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
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
MEXICAN BEAN SALAD RECIPE WITH AVOCADO SALSA
ROCKET AND AVOCADO SALAD WITH SEEDS
Corn
Cucumber
CHINESE CUCUMBER AND SESAME SALAD
SPIRAL CUCUMBER & CARROT SALAD WITH LEMON CUMIN VINAIGRETTE
JAMES’ SALAD WITH CUCUMBER, CHILLI & FETA
ITALIAN BREAD SALAD “PANZANELLA”
MIXED SALAD WITH SUN-DRIED TOMATO DRESSING
MIXED SALAD WITH HARISSA DRESSING
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
Peas
Rainbow Chard
RAINBOW CHARD, AVOCADO SALAD & MANDARIN SALAD WITH MANDARIN LIME VINAIGRETTE
Silverbeet
Tomato
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
TRADITIONAL GREEK SALAD RECIPE
Zucchini
Zucchini Flowers
MIDDLE EASTERN ZUCCHINI FLOWER SALAD WITH LABNEH AND PISTACHIO DUKKAH
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.
Last Updated on
We have a tradition in our family of getting together once a week at Mum’s house for “Family Dinner Night”. Mum was always responsible for getting the meat and starch side of the dinner organised and it was always my responsibility to do the salads and vegetable sides. It was always a huge production with the dinner table groaning under the strain of the variety of dishes created.
