Recipes

Ingredients 1 sweet potato 200 g kidney beans (canned) 200 g black beans (canned) 150 g quinoa 1 bell pepper 1 onion 2 cloves garlic 100 g corn (canned) 50 g walnuts 1 tsp chili powder ½ tsp paprika powder ½ tsp cayenne pepper 1 tsp ground cumin 1 tbsp dried oregano 800 g crushed tomatoes 250 ml vegetable

Ingredients 450 g frozen spinach – we suggest fresh ByNature 125 g smoked salmon 125 g mozzarella cheese 5 eggs 200 g cottage cheese Directions 1. Preheat the oven to 200°C/390°F. Heat the spinach in a pot. In the

Ingredients 4 chicken breasts 400 g baby spinach 800 g floury potatoes 2 onions 1 stock cube 100 ml heavy cream 30 g Parmesan cheese (grated) 50 g smoked bacon 1 clove garlic 200 g leek salt pepper rosemary olive oil for frying Directions First, prepare the potato gratin. Preheat the oven

Ingredients 350 g Napa cabbages 1 package instant ramen noodle 30 g salted roasted peanuts 1 tbsp light soy sauce 1 tbsp rice vinegar 1 tbsp sunflower oil 1 tbsp sugar ½ tsp toasted sesame oil ¼ tsp garlic powder 2 scallions black sesame seeds (for garnish) vegetable oil

Ingredients 3 kohlrabi 6 carrots (divided) 150 g edamame beans (frozen) 150 g sugar snap peas 2 tbsp sesame seeds 10 g ginger 120 g light miso paste 60 ml olive oil 1 tsp sesame oil 60 ml rice vinegar 1 tsp honey 60 ml water Directions 1.Peel some of the carrots and

Ingredients 3 tablespoons extra-virgin olive oil 3 cups chopped leeks, white part only 1 cup chopped celery ¼ cup minced garlic 2 tablespoons minced ginger 1½ tablespoons