Black Pepper Grains

Tender squid skewers, refined with garlic, lime and Pimientos de Padrón. The grilling season can begin! Recipe by Sophia Schilik

Are you looking for ideas to process our kid goat package from the Prättigau? Illona Lötscher, the daughter of one of the producer families, has compiled a selection of recipes for the various cuts in the package for you.

Fancy an aromatic dip for your next apéro? Try our feta dip with a date-olive topping. Recipe by thehungrywarrior

You can also cook with dried cashew apples. This dip is a great vegan alternative to mayonnaise and goes well with various dishes! Recipe by Michaela Frank, head chef from Zurich.

This broccoli-apple-date salad combines crunchy broccoli, fresh apples and sweet dates. Recipe by thehungrywarrior

Tender lamb combined with the sweet aroma of apricots and butternut squash, seasoned with ras-el-hanout and saffron. Recipe by Corinna Frei, Schüsselglück.

This quinoa salad with mango, avocado and cashew nuts and a tamari-maple syrup dressing is spicy and fresh at the same time. Recipe by Lena Fuchs, Mein leckeres Leben

Beets, spinach, pine nuts and a spicy orange-ginger dressing make this salad a very special treat. Recipe by Lena Fuchs, Mein leckeres Leben

Our cashews make the béchamel sauce in this vegan lasagne beautifully creamy. You can vary the vegetables in the casserole depending on the season.Recipe by Shabnam Rebo, The Hungry Warrior

From our cashews, a bit of garlic, parsley and basil, a creamy salad dressing is created in no time. The perfect complement to a green pasta salad with pistachio kernels and vegan feta. Recipe by Shabnam Rebo, The Hungry Warrior

The perfect salad for a summer picnic: Couscous salad with balsamic cashew dressing, garnished with strawberries, avocado and cashews. Recipe by Shabnam Rebo, The Hungry Warrior

Pointed cabbage, avocado and grapefruit come together here to form a spicy-fresh taco filling. Instead of fish you can also choose tofu or tempeh as an addition. Recipe by Sophia Schillik, cucinapiccina

This spicy stew fits any season. Serve it with fluffy buckwheat pancakes. Recipe by Shabnam Rebo, The Hungry Warrior

Upma is a thick, savory cereal porridge. Traditionally the Indian dish is made with semolina. The fonio used here gives it an intense, nutty flavor. Recipe by Shiruna, My Elephant Kitchen

A hearty recipe with peas and lots of vegetables. Our gebana employee Martin shared this recipe for a vegetable fonio from his home Benin with us. From a young age he regularly stood in the kitchen for the whole family and thus learned how to prepare traditional dishes.

Fonio Pilau - West African ingredient meets East African cuisine. Pilau is a traditional dish from Tanzanian cuisine. It is especially popular on festive days like Christmas and is normally prepared with rice. Fonio also works wonderfully. Cinnamon, cardamom, pepper, allspice and a pinch of ginger turn the fonio into a true explosion of flavor. Recipe by Velvet & Vinegar, whose husband is from Tanzania.

This creamy pasta recipe tastes wonderfully fresh and is quick to prepare. Recipe by Lena Fuchs, Mein leckeres Leben

Mangoes from starter to dessert! Inés Lauber from Studio Inés Lauber has created a menu for us that uses both our fresh and dried mangoes. All recipes are vegan.

Savory patties made from fonio and parsnip. Together with the peanut dressing, a delight served warm or cold. Recipe by Nicole, Lila Karotte

Winter salad to fall in love with: This fresh blood orange salad with beets and red chicory brings color to the dark season and is ready in no time. Recipe by Corinna Frei, Schüsselglück.de

Cocktail pro Daniel Kirner has created a series of fruity fresh drinks for us using gebana ingredients - for a load of summer in a glass!

Spaghetti squash in almost any form is a dish that simply brings joy. Stuffed with tomatoes and topped with mozzarella it can even rival a lasagna. Recipe by farmer Regula Schneider from the Biohof Schore

This lentil salad is ready in no time and is great to prepare in advance. Roasted hazelnuts round off its flavor. Recipe by Sophias Happyplace

Our real oranges play the leading role in this five-course menu - from the orange-quinoa salad to the orange chocolate mousse. All recipes were provided to us by Inés Lauber from Studio Inés Lauber.

This Lemon, Basil, and Artichoke Pasta is a dinner winner! lf you are looking for a different kind of pasta recipe, you need to try this out. The lemon and basil add a lot of freshness to this dish, the artichoke hearts are crispy on the outside and buttery on the inside. Spiee it up with a bit of chili if you feel like it. Recipe from Shirunga, my Elephant Kitchen

A tasty side dish for autumn and winter meals. Aceto Balsamico and honey perfectly complement the pumpkin flavor. Recipe by farmer Regula Schneider from Biohof Schore

Sweet-and-sour pickled beans with a touch of pink peppercorns - a taste sensation! When stored cool, the beans can be kept for up to five months. Recipe by Carmen Baumann, The Good Mood

If you've ever cleaned artichokes, you know: it's a lot of work and in the end not much is left. This extravagant recipe for artichokes with hazelnut mayonnaise, olives and cashews quickly makes you forget the effort. Recipe by Sophia Schillik, cucinapiccina

Simple and nutritious vegan dip with roasted eggplants, tahini and cashew butter. When stored cold, it keeps for up to two months. Recipe by Carmen Baumann, The Good Mood

