Vegetable Recipes for the Pan, Oven and Pot

15 min Italian

Focaccia sandwich with antipasti

Focaccia sandwich with antipasti is a fast Italian sandwich with pesto, grilled vegetables, mozzarella and rucola. Important is a juicy but not dripping filling.

Gnocchi salad with tomatoes, mini mozzarella, rucola, basil and balsamic dressing

25 min Italian

Gnocchi salad with tomatoes and mozzarella

Gnocchi salad with tomatoes and mozzarella is better if the gnocchi are fried briefly. So they get bite and do not water the salad.

Herbal salmon packets from the grill with zucchini, lemon and dill

30 min Summer

Grilled herb salmon parcels

Salmon, zucchini, cherry tomatoes, lemon and herbs are gently cooked with olive oil in tightly closed grill packets. Place the packets not directly above the strongest gluten and after a short time check whether the salmon is still juicy inside.

55 min Summer

Filled zucchini with couscous

Boiled zucchini are filled with boiled couscous, chickpeas, tomatoes, feta, lemon and parsley and cooked in the oven. Fry the boiled zucchini meat and do not stir the couscous filling too moist to keep the ships stable.

Lime-coconut rice with summer vegetables, herbs and roasted cashews

40 min Summer

Lime-coconut rice with vegetables

Jasmine rice is cooked with coconut milk and vegetable broth, after which fried zucchini, peppers, peas, lime and roasted cashews are added. Cook coconut rice at low heat and loosen after swell; add lime juice only at the end.

28 min Summer

Tomato Burrata Bread Salad

Toasted ciabatta cubes are mixed with ripe tomatoes, red onion, basil and balsamico and served with burrata. Let bread and tomato dressing be pulled only briefly; open burrata on the plate so that the bread still has crispy edges.

33 min Summer

Shrimp tacos with mango salsa

Shrimps are briefly seasoned with lime and paprika, hot fried and served in warm tortillas with red cabbage, mango salsa, lime yoghurt and coriander. Cook shrimps only to the very opaque middle and fill the moist components at the table to keep the tortillas stable.

15 min Summer

Melon prosciutto salad

Melon wedges are served with prosciutto, rucola and basil and drizzled with lime-honey dressing. Cool melon well and cut just before serving; do not leave prosciutto and dressing lying on it for long.

40 min Summer

Pepper feta pasta from the oven

Peppers, cherry tomatoes, feta, garlic and olive oil roast first in the casserole and are then mixed with bite-resistant pasta and basil. Cook the pasta briefly and hold back some cooking water so that a creamy sauce is produced from feta and roasted vegetables.

1 hr Summer

Cold avocado cucumber soup

Avocado, cucumber, yoghurt, lime juice, dill, water and olive oil are finely pureed cold and then tasted thoroughly. Pre-cool all ingredients well and add only so much water that the soup remains creamy; lime at the same time protects the green colour.

Honey-mustard chicken with potatoes, peppers and zucchini

50 min Summer

Sheet-pan honey mustard chicken

Chicken and potatoes are cooked with honey-mustard marinade first on the sheet; peppers and zucchini are added with a delay. Potatoes and chickens need a head start, while honey residues must not burn on the empty sheet; they must be completely cooked.

20 min Summer

Zucchini carpaccio with lemon

The courgettes are thinly sliced and marinated with lemon, olive oil, capers, parmesan, pine nuts and mint. Marinate the courgette slices only briefly and salt on the plate to make them flexible but not watery.

23 min Summer

Grilled peaches with burrata

Halved peaches are briefly grilled on the cut surface and warmly prepared with burrata, rucola, pistachios, basil and lemon honey dressing. Use ripe but firm peaches and add burrata on the plate to keep fruit and cheese texture.

Young carrot tart with herbs, cream cheese cream and golden brown puff pastry

55 min Spring

Baby carrot tart with herbs

Puff pastry is coated with a cream cheese egg cream, covered with young carrots and baked with mustard, honey and herbs golden brown. Let the carrots evaporate before filling and leave a dough edge free so that the tart rises crispy.

1 hr Spring

Spinach feta strudel

Spinach is allowed to fall together with onion and garlic, squeezed dry and rolled with feta, ricotta and egg in strudel or filo pastry. The spinach filling must be dry and cooled; spread the dough layers thinly with butter and place the seam downwards.

Lemon salmon with green pea purée, dill and lemon slices

40 min Spring

Lemon salmon with pea purée

Salmon fillets are juicyly cooked in the oven with lemon, dill and olive oil; in addition, short-cooked peas are finely pureed with broth, cream and butter. Cook the peas only briefly and remove the salmon from the oven as soon as the core is still slightly translucent.

Radishes quark with golden brown oven potatoes, chives and spring onions

50 min Spring

Radish quark with baked potatoes

Young potatoes are cooked with olive oil in the oven golden brown and served with a cool quark of radishes, yoghurt, chives, spring onions and lemon. Roast potatoes with the cut area downwards and stir the salted radishes quark just before eating so that it does not become watery.

45 min Spring

Wild garlic risotto with peas

Onion and risotto rice are gradually sautéed in glass and cooked with hot vegetable broth; peas, finely sliced bear's garlic, butter and parmesan complete the rice. Stir in the bear's garlic only after cooking and let the risotto rest short away from the heat so that colour, scent and creamy bite are preserved.