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

1. 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.

Brazilian-Style Chicken Hearts

Tender, savory chicken hearts sautéed with garlic, onions, and peppers - a Brazilian street food classic. Surprisingly mild and incredibly flavorful.

Servings: 2 | Prep: 10 min | Cook: 20 min | Calories: 380 per serving

Ingredients

Chicken Hearts

• 400g chicken hearts, cleaned and trimmed
• 1 tbsp olive oil
• 1 tbsp butter
• 1 medium onion, sliced
• 1 red bell pepper, cut into strips
• 4 cloves garlic, minced
• 1 tsp paprika
• 1/2 tsp cumin
• Chili flakes to taste
• Salt and pepper
• Fresh parsley, chopped

To Serve

• 2 dl white rice (jasmine or basmati), cooked
• Lemon wedges
• Hot sauce (optional)

Instructions

1. Prep the hearts: Rinse chicken hearts and trim any visible fat or tubes. Pat completely dry with paper towels. Season with salt and pepper.

Chickpea Celery Soup

A warming, creamy soup with tender chickpeas and celery, finished with lemon and tahini for brightness.

Servings: 2 | Prep: 10 min | Cook: 25 min | Calories: 320 per serving

Ingredients

Soup Base

• 1 tbsp olive oil
• 1 medium onion, diced
• 3 stalks celery, sliced (works great with limp celery)
• 3 cloves garlic, minced
• 1 tsp cumin
• 400g cooked chickpeas (or 1 can, drained)
• 100g red lentils
• 700ml water or vegetable stock
• Salt and pepper to taste

Finish

• 1 tbsp tahini
• Juice of 1/2 lemon
• Fresh parsley, chopped

Instructions

1. Sauté aromatics: Heat olive oil in a large pot over medium heat. Add onion and celery, cook 5-6 minutes until softened.

Chilaquiles Rojos with Eggs

Crispy tortilla chips simmered in a smoky tomato-chili salsa and topped with fried eggs, sour cream, and all the fixings. A quick, punchy dinner that feels like a treat.

Servings: 2 | Prep: 10 min | Cook: 15 min | Calories: 490 per serving

Ingredients

Salsa Roja

• 1 can (400g) tinned tomatoes
• 1 small onion, roughly chopped
• 2 cloves garlic
• 1 tsp cumin
• 1 tsp smoked paprika
• ½ tsp chili flakes (or more to taste)
• 1 tbsp olive oil
• Salt and pepper

Chilaquiles

• 150g tortilla chips (plain, salted)
• 4 eggs
• 1 tbsp grapeseed oil or olive oil (for frying eggs)

Toppings

• 3 tbsp sour cream or crème fraîche
• 2 spring onions, sliced
• Pickled jalapeños
• Fresh cilantro
• 1 lime, cut in wedges
• Cholula hot sauce

On the Side

• Refried beans or warmed canned black beans

Instructions

1. Make the salsa: Heat olive oil in a skillet over medium heat. Add onion and cook 3–4 minutes until softened. Add garlic, cumin, smoked paprika, and chili flakes — cook 30 seconds. Add tinned tomatoes, season with salt and pepper, and simmer 8–10 minutes until thickened. Blend with an immersion blender until mostly smooth (some texture is fine).

Crispy Pollock with Ginger Cabbage Slaw

Pan-fried pollock with a crunchy, tangy red cabbage slaw dressed with ginger and sesame.

Servings: 2 | Prep: 15 min | Cook: 20 min | Calories: 380 per serving

Ingredients

Fish

• 2 alaska pollock fillets (thawed)
• 2 tbsp flour (for dredging)
• 1/2 tsp salt
• 1/4 tsp pepper
• 2 tbsp grapeseed oil or neutral oil

Ginger Cabbage Slaw

• 1/4 head red cabbage, thinly sliced
• 1 carrot, julienned or grated
• 2 green onions, sliced
• 1 tbsp fresh ginger, grated (from frozen works great)
• 1 tbsp rice vinegar
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 tsp sugar or honey

Garnish

• Sesame seeds
• Chili flakes (optional)

Instructions

1. Make slaw dressing: Whisk together ginger, rice vinegar, soy sauce, sesame oil, and sugar in a large bowl.

Fish Tacos with Cabbage Slaw

Crispy pan-fried white fish in warm tortillas with a crunchy lime-dressed cabbage slaw and smoky chipotle crema. Fast, fresh, and deeply satisfying.

Servings: 2 | Prep: 20 min | Cook: 10 min | Calories: 480 per serving

Ingredients

Fish

• 300g white fish fillets (pollock, haddock, or cod)
• 2 tbsp white flour
• ½ tsp cumin
• ½ tsp smoked paprika
• ¼ tsp chili flakes
• Salt and pepper
• 2 tbsp grapeseed oil or olive oil

Cabbage Slaw

• 200g white cabbage, finely shredded
• 1 small carrot, julienned or grated
• 2 spring onions, thinly sliced
• Juice of 1 lime
• 1 tbsp olive oil
• Pinch of salt and sugar
• Small handful of fresh cilantro, chopped

Chipotle-Lime Crema

• 3 tbsp sour cream or crème fraîche
• 1 tsp chipotle paste or ½ tsp smoked paprika + dash of cholula
• Juice of ½ lime
• Pinch of salt

To Serve

• 6 small corn tortillas (or wheat tortillas)
• 1 lime, cut in wedges
• Pickled jalapeños (optional)
• Extra cilantro
• Cholula hot sauce

Instructions

1. Make the slaw: Toss shredded cabbage, carrot, and spring onions with lime juice, olive oil, salt, and a pinch of sugar. Add cilantro. Set aside to soften while you cook the fish.

