Garlic Mushrooms with Toasted Breadcrumbs

Thursday, April 14th, 2011 at 7:02 pm

These indulgent Garlic Mushrooms make a perfect side dish or appetiser for a warming winter meal.

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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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Spicy Sweet Corn and Jalepeno Salsa

Friday, April 1st, 2011 at 1:02 pm

Grilling the corn and jalepeno peppers in this salsa adds a depth of flavour to this spicy sweet combination. Perfect served as a simple dip with corn chips, it will work equally well in a burrito, on top of a bean or quinoa salad, or alongside pan fried white fish fillets.

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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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Stuffed Flat Mushrooms on Polenta

Wednesday, March 9th, 2011 at 5:34 pm

I was excited to find a bag of flat mushrooms in this week’s Fair Food box as it gave me an opportunity to recreate this signature recipe from Georgia Cato’s father: barbecued flat mushrooms stuffed with a blend of fresh red chilli, garlic, italian parsley, olive oil and best of all, it reintegrates the stalks back into the filling. These hearty bites are quick and cheap to prepare and make a great accompaniment to any spring barbeque. If the weather turns nippy, just add a touch of extra chilli to spice you up.

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Zucchini Ginger Muffins

Thursday, March 3rd, 2011 at 4:36 pm

This is so easy, and healthy and good for school lunches. Mix the ingredients and spoon into the cups of […]

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Spicy Onion Jam

Tuesday, March 1st, 2011 at 12:57 pm

This onion jam is the perfect vessel for any extra onions you have rolling around in your pantry. It will beautifully complement a sharp cheddar on a cheese board, as well as working wonders on a toasted roast vegetable focaccia or acting as a accompaniment to a myriad of hearty main meals. A big thanks to Jessica Symonds for contributing the recipe – check out her super tasty blog over at

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Roasted Potato Salad with Avocado & Herb Mayonnaise

Tuesday, February 8th, 2011 at 10:25 pm

When the days are warm enough, this variation of a classic potato salad is the perfect companion to any picnic or outdoor barbeque. Made with a creamy egg-free soy mayonnaise and a blend of avocado and fresh dill, this can be served as a side dish or puffed up with handfuls of fresh spinach, watercress or rocket for a more substantial main dish.

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Red Quinoa & Fennel Salad with Lemon and Mint Dressing

Wednesday, February 2nd, 2011 at 10:53 pm

This high protein and tasty salad is a celebration of the array of fresh vegetables available this summer: crunchy fennel and capsicum, hydrating cucumber and lemon, juicy corn and freshly picked mint from the herb garden.

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