< 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

< Back Ojingeo Bokkeum: Pan-fried Spicy Squid Prep Time: 45 minutes Cook Time: 10 minutes About the Recipe A very tasty squid. A receip of Korean kitchen, with is close to Japanese, has the spiciness of Thai and the simplicity of Chinese and yet quite different Ingredients 1 lbs squid Oil 1 carrot, halved lengthwise, then cut crosswise into thin slices 1 onion, halved and sliced 3 spring onions in longer pieces 1/2 lbs rice Sauce: 2 tbsp gochujang chili paste 1 tbsp couchugaro chili powder 1 tbsp mirin 2 tsp soy 1 tbsp honey 4 cloves crushed garlic Freshly grated ginger Preparation The squid must be prepared first. To do this, pull the head and tentacles out of the body, remove the fines and remove the skin on the surface. Then cut open the tubes, remove the remains of the innards and the sword and rinse with cold water. Pat dry and make diamond-shaped cuts on the inside with a sharp knife (do nut cut through). Then cut the tubes into 5cm pieces and also trim the tentacles Cook the rice Mix all the sauce ingredients together Heat the oil in a pan over a high heat. Stir fry the carrots and onion slices in the pan faor about 5 minutes until they start to soften. Add the squid pieces, spring onions and sauce and stir fry over a high heat for 2-3 minutes until the squid pieces are no longer translucent. Remove from heat and stir in the sesame oil Spread the rice and the squid sauce on top and sprinkle with 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 Caramelized Onion and Goat Cheese Croissant Prep Time: 30 minutes Cook Time: 25 Minutes About the Recipe There’s a moment in every season when comfort suddenly starts to taste like butter. These puff-pastry croissants with caramelized onions and creamy goat cheese mark exactly that point — warm, golden, and deeply satisfying. Ingredients 1 sheet puff pastry, rectangular 2 red onions, thinly sliced 1 tbsp (1 El) butter 1 tbsp (1 El) olive oil 1 tsp (1 Tl) brown sugar 1 tsp (1 Tl) red wine vinegar 3.5 oz (100 gr) goat cheese, finely chopped 1 tsp (1 Tl) rosemary Salt Black pepper 1 egg, beaten Preparation Preheat the oven to 400° F (200° C) fan. In a pan, gently sauté the onions in butter and olive oil for about 10 minutes, until soft. Add the brown sugar, rosemary, and red wine vinegar, season with salt and pepper, and let caramelize for another 5 minutes. Cut the puff pastry into triangles. Top each triangle with goat cheese and a little of the onion mixture. Roll up from the wide end to form croissants and brush with the beaten egg. Bake for about 18 minutes, until golden brown. Let cool slightly, then break open and enjoy. 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 Winter Minestrone Prep Time: 20 Minutes Cook Time: 20 Minutes About the Recipe This minestrone feels wintry without being heavy. Slowly softened vegetables form the base, while chickpeas add substance and pasta brings warmth. A charred lemon lends a subtle Mediterranean note, adding brightness and depth to every spoonful Ingredients 1 organic lemon, halved 2 celery stalks, thinly sliced 2 carrots, diced 1 leek, thinly sliced into half-moons Olive oil 4 cups (1 litre) vegetable broth 1 sprig rosemary 1 bay leaf Salt Pepper 1 can (450 g) chickpeas, drained 3½ oz (100 g) kale, torn, stems removed 4 oz (120 g) short pasta (such as penne) Preparation Char the Lime Heat 1 tablespoon olive oil in a large pot. Place the lime cut-side down and cook until deeply golden and lightly charred. Remove and set aside Build the Soup Add a little more olive oil to the pot. Cook the celery, carrots and leek over medium heat for 8–10 minutes until softened, without letting them brown. Add the vegetable broth, rosemary, bay leaf and charred lime. Season with salt and pepper and simmer gently for 20 minutes Cook the Pasta and Vegetables Stir in the chickpeas and kale. Add the pasta directly to the soup and cook until tender, stirring occasionally. Add a little extra broth or water if needed Serve Remove the rosemary, bay leaf and lime. Season to taste with salt and pepper and finish with a drizzle of olive oil 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 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

We’re Cathrin and Fritz, the cooks and minds behind Notorious Tasty. We create seasonal, vegetarian meal plans shaped by real life — thoughtful, flexible, and made to bring ease back into everyday cooking. notorious tasty Notorious Tasty is Cathrin & Fritz We cook because we love it. We study cookbooks the way other people read novels (what we do too). We drink wine while we do it. And most evenings, you'll find us in the kitchen - with our two Broholmer somewhere underfoot and something good on the stove. Notorious Tasty grew out of that. Out of the simple wish to eat well, consistently, without turning dinner into a daily decision or a project that needs managing. We cook with vegetables at the center - seasonal, generous, practical. Supported by beans, grains, eggs, cheese and the occasional seafood. No rules, no restrictions. Just food that works on a Tuesday night and still feels like something The meal plans are how this thinking becomes useable for us. Someone has to do the planning once - so you don't have to do it every day Thats us Plan Less. Enjoy More.