Fresh produce recipes from Holly, Kerry, Lauren, Joe, Jess, Kristute and Jackie

February 20 – March 4, 2012

With a fresh fruit and vegetable price war between major retailers occurring at the moment it is a great opportunity to ensure we “Go for 2 and 5” each day. Keep an eye out for the weekly market reports to see what produce is at its seasonal best – fresh, affordable and tasty!

Veggie Stuffed Capsicums                                                 Serves 6

3 medium red capsicums, halved lengthways and seeds removed

250g cherry tomatoes, halved

1 zucchini, chopped

1 garlic clove, crushed

1 tbsp olive oil

¼ cup kalamata olives, chopped

1 cup reduced fat cheese (eg. Mozzarella)

Bunch of fresh basil, chopped

Leafy salad mix eg baby spinach and rocket

1. Preheat oven to 220 degrees. Line a large tray with bake paper and place capsicums in a single layer on the tray.
2. Combine tomato, olives, garlic and oil in a bowl then spoon into capsicum halves. Bake for 45minutes or until capsicum is tender.
3. Remove dish from heat and sprinkle with cheese. Return to oven and bake until melted (about 10 minutes). Sprinkle with basil leaves before serving.
4. Serve capsicums with a leafy salad mix and grilled meat, chicken or fish.

Summer Fruit Crumble                                                Serves 6

6 pieces stone fruit (about 150g each eg. Peaches, nectarines or plums), stoned and quartered

1 cup berries (halved strawberries, raspberries or blueberries)

2 tsp vanilla essence

1 tbsp castor sugar

2 tbsp chopped roasted nuts (eg hazelnuts, pistachios, macadamia)

2 tbsp finely chopped mint

300g low fat vanilla yoghurt, to serve

1. Preheat grill.  Lightly spray a baking tray (large enough to fit the fruit layered flat). Place the fruit in the dish.
2. Drizzle fruit with vanilla and sprinkle with sugar.
3. Place under grill for 4-6 minutes until fruit begins to caramelise and syrup is bubbling.
4. Sprinkle nuts and mint over, and serve with a spoon of low fat yoghurt.