This is my housemate Prang's experience design master thesis, "The Real Transparent Cuisine". She worked with a local farmer/chef and they developed recipes which use simple local, often overlooked ingredients. The starter as well as the main course use Guirsch, a weed that grows wild and in a lot of gardens, also ours, in abundance. The taste reminds me of Rucola and is amazing, fried crispy in butter or used as a salad base.