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• Caramel cream, mushroom ice cream, chocolate espuma, Vene Cress, BroccoCress

  Ingredients Vene Cress BroccoCress caramelized hazelnuts cacaopowder For the

• Green vegetable soup

  Ingredients 3 punnets BroccoCress ¼ of a head broccoli 250gr celery 250gr potato

• Pink powersalad

  50 grams of brown rice 30 grams of lentils 1 grated beet 1 carrot ½ sprout of broccoli

• Green pharmacy

  In the Netherlands we often cook broccoli, but in America you see broccoli as a thick stem with a small

• Borage pesto, daikon consommé and peeled vegetables

  punnets Zallotti Blossom season to taste For the Borage pesto: 700g halloumi cheese 2 large broccoli

• Brussels sprouts and spicy chorizo

  portions) 2 punnets Shiso Purple 1 punnet Adji Cress 450g Brussels sprouts 150g sprouting broccoli

• Spring green vegetables

  beans 300gr broccoli 300gr frozen peas 200gr feta cheese juice from 1 lemon 3 tbsp sesame oil

• Caramelized Livar pork belly with Limburg mustard and Frisian rye bread

  potato  2 dl milk  2 tbsp Limburg mustard  50 g butter  3 dl demi glacé (own recipe)  30 small broccoli

• Salad of duck gizzard comfit, raspberry dressing

  verrines) 120g duck gizzard comfit 80g cooked blanched mange tout beans 120g cooked blanched broccoli

• Sesame coated sticky Korean fried tempeh

  green beans and edamame: 6 pieces Shiso purple leaves ½ punnet of Adji Cress 100g tender stem broccoli

• Sakura Cress rice

  200gr cooked split lentils 200gr cooked green lentils 200gr steamed white rice 300gr cooked broccoli

• Salmon Poké Bowl

  120g radish balls  100g orange segments 150g cooked button mushroom  150g cooked sprouting broccoli

• Trout with a breadcrumb and BroccoCress® crust

  10 g flaked almonds 20 g grated parmesan 30 g egg yolk 30 g panko ½ lemon 2 cartons of BroccoCress

• Salmon & Lemon creme wraps with BroccoCress

  lettuce 1 Red onion 1 Cucumber 1 Lemon 2 Avocados 2 teaspoons finely grated horseradish 1 Cup BroccoCress

• Autumn Mushroom Soup with BroccoCress

  400g Potatoes 100 ml of white wine 250 ml cooking cream (light) 1 L Broth 1 Leek 1 Cup of BroccoCress