< Back Green Spinach Crêpes with Radicchio & Tuna Prep Time: 30 Minutes Cook Time: 15 Minutes About the Recipe These filled crêpes bring a welcome sense of lightness to the table. Tender spinach crêpes wrap around a crisp salad of radicchio and radishes, while a creamy yogurt spread ties everything together. The tuna adds substance, turning them into a meal that works equally well for a relaxed lunch or a light dinner. Ingredients 7 oz (200 g) fresh spinach 2 eggs ⅔ cup (150 ml) milk ¾ cup (100 g) flour Salt Olive oil ⅔ cup (150 g) plain yogurt 1 tsp Dijon mustard 1 small garlic clove, finely grated Pepper ½ radicchio, thinly sliced 6 radishes, thinly sliced 1 can (150 g / 5 oz) tuna, drained 1 tbsp red wine vinegar 1 tbsp olive oil Preparation Make the Crêpe Batter Blend the spinach, eggs and milk until smooth. Add the flour and a pinch of salt and whisk into a smooth batter. Let the batter rest for 10 minutes Cook the Crêpes Heat a little olive oil in a non-stick skillet. Cook 4 thin crêpes and set aside Make the Yogurt Spread Mix the yogurt with the mustard and garlic. Season with salt and pepper Prepare the Salad Combine the radicchio, radishes and tuna in a bowl. Add the red wine vinegar, olive oil, salt and pepper and toss to combine Assemble Spread the yogurt mixture over the crêpes. Top with the salad and roll up or fold 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 Yakisoba - Japanese Ribbon Noodles Prep Time: 25 minutes Cook Time: 15 minutes About the Recipe These vegetarian ribbon noodles are wonderful for the everyday menu. Delicious pointed cabbage is used Ingredients 6 oz pointed cabbage 1 onion in slices 1/2 lbs ribbon noodles Sauce: 1,5 in ginger 4 tbsp light soy sauce 4 tsp water 1 tbsp ketchup 2 tsp worcester sauce 1 tsp rice vinegar 1 tsp sugar Oil Eggs Nori sheet Seasame seeds Preparation Cut the pointed cabbage into thin stripes and fry in a wok with the onion slices and a little oil In the meantime, cook the noodles according to the packaging instructions, rinse with cold water Mix all ingredients for the sauce together and add to the pointed cabbage At the same time, cut the nori sheet into fine strips, fry briefly in a second pan without oil and remove Fry the fried eggs Spread the noodles and fried eggs an top, sprinkle with nori and 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 Rösti Burger Prep Time: 45 minutes Cook Time: 20 minutes About the Recipe A winter take on a fast-food classic: warm red cabbage, soft onions and a golden, crisp rösti layered inside a soft bun. Simple ingredients, quiet flavours, a generous, satisfying burger — and yes, everyone gets two. Ingredients Onion relish 2 red onions, thinly sliced 2 tbsp olive oil 2 tsp sugar or honey 2–3 tsp red wine vinegar Salt Red cabbage ½ small red cabbage, thinly sliced 2 tbsp olive oil Salt Rösti patties 4 medium potatoes, coarsely grated 2 tbsp neutral oil (plus more for frying) Salt 4 slices Alpine cheese (Bergkäse or similar) Build 4 soft burger buns 4–6 tbsp mayonnaise Optional: a little mustard or ketchup mixed into the mayo Preparation Cook the onion relish: Heat the olive oil in a small pan. Add the onions and a pinch of salt and cook slowly until soft. Stir in the sugar/honey, let it melt, then add vinegar. Cook for 1–2 minutes until glossy. Set aside. Cook the red cabbage: Heat olive oil in a wide pan. Add the cabbage and a pinch of salt. Cook on medium heat for 8–10 minutes until softened and lightly caramelised. Keep warm. Prepare the rösti mixture: Grate the potatoes and squeeze out as much moisture as you can. Season with salt and mix with 2 tbsp neutral oil. Fry the rösti patties: Heat a thin layer of oil in a pan. Form 4 patties. Fry on medium heat for 4–5 minutes per side until golden and crisp. Top each with a slice of cheese and let it melt. Warm the buns: Lightly toast or warm the burger buns. Assemble the burgers: Spread mayonnaise on the bottom buns. Add a spoonful of onion relish, then a layer of warm red cabbage. Place the cheese-topped rösti on top. Finish with the top bun. Serve: Serve immediately while everything is warm and the rösti is still crisp. 