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Dinner

Roma tomatoes: good for cooking. Tomatoes that are less than perfect for a salad: also good for cooking.

Pasta sauce: unbelieveably simple and so much better than the supermarket stuff. The secret is to roast the tomatoes. Don’t just make a tomato sauce by chucking them in a saucepan. Roasted is the way to go.

I know. It’s summer. Who wants to turn the oven on? You will when you taste this sauce.

You could really easily add some olives or zucchini or both. If you want some meat in there, add some prosciutto (or bacon for us plebs) or even simply ham. With a salad and some crusty bread, not much can beat this for summer comfort food.

Roasted tomato pasta sauce

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Serves: 2 Prep Time: Cooking Time:

Ingredients

  • 500g tomatoes, halved or quartered
  • as many garlic cloves as you like, roughly chopped
  • 1/4 cup olive oil
  • 2 or 3 sprigs fresh oregano, stems removed
  • salt and pepper to taste

Instructions

  1. Pre-heat oven to 220ºC
  2. Line a baking tray with baking paper.
  3. Place tomatoes cut side up on the tray.
  4. Slice garlic cloves and stick a small piece in each of the tomatoes. If you have leftovers, just scatter them on.
  5. Drizzle olive oil over the tomatoes and sprinkle with fresh oregano leaves. Season with salt and pepper (don’t skimp on the pepper, cracked is better than powder).
  6. Roast for 20 to 25 minutes.

At this point, you could use the roasted tomatoes in a salad or as a side dish, OR you could make the world’s best pasta sauce.

  1. Allow the tomatoes to cool slightly, then blend in a food processor to the desired consistency.
  2. Stir through pasta or zucchini noodles. You could also use it as a pizza sauce.
17 January, 2019 0 comment
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Soooo many ways to eat zucchini! But I’d bet most of us cook it. Baked, barbequed, in a pasta, in a casserole, in a soup, in a quiche. Even making zucchini noodles. Oh my, but zucchini is a versatile veg to cook.

Fewer of us would think to eat it raw. It is fantastic in salads. Yes, OK, we have cucumber for salads in summer, but don’t ignore the humble zucchini because of your love for cucumber. And can cucumber do this?? No, that’s right. It can’t.

This recipe is super quick and so very tasty. Once again, it’s all in the dressing. As Kat remarked, who would have thought that a bit of lemon and mustard could create so many delicious and simple meals? And then I said, I know, right?

Make this right before eating. If you let it sit too long, the zucchini will start to sweat and soften too much.

Simple zucchini salad

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Serves: 1 as a meal or 2 as a side salad Prep Time:

Ingredients

  • 2 zucchini, peeled into thick ribbons
  • 1/4 cup raw walnuts
  • 1/4 cup parmesan flakes
  • 1/2 bunch parsley, roughly chopped
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon lemon juice
  • 1 clove garlic, finely minced
  • 1 teaspoon Dijon mustard
  • salt and pepper to taste

Instructions

Preheat a small frying pan over a low to medium heat.

Add the walnuts and lightly toast. Keep the walnuts moving so they don’t burn. When they are ready and smelling toasty, put them aside.

In a medium to large bowl, whisk together the extra virgin olive oil, lemon juice, garlic, mustard, salt and pepper until well combined.

Add the zucchini ribbons and parsley to the bowl and gently toss with the dressing. Using your hands works best.

Transfer the dressed zucchini and parsley into a serving bowl and sprinkle over the toasted walnuts and parmesan cheese.

10 January, 2019 0 comment
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Continuing with our approach to recipes (keep it simple, with a twist), this recipe for potato salad will astound you.

Potato salad for me was always trotted out at barbeques and I associate it with being heavy, sometimes gluggy, sometimes dry and too vinegary. I’ve not really been a huge fan, frankly.

But once again, Kat has found a way to reignite my interest in dredging up an old food memory and enjoying it with fresh tastebuds. If you’ve got blokey blokes in your family who love their carbs but you find potato salad too heart-attack inducing, this version will please all of you. The dressing is light and tangy, but it’s still reminiscent of those potato salads drowned in mayo of old.

