Crispy zucchini pancakes with cottage cheese, fresh dill and crunchy pumpkin seeds, served with young radishes

Velvety pumpkin cake with hints of cinnamon and cardamom, topped with almond crumble

Turkey breast in a rich orange and ginger sauce with cranberries, served with wild rice, roasted vegetables, and fresh arugula

Orzo salad with green lentils, mango, red bell pepper, and cucumber, drizzled with fresh lime dressing

Moist date bread with velvety homogenized cheese, fresh figs, and orange jam, topped with almond flakes

Creamy coconut rice pudding with dried fruits, served with refreshing mango mousse

Juicy chicken in creamy mushroom sauce, served with tender spinach dumplings and a light carrot, celery, and apple salad

Velvety homogenized vanilla cheese with blueberry mousse and a touch of lemon balm

Colorful salad with mango and Capri cheese, roasted cashews, pomegranate seeds, and mint vinaigrette

Creamy cottage cheese with roasted salmon, served with cucumber and radish salad topped with roasted pumpkin seeds, fluffy whole-grain rolls

Golden banana pancakes with blueberry mousse and a hint of vanilla

Tender pork tenderloins in a creamy sun-dried tomato sauce, served with roasted potatoes and arugula with roasted beets in balsamic dressing

Green pea soup with hint of mint, topped with wholemeal matzo crumble

Salad with smoked cheese, fresh spinach, pickled pumpkin and bell pepper, topped with walnuts and black currant vinaigrette

Crepes with creamy blueberry cottage cheese, fresh fruits, and vanilla cheese with a hint of cinnamon, cardamom, and cloves

Roasted carrots with sun-dried tomatoes, Greek cheese, arugula, and toasted sunflower seeds in a light vinaigrette

Chicken fillet in a creamy spinach sauce, served with beetroot dumplings and a white radish and apple salad

Fluffy yeast rolls with delicate lime skyr cream and lemon zest

Braised young cabbage with tender poultry sausage, fresh dill, and a seeded wheat roll

Fluffy lemon pancakes made with cottage cheese, Hass avocado cream and dark chocolate, served with seasonal fruit

Colorful salad of baby spinach, roasted beets, lentils, and blue cheese with a honey-mustard dressing

Juicy pork loin in horseradish sauce, served with roasted potatoes with rosemary and delicate steamed green beans

A refreshing smoothie made with blood orange, pineapple, turmeric and fresh ginger

Udon noodles in a velvety hoisin sauce with chicken, broccoli, baby carrots and bamboo shoots