Recipes

INGREDIENTS 2 tbsp. plus 1 tsp. extra virgin olive oil 1 large onion, roughly chopped 1 tbsp. vegetable bouillon base (we used Better Than Bouillon 1 medium butternut squash (about 2

550g carrots, trimmed, peeled and quartered lengthways 650g peeled and deseeded butternut squash, cut into 2.5cm wedges 2½ tbsp olive oil 1 tbsp clear honey 2 large garlic

2 large ears corn 1/4 red onion (diced) 2 ripe tomatoes (seeds slightly removed and diced) 1 whole serrano or jalapeño pepper (seeded and minced) Sea

INGREDIENTS 2L low-sodium vegetable broth 6 fresh sweet corn 3 tbsp olive oil 2 large yellow onions, medium dice 4 large stalks celery, thinly sliced 2 tbsp

4 stalks celery (2 cups sliced) ½ pound Kohlrabi (about 2 cups sliced) 2 scallions 3 tablespoons minced parsley Dressing 2 tablespoons olive oil 3 tablespoons raw sunflower seeds 1 tablespoon lemon juice 2 teaspoons

INGREDIENTS For the Fritters: 1 medium-large zucchini, grated 1 spring onion, minced 3 small carrots, peeled and grated 2 small kohlrabi, leaves removed, peeled and grated 1/4 cup chopped parsley 1 egg 1/4 cup flour

Ingredients Servings: 4 300 g salmon fillet 100 g onion 90 g daikon radish 60 g carrot 60 g sweet potato 90 g Hokkaido pumpkin 30 g lotus root 100 g shimeji mushrooms 10 g shiitake mushrooms 20 g fresh cayenne pepper 1 tbsp garlic (grated) 1 tbsp ginger (grated) 3 tbsp rapeseed oil 1

Servings: 4 500 g new potatoes 400 g green beans 2 shallots 1 clove garlic 5 g parsley 5 g chives 5 g chervil 20 ml white wine vinegar vegetable broth 1 tbsp mustard 1 tsp salt 100 ml olive oil pepper water ice cubes Finely chop shallots, garlic, parsley, chives, and chervil.

Ingredients 4 small chayotes (about 6 ounces each) 4 slices bacon, cut into 1/2-inch pieces 2 ribs celery, coarsely chopped 1 medium onion, coarsely chopped 1 green

1 lb boneless, skinless chicken breasts, trimmed 4 small sweet potatoes Shredded Cheese 1 can pinto beans (you could sub black beans) 1 cup veggie or