Pumpkin soup made with squash, leek, garlic, and spices, blended until smooth and topped with a swirl of cream cheese or vegan alternative. Creamy, warming, and ready in under 50 minutes.

Ramen made with spaghetti soaked in sodium carbonate, cooked in a garlic-shrimp broth deglazed from seared meat. Topped with 200 g pork or beef and soy-marinated eggs, rich, salty, and full of umami.

No-knead spinach pasta made with cooked spinach, flour, olive oil, and salt. Cut directly into boiling water and finished in sauce — fast, rustic, and full of green goodness.

Shrimp scampi tagliatelle made with a garlic-infused broth from shrimp shells. Pasta is cooked in the broth for a rich marine flavor, then tossed with lemon, butter, and fresh parsley. Works with raw or cooked shrimp.

You can also eat fish with bread with this Rustic toast with mashed avocado, roasted red peppers, and golden breaded hake fillets. Crispy, creamy, and protein-packed—ideal for lunch or light dinner.

A hearty casserole combining tender chicken and creamy sweet potatoes, topped with a golden Parmesan crust. Perfect for a comforting weeknight dinner.​

All bite, no mess: the Velvet Burger brings silky sauce, crisp veggies, and a patty that owns the spotlight. Straight-up irresistible.

This seared salmon toast is built on buttery-soft onions caramelized in the salmon’s own pan juices, topped with peppery arugula and briny capers for the perfect bite.