Watch Gunhild Stordalen and Runa Kvendseth share tips for making three nutritious and delicious dishes! Try these healthy and sustainable recipes featuring carrots, onions and sweetheart cabbage in the comfort of your own home.
Onion and sweetheart cabbage salad with coriander and lime
Onions and cabbage are a tasty combination. Watch Runa and Gunhild marry both vegetables to produce a delicious seasonal salad or side dish.
Whole raw onions come in a variety of sizes, shapes and flavors and can be stored for up to two to three months. They are a great addition to many dishes. Try them in onion soup, on a burger, or in an exciting cabbage salad.
Make this quick and easy salad at home. Find the recipe here.
Chicken and sweetheart cabbage with curry
The versatile sweetheart cabbage (also known as the hispi cabbage) is an excellent addition to this oven-baked chicken dish with a flavor-packed curry sauce. Watch Runa and Gunhild prepare the dish.
Do you like a great chicken dish with spices and herbs? Find the recipe here.
Soft spring rolls
The humble carrot, when coupled with mango and red cabbage, is a wonderful addition to soft spring rolls. Watch Gunhild and Runa make this simple and delicious dish below.
This dish is a great opportunity to get lots of healthy vegetables in your diet. Find the recipe here.
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ahead
of the curve.
EAT-GDP Strategic Collaboration Announcement
EAT and the Global Dairy Platform (GDP) are pleased to announce what is anticipated to be a long-term strategic collaboration aimed at addressing the urgent global challenge of building a healthy, sustainable global food system to nourish a growing world population.

The Latest Culinary Disruption: Sustainable Dining
From trendy New York restaurants Nix, Dirt Candy and abcV to emerging U.S. chains such as sweetgreen, Tender Greens, and True Foods Market, chefs and food businesses are proving that plant-forward – and vegetarian and vegan – flavors can sell, and not just in a niche market. U.S. culinary college executive Greg Drescher talks about how healthy cooking has evolved into the latest culinary disruption: sustainable dining.
