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Displaying Category: side-dish

Crispy Polenta Chips by Mike Patrick

Thursday, February 23rd, 2012 at 8:15 pm

We’ve adapted the recipe by chef Mike Patrick (from San Telmo restaurant) for delicious, crispy, polenta chips (Humitas). As the article states, Humita traditionally come from the north of Argentina, where large amounts of corn is produced. This more adventurous recipe will teach you how to make your own polenta from the great corn we’re [...]

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Balsamic Glazed Button Mushrooms

Saturday, August 6th, 2011 at 5:56 pm

These mushrooms make a tasty edition to a weekend big breakfast. Dry-frying the mushrooms is an easy, effective technique, and a good way to avoid slimy, overcooked mushies.

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Pumpkin & Herb Bread

Friday, July 22nd, 2011 at 6:59 pm

This pumpkin bread is delicious served with hot soup!!

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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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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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Cauliflower and Vanilla Soup

Thursday, May 26th, 2011 at 12:05 pm

This soup makes a satisfying starter for any autumn dinner party with friends. A delicious flavour combo which not many would have tried! Surely a crowd pleaser.

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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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Roasted Carrot Soup

Wednesday, May 4th, 2011 at 10:37 pm

Carrots have been accumulating in the bottom of my fridge drawer over the last few weeks so it’s time to use them up in a sweet and spicy roasted carrot soup; speckled with chilli and ginger, this soup makes for a warming and inexpensive appetiser.

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Crunchy Waldorf Salad w Blue Cheese

Friday, April 29th, 2011 at 3:28 pm

This is a great way to use the apples, celery and cos lettuce in the boxes this week! Apart from a few kitchen basics all you really need is some blue cheese and walnuts!

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