The seasonal salad…

…and how to use healthy home delivery services.

Folks, it’s been a while and I apologize but lately my food creations were very limited. So nothing I could share with you. Too boring. Too busy. Bread and cheese. Quick Chinese wok dishes. Hmmmm. BUT I signed up for a great service a month ago: Every two weeks I receive a box from a delivery service called Sannmann Abo (http://www.abo.sannmann.comin Hamburg and they bring me only seasonal and local food. All is organic from local farmers. On top of the veggies, I order half a dozen eggs and a farmer’s bread. And the greatest aha effect for me: I receive regional types of cabbage, kale & co. that I would never dream of buying, yet be able to name. Once cooked the taste is delicious though. I will try to go for a translation for what I had in my box last time:

Pastinaken = parsnip, Petersilienwurzel = parsley root, Rotkraut = red cabbage, Selleriewurzel = celery root and Moormoehren = marsh carrots.

With that I started googling what else is out there and found a service called Hello Fresh (www., another one called Kochzauber ( and Ackerliebe (, made in Hamburg). So much German, I know, but that’s because I live in Germany these days. All three services are food boxes you order with individual ingredients matching the amount of people you want to cook for and recipes that tell you how to cook with the ingredients. If you’re a vegan or have to eat lactose free, your box ingredients will be adapted. Cool idea for those of us who do not travel a lot for work and enjoy cooking after work. Pricing is reasonable as well and most ingredients are organic.

That being said here is what I engineered for you:



DSC05607Ingredients (serves 2 people):

1 parsley root

2-3 small parsnips

half of a red cabbage head

1 spring onion

1 ounce/30 g soft goat cheese, alternatively: 1-2 tablespoons cream cheese

fresh lemon juice (1/2 lemon)

canola oil

a few pistachios and pine nuts

salt, pepper for seasoning


1) Preheat the oven to 200 degrees Celsius/400 degrees Fahrenheit.

2) Peel and slice the parley root and parsnips and bake them for about 20 min.

3) Chop up the spring onion and the nuts. In a cup, mix 2 table spoons of canola oil, the lemon juice, a pinch of salt, the spring onion and the nuts together.

4) In a small cooking pot, bring water to a boil. Slice the red cabbage and boil it for about 10 min in salted water.

5) In a bowl, combine all ingredients, including the crumbled goat cheese and mix together. Season with pepper and serve.

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