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Morrocan Pumpkin Stew

Thursday, April 19th, 2012 at 11:46 am

Taken from The New Vegan cookbook by Lorna Sass.

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Roasted Grape and Beetroot Salad with Pistachio encrusted Chevre

Wednesday, March 14th, 2012 at 2:10 pm

Love this recipe – modified from The New Vegetarian cookbook.  Perfect for all the beautiful grapes available now. 1. Preheat the oven to 180°. Toss the grapes with a little olive oil and place in a glass baking dish.  Peel the beetroot, place in a separate baking dish, toss with olive oil and cover with [...]

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Cheesy Broccoli and Leek Pasta Bake

Friday, July 29th, 2011 at 3:42 pm

A perfect mid-winter comfort meal.

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Risoni and Broccoli Salad

Friday, July 15th, 2011 at 10:15 pm

Great use of the broccoli, spinach and lemon in the box this week!

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Green Winter Salad

Friday, July 1st, 2011 at 2:06 pm

Stay healthy during winter with this warm and filling quinoa salad tossed with fresh seasonal greens – leek, baby spinach and broccoli. Perfect for packed lunches and full of protein and punch; enough to get you through even the gloomiest of winter days.

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Orange & Silverbeet Salad

Wednesday, June 15th, 2011 at 7:19 pm

We have both silverbeet and oranges in the veggie boxes this week. Here’s a great salad that uses both. Great enjoyed as a side dish served with fish.

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spiced potato wedges with oregano, paprika and chilli

Tuesday, June 7th, 2011 at 2:30 pm

Celebrate winter with a deletable and spicy batch of chunky potato wedges! A special contribution by chef and food writer Emma Galloway

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Lemon and Fennel risotto

Wednesday, May 11th, 2011 at 5:46 pm

Autumn is in full swing, which means fennel is coming out to play. Fennel is a versatile and often underused bulbous herb and vegetable that has a liquorice like flavour and is similar in texture to celery. This smooth and creamy risotto is a great way to whet your fennel appetite. Try serving it with a side salad of rocket, beetroot and slivers of shaved, crunchy fresh fennel.

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Toasted Quinoa Sushi

Wednesday, March 23rd, 2011 at 5:20 pm

A simple spin on the usual sticky white rice sushi, this light and nutty variation uses toasted quinoa instead. Sushi is a fun way to mix-and-match your favourite post summer and autumn vegetables: capsicums, carrots, beans, mushrooms and most of all avocado. Fresh sushi tastes best, so serve shortly after rolling to keep the crunchiness of the seaweed. Enjoy with a bowl of hot miso soup sprinkled with chopped fresh spring onion.

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Cream of Broccoli Soup

Thursday, March 17th, 2011 at 12:58 pm

Please give a warm welcome to the lovely heads of broccoli which graced our vegetable boxes this week. This vibrant green soup is easy to make, hearty and will hopefully turn any broccoli sceptics into broccoli lovers. Great served with toasted croutons or bread and garnished with a sprig of fresh thyme.

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