Colourful Vegetable Recipes for Every Season

1 hr 55 min German

Frankfurt green sauce with potatoes and egg

Frankfurt's green sauce combines seven fresh herbs with savoury, yoghurt, vinegar and oil and is served classically cold with potatoes and eggs.

1 hr 30 min German

Mecklenburg fish skillet

The Mecklenburg fish pan cooks a whole fish on layers of potatoes, carrots, onions and bacon with horseradish, dill and parsley.

1 hr 25 min German

Leipziger Allerlei with crayfish

Classic Leipziger Allerlei combines spring vegetables, morchels, crayfish tails and small bread dumplings with melted butter.

3 hr 45 min French

Pot-au-feu

Pot-au-feu cooks beef, bone marrow, root vegetables and leek slowly in a clear broth and serves broth and inlay separately or together.

1 hr 45 min French

Gratin dauphinois

Gratin dauphinois traditionally consists of thin potato slices, milk, cream, garlic and nutmeg – without eggs and cheese.

40 min Italian

Lemon risotto with peas and basil

Creamy risotto gets a light summer note through lemon, peas and basil. Parmesan and cold butter bind the rice grains only after cooking.

55 min Mediterranean

Stuffed tomatoes with couscous and herbs

Large summer tomatoes are filled with lemon couscous, paprika, feta and many herbs. In the oven they remain juicy while the surface is slightly browning.

37 min Italian

Summer frittata with zucchini and tomatoes

Zucchini, cherry tomatoes, feta and herbs make this frittata a fast summer meal. It is started in the pan and cooked gently in the oven.

1 hr 30 min Italian

Zucchini ricotta lasagne

This vegetarian lasagne combines fried zucchini, spicy tomato sauce and creamy ricotta. Previous roasting prevents watery filling.

26 min Japanese Inspired

Cold sesame cucumber noodle salad

Cool soba noodles, cucumber and carrot meet a creamy sesame dressing with soy sauce and rice vinegar. The salad tastes fresh, nutty and slightly spicy.

30 min Mediterranean

Bean tomato salad with feta

Green beans, sweet tomatoes and salty feta produce a filling summer salad. A mustard-herb dressing combines the vegetables without weighing it down.

57 min French

Tomato tart with goat cheese

Crispy puff pastry carries a spicy goat cheese cream and ripe summer tomatoes. The previous salting of the slices keeps the tart aromatic instead of watery.

35 min Chinese

Sour and spicy soup

Sauer-sharp soup is cooked with broth, tofu, mushrooms, bamboo sprouts, egg, white pepper and chinkiang vinegar. Acid and heat only reach balance at the end.

35 min Chinese

Gong Bao Tofu

Gong Bao Tofu is the vegetarian variant of Kung Pao: crispy fried tofu, chilli, Sichuan pepper, peanuts and a spicy sour sauce.

40 min Summer

Lemon chicken with zucchini rice

Fry chicken breast and then cook with rice, zucchini, broth, lemon juice and abrass in a pan. Cover the rice with low heat and return the chicken to the ready-cooking stage so that it remains juicy.

23 min Summer

Avocado corn salad with lime

Grilled corn is cut from the plunger and mixed with avocado, tomatoes, red onion, lime and coriander. Cut avocado only at the end and put it in; let maize cool before mixing so that it does not become soft.

32 min Summer

Chicken Caesar wraps

Spicy chicken breast is fried, cut into strips and rolled into tortillas with Romanasalate, Parmesan, Caesar-dressing and Croûtons. Let the chicken rest for a while and sparingly dose the dressing; add croûtons just before rolling.

30 min Mediterranean

Risoni salad with chickpeas

Risoni are cooked tender but firm, lukewarmly marinated with lemon dressing and after cooling mixed with chickpeas, tomatoes, cucumber and parsley. Drain the small noodles well and add cucumber later so that the salad remains loose instead of watery.

40 min Mediterranean

Grilled eggplant rolls

Long cut aubergines are grilled, coated with a ricotta cream of dried tomatoes and basil and rolled up with pine nuts. Cut aubergines slices evenly thinly, salt and pat well dry so that they become bendable and get roasted aromas.

30 min Summer

Trout fillet with cucumber dill salad

Trout fillets are fryed crispy on the skin side and served with a cool cucumber salad made of yoghurt, dill and lemon. squeeze dry cucumber and salt late; turn trout only once and take it out of the pan as soon as it is cooked.

40 min Mediterranean

Pesto potato salad with arugula

Small potatoes are cooked in the shell, marinated still warm with white wine vinegar and after cooling mixed with pesto, tomatoes, rucola and pine nuts. First pull pesto under the lukewarm potatoes and add rocket immediately before serving to keep it fresh.

1 hr 20 min Summer

Cold melon feta soup

Watermelon and cucumber are pureed cold with lime, mint and olive oil; crumbled feta comes on it only when served. Remove seeds and pre-cool all ingredients; dose salt sparingly because feta already brings strong spice.

23 min Mediterranean

Grilled halloumi salad with nectarines

Grilled cheese and nectarine clefts are briefly fried and served warmly with rucola, cucumber and lemon honey dressing. Grilled cheeses are finally roasted and served immediately, while the nectarines are only supposed to get strong barbecue traces.

32 min Mediterranean

Chicken pita with Tzatziki

Lemon-cooked chicken breast is fried and filled with tomatoes and a tzatziki of yoghurt and squeezed dry cucumber in warm pita breads. squeeze dry the cucumber thoroughly and let the chicken rest briefly after roasting, so that neither Tzatziki nor meat soak the pita.

30 min Italian

Burrata panzanella with roasted peppers

Burrata-Panzanella combines roasted bread, ripe tomatoes, grilled peppers, basil and creamy burrata. The bread salad is to be pulled, but not muddy.