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Displaying Tag: spring-onion

Big Zucchini Salad

Friday, January 6th, 2017 at 10:00 am

A delicious pile of fresh things with zucchini noodles.

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Mini Asparagus and Leek Quiches

Thursday, October 17th, 2013 at 2:46 pm

These mini Asparagus and Leek Quiches are little cheesy seasonal delights, perfect for lunch boxes and afternoon teas.

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Vegetarian Chinese Pancakes

Tuesday, August 6th, 2013 at 2:18 pm

Made with mushrooms, Vegetarian Chinese Pancakes are a great substitute for Peking duck-filled pancakes.

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Vegetarian Cauliflower Fried Rice

Monday, June 17th, 2013 at 5:02 pm

A quick and easy Cauliflower Fried Rice Recipe by none other than Sarah Wilson of I Quit Sugar fame, which we’ve adapted for seasonal eating vegos.

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Braised Chinese Chicken and Chestnuts

Tuesday, April 9th, 2013 at 12:41 pm

Braised Chinese Chicken and Chestnuts makes for a perfectly balanced salty, sweet and tangy dish, as the day’s shorten and the weather cools.

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Vegetarian Okonomiyaki (Japanese Pancake)

Monday, July 2nd, 2012 at 6:58 pm

Peel & grate the potatoes into a large bowl. Add two of the eggs and flour, fish sauce or dashi stock and mix into a loose batter. Then add the shredded cabbage, spring onion & pickled ginger. Mix to combine with a large spoon, then add the third egg to make sure the mixture binds […]

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Soba Noodle Salad

Friday, April 8th, 2011 at 4:53 pm

This cold salad of noodles, green beans and broccoli with creamy tahini dressing takes about 10 minutes to whip up, and is filling enough to satisfy as lunch or dinner in itself.

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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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Potato and Pea croquettes with minted yoghurt sauce

Thursday, November 25th, 2010 at 6:31 pm

A spin on the traditional potato croquettes, the inclusion of fresh peas and spring onion make these a perfect little spring starter. They will keep well uncooked in the fridge overnight so are a great option if you’re entertaining and want to cut down prep time.

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