It’s quite an 80s sort of dish, don’t you think? So we decided it should be served in a glass bowl. Voilà: an homage to the 80s barbeque with a 2019 update.

Potato salad with yoghurt dressing

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Serves: 4 Prep Time: Cooking Time:

Ingredients

  • 5 medium potatoes, scrubbed, cut into chunks
  • 1 red onion, finely sliced
  • half bunch parsley, finely chopped
  • 1 cup Greek yoghurt (we used Tilba Real Dairy plain yoghurt - perfect)
  • 3 tablespoons olive oil
  • 2 tablespoons wholegrain mustard
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon honey
  • salt to taste

Instructions

  1. Boil the potatoes until cooked, drain and allow to cool completely.
  2. Combine the potatoes, onion and parsley in a large bowl.
  3. In a separate bowl or jug, thoroughly combine yoghurt, oil, mustards, vinegar and honey. Season with salt to taste.
  4. Pour over the potatoes and mix well.
3 January, 2019 0 comment
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[in full Oprah voice] AAASPAAARAAAGAAAS!!!

Such a tricky thing to grow and this season, the weather has been making it particularly tricky for Don the asparagus man out at Cooma. He brings it to the SAGE Farmers Market when it’s on, so I make sure he puts enough in the van for LocalTable when he comes to town.

If you’ve eaten asparagus from a supermarket lately, then you will be blown away by the difference between those tasteless, hard, chewy things and these tender spears of heaven. My tippity-top favourite way to eat them is lightly sautéed in butter with lemon juice, pepper and parmesan, but these tarts with caramelised red onion that Kat made are real contenders for the top spot.

Cheese, caramelised onion & asparagus tarts

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Serves: 4 Prep Time: Cooking Time:

Ingredients

  • 3 red onions, sliced
  • 2 tablespoons olive oil
  • 2 tablespoons brown sugar
  • 1 to 2 tablespoons balsamic vinegar
  • 250g ricotta cheese
  • 100g fetta cheese
  • 1/4 cup fresh parsley, chopped
  • 1 tablespoon lemon rind, grated
  • 1 bunch asparagus
  • 2 sheets puff pastry
  • 2 tablespoons melted butter

Instructions

First, get those onions caramelising. Use up the bottom half of the asparagus spears by slicing them thinly and caramelising them with the onion.

  1. Heat your favourite small frying pan over a low heat and pour in the oil.
  2. Add the onions and sliced asparagus bottoms with a good pinch of salt and cook very slowly for 15-20 minutes, stirring occasionally to prevent them from sticking to the pan. This must be done slowly over a low heat!
  3. When the onions are soft, add the sugar and balsamic. Continue to cook over a low heat for a further 5-10 minutes, stirring occasionally, until sticky and caramelised.
  4. Remove from the heat and let cool (stick it in the freezer if you’re in a rush).

Now make the tarts.

  1. Preheat the oven to 220ºC and line two trays with baking paper, lightly greased with oil or butter.
  2. Combine the cheeses, parsley, and lemon rind in a bowl and season with salt and pepper.
  3. Cut each pastry sheet in half and place the 4 sections on the lined trays. Score a 1cm border around each sheet (don’t cut all the way through).
  4. Divide the caramelised onion mixture between the pastry sheets and spread to the scored lines. Repeat with the cheese mixture and arrange the asparagus tops on top.
  5. Brush some melted butter around the pastry edges and bake for around 15 minutes or until golden brown. Allow to cool slightly before removing from baking paper.
20 December, 2018 0 comment
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After Kat made those scrumptious roasted summer vegetables, she decided to make it into a soup, just because.

So we snacked on some of the veggies, picking out and eating all the carrots, because she didn’t want them to make the soup an icky colour, then we finished them off for lunch in liquid form!

I swear, that soup was something else. I am going to roast vegetables before making vegetable soup a lot more often from now on.

