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
- Preheat oven to 220 degrees. Line a large tray with bake paper and place capsicums in a single layer on the tray.
- Combine tomato, olives, garlic and oil in a bowl then spoon into capsicum halves. Bake for 45minutes or until capsicum is tender.
- Remove dish from heat and sprinkle with cheese. Return to oven and bake until melted (about 10 minutes). Sprinkle with basil leaves before serving.
- 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
- Preheat grill. Lightly spray a baking tray (large enough to fit the fruit layered flat). Place the fruit in the dish.
- Drizzle fruit with vanilla and sprinkle with sugar.
- Place under grill for 4-6 minutes until fruit begins to caramelise and syrup is bubbling.
- Sprinkle nuts and mint over, and serve with a spoon of low fat yoghurt.