Since I use mostly seasonal produce for my dishes, my menu ideas change regularly.
Starters
- Tortilla Chips with Guacamole & Persimon-Salsa
- Falafel-Balls with Lemon-Yoghurt-Dip
- Wraps filled with veggies, beetroot hummus & orange vinaigrette
- Veggie Sticks with Hummus & herb-yoghurt-dip
- Pizza topped with spiced pumpkin, corn & onion sprouts
Dips
- Spiced pea dip
- Beetroot hummus
- Carrot-Cashew dip
- Apple-carrot chutney
- Persimon salsa
- Herb-yoghurt dip (also vegan)
Soups
- Indian spiced pumpkin with roasted pumpkin seeds
- Carrot-ginger with onion sprouts
- Celeriac-apple with caramelized chestnuts
- Beetroot-potato with grated radish
- Potato-pea with marinated pear
Salads
- Lamb’s lettuce with spiced pumpkin, roasted pumpkin seeds & caramelized chestnuts with honey-balsamic vinaigrette
- Colorful greens with carrots, mung bean sprouts & fresh orange with ginger-misodressing
- Greens with grated celeriac, raisins & walnuts with orange vinaigrette
- Beetroot-apple with cranberries & pomegranate
- Cole Slaw American Style
Warm dishes
- Indian coconut-veggie curry (with/without tofu)
- Veggie stir fry Thai style
- Smoked tofu-mushroom ragout
- Chili con/sin carne
- Mexican Fajitas (with dips & sides, with meat or vegetarian)
- Perch from the Lake of Thun with thym & sage (if available from the fisherman)
- Pineapple chicken Hawaiian style (organic local chicken)
- Veggie quiche
Side
- Colorful roasted veggies
- Steamed broccoli with roasted almonds
- Turmeric spiced cauliflower
- Rosmary potatos
- Homemade mashed potatos
- Baked sweet potatos balsamic drizzle (with/without feta)
- Jasmin rice
- Asian style fried rice
- Southern style cornbread
- Spiced pumpkin bread
- Southern Style Cornbread
- Baked Pumpkin
Desserts
- Vegan orange-cream with caramelized chestnuts
- Chestnut pancakes with plum compote & ice cream by choice (e.g. vanilla, walnut, caramel)
- Baked apple with vanilla sauce & roasted nuts
- Various fruit pies (seasonal fruit)
- Pumpkin Pie American style
- Banana bread Hawaiian style