AI-powered weekly meal inspiration
Get your taste buds whizzing with rounds of creamy goat’s cheese in a crumb of dukkah and almond flour. Set atop roast butternut and cannellini beans, cucumber, and radish; adorned with caramelised walnuts and a lemony drizzle.
Put a spring in your step with this luscious, bright risotto! Buttery, naturally sweet carrot purée is swirled through a classic risotto of leeks, white wine, lemon, and hard cheese. Finished with balsamic-glazed baby carrots, crisp, sweet pine nuts and fresh parsley.
Fluffy jasmine rice smothered in saucy Sichuan aubergines and a sticky-red-pepper-chilli-bean flavour shebang!? Top that with spring onions, edamame beans, crunchy peanuts and man, oh, man, you have a party to get to!
Emerald green and fit for a queen! Scrumptious spinach gnocchi, crisped in butter and steeped in a decadent sauce of pesto, garlic, lemon zest, cream, and edamame beans. Finished with grated hard cheese and fresh green leaves.
Pearled barley is a hardworking grain and it just loves to entertain a crowd. Mix it with hearty wild mushrooms, sun-dried tomatoes, and edamame beans and you’re sure to be impressed. This veggie-packed, flavourful and hearty salad will leave you feeling healthy and nourished from the inside out.
Indulge yourself in this more-ish, too tasty to touch, creamy boozy gnocchi. Laced with artichoke hearts, leeks and smothered in a delectable cream sauce and topped with lemon zest, rosemary and panko crumbs.
Butternut gnocchi. A medley of baby tomatoes. Oozy bocconcini balls. Fresh basil. Pine nuts. Balsamic reduction. Homemade tomato sauce. Toasty garlic bread. Need we say more?
Sticky, balsamic-glazed beetroot and generous drops of creamy goat’s cheese adorn this wholesome yet indulgent bowl: quinoa swirled with caramelised onion, warm kidney beans, fresh rocket, and butternut roasted in Provençal herbs.
Get ready to experience the flavours of Indian-inspired cuisine combined with the textures of a nacho bowl. Crispy poppadoms mingling with lush tandoori lentils, held together with golden melted cheese and dolloped with coriander & hemp infused cottage cheese. Yes please.
Never tried these edible flowers? It’s crunch time! Indigenous to SA, they have a subtle flavour and unique texture. With our tempura twist, they taste like battered prawns: succulent inside and gorgeously crispy outside!