Are you familiar with our free What’s Cooking cards? Discover trends, positive quotes and of course fantastic recipes to take home. We are here to inspire your conscious and healthy lifestyle. Especially for you, with love from our kitchen.
Indeed, we make our recipes with left-overs. Or ingredients that shouldn’t be left over. Like vegetables that are a bit less pretty, stale bread, or unhappy roosters. Our chefs have great ideas for ingredients everybody else ignores. We challenge ourselves every day and only use those ingredients we believe in. We know where they are grown or produced. Does it matter? We believe it does, and so do our suppliers. It’s all about completing the circle.
Come and taste CIRCL! Check www.circl.nl/restaurant
for opening hours.
During World War II, salsify was a common vegetable, because it was readily available at the time. After those years, everybody completely forgot salsify. A pity because salsify looks fantastic and tastes even better.
Salsify is often called the asparagus for the poor. The reason is the muddy skin, but we promise you it’s worth the effort. And unlike asparagus, they are very affordable. They have a slightly bitter, nutty flavor and tender, juicy flesh.
Did you know there are two varieties of purslane? They are not related, but both are packed with flavor. One varieties grows between pavement tiles, real street food! The other variety – also called miner’s lettuce – grows in forest, gardens, and parks. Purslane is great in salads, with tomatoes, bell peppers and pine nuts. Try miner’s lettuce in a stew with potatoes, for example.
Jerusalem artichokes are oddly shaped tubers. They can be a light shade of brown, violet, pink or white. The taste is somewhat sweet. Some people compare it to oysters or artichokes with a slightly nutty flavor. Fresh Jerusalem artichokes can also be eaten raw for a crispy touch.
Jerusalem artichokes contain many good nutrients such as iron and vitamin B1. Great veggie, isn’t it?
Rutabaga has a rough, greenish-yellow skin. It must be cooked before you can eat it. The yellow, fragrant flesh has a mild, sweet, and particularly aromatic flavor. Like several other types of cabbage, rutabaga is rich in vitamins. October-March is rutabaga season.
Drink clean, refill & be green
Always have your own cup on hand! Wouldn’t that be great – and sustainable too? What’s Cooking has 100 mugs to give away. Want one? Fill out the form and maybe you’ll in one of these.
Less and less people put parsnips in their recipes. A pity because it is a great ingredient. Nowadays, you can even find them in the supermarket, but many people have no idea what to do with it. We are here to help you!
Parsnip is a root vegetable, closely related to carrot. You can use it in the same way. Parsnips can be eaten raw, but cooking and grilling are options too. The taste differs from carrots in the sense that they are sweet as well, but also have some anise-like and – according to some – earthly and nutty flavors.
Does this lamp look familiar to you? Could be because it was formerly known as… a pot of pickles. Rescued transforms Waste to Wonderful and creates unique elements for your interior, like this Pickle Light.
Send a message to info@rescued.nl, write ‘wonderful’ in the subject line and get a 20% discount before December 31 2021 .
What’s Cooking inspires you with trends,
positive quotes and delicious recipes for a conscious and healthy lifestyle.
Photography: Marieke Verdenius, Stock
Recipes: Vermaat Groep
Should you have any questions, comments or would like to get in touch with us for another reason? Please send us an e-mail: infomedia@whatscooking.media