Sukuma Wiki (Spiced Kale)
Simply chop kale, including stems if they are young and juicy looking. If you have onion, chop and sautee it first in ghee, then add in cumin, coriander and turmeric. Once onion is coated in spices tip in about ½ a cup of tinned tomatoes. If not using onion, simply start with ghee, herbs and tomato. Pile in your chopped kale, season and drizzle about a cup of water to help it wilt down. Give it 15 minutes on a low heat, toss with lemon juice and eat!
Grilled Zucchini Nicoise Salad
This classic French recipe usually includes green beans and tomatoes so it may be stretching to call this a Nicoise, but there are definite family resemblances. Roast some beetroot in advance and have it ready in cubes to throw in salads. Lightly grill some zucchini slices and throw them together with steamed potatoes, tuna, lettuce, slices of hardboiled egg, olives and a dressing of olive oil, red wine vinegar and dijon mustard. Broad beans would work fine in this dish as well.
Silverbeet & Kale Frittata (from Stephanie Alexander’s Cooks Companion)
Remove stalks from kale and silverbeet and shred leaves or pulse in a food processor. Wilt them quickly in a frying pan with a tiny bit of oil until they go limp. Mix the wilted silverbeet with 8 eggs and a handful of grated cheese. Pour into an oiled skillet and cook on a low heat. You can include silverbeet stalks but sautee them for a few minutes first.
Broccoli, Asparagus & Avocado Spring Salad
This gorgeously simple salad was recommended by our resident naturopath Clara Bitcon. I’ve adapted it to include avocado in place of radish. This variation certainly has a little less bite, but it is a gently green spring dish that would be perfect with a BBQ or a heavier baked vegetable dish. Lightly sautee Broccoli and Asparagus until it’s softer but still has a little crunch. Toss with spring onion, chunks of avocado, broad beans and nuts or seeds of your choice. Try it with slivered almonds and pumpkin seeds. Toss with lemon juice and some olive oil.
Morrocan inspired Cauliflower & Chickpea bake
This is a little bit inspired by the chickpea bake at Moroccan Soup Kitchen (which is apparently an arabic dish called fattet or fetteh). I’ve thrown in cauliflower and a few other ideas from this recipe. It’s totally experimental, so approach with caution and report back!! Soak and precook chickpeas with a dash of cumin - or open a tin of chickpeas ;-) Tip them onto a tray with cauliflower florets and drizzle over oil, cumin and paprika to taste. Bake for 20 – 30 minutes until chickpeas and cauilflower are golden. If you like your cauliflower soft, you might like to steam it for a few minutes first. Mix Yoghurt, Tahini, Lemon Juice & Ccrushed garlic in a bowl and heat gently to combine the flavours (balance a glass bowl over a saucepan of water on the stove). Toast or pan fry some Pita breads and lay them in a serving platter. Drizzle some of the chickpea cooking water over the top. Tip the baked chickpeas and cauliflower on top of the bread then pour the yoghurt mixture over the top and stir a little. Top with toasted pine nuts, olive oil, paprika and coriander. Eat!!
Vegie Shepherd’s Pie (leftovers pie!)
Chop, dice or process mixed vegies including carrots, broccoli & chard stalks, chopped kale, leek, celery, kohlrabi, or anything else that you have left in the fridge. Heat ghee in a frypan and gently heat, adding herbs to taste. You can add minced lamb or beef at this stage - brown the meat then add everything else. Add dried red (or tinned) lentils, wine, stock and chopped (or tinned) tomatoes then simmer for 30 minutes. Top with mashed potatoes, grated cheese and herbs, then pop in the oven for another 30 minutes. (Note: other