Spicy Baked Chickpeas

Recipe: Vicki Ravlich-Horan | Photography: Brydie Thompson 1 tin chickpeas, rinsed and drained 1 tbsp avocado oil ¼ tsp paprika ½ tsp garlic powder 1 tsp onion salt ¼ tsp celery salt ½ tsp dried oregano The rinsed chickpeas will have a skin you need to remove. This, while time consuming, is very easy to…

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Spinach & Ricotta Balls with a Rich Tomato Sauce

Wash the spinach thoroughly before removing the stalks and finely chopping. Cook in a pan until completely wilted and then allow to cool. When cool, drain absolutely all the liquid you can out of the spinach and place in a large bowl along with all the other ingredients.

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Spinach & Ricotta Stuffed Pasta

In a large pot of salted water cook the pasta shells. Meanwhile cook the spinach in a pan until completely willted. Your large bag of spinach will turn into around a cup of cooked spinach.

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Spinach and Ricotta Crepes

Recipe and photography: Vicki Ravlich-Horan 1-2 tbsp butter 150g spinach 2 eggs 1¼ cups milk 2 cups flour pinch salt 1-2 cups rocket, chopped handful of chopped basil 1 cup zucchini, grated and liquid squeezed out 1 cup of grated Parmesan Melt the butter in a pan then add the spinach. If using baby spinach…

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Spinach Puffs

Recipe: Leah Hoskin | Photography: Ashlee DeCaires 1 x 400g packet fresh spinach, blanched, drained, water squeezed out, and finely chopped ½ cup feta, crumbled ¼ cup onion, finely chopped 1 tbsp olive oil 2 tbsp fresh parsley, chopped 1 tsp garlic, finely chopped 1 tbsp prepared basil pesto salt and pepper to taste 2…

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Spring Salad Medley

ROAST FENNEL, CHERRY TOMATO AND GRAIN SALAD ½ cup freekah ½ cup quinoa (mixed colours if you can) 2 fennel bulbs 1 bunch on-the-vine medium cherry tomatoes 1 bunch baby watercress ½ cup mixed seeds and nuts (pumpkin seeds, sunflower seeds, sliced almonds …) ¼ cup raisins Greek yoghurt lemon vinaigrette (from Raw Spring Salad below) 1…

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Spring Salad with a Chipotle Mayonnaise

Recipe – Megan Coupland, Red Kitchen   Photography – Tracie Heasman 1kg asparagus 1 large avocado, peeled and cut in cubes Cherry tomatoes, assortment of what’s available 8 small artichoke hearts 2 small cos, chopped approx. 2cm Cut the asparagus into 4cm lengths and blanch but keep them crunchy. Cut tomatoes and artichokes in half.…

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Sprouted Green Lentils, Broccoli, Lime and Mint

Image by Brydie Thompson This beautiful salad is from Wild One in Mount Maunganui.  Keto friendly this healthy salad is also gluten free and vegan. Serves 6 3 cups green lentils, sprouted (see method) 1 head broccoli, roughly chopped, including stalks 2 cups baby spinach, kale, or other greens (whichever you prefer) 2 cups mung bean…

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Stelline Pasta Salad (Red Kitchen)

Here’s a great salad idea from Megan and the team at Red Kitchen, using Cuisinescenes black raspberry vinaigrette. Ingredients 1 cup currants ½ cup toasted sesame seeds ½ cup toasted pinenuts ¼ cup poppy seeds 1 red capsicum, seeds removed, finely diced 1 green capsicum, seeds removed, finely diced 1 cup Italian parsley, chopped 2 cups…

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Stuffed Brussels Sprouts

Recipe: Vicki Ravlich-Horan | Photography: Brydie Thompson When picking Brussels sprouts, I normally suggest going for the small tender ones. For this recipe though you need to pick larger specimens. ½kg Brussels sprouts, trimmed and halved 1 cup ricotta ½ cup freshly grated Parmesan ¼ cup Panko breadcrumbs pinch of salt and freshly ground black…

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