Asian Quinoa Salad
A fresh, colorful quinoa salad with edamame, crunchy vegetables, and a tangy Asian-inspired dressing.
Servings: 2 | Prep: 15 min | Cook: 15 min | Calories: 310 per serving
Ingredients
Salad Base
- 1 cup quinoa
- 1 cup red cabbage, chopped
- 1 cup edamame, shelled and cooked (from freezer works great)
- 1 red bell pepper, diced
- 1/2 cup carrots, shredded
- 1 cucumber, diced
Dressing
- 1/4 cup tamari (or soy sauce)
- 1 tbsp sesame oil
- 1 tbsp rice wine vinegar
- 1 green onion, sliced thin
- 1/4 cup fresh cilantro, chopped
- 1/4 tsp fresh ginger, grated
- 1/4 tsp crushed red pepper flakes
- Salt and pepper to taste
Instructions
Prep vegetables: Rinse and dry all produce. Dice bell pepper (remove stem and core). Dice cucumber. Slice green onion into thin rounds, discarding bulbs. Chop cilantro leaves, discarding stems. Peel and grate ginger.
Mediterranean Chickpea Bowl
A vibrant Mediterranean bowl with crispy roasted chickpeas, colorful vegetables, and a creamy tahini-lemon dressing.
Servings: 2 | Prep: 15 min | Cook: 30 min | Calories: 420 per serving
Ingredients
Roasted Chickpeas
- 1 can (400g) chickpeas, drained and rinsed
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp salt
- ¼ tsp black pepper
Roasted Vegetables
- 1 red bell pepper, cut into chunks
- 1 medium zucchini, sliced into half-moons
- 1 small red onion, cut into wedges
- 1 tbsp olive oil
- Salt and pepper to taste
Tahini-Lemon Dressing
- 3 tbsp tahini
- 2 tbsp lemon juice
- 1 clove garlic, minced
- 2-3 tbsp water (to thin)
- ¼ tsp salt
Bowl Base
- 2 handfuls mixed greens or lettuce
- ½ cucumber, diced
- 1 medium tomato, diced
- 2 tbsp pine nuts, toasted
- Fresh parsley or mint, chopped
Instructions
Preheat oven: Set to 200°C (fan 180°C). Line a baking tray with parchment paper.
Tender pollock with a sweet and savory miso glaze, served over garlicky sautéed kale. This Japanese-inspired dish is light, healthy, and bursting with umami flavor.
Ingredients
Miso Glaze
- 2 tbsp white or red miso paste
- 1 tbsp soy sauce
- 1 tbsp mirin or rice vinegar
- 1 tbsp honey or brown sugar
- 1 tsp sesame oil
- 1 tsp grated fresh ginger (or frozen ginger)
- 1 clove garlic, minced
Fish
- 2 Alaska pollock fillets (~150g each)
- 1 tbsp neutral oil (vegetable or canola)
- Salt and pepper
- Sesame seeds for garnish
Garlicky Greens
- 150g kale, stems removed, roughly chopped
- 2 cloves garlic, thinly sliced
- 1 tbsp olive oil or butter
- Pinch of chili flakes
- Salt
- Splash of water or broth
To Serve
- Steamed jasmine rice
- Lime wedges
- Sliced green onions (optional)
Instructions
Make the glaze: In a small bowl, whisk together miso, soy sauce, mirin, honey, sesame oil, ginger, and garlic until smooth. Set aside.
Crispy-skinned cod with caramelized Brussels sprouts and a bright lemon butter sauce. A simple, elegant winter meal that celebrates seasonal produce.
Ingredients
For the Brussels Sprouts
- 400g Brussels sprouts, trimmed and halved
- 2 tbsp olive oil
- Salt and pepper
- 2 cloves garlic, minced
- Zest of 1 lemon
For the Cod
- 2 cod fillets (~150g each), skin on
- Salt and pepper
- 1 tbsp olive oil
- 2 tbsp butter
- Juice of 1 lemon
- Fresh parsley, chopped
- 1 tbsp capers (optional)
To Serve
- Baby potatoes or crusty bread
- Lemon wedges
Instructions
Roast the Brussels sprouts: Preheat oven to 220°C. Toss Brussels sprouts with olive oil, salt, and pepper. Spread on a baking sheet cut-side down. Roast for 20-25 minutes until golden and crispy.
Red Lentil Soup with Fish
A warming Scandinavian soup with sweet root vegetables, red lentils, and tender white fish. Brightened with fresh citrus and parsley.
Servings: 2 | Prep: 10 min | Cook: 20 min | Calories: 420 per serving
Ingredients
Soup Base
- 1/2 onion, chopped
- 6 carrots, peeled and cut into rough chunks
- 3 parsnips, peeled and cut into rough chunks
- 1 tbsp olive oil
- 150g red lentils
- 400ml boiling water (or vegetable stock)
- Salt and pepper to taste
Fish & Garnish
- 400g white fish (cod, pollock, haddock, or similar), boneless
- 1 limequat or kumquat (or use zest and juice of 1/2 lime)
- Fresh parsley, finely chopped
Instructions
Prep vegetables: Peel and chop onion. Peel carrots and parsnips, and cut them into rough chunks.
Spicy Black Bean Soup
A hearty, flavorful black bean soup with Cuban spices. Simple to make with canned beans but tastes like it simmered all day.
Servings: 2 | Prep: 10 min | Cook: 45 min | Calories: 220 per serving
Ingredients
Soup Base
- 2 tsp olive oil
- 1 small yellow onion, chopped
- 1 rib celery, finely chopped
- 1 small carrot, peeled and sliced into thin rounds
- 2 cloves garlic, minced
- 1½ tsp ground cumin
- Pinch red pepper flakes (or 1/8 tsp if you like heat)
- 1 can (400-425g) black beans, rinsed and drained
- 350ml vegetable broth (low-sodium)
- 1 tbsp fresh cilantro, chopped (optional)
- ½-1 tsp sherry vinegar or 2 tsp fresh lime juice
- Salt and pepper to taste
Optional Garnishes
- Diced avocado
- Extra cilantro
- Thinly sliced radishes
- Tortilla chips
- Greek yoghurt or sour cream
Instructions
Sauté aromatics: Heat olive oil in a medium pot over medium heat. Add onion, celery, carrot, and a light sprinkle of salt. Cook, stirring occasionally, until vegetables are soft, 10-15 minutes.
Thai Red Curry with Tofu and Edamame
A fragrant Thai red curry with crispy tofu, edamame, and colorful vegetables in a rich coconut sauce.
Servings: 2 | Prep: 15 min | Cook: 25 min | Calories: 480 per serving
Ingredients
Curry
- 250g firm tofu, pressed and cubed
- 2 tbsp grapeseed oil (divided)
- 2-3 tbsp Thai red curry paste
- 1 can (400ml) coconut milk
- 1 tbsp soy sauce
- 1 tsp sugar
- 150ml water or vegetable stock
- 1 red bell pepper, sliced
- 100g sugar snap peas or green beans, trimmed
- 150g frozen edamame (no need to thaw)
- 100g bamboo shoots (canned), drained (optional)
- 1 tbsp lime juice
- Salt to taste
To Serve
- 2 dl jasmine rice (cooked according to package)
- Fresh Thai basil or regular basil, torn
- Lime wedges
- Chili flakes (optional)
Instructions
Cook rice: Start the jasmine rice according to package instructions.