Late Summer with
Morten Schou
Chef, stylist and founder of EatYourGreens
Wild Nature on the plate and a moment where time slows down. Morten runs EatYourGreens, a small gastronomy studio focused on food styling, concept development and strengthening the green profile of restaurants and companies. Morten spends his summers with his family in a quiet house in Odsherred surrounded by wild nature. A place where time slows down.
“The late summer atmosphere is equal parts magical and melancholic. The heat fades, the light softens, and everything slows down. We try to keep it simple. Less is more and every day starts with a dip in the sea.”
A Sensory
Summer Table
For TYBO, Morten has shared a personal summer spread using seasonal produce from Birkemosegård. The result is a vibrant, textural series of dishes served at his summer house – simple, yet bursting with flavour.
“Zucchinis from Birkemosegård are unbeatable this time of year. We buy all our vegetables and eggs from their farm shop and go picking in the fields. I hope this ritual becomes a lasting memory for our children – harvesting beans, smelling herbs, walking the fields before dinner.”
For Morten, meals should always be built around vegetables like fennel, cucumber, cabbage, radishes, stone fruits Then maybe a little fish or poultry on the side. His late summer menu includes:
- Grilled sourdough with zucchini, harissa and fresh cheese
- Radicchio with rosehip vinaigrette
- Fennel with fennel tops and elderflower
- Tomato salad with piment d’Espelette and mirabelles from the garden
- New potatoes from local Odden soil
- Watermelon with salted cucumber and basil
Grilled Sourdough with Zucchini, Harissa and Fresh Cheese
- A few slices of day-old sourdough bread
- 1–2 zucchinis
- 1 tsp harissa
- 2–3 tbsp fresh cheese (e.g. cream cheese or ricotta)
- 1 garlic clove
- 1 lemon
- Olive oil, flaky salt and pepper
- Rinse the zucchinis and slice them thinly using a mandoline.
- Slice the bread and toast or grill it until golden and crispy – ideally with a little olive oil if pan-toasting.
- Heat a pan with olive oil, and sauté the zucchini until softened, about 3–5 minutes. Season with salt and pepper.
- Mix the fresh cheese with a bit of lemon zest. Squeeze the lemon juice and add it to the zucchini along with the harissa. Let it simmer briefly.
- Rub the toasted bread with fresh garlic, spread on the lemony fresh cheese, and top generously with the zucchini ragout.
- Season to taste and enjoy immediately.
Each plate is styled on TYBO ceramics.
“There’s a tactility to the pieces. They feel like they belong in a real kitchen. The slightly uneven edge of a plate or the weight of a cup… it makes a difference. It makes it more human.”
His current favourite is a wide, flat bowl that walks the line between plate and deep dish. “It’s the kind of piece where you don’t have to think twice. Everything looks good in it.”
And how would he describe TYBO in three words?
“Effortless to plate on. (That’s four.)”
