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The arrival of summer means we are often looking for lighter meals that require minimal cooking and preparation time. There is a chapter full of delicious salad ideas using seasonal salad ingredients in The Food Book (pp.202 – 219).

Salads can be served at any point throughout a meal – but are often served as the main dish of meals during summer. The choice of ingredients that can be used in salads are endless, but a favourite of ours, which is very  simple to prepare and suitable for vegetarians, is made by combining some rocket, toasted walnuts, canned lentils (drained) some goats cheese and slices of roasted pumpkin, splashed with balsamic vinegar. It is a perfect meal on a hot summer evening as it is quick and refreshing and contains a range of textures from the crunchy nuts to the smooth creamy cheese. If you do not want to do any cooking at all, you can always substitute the pumpkin with baby beets.

What ideas do you have for simple salads this summer?

Rocket and walnut salad

Have you seen kale in the vegetable aisle lately? Chances are you would have, it is one of the ‘on trend’ vegetables this autumn. Kale is a variety of cruciferous vegetables. It has thick stems and typically curly, green leaves that do not form a head. Like many green leafy vegetables, kale is a nutrient powerhouse — it’s a great source of many nutrients including fibre and vitamins A, C and folate. It is very similar to a cabbage so can be prepared in a similar way — it can be served raw as part of a salad or served cooked. However, unlike many green leafy vegetables, kale is very robust and needs dressing (and time!) to soften its leaves if eaten raw.

Pick up some kale next time you are doing your vegetable shop and try these two simple recipes. They’re quick, they’re tasty and they’re healthy!

Kale


Tasty balsamic kale salad

Ingredients

  • 1/4 cup dried sweetened cranberries, roughly chopped (or currants)
  • 1/3 cup slivered almonds, toasted
  • 2 bunches kale, washed and sliced (remove tough stalks before slicing)
  • 1/4 cup balsamic vinegar
  • 60 mL olive oil
  • 20 mL seasoned rice vinegar
  • 1 tablespoon honey
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1/4 cup shaved Parmesan cheese

Method

  1. Whisk balsamic vinegar, olive oil, rice vinegar, honey, salt, and pepper together.
  2. Stir in cranberries and pour over sliced kale and place in refrigerator for 30 minutes
  3. Toss through Parmesan just prior to serving


Kale with oyster sauce

Ingredients

  • 2 bunches kale, washed and tough stalks removed and leaves cut in half crossways.
  • 60mL oyster sauce
  • 1 clove garlic, crushed
  • 50 mL light soy sauce
  • 1 teaspoon sugar
  • 20 mL vegetable oil
  • 10 mL sesame oil

 Method

  1. Mix together oyster sauce, garlic, soy sauce and sugar until the sugar dissolves.
  2. Place vegetable oil and sesame oil in a frypan and heat on high for 30 seconds and pour over kale
  3. Drizzle oyster sauce mixture over kale and serve immediately.

It’s Wednesday and it’s cold outside – this recipe should warm you up and make you smile at the same time. Sweet potatoes are in season right now, and being high in vitamin C, they are full of natural goodness. The spice mixture on these sweet potato chips is absolutely delicious and can also be used on other root vegetables such as carrots, parsnips and beetroot.

Sweet potato chips

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In this third and final installation of The Food Book cover shoot story, Brent tells the tale of how he finally succeeded in taking the shot that has now infamously become known as “the radish cover”.

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In part one of Brent’s radish saga we heard about his journey to the Melbourne markets to source the perfect radish for The Food Book cover. In this second installation, Brent updates us on what happened back at the studio.

Is this the final cover? Or does the radish hunt continue?...

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This week we shot the veggie section of The Food Book. There were many beautiful shots to choose from but these jump out as our two favourites:

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