Not that this winter was particularly cold, but it has now come to an end and we are officially in Spring!
SEASONAL PRODUCE SEPTEMBER
VEGETABLES
Artichoke (Globe), Asian Greens (AA Choy, Amaranth, Choy sum, Chrysanthemum Greens, Tatsoi), Asparagus, Avocado, Beans (Green, Broad), Broccoli, Cabbage, Carrots, Cauliflower, Garlic, Ginger, Kale, Leeks, Lettuce, Mushrooms, Onions, Peas: (Garden), Potatoes, Pumpkin, Silverbeet/ Chard, Spinach, Spring Onions, Tomatoes, Watercress.
FRUIT
FRUIT Apples, Grapefruit, Lemons, Mandarins, Oranges (Blood, Navel, Valencia), Paw Paw, Papaya, Passionfruit, Pear (Beurre Bosc, Corella Frelle, Josephine de Malines, Packham’s Triumph, Red Anjou, Winter Nelis), Pineapples, Pomelo, Rockmelon, Strawberry, Tangelos, Watermelon.
Click here for salad recipes.
LEMON ARTICHOKE SALAD WITH HERBS AND LEMON
FRESH ARTICHOKE SALAD WITH WILD ROCKET & DILL
MEDITERRANEAN SALAD WITH ARTICHOKES AND PARMESAN
CHARGRILLED ASPARAGUS AND TARRAGON SALAD
CHAR-GRILLED ASPARAGUS SALAD WITH GOATS CHEESE
ASPARAGUS AND FETA SALAD WITH LEMON VINAIGRETTE
ASPARAGUS AND BRIE SALAD WITH HAZELNUTS
ASIAN PURPLE MINT SALAD WITH ASIAN GREEN GODDESS DRESSING
KALE AND RED CABBAGE SALAD WITH AVOCADO CREAM
MEXICAN BEAN SALAD RECIPE WITH AVOCADO SALSA
RAINBOW CHARD SALAD WITH AVOCADO AND MANDARIN
MILLET SALAD WITH GREEN BEANS AND ZA’ATAR
BROCCOLINI SALAD WITH CHORIZO AND FETA
RED CABBAGE SALAD WITH FENNEL, TOASTED HAZELNUTS AND RASPBERRY MAYO
KALE AND RED CABBAGE SALAD WITH AVOCADO CREAM
KALE AND RED CABBAGE SALAD WITH AVOCADO CREAM
CRUNCHY ASIAN SLAW – A SEEDY COLESLAW
APPLE SLAW – EASY BUT OH SOOO DELICIOUS!
ROAST CARROT SALAD WITH HARISSA & FETA
CARROT AND ORANGE SALAD – A SPIRALIZED BEAUTY
SPIRAL CARROT AND CUCUMBER SALAD
KALE FATTOUSH SALAD – A HEALTHIER TAKE.
BUTTER LETTUCE AND STRAWBERRY SALAD WITH LIME, RASPBERRY VINAIGRETTE
MIXED SALAD WITH HARISSA DRESSING
MIXED LEAF SALAD WITH CHERRIES, BRIE AND MACADAMIAS
MUSHROOM ROCKET SALAD WITH LEMON THYME
OYSTER MUSHROOM AND SEMI-DRIED TOMATO SALAD WITH SMOKED CHEESE
BALSAMIC MUSHROOMS WITH ROSEMARY
MINTY PEA SALAD WITH PROSCIUTTO AND PROVOLONE
GREEK POTATO SALAD RECIPE BY GRANDAD
SILVERBEET SALAD WITH PEAR AND SAGE
FRESH MOZZARELLA AND TOMATO SALAD RECIPE
FREEKEH SALAD RECIPE WITH CHERRY TOMATOES AND BASIL
MEDITERRANEAN EGGPLANT SALAD WITH ROASTED TOMATO DRESSING
HEIRLOOM TOMATO SALAD WITH WHIPPED FETA
ZUCCHINI NOODLE, CHERRY TOMATO AND FETA SALAD
TRADITIONAL GREEK SALAD RECIPE
CRETAN SALAD – JUST LIKE GRANDMA’S
RAINBOW SALAD WITH LEMON MUSTARD DRESSING
BLACK LENTIL SALAD – EASY AND DELICIOUS!
SO MUCH HEALTHIER…
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.
