< 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

< Back Pink Pasta with Chard and Lemon Prep Time: 30 minutes Cook Time: 11 Minutes About the Recipe This one-pot pasta dish packs a punch of flavor with fresh chard, lemon, and a creamy broth—all in one pot! In less than 30 minutes, you'll have an uncomplicated, vegetarian comfort food with a fresh kick on your table. Ingredients 1 small onion, finley diced 1 galic clove, finely chopped 7 oz (200 gr) chard, leaves and stems separated, roughly chopped 1/2 lbs (250 gr) short pasta 2 & 1/2 cp (600 ml) vegetable broth 0,4 cp (100 ml) cream 1 lemon 2 tbsp (El) grated Parmesan cheese Olive oil Salt Pepper Preparation 1 Sauté the onion and garlic in olive oil in a large pot until translucent 2 Add the chard stalks and fry briefly. Then add the pasta, 3/4 of the vegetable broth and cream to the pot, season well with salt and bring to boil. Simmer for 12-14 minutes, stirring occasionally, until the pasta is tender and the sauce is creamy (add a little more broth if necessary). Stir in the chard leaves during the last 3-4 minutes 3 Stir in the Parmesan and season with lemon juice and zest, 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 The Green Queen: Salad with Avocado, Tomato, Radish and Poached Egg Prep Time: 15 minutes Cook Time: 5 minutes About the Recipe This deliciously fresh salad comes with all kinds of pomp an the plate Ingredients Lettuce (for example a mixture of romaine, radicchio, rocket) 4 sliced radishes 4 sliced cherry tomatoes 1 avocado 2 poached eggs 1 handful of nuts (sunflower seeds, cashew nuts, almonds) Salt Pepper Lime juice Chili flakes Dressing: 2 tbsp miso 2 tbsp rice vinegar 3 tbsp oil Finely chopped ginger 1 tbsp sesame oil 1 tbsp honey Toasted sourdough bread Preparation Arrange the lettuce, radishes, poached eggs and tomatoes on two plates Chop the nuts and roast in a pan without fat, season with salt and chili flakes - also spread out Peel the avocado, mash with a fork, drizzle with the lime juice, season with salt and pepper and spread out Mix all the ingredients for the dressing and pour it 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 Zucchini Sauce, Beaten Egg Yolk and Pasta Prep Time: 40 minutes Cook Time: 40 minutes About the Recipe Classic Italian pasta recipe with delicious zucchini strips Ingredients 1/2 lbs fresh zucchinis 1 oz butter 1 tbsp flour mixed with 1/2 cp milk Salt 1 egg yolk 1/2 lbs pasta carricci or fusili 1 oz grated Parmigiano Reggiano cheese 1 handful of freshly plucked basil leaves or chopped parsley Preparation 1) Cut the zucchini into 7 cm long & 3 mm thick strips and pat dry with kitchen paper 2) Pour vegetable oil into a pan and add the zucchinis over a medium heat 3) Fry the zucchinis until light brown but not dark, then place on kitchen paper 4) Cook the pasta in boiling and salted water 5) Remove the fat from the pan with kitchen paper, put it back on and add the butter 6) Put the pan on a medium heat and add the flour and milk mixture to the butter by the spoonful 7) Add the zucchini sticks, a pinch of salt and cook for about 1 minute 8) Remove the pan from the heat and stir in a little of the remaining butter and the egg yolk 9) Add the pasta, add the cheese and finally the basil 10) Stir again and then serve the pasta hot 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 Lukewarm Miso Cucumber Salad Prep Time: 25 minutes Cook Time: 10 minutes About the Recipe This Taiwanese-inspired cucumber salad is wonderful, especially in summer, and a deliciously complete lunch Ingredients Dressing: 2 tbsp light miso 1 tbsp hot water 1 tbsp rice vinegar 1 tbsp honey 1 tsp sesame oil Salad: 1 large cucumber Gochugaru or other chili powder Sesame seeds 2 hard-boiled eggs 7oz rice noodles Spring onion Preparation Cut the cucumber in half lengthways and remove the string with the seeds. Cut the cucumber halves into large slices and place in large pan. Heat and sauté with a few tablespoons of water, then season lightly with salt In the meantime, cook the rice noodles according to the packaging instructions. Divide between two bowls Mix the cooled cucumber slices with the sesame seeds and gochugaru and add to the rice noodles. Break the eggs into pieces and cut the spring onion into small rolls and scatter over both Mix all the ingredients for the dressing 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 Zucchini and Basil Soup Prep Time: 30 minutes Cook Time: 10 Minutes About the Recipe This soup tastes great served cold in midsummer. But even when it gets cooler, it's just as enjoyable warm. Ingredients Olive oil 3 onions, thinly sliced 3 garlic cloves, finely chopped 2 zucchini, halved and thinly sliced 4 cp (1 Ltr) vegetable broth 1 bunch of basil 1 lemon salt pepper 6 oz (150 gr) feta 1 tomato, finely diced Preparation 1 Heat a little olive oil in a large pot and sauté the onions over medium heat with a generous pinch of salt. Add the garlic and sauté for another 2 minutes. 