In Season November

In Season November

 


In Season November try fresh Artichokes, crunchy snow or sugar snap peas or some gorgeous zucchini flowers.

VEGETABLES
Artichokes; Asian Greens (AA Choy, Amaranth, Chinese or Oriental Celery, Choy Sum, Chrysanthemum Greens, Tasoi); Asparagus; Avocado; Beans (Green); Chilies;  Corn; Cucumber; Lettuce; Peas (Snow, Sugar Snap); Potatoes; Rhubarb; Silverbeet; Spring Onions; Tomatoes; Watercress; Zucchini; Zucchini Flowers

FRUIT
Bananas; Blackberries; Blueberries; Grapes; Grapefruit; Loquats; Mangoes; Mulberries; Paw Paw; Papaya; Passionfruit; Peaches; Pears: Beurre Bosc, Corella, Josephine, Packham, Red Anjou, Winter Nelis; Pineapples; Rockmelon; Strawberry; Watermelon

HERBS
Basil; Chervil; Chives; Continental Parsley; Coriander (Cilantro); Curry Leaves; Dill; Horseradish; Lemon Grass; Lime Leaves; Marjoram; Mint; Oregano; Parsley; Rosemary; Sage; Tarragon; Thyme; Lemon Thyme

 

Below are the recipe links for each vegetable…

 

Artichokes

How to prepare artichokes.

FRESH ARTICHOKE HEARTS WITH WILD ROCKET & DILL

 

Asparagus

ASPARAGUS AND BRIE SALAD WITH HAZELNUT, CRANBERRY DRESSING

CHAR-GRILLED ASPARAGUS, MIXED LEAF & GOATS CHEESE SALAD

CHARGRILLED ASPARAGUS AND TARRAGON SALAD WITH SPIRALIZED LEMON

 

Avocado

AVOCADO AND PRESERVED LEMON

MEXICAN BEAN SALAD RECIPE WITH AVOCADO SALSA

ROCKET AND AVOCADO SALAD WITH SEEDS

SAUTÉED GREEN BEAN, HAZELNUT AND ORANGE SALAD

GREEN BEAN, MILLET AND ZA’ATAR SALAD

 

Corn

THAI CHICKPEA & CORN SALAD

GRILLED CORN SALAD RECIPE

 

 

Cucumber

CHINESE CUCUMBER AND SESAME SALAD

SPIRAL CUCUMBER & CARROT SALAD WITH LEMON CUMIN VINAIGRETTE

JAMES’ SALAD WITH CUCUMBER, CHILLI & FETA

AVOCADO AND PRESERVED LEMON

BLACK LENTIL & TOMATO SALAD

ITALIAN BREAD SALAD “PANZANELLA”

MIXED SALAD WITH SUN-DRIED TOMATO DRESSING

MIXED SALAD WITH HARISSA DRESSING

SUMAC SALAD

TRADITIONAL GREEK SALAD RECIPE

TZATZIKI RECIPE

 

Lettuce

BUTTER LETTUCE AND STRAWBERRY SALAD WITH LIME, RASPBERRY VINAIGRETTE

BALSAMIC LEEKS WITH MIXED LEAVES AND WALNUTS

MIXED LEAF AND CELERY SALAD WITH TURMERIC VINAIGRETTE

MIXED SALAD WITH SUN-DRIED TOMATO DRESSING

ASPARAGUS AND BRIE SALAD WITH HAZELNUT, CRANBERRY DRESSING

SALAD WITH MANGO DRESSING

 

Peas

MINTY PEAS AND PROSCIUTTO SALAD WITH PROVOLONE

 

Rainbow Chard

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

 

Silverbeet

SILVERBEET & PEAR SALAD WITH SAGE VINAIGRETTE

 

Tomato

BLACK LENTIL & TOMATO SALAD

BLACK EYED BEANS AND TOMATO SALAD WITH BASIL CAPER VINAIGRETTE

BLUEBERRY-BASIL DRESSING ON SPINACH AND CHERRY TOMATO SALAD

FRESH MOZZARELLA AND TOMATO SALAD RECIPE

GREEN CAPSICUM SALAD WITH TOMATOES 

ITALIAN BREAD SALAD “PANZANELLA”

MIXED SALAD WITH SUN-DRIED TOMATO DRESSING

SUMAC SALAD

TRADITIONAL GREEK SALAD RECIPE

MIXED SALAD WITH HARISSA DRESSING

ZUCCHINI NOODLE, CHERRY TOMATO AND FETA SALAD

 

Zucchini

BULGUR WHEAT SALAD RECIPE

INDIAN BROWN RICE SALAD

SHAVED FENNEL SALAD RECIPE

ZUCCHINI NOODLE, CHERRY TOMATO AND FETA SALAD

 

Zucchini Flowers

MIDDLE EASTERN ZUCCHINI FLOWER SALAD WITH LABNEH AND PISTACHIO DUKKAH

ZUCCHINI FLOWER & ROCKET 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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