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 Fried Zucchini Burger with Breaded Pollock Patty, Pickled Carrots & Red Onions Prep Time: 20 Minutes Cook Time: 20 Minutes About the Recipe Crisp, layered, and a little unruly in the best way. The zucchini turns golden at the edges, the fish stays tender inside its crust, and the pickles cut through everything with brightness and bite. Ingredients 2 zucchinis, sliced lengthwise into thick planks vegetable oil salt black pepper 2 pollock fillets (about 5 oz (150 g) each) 1 egg 1/2 cup breadcrumbs 2 tbsp flour pickled carrots 2 carrots, peeled into thin ribbons 1/4 cup (60 ml) white vinegar 1 tsp sugar 1/2 tsp salt pickled red onions 1/2 red onion, thinly sliced 1/4 cup (60 ml) red wine vinegar 1 tsp sugar 1/2 tsp salt Preparation pickle the vegetables In two small bowls, combine the carrots with white vinegar, sugar, and salt. In another bowl, mix the red onion with red wine vinegar, sugar, and salt. Let both sit for at least 15 minutes until lightly pickled bread the fish Season the pollock with salt and black pepper. Coat lightly in flour, dip into the beaten egg, then cover with breadcrumbs, pressing gently so they adhere fry the zucchini Heat vegetable oil in a pan over medium heat. Fry the zucchini slices until golden and tender, about 2–3 minutes per side. Season with salt cook the fish In the same pan, add a little more oil if needed and fry the breaded pollock until crisp and cooked through, about 3–4 minutes per side assemble Toast the buns if you like. Layer the fried zucchini on the bottom half, place the crispy fish on top, then add a generous layer of pickled carrots. Finish with the pickled red onions and close the burger serve Serve immediately while everything is warm and crisp 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 Winter Vegetables with Halloumi and Beetroot Hummus Prep Time: 35 Minutes Cook Time: 20-25 Minutes About the Recipe Cooking couldn't be simpler: take the vegetables you have in the fridge, dice them into roughly equal-sized pieces and add some wonderfully squeaky halloumi. The meal cooks itself in the oven and tastes really, really good! Ingredients 2 medium sweet potatoes, cubed ½ small head white cabbage, cut into small pieces 3 small beets, peeled and cut into wedges 1 small beet, peeled and diced 1 lime, halved 8 oz (225 g) halloumi, cubed olive oil salt black pepper Beet hummus 1 small roasted beet 5 tbsp (5 EL) natural yogurt olive oil Alternatives Cauliflower, parsnips, carrots, red cabbage, pumpkin Instead of halloumi: feta Preparation Preheat and prep Preheat the oven to 400°F convection. Line a baking sheet with parchment and arrange the vegetables, halloumi, and limes. Keep the beet wedges separate from the other vegetables, as they’ll be used for the hummus Season Drizzle the vegetables with olive oil and season with salt and black pepper. Toss well to coat Roast Roast for 25–30 minutes, turning once or twice, until tender and well browned Blend the hummus Transfer the roasted beet wedges and yogurt to a blender. Season with salt and black pepper and blend until smooth. Stream in a little olive oil at the end until creamy and slightly thick Serve Spoon the beet hummus onto plates and top with the roasted vegetables. Squeeze the roasted lime over everything 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 Delicious green Cheesy Spinach Käsespätzle Prep Time: 45 minutes Cook Time: 15 Minutes About the Recipe Normal cheese spaetzle makes your (Swabian) heart beat faster - but then there are the greens! Incredibly delicious! Ingredients 9 oz (250 gr) flour (all purpose) 5 eggs 5 oz (150 gr) spinach 1/2 cp (150 ml) water Salt Nutmeg 5 oz (150 gr) alpine cheese 1/2 cp (100 ml) milk Butter Panko Preparation 1) Puree the spinach with the water 2) Mix the flour, eggs, spinach, a little nutmeg and salt in a food processor. If the dough is not liquid enough, add milk 3) Make spaetzle (scrape from the board with a knife or press through with a "Spätzlesschwob" or with a special sieve "Knöpfle") 4) Melt some butter in a pan, toss the spaetzle in it; add cheese and a little milk 5) Put the panko in another pan with melted butter and fry until golden brown 6) Divide the spaetzle between two plates and top with the panko 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 Radishes, Smoked Salmon & Dill Yogurt Dressing Prep Time: 15 Minutes Cook Time: 20 Minutes About the Recipe Fresh, creamy, and quietly vibrant. Tender potatoes, peppery radishes, and rich smoked salmon come together with plenty of dill and a light yogurt dressing. Ingredients 1 1/2 lb (700 g) small potatoes, halved 1 bunch radishes, thinly sliced 5 oz (150 g) smoked salmon, torn into pieces 1/2 cup (120 g) plain yogurt 2–3 tbsp dill, finely chopped olive oil 1 tbsp vinegar salt black pepper Preparation cook the potatoes Bring a pot of salted water to a boil. Add the potatoes and cook for 15–20 minutes until tender. Drain and let them steam dry slightly prepare the dressing In a bowl, mix the yogurt with a drizzle of olive oil, the vinegar, salt, and black pepper. Stir in most of the dill assemble Add the warm potatoes to a large bowl. Gently fold in the radishes and smoked salmon. Spoon over the dressing and mix carefully finish Scatter the remaining dill over the top and adjust seasoning if needed serve Serve slightly warm or at room temperature, when the flavors have settled and the dill comes through clearly 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 Lentil Salad with Avocado, Radicchio, Miso - Vegan Prep Time: 50 minutes Cook Time: 20 minutes About the Recipe A delicious lentil salad - a nice combination, lots of umami, different textures Ingredients Salad: 5 oz beluga lentils 1 avocado 1/2 radicchio 7 oz smoked tofu Miso dressing: 1 tbsp miso Ginger 2 tbsp rice vinegar 1 tsp sesame oil 3 tbsp sunflower oil 1 tbsp sugar Preparation Cook the lentilks according to the packaging instruction until al dente Dice the tofu and sear in a pan with a little oil Mix together all the ingredients for the dressing Put everything together in a large bowl, mix carefully a leave to stand for 20 minutes 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 Fennel Salad with Lemon Dressing Prep Time: 30 minutes Cook Time: 0 Minutes About the Recipe This salad is so light and fresh it's squeaky. The lemon dressing combines the crisp fennel with the pointed cabbage. Peas and Parmesan add softness and warmth. A great salad for warmer days! Ingredients 1 fennel, thinly sliced ½ pointed cabbage, finely sliced 3 & ½ oz (100 gr) peas, blanched 2 oz (50 gr) Parmesan, finely grated 2-3 sprigs of mint fennel greens 1 bunch of parsley 1 red chili, finely chopped Dressing 1 lemon 1/2 cp (100 ml) olive oil salt pepper Optional Radish/green bean falafe l Preparation 1 Whisk together the juice of one lemon, a generous pinch of salt and pepper, and the olive oil 2 Place the fennel and pointed cabbage in a bowl, pour over the dressing, and knead in. Then mix in the peas and Parmesan cheese. 3 Finely chop the herbs and add them to the salad along with the chili. 