In Season June – warming winter veg

In Season June – warming winter veg

This month try some mushrooms that are a powerhouse of natural flavour and goodness. Winter is also the perfect time to discover the flavour and versatility of parsnips. Sweet and nutty flavoured parsnips team deliciously with pears, pork, carrots or potatoes.

 

In Season June…

VEGETABLES

Artichoke, (Jerusalem), Asian Greens (Bok choy/  Pak Choy, Gai Lan, Mustard Greens, Tatsoi), Avocado, Beetroot, Broccoli, Broccolini, Brussel Sprouts, Cabbage, Carrots, Carrots: Dutch, Cauliflower, Celeriac, Celery, Fennel, Garlic, Ginger, Kale, Kohlrabi, Leeks, Onions, Parsnips, Potatoes, Pumpkin, Silverbeet/ Chard, Spinach, Spinach – English, Swede, Sweet Potato (Kumura), Turnips, Witlof, Wombok (Chinese Cabbage),

FRUIT

Apples , Bananas, Dates, Grapefruit , Kiwi Fruit, Lemons, Limes, Mandarins, Oranges – Navel, Pear – Beurre Bosc, Pear – Corella Frelle, Pear – Josephine de Malines, Pear – Packham’s Triumph, Pear – Red Anjou, Pear – Winter Nelis, Persimmons, Pineapples, Pomelo, Quinces, Rhubarb,

HERBS

Chives, Curry Leaves, Dill, Horseradish, Lemon Grass, Lime Leaves, Marjoram, Oregano, Rosemary, Thyme.

Below are some June Recipe Links… 

Apple Slaw

Asian Seed Slaw

Asparagus & Kale Salad

Avocado and Preserved Lemon

Avocado with Smoked Paprika Dressing

Baby Cos & Avocado Salad

Balsamic Leeks with Mixed Leaves And Walnuts

Beetroot with Lemon, Fennel Seed Vinaigrette & Walnuts

Black Eyed Beans And Roasted Beetroot Salad With Lime Chilli Dressing

Blueberry-Basil Dressing On Spinach and Cherry Tomato Salad

Broccolini & Chorizo Salad with Feta

 

Broccolini & Chorizo Salad with Feta
BROCCOLINI & CHORIZO SALAD WITH FETA

 

Celery, Cannellini Beans and Dill Salad

Celery, Chickpea and Tomato Salad

Fennel & Crab Salad with Herbs

Fennel And Parsley Salad

Grandad’s Potato Salad

Greek Style Roasted Brussels Sprouts Salad

Green Tabbouleh Salad

Horseradish Slaw

Indian Brown Rice Salad

Indian Chicken Salad

Kale & Red Cabbage Salad with Avocado Cream

 

KALE & RED CABBAGE SALAD WITH AVOCADO CREAM
KALE & RED CABBAGE SALAD WITH AVOCADO CREAM

 

Kale Fattoush

Kohlrabi & Raspberry Salad with Zesty Lime Vinaigrette

Leaf and Celery Salad with Turmeric Vinaigrette

Mexican Bean Salad Recipe With Avocado Salsa

Mixed Salad with Sun-Dried Tomato Dressing

Moroccan Roast Pumpkin Salad

Moroccan Roasted Sweet Potato & Chickpea Salad

Orange & Avocado Salad with Thyme Vinaigrette

Orange and Spinach Salad

Oyster Mushroom & Semi-Dried Tomato Salad with Smoked Cheese

Prawn & Avocado Salad

Rainbow Chard, Avocado Salad & Mandarin Salad with Mandarin Lime Vinaigrette

 

RAINBOW CHARD, AVOCADO SALAD & MANDARIN SALAD WITH MANDARIN LIME VINAIGRETTE
RAINBOW CHARD, AVOCADO SALAD & MANDARIN SALAD WITH MANDARIN LIME VINAIGRETTE

 

Rainbow Salad with Lemon Mustard Dressing

Red Cabbage & KaleSalad with Avocado Cream

Red Cabbage And FennelSaladwith Toasted Hazelnuts And Raspberry Mayo

Roast Cauliflower Salad

Roasted Beet Salad with Honey Mustard Dressing

Roasted Chickpea Salad

Roasted Chickpeas, Kale & Pomegranate Salad

Roasted Sweet Potato Salad Recipe with Apricots and Almonds

Rocket And Avocado Salad with Seeds

Savoy Cabbage & Fennel Salad with Australian Finger Limes

Shaved Fennel Salad Recipe

Shaved Fennel, Mandarin & White Almond Salad with a Citrus & Fennel Dressing

Shaved Purple Brussels Sprouts with Orange And Poppy-Seed Vinaigrette

Silverbeet & Pear Salad with Sage Vinaigrette

Simple Beet Salad Recipe

Spiral Cucumber & Carrot Salad with Lemon Cumin Vinaigrette

Spiralized Carrot and Orange Salad

Spiralized Carrot Salad

Thai Red CabbageSlaw

Winter Leaf Salad

 


As always it is a good idea to shop and cook with Australian seasonal fruits and vegetables as they are so much tastier and have a lot more nutrients packed inside.

Out of season produce may have been grown in artificial environments or sprayed with pesticides. For biosecurity reasons imported produce may be subjected to fumigation.

EAT A RAINBOW…

Nutrition Australia recommends that we “Eat a Rainbow” which means to eat one vegetable from each of the 5 colour groups that they are categorised in for further details see the Nutrition Australia website.

 

 

 

 

 

 

 

 

 

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