Green cuisine

The 80/20 approach

A side dish of lemon butter chicken or some slow-cooked ribs? Followed by a main of smoked, oven-roasted or pickled seasonable vegetables? Motivated by the Dutch initiative of moving towards a plant-based diet, we cook meals that are 80% seasonal vegetables and 20% protein. Might sound like an upside-down world at first, but once you give it a try you will be convinced that plants are a worthy main event.