1 garlic clove, finely chopped 1 small can green olives, halved (about 3.5 oz / 100 g, drained) salt black pepper 1 tbsp red wine vinegar pesto Preparation Cook the lentils Cook the lentils in plenty of salted water according to the package instructions until tender. Drain and set aside Prepare the cauliflower Leave the core intact. Slice the cauliflower lengthwise into 2–3 thick steaks. Set aside any loose outer pieces for leftovers Sear the cauliflower steaks Heat a little olive oil in a large skillet and sear the cauliflower steaks on both sides until well browned with clear roasting marks. Season with salt and black pepper, then remove from the pan Flavor the lentils Add a little more olive oil to the pan and gently sauté the shallots and garlic. Add the capers and the lentils, toss to combine, and deglaze with the vinegar Assemble Divide the radicchio and lentils between two plates, add the cauliflower steaks, and drizzle with pesto 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 Rice Paper Parcels with Shrimps Prep Time: 15 Minutes Cook Time: 8 - 10 Minutes About the Recipe There’s something deeply satisfying about food that crackles the moment it hits the pan. These rice paper parcels are exactly that kind of pleasure: light, shatteringly crisp on the outside, juicy and aromatic inside. They feel a little playful, a little indulgent, and yet surprisingly unfussy — the kind of dish you make when you want dinner to feel special without turning it into a project. Ingredients (for 2 people) 7 oz raw shrimps (200 g), peeled, deveined and roughly chopped 2 spring onions, finely sliced 1 small garlic clove, finely grated 1 small piece fresh ginger (about ¾ inch / 2 cm), finely grated 1 tablespoon soy sauce 1 teaspoon toasted sesame oil Freshly ground black pepper Salt 8 rice paper sheets (medium size) Neutral oil, for frying To serve (optional)Fresh herbs such as cilantro or dill Chili crisp or chili oil Steamed rice or a simple green salad Preparation Prepare the filling In a bowl, combine the chopped shrimps, spring onions, garlic, ginger, soy sauce and sesame oil. Season lightly with salt and black pepper. Mix gently until just combined — the texture should stay slightly chunky, not pasty. Soften the rice paper Fill a wide, shallow dish with warm water. Dip one rice paper sheet into the water for a few seconds until it becomes flexible but not too soft. Lay it flat on a clean work surface. Fill and fold Place about 1½ tablespoons of the shrimp mixture in the center of the rice paper. Fold the bottom edge over the filling, then fold in the sides and roll up tightly into a small parcel. Repeat with the remaining rice paper sheets and filling. Fry until crispy Heat a thin layer of neutral oil in a non-stick pan over medium heat. Place the parcels seam-side down into the pan, leaving space between them. Fry for 2–3 minutes per side, turning carefully, until golden brown and audibly crisp all over. Finish and serve Transfer the parcels to a plate lined with kitchen paper. Serve hot, sprinkled with fresh herbs and a spoonful of chili crisp if you like. Best eaten straight from the pan, while they’re still crackling. 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