2 Add the zucchini to the pot, season with salt and pepper, and sauté for two minutes. Then add the vegetable stock and simmer for 5 minutes. 3 Place the soup and basil in a blender or a tall bowl and puree. Season with salt, pepper, and lime juice. Chill or serve immediately. 4 Divide the soup between two bowls and garnish with the crumbled feta and diced tomatoes 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 Charred Cabbage with Miso Butter Prep Time: 25 minutes Cook Time: 10 min utes About the Recipe The pointed cabbage glistens in warm miso butter, lightly caramelized, tender, and spicy. A simple, tranquil winter dish—soft, nutty, and bright. Ingredients ½ small pointed cabbage 11 oz (approx. 300 g) 1 tbsp (El) butter 1 tsp (Tl) light miso paste 1 tsp lime juice 1 tbsp water 1 tsp soy sauce 1 tsp sesame oil Finely chopped parsley for garnish Preparation 1 Preheat the oven to 400° F (200 °C) (fan oven) 2 Boil the sweet potatoes in salted water until tender (about 15 minutes). Drain, let them evaporate briefly, and mash them with 1 tablespoon of butter and yogurt until smooth and creamy. Season with salt and keep warm. 3 Meanwhile, quarter the pointed cabbage and melt 1 tablespoon of butter in a large pan. Stir in the miso paste, soy sauce, lime juice, water, and sesame oil until smooth. Add the pointed cabbage and cook over medium heat for 4–5 minutes, until softened but still slightly crunchy. Turn occasionally to distribute the miso butter evenly. Then, return the pointed cabbage to an ovenproof dish and continue cooking for another 15 minutes. 4 When the pointed cabbage is cooked, spread the sweet potato puree on two plates, arrange the pointed cabbage on top, pour over the remaining sauce and garnish with some parsley 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 Spinach Pancakes with Yogurt, Radicchio Tuna Salad & Radishes Prep Time: 20 Minutes Cook Time: 15 Minutes About the Recipe Soft, green pancakes as a base, cool yogurt, and a sharp, slightly bitter salad on top. The radicchio brings structure, the tuna depth, and the herbs just enough lift. Ingredients spinach pancakes 5 oz (150 g) baby spinach 2 eggs 1/2 cup (120 ml) milk 3/4 cup (90 g) flour salt olive oil topping 2/3 cup (150 g) plain yogurt 1 small head radicchio, finely sliced 1 can (5 oz / 150 g) tuna, drained 4–6 radishes, thinly sliced a small handful parsley, finely chopped olive oil salt black pepper Preparation make the pancake batter Blend the spinach with the eggs and milk until smooth. Add the flour and a pinch of salt and mix into a smooth batter cook the pancakes Heat a little olive oil in a pan over medium heat. Pour in the batter to form small pancakes and cook for 2–3 minutes per side until set and lightly golden. Keep warm prepare the salad In a bowl, combine the radicchio, tuna, radishes, and parsley. Add a drizzle of olive oil, season with salt and black pepper, and toss gently assemble Spread the yogurt onto the pancakes, creating a soft base. Spoon the salad on top serve Serve immediately, while the pancakes are still warm and the topping stays cool and fresh 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 Falafel with Roasted Broccoli, Red Onion, Beets & Chickpeas with Herb Topping Prep Time: 20 Minutes Cook Time: 25 Minutes About the Recipe Hearty, warm, and full of contrast. Roasted vegetables bring depth, the chickpeas add substance, and the herbs lift everything with a fresh, green finish. Ingredients 2 cups (400 g) broccoli, cut into florets 1 red onion, cut into wedges 1 lb (450 g) beets, peeled and cut into chunks 1 can (15 oz / 450 g) chickpeas, drained and rinsed olive oil salt black pepper 8–10 falafel (store-bought or homemade) herb topping 1/2 cup mint leaves, chopped 1/2 cup parsley, chopped olive oil salt Preparation roast the vegetables Preheat the oven to 400°F (200°C). Toss the broccoli, red onion, and beets with olive oil, salt, and black pepper. Spread on a baking sheet and roast for 20–25 minutes until tender and slightly caramelized warm the chickpeas Add the chickpeas to the tray for the last 10 minutes so they warm through and pick up some color prepare the falafel Cook the falafel according to package instructions or pan-fry until crisp and heated through make the herb topping Mix the mint and parsley with a drizzle of olive oil and a pinch of salt assemble Arrange the roasted vegetables, chickpeas, and falafel on plates. Spoon over the herb topping and finish with an extra drizzle of olive oil serve Serve warm, with the herbs bright and fresh against the roasted depth 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