Week 48 | 26 nov | Dutch Vegetable Roast

Next week, starring in the vegetable package: Quick Dutch Vegetable RoastRoast chayote, carrot, chioggia beet, pointed cabbage, celery, broccoli, celeriac, and spaghetti squash with crushed lemongrass, olive oil, salt, and pepper until everything is soft and caramelized.Toss with lemon juice and serve warm as a colorful, sweet and fresh vegetable dish. Don't forget to change…

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Week 47 | 19 nov | Wednesday’s dinner at the Gymzaal!

Next week, starring in the vegetable package: Roasted Autumn Veggie Medley with Sautéed Mushrooms Toss the small orange pumpkin (sliced), chestnut mushrooms, rainbow carrots, pointy peppers, and parsnips in olive oil, salt, and pepper. Roast at 200°C for 25-30 minutes. Sauté Swiss chard and Brussels sprouts in a pan, then add the radishes and loose…

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Week 45 | 5 Nov | Wednesday diners at the Gymzaal

Spaghetti squash is perfect for Halloween weekend. How about stuffed spaghetti squash from the oven: cut it in half, remove the seeds, rub it with oil and some salt and pepper. Place it cut-side down on a baking tray for about half an hour. In the meantime, make a delicious filling with, for example,…

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Week 43 | October 22 | Lemongrass

This week's package includes lemongrass, a delicious, fresh flavouring for all kinds of dishes. It is often used in curries, soups and stews. Which dish will you use it to flavour? And here's a fun fact: the stewing pears in the package were picked in Hekendorp by the helping hands of the Lekkernassûh community.…

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