< 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

< Back Soba Noodle Salad Prep Time: 20 minutes Cook Time: 10 minutes About the Recipe You can always score points with pasta salad, that's for sure. And with this Japanese version, without mayonnaise, it's not too filling. Light, spicy and perfect for warm summer days Ingredients Salad: 2 hard-boiled eggs - diced 1/2 head romaine lettuce - finely chopped 2 bunches of soba noodles - cooked and cold quenched Marinade: 1/2 cp water or dashi 4 tbsp soy sauce 2 tbsp rice vinegar 1 tbsp light miso paste 2 tbsp vegetable oil Preparation Divide the pasta, lettuce and eggs between two bowls Mix all the ingredients for the marinade and pour over the salad 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 Wraps with Broccoli & Red Cabbage–Carrot Salad with Miso Mayonnaise Prep Time: 25 Minutes Cook Time: 10 Minutes About the Recipe Fresh, crunchy, and layered with umami. Tender broccoli meets a sharp, vibrant slaw, all brought together with a creamy miso mayonnaise. Ingredients 4 large wraps (flour tortillas) 1 broccoli, cut into small florets 2 cups (200 g) red cabbage, finely shredded 1 cup (100 g) carrots, grated olive oil salt black pepper miso mayonnaise 1 egg yolk 1 tsp Dijon mustard 1 tsp lime juice 1 tbsp white miso 3/4 cup (180 ml) neutral oil salt Preparation cook the broccoli Bring a pot of salted water to a boil. Add the broccoli and cook for 3–4 minutes until just tender but still bright. Drain and let it cool slightly prepare the slaw In a bowl, combine the red cabbage and carrots. Add a drizzle of olive oil, salt, and black pepper and toss make the mayonnaise In a bowl, whisk together the egg yolk, Dijon mustard, lime juice, and white miso. Slowly add the oil in a thin stream, whisking constantly, until the mixture thickens into a smooth mayonnaise. Season with salt assemble Lay out the wraps. Spread a generous layer of the miso mayonnaise, then add the broccoli and the cabbage–carrot salad serve Roll up tightly and serve immediately, or slice in half for easier eating 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 Savoy Cabbage Soup Prep Time: 10 Minutes Cook Time: 20 Minutes About the Recipe A soup for days when simple food is exactly what you need. Tender savoy cabbage, sweet carrots, creamy cannellini beans and a touch of caraway come together in a broth that is both comforting and deeply satisfying. Made from everyday ingredients and cooked with little effort, it proves that good food rarely needs much embellishment. Ingredients 1 small savoy cabbage, sliced into strips 3 carrots, peeled and cut into thick slices 1 can (450 g) cannellini beans, drained and rinsed 1 onion, finely diced 2 garlic cloves, finely chopped 1 tsp caraway seeds 4 cups (1 litre) vegetable broth olive oil salt pepper Optional Finely chopped parsley Preparation Build the Base Heat a little olive oil in a large pot. Cook the onion over medium heat until softened. Add the garlic and caraway seeds and cook for another minute until fragrant Cook the Soup Add the carrots and savoy cabbage and cook for 2–3 minutes. Pour in the vegetable broth and simmer gently for 10–12 minutes until the vegetables are tender Add the Beans Stir in the cannellini beans and cook for another 3–5 minutes. Season with salt and pepper Serve Ladle the soup into bowls and finish with a drizzle of olive oil and some chopped parsley, if using 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 Potato Salad with Spring Vegetables Prep Time: 10 Minutes Cook Time: 15 Minutes About the Recipe An early summer potato salad filled with everything we've missed throughout the winter: crisp asparagus, peppery radishes, sweet snow peas and a silky dressing enriched with vegetable broth. Ingredients 700 g (1½ lb) small potatoes 350 g (12 oz) green asparagus, trimmed and cut into pieces 100 g (3½ oz) snow peas, halved 6–8 radishes, quartered 150 ml (⅔ cup) vegetable broth Dressing 1 tsp Dijon mustard 2 tbsp white wine vinegar Salt Pepper Olive oil 1 bunch dill, fronds picked Optional Pickled red onions Preparation Cook the Potatoes Wash the potatoes and place them in a pot. Cover with cold water, season generously with salt and bring to a simmer. Cook for 15–17 minutes until tender. Drain, let steam dry and slice Prepare the Vegetables Meanwhile, heat the broth and blanch the snow peas for 2–3 minutes. Sear the asparagus in a little olive oil for 4–5 minutes until lightly browned but still crisp-tender Make the Dressing Whisk together all ingredients for the dressing. Gradually whisk in 3–4 tablespoons olive oil until emulsified Finish the Salad Toss the potatoes with the warm broth and let sit for 10 minutes. Add the asparagus, snow peas and radishes. Fold in the dressing, season with salt and pepper and finish with the chives 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 Orzo with Lentils & Zucchini Prep Time: 10 Minutes Cook Time: 10 Minutes About the Recipe This orzo with lentils, raw zucchini and a bright lime dressing is gentle in flavour yet full of character. Fresh herbs, a little heat from the jalapeños and the crunch of pistachios bring everything into balance. A dish that captures the spirit of summer without overstating it – simple, honest and deeply satisfying. Ingredients ½ cup (100 g) green lentils ½ cup (90 g) orzo ¼ cup (60 ml) olive oil Juice of 1 lime 1 tbsp finely chopped jalapeños Salt Pepper 1 medium zucchini, halved lengthwise and sliced into half-moons 2 tbsp roughly chopped pistachios 1 bunch mint, finely chopped 1 bunch parsley, finely choppe Preparation Cook the Lentils and Orzo Bring the lentils to a boil in a pot of generously salted water. After 9 minutes, add the orzo and continue cooking until both are tender. Drain well Make the Dressing In a large bowl, whisk together the lime juice, olive oil and jalapeños. Season with salt and pepper Assemble the Salad Add the zucchini to the dressing. Add the warm lentil and orzo mixture and toss to combine. Season to taste with salt and pepper Serve Finish with the herbs and pistachios Tip: This is just as delicious served cold as an orzo salad 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