Roast vegetable soup

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Serves: 4 Prep Time: Cooking Time:

Ingredients

  • 3 medium potatoes
  • 1 large fennel bulb
  • 1 onion
  • 6 small cloves of garlic
  • Oil for roasting
  • 2 tablespoons Balsamic vinegar
  • salt and pepper
  • sprig of rosemary
  • 1 cup vegetable stock

Instructions

  1. Roast the vegetables as described in this recipe.
  2. Place the roasted veggies in a blender or food processor and blend, adding stock slowly until desired consistency is reached.
  3. If you’d like it runnier after adding all the stock, keep adding water in small amounts.
  4. Heat and serve.
13 December, 2018 0 comment
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A recipe for roast veggies? Yeah, it does sound a bit obvious, but believe it or not, I talk to people who say they don’t know what to do with potato or fennel or carrots. So I don’t assume anything anymore. If you can relate to those people, then I want you to know that you are not alone and we are here to empower you!!

LocalTable wants you to eat what you’re given and not waste anything. This food is too good to be thrown out or composted. A person in your community grew this food for you. This food is not anonymous. It must be honoured by being eaten.

This recipe might seem obvious, but Kat’s now trademarked small twist on a dish means that these were the best roast veggies I’ve ever eaten (sorry, Nana!).

There’s something about roasted vegetables. Crikey, but they’re delicious. It might be a challenge to have the oven on in the peak of summer, but we’re not there yet, so give this one a go.

Roasted summer vegetables

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Serves: 4 Prep Time: Cooking Time:

Ingredients

  • 3 medium potatoes, cut into chunks
  • 1 large fennel bulb, cut into chunks
  • 4 small carrots, halved lengthways
  • 1 onion, sliced
  • 6 small cloves of garlic
  • Oil for roasting
  • 2 tablespoons Balsamic vinegar
  • salt and pepper
  • Sprig of rosemary

Instructions

  1. Pre-heat oven to 200ºC.
  2. Place all the vegetables in a bowl.
  3. Drizzle with oil and balsamic vinegar and toss to coat.
  4. Season with salt and pepper and place in a baking dish.
  5. Sprinkle with rosemary and roast for 30 to 45 minutes until cooked, turning once or twice to ensure even cooking.
13 December, 2018 0 comment
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Oh my gosh beetroot. Beetroot beetroot beetroot come on summer because all this beetroot is making me want those tomatoes, cucumbers, beans and aaaall that marvellous variety soooo much.

How lucky am I to have Kat helping me with recipes this time around? Soooo lucky, because I never would have come up with this recipe or had the time to make it as the recipe for the week.

These things were a-m-a-z-i-n-g. There’s more prep involved, but seriously, you need to make them. Things are going to get purple in your kitchen making this. Embrace it.

Beetroot burgers with broad bean and parsley hummus

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Serves: 6 Prep Time: Cooking Time:

Ingredients

  • 2 x 400gm cans chickpeas, rinsed and drained (or soak dried ones, if you prefer)
  • 2 garlic cloves
  • 1/4 cup tahini
  • 1/4 to 1/2 cup olive oil
  • 100gm broad beans, podded, blanched and skins removed
  • 1/2 cup parsley, roughly chopped
  • juice of 1 lemon
  • 1/4 teaspoon cumin
  • a little water
  • 1 red onion, finely chopped
  • 2 garlic cloves, crushed
  • 2 raw beetroots, peeled and grated
  • 2 carrots, scrubbed and grated
  • a few cabbage leaves, finely shredded
  • a couple of chard leaves, finely shredded
  • 100g porridge oats
  • 3 tablespoons tahini
  • 2 egg yolks
  • 1 spring onion, thinly sliced
  • 1/2 bunch coriander, finely chopped
  • salt and pepper to taste

Instructions

Start with the hummus.

  1. Place 1 can of chickpeas, the garlic, half the tahini, the broad beans, parsley, lemon juice and cumin in a food processor and pulse to combine.
  2. Slowly add about half of the olive oil while the processor is running.
  3. Add small amounts of water until you reach the desired consistency. Set aside.

Then do the burgers.

