Recipes from the GRIM Buffet @ Food Club

The head chef of Madklubbens buffet restaurant, Food Club, shares what’s been served that night.

Picture of GRIM Buffet at the Food Club event

On August 29 2018 and in collaboration with Madklubben and Food waste app TooGoodToGo, GRIM was hosting an evening of sustainable dining at Madklubbens Food Club, a buffet restaurant by the lakes in Copenhagen, Nørrebro. The chefs made dishes with GRIM veggies all night long! We were sold out with 120 guests participating, and it was a full success :) As a thank you for all participants, we were handing out goodie bags with GRIM veggies and bread from Emmery’s.

The event was part of the Copenhagen Cooking Festival, the Nordics biggest cooking event. We asked the headchef, Martin Alf, to share a few of his delicious GRIM dishes with us. So here we go!

Grilled spring onions with feta

Grilled Spring Onions with Feta.

Wash and trim the spring onions. Grill them in a grill pan or on a coal grill, until they are quiet soft with burn marks. Put them in a bowl, and toss them with salt, pepper, olive oil and lemon juice. Plate on a flat plate, and sprinkle with finely chopped flat leaf parsley and fresh feta cheese.

Mint and green pea pesto with artichoke

Mint and Green Pea Pesto

Boil the green peas for 2 minutes in salted water, drain them, but keep some of the cooking water. Let the peas cool down to room temperature.

In a food processor, or with a stick blender, blend the peas with lemon juice, roughly chopped fresh mint, a little bit of garlic, salt & pepper with a little bit of the cooking water. At the end, add some olive oil, but don’t blend the oil to long, as it turns bitter. Season it with salt, lemon and more mint if needed.

Sauteed Red Chard with Garlic, Red Peppers and Zucchini

Sauteed Red Chard with Garlic, Red Peppers and Zucchini

Wash the red chards and pick the leaves from the stem. Cut the stems into smaller pieces and set aside, separated from the leafs.

Cut the zucchini and the peppers into chunks and roast on a very hot pan in cooking oil.

When the zucchini and the peppers are getting a dark, roasted color, add the red chard stems and leaves with finely chopped garlic. Stir everything around and mix it well for 20 seconds, and transfer everything to a bowl. Season the vegetables with salt, pepper and lemon juice.

Serve warm or at room temperature as a side dish.

Other dishes were potato salad with chives / red cabbage salad with mint, chili and almonds / couscous salad with capers, dried peaches and sun dried tomatoes / white bean salad with chives and nectarines / grilled corn with chili pesto / tagiatelle salad with rocket, capers and artichokes / Barley salad with fennel, baby corn and parsley / zaziki with fresh cucumbers

Pictures of other dishes from the buffet

Pictures of other dishes from the buffet

We hope you got inspired and enjoy your cooking seshion! And if you are wondering for recipe ideas, use Plant Jammer, where you can type in the ingredients, chose the type of dish you want and pairs it with other stuff you have at home.