This week it’s getting warmer – and you can feel it in the veg box: in the van, fresh produce doesn’t last long anymore, so it needs to be used quickly. Alongside quick raw recipes, some things go straight into jars – for fermenting, for taking along, for keeping fresh. Week 22 features recipes with white and red cabbage, tomatoes, lemon, potatoes, parsley, and onions. Most of it can be prepared in advance and is perfect for on the go – for road trips, a quick lunch, or the beach. Simple, fresh, practical – just the way we like it.
Raw Vegetable Salad with Beetroot, Carrot & Orange Juice – Fresh, Fruity & Vegan
⟡5 min - orange
A vibrant and refreshing mix of grated beetroot and carrot, topped with zesty orange juice and crunchy coconut flakes.
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Glass Noodle Salad with Red Cabbage, Carrot & Smashed Cucumber – Raw, Colorful & Super Quick
⟡10 min - cucumber
A vibrant and refreshing dish featuring delicate glass noodles mixed with crunchy red cabbage, carrot, and smashed cucumber, all dressed in a flavorful sauce.
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Lemon Blondies with Meringue Topping from the Omnia Oven – Juicy, Sweet & Easy
⟡45 min - peanut butter - sugar
These delightful treats feature a chewy lemon base topped with fluffy meringue, creating a perfect balance of sweet and tangy flavors.
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Beetroot Potato Salad
⟡potato
This vibrant salad combines tender potatoes and earthy beetroots with crisp greens and a tangy honey-mustard dressing, topped with creamy feta.
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Orange Chimichurri
⟡10 min - orange - parsley
This vibrant and zesty sauce combines fresh herbs and orange for a delightful enhancement to any dish.
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Leek on Beetroot Potato Puree
⟡leek - potato
A creamy and colorful blend of mashed potatoes and beetroot, topped with sautéed leeks for a delightful side dish.
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