  1. Heat a sploosh of the oil in a large frying pan over a medium heat. Don’t let the oil smoke. Sautée the onion and garlic for about 5 minutes, or until soft.
  2. Add the grated beetroot and carrot, shredded cabbage and chard and cook for another 5 minutes, or until soft. Drain away any excess liquid released by the vegetables. TIP: if you put the grated beetroot in a container lined with paper towel for 10 minutes, it will greatly reduce the liquid during cooking.
  3. Put the oats, other can of chickpeas, tahini and egg yolks in a food processor and pulse to combine.
  4. Tip the mixture into a bowl and mix in the sautéed vegetable mix and the coriander. Season with salt and pepper.
  5. Divide the mixture into six portions and shape into burgers. Cover and refrigerate for at least 30 minutes.
  6. Heat the rest of the oil in a frying pan over a medium heat. Cook the burgers, in batches if necessary, for 2–3 minutes on each side, or until golden and hot through.
  7. Serve on lightly toasted sourdough buns, starting with a generous layer of hummus with the burger plonked on top. Dress with anything you like.
15 November, 2018 0 comment
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Coriander. My, how people love to argue about coriander. I kinda have a foot in both camps. The first time I ever ate it, I didn’t have a very good experience. It was at a Thai restaurant during the 80s and I don’t know what the deal was, but something left the most god-awful taste in my mouth and I couldn’t seem to get rid of it and my gum felt like I’d been stabbed with something ghastly and I blamed the coriander and that was it.

Then I grew up and found that — mostly — I really liked it, but only in small doses and as far as I could work out, I was OK with the leaves, but dubious about the roots. The smell, though! Wow!! It’s fabulous!!

There’s been a lot of coriander so far this LocalTable season, so I feel for any subscribers who have been horrified each time they opened the box to find some. So please trust me when I say this recipe is a great tasting way to eat coriander and it will use it all up in one go.

If you end up with any leftover pesto, keep it in a jar or container in the fridge with a layer of olive oil over it to stop it going brown.

The quantities given for each ingredient are pretty arbitrary. This really is a dish that you just make how you like it. Don’t add the lemon juice or oil all at once. Add them both bit by bit until it has the taste and consistency that you like. I prefer less oily, so I take the steady-as-she-goes approach. The best thing about this recipe is, it’s super quick and there’s no cooking!! Well, not really.

This recipe stirs the pesto through pasta, but it also makes a great dip. Eat it any old how. If you’re not a coriander fan, I reckon this will win you over. I love it and I’m not a coriander freak by any means.

If you’ve been avoiding it, try just chopping some into a salad. Use a small amount at first and see how you go. Coriander really is fantastically good for you. Eat it!

Coriander pesto

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Serves: 4 Prep Time:

Ingredients

  • 1 bunch coriander
  • 2 cloves garlic, peeled
  • chili to taste (optional)
  • 200ml extra virgin olive oil (or more or less, according to your preference)
  • 100gm macadamia nuts
  • juice of half a lemon (or more)
  • salt to taste

Instructions

  1. Over a high heat, toast the macadamia nuts in a dry frying pan. Keep them moving almost constantly so they don’t burn.
  2. Blend the nuts, garlic and chili in a food processor (or whatever you’ve got to do the job) until they’re finely chopped.
  3. Pour in some oil and lemon juice, add the coriander and keep blending. Add more oil and lemon juice as you go until it has the balance of flavours and consistency that you like.
  4. Season with some salt and blend once more.
  5. Serve it stirred through some pasta with a lemon wedge on the side to add more zing if you want it, or as a dip. Or any way you feel like eating it.
8 November, 2018 3 comments
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I’ve always liked beetroot, but beetroot for me growing up was out of a tin. I think beetroot is one of the few vegetables that is actually not too bad out of a tin. It’s pretty close to homecooked beetroot (unlike, say, tinned asparagus, which bears no relation to homecooked asparagus whatsoever). But I’ve been slow to get more fresh beetroot into my cooking and I’m not sure why that is.

Because of that, a bunch of beetroot can last me ages — lucky it stores so well — but now that I’m eating more seasonally, I find that at this time of year, beetroot is one of the main vegetables available so I’m cooking and eating it a lot more. Maybe I’ve hesitated because of the time it takes to cook, but that’s a bit silly now I think about it. All I’ve had to do is plan a tiny bit more and throw some in the oven about an hour before I start to make dinner. As someone who isn’t particularly into cooking, this simple change in thinking has been a small epiphany for me. If I couldn’t be home early enough to get it into the oven in time, I’ve cooked it in the morning, or the day before. It’s revelational, I tell you!