Kålpølser with Creamy Cabbage and Potatoes

Traditional Danish comfort food - kålpølser (cabbage sausages) served with creamy braised cabbage and boiled potatoes. Simple, warming, and nostalgic.

Servings: 2 | Prep: 10 min | Cook: 25 min | Calories: 520 per serving

Ingredients

Potatoes

• 400g potatoes, peeled and quartered
• Salt
• 1 tbsp butter
• Fresh parsley, chopped

Creamy Cabbage

• 1/4 white cabbage (about 300g), shredded
• 2 tbsp butter
• 1 onion, sliced
• 150ml milk or cream
• 1 tsp sugar
• Salt and pepper
• Pinch of nutmeg (optional)

Sausages

• 4-6 kålpølser
• 1 tbsp butter

To Serve

• Dijon mustard
• Yellow mustard
• Pickled beetroot (optional)

Instructions

1. Boil potatoes: Place potatoes in a pot of salted water. Bring to a boil and cook for 15-20 minutes until tender. Drain, return to pot with butter, and keep warm.

Miso Tofu Noodle Bowl

A quick, warming noodle bowl with crispy soy-marinated tofu in a savory miso broth.

Servings: 2 | Prep: 10 min | Cook: 15 min | Calories: 420 per serving

Ingredients

Broth

• 600ml water
• 2 tbsp miso paste (white or red)
• 1 tbsp soy sauce
• 1 tsp fresh ginger, grated

Noodles & Vegetables

• 2 portions ramen noodles (dry)
• 100g frozen peas
• 100g frozen edamame
• 2 green onions, sliced

Tofu

• 1 block soy marinated tofu, cubed
• 1 tbsp grapeseed oil

Garnish

• Sesame seeds
• Chili flakes or togarashi
• Drizzle of sesame oil

Instructions

1. Crisp the tofu: Cut tofu into 2cm cubes. Heat oil in a skillet over medium-high heat. Add tofu and cook 5-6 minutes, turning occasionally, until golden on several sides. Set aside.

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

1. Make the glaze: In a small bowl, whisk together miso, soy sauce, mirin, honey, sesame oil, ginger, and garlic until smooth. Set aside.

Quick Yogurt Flatbread

Simple, soft flatbread made with just yogurt and flour. Perfect alongside soups, curries, or as a quick bread substitute.

Servings: 2 flatbreads | Prep: 5 min | Cook: 10 min | Calories: 280 per flatbread

Ingredients

• 100g plain flour
• 1 tsp baking powder
• 100g Greek yoghurt
• Pinch of salt

Instructions

1. Mix dough: In a bowl, combine flour, baking powder, and salt. Add Greek yoghurt and mix together until it forms a shaggy dough.

Shawarma Rice Bowl

Spiced shawarma meat over fluffy rice with pickled vegetables and a cool yoghurt sauce.

Servings: 2 | Prep: 10 min | Cook: 25 min | Calories: 520 per serving

Ingredients

Rice

• 150g jasmine rice
• 300ml water
• Pinch of salt

Shawarma

• 300g shawarma meat (thawed)
• 1 tbsp olive oil

Yoghurt Sauce

• 100g Greek yoghurt
• 1 clove garlic, minced
• Juice of 1/2 lemon
• Salt to taste

Toppings

• Pickled red cabbage or fresh
• Pickled jalapeños (optional)
• Fresh parsley, chopped
• Chili flakes (optional)

Instructions

1. Cook rice: Rinse rice until water runs clear. Combine with water and salt in a pot. Bring to boil, reduce to low, cover and cook 12-14 minutes. Rest 5 minutes off heat.

Simple Everyday Ramen

A satisfying, simple ramen (noodle soup) you can throw together when you think there’s nothing in the fridge. Vegetable stock, noodles, an egg, soy sauce, vinegar, and sesame oil from the pantry is all you need.

Servings: 2 | Prep: 10 min | Cook: 20 min | Calories: 380 per serving

Ingredients

Broth

• 4 dried shiitake mushrooms (or other dried mushrooms) + 200ml water (optional but recommended)
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 2 tsp fresh ginger, grated
• 750ml vegetable stock
• 2-3 tbsp soy sauce
• 1-2 tsp toasted sesame oil
• 1/2-1 tbsp rice vinegar (or apple cider vinegar)
• 1 tbsp miso paste (optional, but highly recommended - makes it taste like restaurant ramen!)

Noodles & Toppings

• 2 portions soba noodles or ramen noodles
• 2 eggs (or use fried tofu for vegan)
• Green beans or vegetables of choice (edamame, bok choy, snap peas work great)
• 2 spring onions, sliced thin
• Sesame seeds
• Chili flakes or togarashi

Instructions

1. Soak mushrooms: Pour 200ml boiling water over dried mushrooms and let stand while you prep (optional but adds great depth).