Recipes

Annies Scrumptious Rocket Salad with cumquats, dates & shaved parmesan


(another exquisitely simple delicious salad - thanks Annie!)

Ingredients for 4 people:

5 cumquats

4 handfuls baby rocket

1/2 cup flat-leaf parsley leaves

2 Medjool dates, pitted and diced

1/4 cup Parmesan shavings (use a vegie peeler)

2 teaspoons lemon juice

2 tablespoons extra-virgin olive oil

Kosher salt and freshly ground black pepper, to taste.

DIRECTIONS:

1. Slice baby cumquats into thin rounds, discarding seeds.

2. Combine rocket, parsley, dates, kumquats and parmesan in large bowl.

3. Whisk together lemon juice & olive oil; season with salt and pepper.

4. Pour over salad and toss.

Robblettes’s ‘cabfab’ (Chinese Cabbage/Wonbok) salad

(enjoyed this recently at a naturopath friend’s place – very wholesome & satisfying!)

Mix together in your preferred proportions/quantities:

Shredded wonbok (Chinese cabbage)

Grated fresh carrot & beetroot

Fresh mint & coriander

To top it all off : 

in a pan over low heat, gently toast a handful of

slivered almonds, pinenuts and

pepitas (pumpkin seeds –preferably organic)

Sprinkle over salad

For the dressing, mix white balsamic vinegar with a little grapeseed oil,

a smidgeon of toasted sesame oil

and a dash of tamari (gluten-free soy)

Mix everything and serve....scrumptious!

Here's Sunday 9th Jan recipes using ingredients from the garden(in green) + one for tomato/curry leaf, green chillie salad from the lovely Helene (thanks H)

Watermelon Salad:

Harvest chives (cut a handful close to the ground so plants re-grow) rinse, chop, mix with tornmint leaves& chunks of chilled watermelon ..Yum!

Tabouleh Salad

Chop lots of parsley leaves, tomatoes & garlic chives

(or society garlic leaves) through cooled cooked quinoa

(glutenfree) or couscous. 

Add lemon or lime juice + your fave salad oil, mix and serve.

Helene's Tomato Salad with Curry Leaves

3 Tomatoes chopped

1/4 Cucumber peeled, de-seeded and chopped

1 Green Chilli de-seeded and finely sliced

5 Curry Leaves, fresh ~ finely sliced

Lemon Juice from one lemon

Pinch of salt

Garlic clove (optional) Bruised and crushed

(or try using garlic chives or society garlic leaves from the garden?)

1 good pinch (or to desired taste) of Coconut Palm Sugar:

(sustainable alternative to palm sugar: available from

Friends of the Earth cnr Smith St/Perry St, Collingwood)

Coriander ~ for decoration

Combine tomatoes, cucumber, chilli and curry leaves in a serving dish.

In a separate bowl mix together coconut palm sugar, lemon juice, salt, garlic

until sugar dissolves. Pour this over salad, mix well, sprinkle with coriander.

Serve