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Weekly suggestions in 1 clic
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Organic local veggie selection
Vegetables from Geneva
Vegetables' suggestion of the day (available in limited quantities)
Thanks to our cooperation with the Geneva's Red Cross's Inserres organic farm, the Touvière's organic farm in Meinier, Bio Romandie as well as the Union Maraîchère de Genève, you can find your vegetables of the Geneva season labelled « Le Bourgeon - Bio Suisse » and GRTA on our website. Please note that the vegetables can change in size from an order to another (for example, big leeks could be smaller).
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Superior meat quality, selected and prepared by the Boucherie Charcuterie du Tilleul the same day. It's time to prepare the fire!
Recipes of the week
Selected & approved by your MagicTeam
copy of Mussels from Bouchot
about the recipe
Ideal for 2-3 people // Preparation Time: 15 min // Cooking Time: 10 min. A simple recipe to make. Start by washing the mussels and putting them under cold water. Next, put them in a saucepan and add about 40g of butter and 60g of shallots (diced) as well as parsley. Finish by adding white wine (about 10cl) and pepper. Let cook on high heat with a lid. As soon as the mussels are open, take the saucepan off the heat. Stir regularly during the cooking time. This kit only includes the mussels but we encourage you to purchase the other items needed on MagicTomato.ch.
1 products in this Recipe
about the recipe
A fresh salad for hot summer days!
Ingredients for 4 portions:
10x cherry tomatoes
1 bunch of parsley
4 tbsp. olive oil
1 tsp. salt
- Rinse the quinoa under cold running water before cooking in a pot of salted water for around 15 minutes. Once cooked, drain in a colander and allow it to cool to room temperature.
- While the quinoa is cooking, rinse the tomatoes and cut them in fourths.
- Peel the cucumber and cut it in 1/2 inch pieces.
- Mince the parsley and place it in a bowl. Add olive oil and the juice of one lemon to it before mixing to create a citronette.
- In a serving dish, assemble the cooked quinoa, the veggies and the citronette before serving.
For a middle eastern tabouleh version, we would advise to use coriander or mint instead of parsley.
Ideal for pic-nics, quick lunches on the go or to keep in the fridge during summer.
5 products in this Recipe
Cold GRTA cucumber soup
about the recipe
h4. Perfect recipe for hot days ! A light and refreshing soup prepared with GRTA cucumbers and Geneva GRTA yogurts. # 1. Wash and peel the cucumber,cut into 2 halves lengthwise, remove the pips with a small spoon. # 2. In a mixer place the cucumber cut into pieces, (if you wish you can add a clove of crushed garlic), the juice of half a lemon, 2 tbsp of olive oil. # 3. Mix, add 2 natural yogurts, salt, pepper and about 15 mint leaves washed and finely cut. Mix until an even texture. (If you find it too thick, you can add a little water). # 4. Taste and rectify seasoning if necessary. # 5. Place in the refrigerator for an hour or two. h5. Serve very cold on a plate or in a glass, decorate with a thin slice of cucumber and a mint leaf. h5. Note: olive oil is not included in the pack, but available on the website.
4 products in this Recipe