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 Tuna Steak Burger with Miso Mayonnaise, Avocado Purée, Fried Egg & Pickled Red Onions Prep Time: 20 Minutes Cook Time: 10 Minutes About the Recipe Rich, layered, and unapologetically satisfying. The seared tuna stays tender, the miso mayonnaise adds depth, avocado brings softness, and the fried egg ties everything together. Sharp pickled onions cut through it all. Ingredients 2 tuna steaks (about 6 oz (170 g) each) 2 burger buns1 egg (for frying) olive oil salt black pepper avocado purée 1 avocado 1 tbsp lime juicesalt 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 pickled red onions 1/2 red onion, thinly sliced 1/4 cup (60 ml) red wine vinegar 1 tsp sugar 1/2 tsp salt Preparation pickle the onions In a small bowl, combine the red onion with red wine vinegar, sugar, and salt. Let sit for at least 15 minutes until lightly pickled 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 thick and smooth. Season with salt prepare the avocado Mash the avocado with lime juice and a pinch of salt until smooth but still slightly textured cook the tuna Season the tuna with salt and black pepper. Heat olive oil in a pan over high heat and sear for 1–2 minutes per side so the center stays slightly pink fry the egg In the same pan, fry the egg until the whites are set and the yolk is still soft assemble Toast the buns if you like. Spread miso mayonnaise on the bottom half, add the tuna steak, then the avocado purée. Top with the fried egg and pickled onions, then close the burger serve Serve immediately while warm, with the yolk still soft and the layers distinct 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 Pumpkin, Lentils, Gorgonzola Prep Time: 40 minutes Cook Time: 20 minutes About the Recipe Despite appearances, this is a super delicious pumpkin dish Ingredients 1 small Hokkaido pumpkin 1 red onion Handful of fresh sage 3 & 1/2 oz (100 gr) puy lentils 9 oz (180 gr) gorgonzola Zest of 1 lime Juice of 1/2 lime Salt Olive oil Handful of chopped herbs (mint, parsley, tarragon etc.) Pepper Preparation Wash the pumpkin and cut into thin, bite-sized slices Roughly slice the onion pumpkin, onion place in a bowl with the sage leaves, season generously with salt and pepper and mix with 2tbsp of olive oil Place on a backing tray covered with backing paper and bake at 350°F (fan oven) for approx. 15 minutes - the pumpkin should then be soft In the meantime, cook the lentils according to the packaging instruction. Rinse and leave to cool slightly Dissolve a pinch of salt in the lime juice with the lime zest and mix with olive oil to make a vinaigrette Place the pumpkin, lentils, herbs and roughly chopped gorgonzola in a bowl and carefully pour the vinaigrette over the top 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 BEST Potato Salad - Swabian Potato Salad with Field Greens Prep Time: 20 Minutes Cook Time: 25 Minutes About the Recipe Bright, sharp, and deeply comforting. This version leans into contrast—soft, dressed potatoes with crunch from pickles and carrots, lifted by vinegar and warm broth. The field greens on the side bring freshness and balance. Ingredients 1 1/2 lb (700 g) waxy potatoes 1 small white onion, finely diced 1/2 cup (75 g) carrots, finely grated 1/2 cup (75 g) pickles, finely chopped dressing 3 tbsp white wine vinegar 2 tbsp neutral oil 1 tbsp Dijon mustard salt black pepper 1 cup (250 ml) vegetable stock, hot Preparation cook the potatoes (one day before) Bring a pot of salted water to a boil. Add the potatoes and cook for 20–25 minutes until tender. Drain, let them steam briefly, then peel while still warm grate the potatoes Grate the warm potatoes coarsely into a large bowl. This gives the salad its characteristic soft, slightly bound texture build the base Add the onion, grated carrots, and chopped pickles. Season with salt and black pepper dress Mix the vinegar, oil, and mustard, then fold into the potatoes while they are still warm so they absorb the dressing add the broth Gradually pour in the hot vegetable broth, mixing gently. The salad should become glossy and lightly creamy without feeling heavy rest Let the salad sit for 10–15 minutes so everything comes together serve Serve slightly warm, with field greens on the side as a fresh, slightly bitter contrast 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