AI-powered weekly meal inspiration
Flatbreads are adorned with thyme-infused caramelised mushrooms and Emmental cheese. Baked to perfection, it’s a cheesy, crispy delight topped with fresh green leaves and a balsamic reduction. Enjoy every mouthwatering bite, Chef!
Al dente rice noodles float in a beautiful vegetable broth together with lightly golden onion & peppers, a kick of fresh chilli, coconut milk, green beans, charred baby marrow, and pops of corn. This is all brought together with a dash of soy sauce. It’s yummy umami for dinner today, Chef!
With the slightly sweet & tangy flavours of the North African red chilli paste, called harissa, this loaded roasted vegetable barley is packed full of wonderful, satisfying tastes. Finished with a scattering of feta crumbles, toasted sunflower seeds & fresh oregano. You’ll barley be able to just have one serving!
Perfect for summer, this refreshing salad is fulfilling, flavourful, and fun to make, Chef. Oregano-spiced roasted beetroot, crispy kidney beans, briny olives, creamy feta, greens, cucumber & tomatoes are tossed together and garnished with toasted cashews to give it that extra ‘Opa’!
This showstopper is easy and packs a flavour punch! Warm rice, leafy greens, and fried onions are tossed in a rich Thai dressing of peanut butter, ginger, lemon, soy sauce & sesame oil. Topped with juicy marinated tofu and toasted peanuts.
The Buddha bowl has teamed up with Tex-Mex to create this unique, vegan, and super tasty dish! A zingy cabbage & carrot slaw is topped with crispy falafel and served with a corn, black bean & piquanté pepper chilli. It is finished off with a cashew cream cheese dressing and chilli flakes for a fusion … Read more
A fragrant Thai green curry with a luscious creamy coconut sauce is loaded with green beans, carrots, onions, and served on top of fluffy jasmine rice. To balance out the velvety curry, we added fresh basil, crunchy coconut flakes & a drizzle of lime juice. It’ll get the green light from everyone!
Roasted veggies get a taste bud upgrade with a dressing made to impress. Pomegranate juice, balsamic reduction, lemon juice & zest with olive oil combine to make this dish shine once drizzled over the bed of green leaves, roasted veggie salad, and creamy feta. You have a new ‘best kept secret’ sauce, Chef!
It’s wild, it’s nutty, and it’s hot! A coconut cream red curry sauce is amped up with charred broccoli & corn and served atop flavourful brown & wild rice. Garnished with toasted cashew nuts & coconut flakes.
A beautiful baked butternut & ricotta ravioli with a creamy tomato sauce, crunchy topping and Italian-style cheese. Your heart will be bubbling with joy after the first delicious bite, Chef!