Gluten-free spinach waffles with dairy-free cottage cheese and sticks of cucumber, carrot, and turnip

Plum tart on gluten-free shortcrust with cinnamon crumble

Hearty beef stew with bell pepper, mushrooms, and zucchini, buckwheat with parsley, and sauerkraut salad

Blueberry dessert with soy yogurt and puffed amaranth

Creamy lemon risotto with smoked salmon, zucchini, spinach, and fresh dill

Carob pancake with lemon tofu cream, stewed orange puree, and almond flakes

Light salad with corn pasta, basil pesto, sunflower seeds, and sun-dried tomatoes

Tender pork in creamy mustard sauce, roasted rosemary potatoes, steamed carrot

Chocolate-coffee mousse with smooth currant puree

Chinese rice noodles with chicken, oyster mushrooms, spring onion and sesame

Banana pancakes with peanut butter, chocolate-avocado cream, and fresh pear pieces

Creamy soup with roasted sweet potato and chickpeas, drizzled with truffle oil, served with garlic croutons

Juicy turkey in roasted Hokkaido pumpkin sauce, millet with black lentils, carrot and apple salad

Gluten-free carrot cake with dried cranberries, pecans, and orange glaze

Corn penne with chicken, grilled zucchini, and green beans, sprinkled with vegan cheese and fresh thyme

Gluten-free ciabatta with roasted pork slices and red currant jam, cherry tomatoes

Moroccan salad with corn couscous, chickpeas, cucumber, mint, and tahini dressing

Beef and pork meatballs in roasted vegetable sauce, beetroot gnocchi, red cabbage and carrot salad

Vanilla rice pudding with apple-rhubarb puree

Salad with roasted pork tenderloin, orange, dried apricot, toasted walnuts, and mustard dressing

Fluffy apple pancakes with strawberry soy yogurt and cocoa granola with hazelnuts

Light salad with quinoa, roasted sweet potato, spinach, black lentils, pomegranate, and sesame dressing

Vegetable meatballs in horseradish sauce, celery and parsley purée, Chinese cabbage salad with corn and carrot

Creamy millet porridge with dates, walnuts, and dark grapes

Baked gluten-free dumplings with tofu and spinach, served with caramelized red onion chutney