The kiwi is like a quick-change artist, going from rock-hard and sour one moment to juicy and aromatic the next. We explain why kiwis keep ripening after harvest and the best way to ripen them at home.
This lentil salad is made in no time and is great to prepare in advance. Toasted hazelnuts round off the flavour of this seasonal dish. Recipe by Sophias Happyplace
This colourful bowl with lots of veggies and protein is full of flavour. The homemade hummus is a highlight. Recipe by Shiruna from My Elephant Kitchen
These spicy lentil patties can be served plain as finger food or in a veggie burger. Recipes by Shiruna from My Elephant Kitchen.
The oriental classic made from pureed chickpeas is very easy to prepare. Here you'll find the basic recipe as well as instructions for a variation with beetroot. Recipes by Shiruna from My Elephant Kitchen
Spaghetti squash can be used to make all kinds of wonderful dishes. Stuffed with tomatoes, topped with mozzarella cheese and browned in the oven, this dish even gives lasagne a run for its money. Recipe by Regula Schneider, farmer at the Schore organic farm
A luscious, satisfying quiche that can be made ahead of time and tastes even better the next day than it does fresh out of the oven. Recipe by Regula Schneider, farmer at the Schore organic farm
Squash is the star in this aromatic, spicy curry. It tastes best served with basmati rice. Recipe by Regula Schneider, farmer at the Schore organic farm
A savoury side dish for autumn and winter. Balsamic vinegar and honey perfectly enhance the flavour of the squash. Recipe by Regula Schneider, farmer at the Schore organic farm
Each year, millions of tonnes of food in Europe are thrown away. As consumers, we are responsible for a large part of this waste.
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