This typical Moroccan stew is made from prime chicken meat braised in an aromatic tomato broth together with vegetables, chickpeas, raisins, olives and almonds, and is full of the seductive fragrances of Maghreb spices. A delicious indulgence cooked in a tagine – a Moroccan earthenware braising pot. It can also be made in a normal
Golden millet and crunchy roasted chickpeas combine with fresh young spinach and sun-dried tomatoes in this bowl for a tender yet crunchy eating experience packed with vitamins and plant-based protein. Hirse Bowl mit jungem Spinat und Kichererbsen-Crunch Print Recipe Rezept drucken Hirse Bowl mit jungem Spinat und Kichererbsen-Crunch Rezept drucken Print Recipe Servings 4 Servings
Summer pasta delight that tastes fresh from the sea with delicious prawns and lightly caramelized lemons. Fine seasoning derives from melted red onions and tomatoes with a little garlic. Toasted almonds on top guarantee crunchy bite. Perfect for a balmy summer evening! Lemon and prawn pasta with caramelized onions and tomatoes Print Recipe Rezept drucken
When the sweet potato comes out of the oven wonderfully soft and aromatic, it is topped with a refreshing salad of quinoa, tomato, cucumber and fresh herbs. It’s accompanied by smoked salmon for a hearty and satisfying counterpoint, topped with freshly shaved horseradish and bright pomegranate seeds. What a tantalizingly diverse and colorful summer dish!
This bowl is just as free and deliciously unconventional as the hippie lifestyle in the Greek village of Matala. In the bowl, traditional Greek kritharaki pasta cozies up with vegan pieces sautéed with onions in gyros seasoning. Together they celebrate a festival of color amidst Mediterranean vegetables such as zucchini, eggplant, bell peppers and cherry
Original barbecue feeling in a bowl: Chicken breast fillets marinated in BBQ seasoning cavorts with golden millet in a colorful bowl of fine cauliflower florets, carrots, iceberg lettuce and bright red pomegranate seeds. A hearty topping of sunflower and pumpkin seeds and puffed amaranth adds bite. BBQ in a bowl – excitingly different. BBQ-Chicken-Bowl with
What a wonderfully creamy vegan porridge made from nutritious millet cooked in almond milk, fruity and spicy refined with figs and sugar beet syrup. Crunchy chia seeds on top provide a chrunchy bite. Veganes Hirse-Porridge mit Feigen und Chia-Samen Print Recipe Rezept drucken Veganes Hirse-Porridge mit Feigen und Chia-Samen Rezept drucken Print Recipe Servings 4
This delicious couscous bowl features a hearty combination of fresh, fruity flavors and crunchy cashew nuts. Its numerous beneficial nutrients make it a feast for the senses and a turbo-boost to your health. Fruity Bowl with Couscous and Chicken breast Print Recipe Rezept drucken Fruity Bowl with Couscous and Chicken breast Rezept drucken Print Recipe
Discover another side to asparagus. Here, tender white asparagus is spiced up with a fruity strawberry and tomato chutney. A delicious combination of delicate asparagus flavors, sweet aromatic strawberries, Mediterranean spices and a fiery kick of chili sauce. White asparagus with strawberry and tomato chutney Print Recipe Print Recipe White asparagus with strawberry and tomato
A wonderfully fresh spring salad with a fruity vitamin kick. The typically delicate flavors of asparagus are joined by nutty, sharp elements of arugula, fresh and fruity citrus notes and aromatic strawberries that are rich in vitamin C. The light way to enjoy spring! Asparagus salad with arugula and fresh strawberries Print Recipe Print Recipe