This is one small example of how eating locally grown food can influence how you cook and eat. I don’t think I’ll ever be super into cooking, but just by making this small change, I’ve increased the repertoire of flavours on my family’s plates, I’m exposing my kids to new meals and I’ve supported the local food system by eating what it’s producing.

So, eat more beetroot!

Also: juicing raw beetroot with some other veg and an apple is amazing.

Chard & roasted beetroot salad

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Serves: 2 Prep Time: Cooking Time:

Ingredients

  • 3 or 4 beetroots, peeled, cut into sizeable chunks (not too small)
  • 1/2 bunch chard, shredded, no stems
  • roughly same amount of mixed salad leaves
  • 1/2 cup pistachios, shelled
  • 1/2 cup seed mix (we used sunflower, pumpkin and linseed)
  • 2 tablespoons balsamic vinegar (spend the money to get the real stuff)
  • juice of half an orange
  • 1/2 punnet microgreens

Instructions

Start with the beetroot (this can be done well ahead, if preferred)

  1. Preheat oven to about 170deg.
  2. Place in a shallow baking tray and liberally douse with olive oil. Make sure the pieces are fully covered with oil and not touching each other.
  3. Season with salt and pepper, if you like.
  4. Roast for about 30 minutes, but use your own judgement. Check from time to time until they are as firm or soft as you like.
  5. Remove from the oven and let cool.
  6. While the beetroot is in the oven, lightly toast the pistachios and seed mix in a dry frying pan (no oil) over a low heat.
  7. Combine all the ingredients in a bowl, pour over the vinegar and juice, toss and serve.
  8. Sprinkle with microgreens.

Notes

This recipe will make enough for 2 if eating it as a meal, or 4 if as a side dish.

1 November, 2018 0 comment
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One of the best things about spring is broad beans. They’re only around for a short time, but broadies are worth the wait for their flavour and versatility.

Most people I know love to make falafel with broad beans and with good reason, but we’ve decided to share a recipe for a fritter that uses a few other ingredients in this week’s box.

These were a real hit with the small humans as well.

Broad bean & potato fritters

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Serves: 4 Prep Time: Cooking Time:

Ingredients

  • 1/2 teaspoon each whole cumin, coriander and fennel seeds
  • 3-4 mushrooms, roughly chopped
  • 6 asparagus spears, chopped into small pieces
  • 1/2 mild chili, deseeded and chopped
  • 2 garlic cloves, minced or grated
  • 2 medium potatoes, peeled and diced
  • 350gm broad beans, shelled
  • 2 tablespoons olive oil
  • 1/2 teaspoon turmeric powder
  • 3 tablespoons fresh coriander, chopped
  • 40gm breadcrumbs
  • 1 egg
  • 50gm plain flour
  • 1 cup yoghurt
  • 2 tablespoons mint, chopped
  • 1/4 cup rice bran (or sunflower) oil for cooking fritters
  • squeeze of lemon

Instructions

  1. Put the seeds in a shallow pan and gently dry-roast until fragrant, then grind in a mortar & pestle or spice blender.
  2. Melt some butter in a frying pan and lightly sautée the mushroom, asparagus, chili and garlic and set aside.
  3. Boil the potatoes in salted water for five minutes, then add the broad beans and simmer for a further eight minutes.
  4. Drain, transfer potatoes and beans to a bowl and add the ground spices, sautéed mushroom mix, turmeric, two tablespoons of olive oil, salt and pepper, then mash roughly.
  5. Mix in the coriander, breadcrumbs and egg.
  6. Shape handfuls into patties, coat in flour and chill in the fridge for half an hour. Makes about 12 fritters.
  7. While the patties are chilling, mix the mint with the yoghurt and keep cool.
  8. Gently heat the rice bran oil in a frying pan and cook the fritters on a medium to high heat until golden brown on each side.
  9. Squeeze some lemon over the fritters just before serving with the minty yoghurt and a fresh salad.
25 October, 2018 0 comment
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