My new green love



Three weeks ago we started ordering “Adams matkasse”, more specifically their vegetarian food box, in order to try to make the busy everyday life of a family of four a little easier. We’ve tried a few of these food boxes from different places before, but none of them hit the spot until this one. 






Since we started eating more vegeterian food almost a year ago, and found several vegetarian alternatives for most of the recipes that we all love, I have gotten a bit of an awakening when it comes to cooking. 


Everyday cooking for me has more or less always been a mandatory chore, especially if I also had to handle meat. After having opened our door to the vegetarian kitchen, we’ll never be able to close it again. My husband now finally has the companion in the kitchen that he’s been waiting for – so it’s a win win for everyone!

Here is one of the dishes we made this week:






Zucchini-rösti with feta cheese and salad (2 adults, 2 children) Time: 30-35 min



3-4 spring onions

1 bunch of dill

2 zucchinis

4 eggs

1 tomato

125g mixed greens

100g feta cheese

100g pinenuts

100g grated mozzarella


From the pantry:


All-purpose flour


Olive oil




  1. Finely chop half of the spring onions and half of the dill. Grate the squash and squeeze as much water as possible out of them with your hands.

  2. Mix the squash with the eggs, the mozzarella, 12 heaped tablespoons of flour, the chopped dill and spring onions, one tablespoon of sugar and some salt.

  3. Zucchini-rösti: Heat up some oil in a large frying pan to medium-high heat. Make small “pancakes” of the zucchini mixture and cook them for 4-5 min on each side.

  4. Salad: Dice the tomato and finely chop the rest of the spring onions. Mix with the mixed greens in a bowl.

  5. Heat up a dry frying pan to high heat and roast the pinenuts for 30-60 seconds. 

  6. Crumble the feta cheese and finely chop the rest of the dill

  7. Top the zucchini-rösti with the salad, feta cheese and pinenuts, garnish with dill. 


In the original recipe, that you can find here goat cheese has also been added on top of the röstis, along with the rest – but since nobody in our house likes it, we left it out of it. 


Instead of just drizzling the salad with olive oil as they do in the original recipe, we added our own homemade vinaigrette:


One part red wine vinegar

Two parts olive oil

1 tablespoon dijon mustard

1 tablespoon honey



Mix together and drizzle onto the salad!