In this ketchup variation, zucchini, onions and curry are used in addition to tomatoes. Once canned, the ketchup keeps for up to twelve months. Recipe by Marie-Thérèse Schmied from kuechen-zauber.ch

The ideal recipe for using large quantities of onions at once. The jam pairs wonderfully with cheese, as a topping for burgers, or as a spread on bread. Recipe by Sarah-Vanessa, Velvet & Vinegar

The meat from laying hens and brother roosters has the same high quality as chicken. Only the cooking time is slightly longer. As pulled chicken it complements this salad wonderfully with the freshness of our mangoes. Recipe by Nicole Giger, Mag’s Frisch

Grapefruit and fish go well together. For example in this recipe for char fillets pan‑seared on the skin. Recipe by Sophia Schillik, cucinapiccina

Our ground cashews give this reinterpretation of korma a delicate, creamy texture and also provide protein in the vegan version. Recipe by Andres Ehrensperger and Rafael Bölsterli, cookuk.ch

Did a few mangos or pineapples get left over from the last delivery? If so, or if some of your fruits are damaged, you can still save them by turning them into a tasty chutney. Recipe by Alicia Makanja.

Eating banana peels? It works! With this curry you can use the whole fruit without waste. Just make sure the bananas are organically grown. Recipe by Lenna Omrani, lennaomrani.com

Oranges fit wonderfully into savory cuisine. This salad combines orange notes with fennel and crunchy nuts. Recipe by Sophia Schillik, cucinapiccina

Spice powders made from ginger and turmeric can be easily prepared at home. All you need is an oven and a high-powered blender. Recipe by Shiruna, My Elephant Kitchen

Zero waste, lots of flavor: With this recipe you can use all parts of the cauliflower and create a sophisticated dish with ginger and turmeric. Recipe by Tosca Olivi, cheftosca

Fresh, crunchy and very easy to prepare: This salad with quinoa and fresh edamame convinces visually and in taste. Recipe by Nicole Weisswange, Lila Karotte

Soft inside, crispy outside: These quinoa patties with peas and spinach are eye-catching and taste great. The yogurt dip with mint provides the perfect refreshment. Recipe by Kristina Jansson, Stories from the Kitchen Cupboard

This pasta dish tastes especially refined thanks to lemon, garlic and toasted cedar nuts and is quick to get on the table. Recipe by Alexandra Daum, Occasionally Eggs

Why always cook only in water when you can create sophisticated dishes from it? Together with sun-dried tomatoes, the artichokes here turn into a delicious cream. Recipe by Julianne Aknine, vegranola.

In Puerto Rico people have found a very special use for plantains: they make lasagna from them. The dish is called Pastelón. In our version it is vegan and gluten-free. Recipe by Sarah-Vanessa Schneider, Velvet & Vinegar

When we think of fresh oranges and lemons, many uses come to mind: plain, baked as a tart, cooked into marmalade or preserved in salt. Our new favorite is ginger-citrus shots. Get ready for a concentrated dose of flavor and vitamins. Recipe by Corinna Frei, Schüsselglück

Slightly African, slightly Creole, somewhat personal interpretation - so describes Nicole Giger her curry, which she cooks with green bananas. Rice or flatbread goes well with it. Recipe by Nicole Giger, Mag's Frisch

Green bananas are an excellent ingredient for a warming stew. Combined with black beans, they drive away thoughts of the wet-cold spectacle that takes place outside our windows in winter. Recipe by Anna Lena Schmidt, Anna.Culina

A chutney made from dried fruit? Yes, it works, says gebana employee and blogger Carolin Schaar. The chutney is versatile, quick to prepare, and keeps for a long time. Recipe by Carolin Schaar, CaroKocht

The season of our Greek mini watermelons of the Modellino variety is approaching! Time to save a few recipes you'll want to try this year. How convenient that blogger Corinna Frei on her Foodblog Schüsselglück has several great watermelon recipes ready.

With fresh ginger and turmeric you can do a lot in the kitchen. Besides their culinary qualities, both roots are also excellent for strengthening the immune system. That is reason enough for us to provide you with a recipe for Golden Milk.

The asparagus season is coming to an end. The last deliveries from our asparagus producer are arriving at your home these days, so we have one more suitable recipe for you. By now you have surely prepared your favorite recipes often enough.

13kg of oranges is a lot. But the uses are huge, as hobby chef Silvio Iacconi shows us. The 27-year-old is currently studying at the Swiss Hotel Management School Lucerne. As he says, culinary art was "laid in his cradle." His "Nonna", his grandmother, as well as his mother are passionate home cooks, and so he has been actively helping in the kitchen since he was small.

Get inspired!

Creamy, protein-rich and very tasty: the Swiss blogger couple Prosper and Lisa have conjured up a delicious carrot-leek cream sauce with our cashew butter. Preparation is very simple – try it and experience our cashews from a different side.

In our interview with Libera Terra we asked about the cooperative members' favorite recipes. We have now cooked one of them and are thrilled. Try it yourself!

As inspiration for using the almond paste, we would like to present a recipe for baked zucchini. They are a delicious summer dish.

The Greek sauce with lemon and egg is a regional specialty. Cook it according to the recipe by Chrysoula Stergiou, organic citrus grower from Argolida – guaranteed success!

As inspiration for using the freshly harvested mangoes from Burkina Faso, we would like to present a recipe for pickled mangoes. The pickles go excellently with cheese dishes such as fondue, raclette or soufflé.