Parmesan and Cracked Pepper Potato Crisps

What’s better than a bowl of home made crisps (aka potato chips) straight from the oven? Nothing! These cheesy herby morsels of goodness are super satisfying if you get a craving for the variety you can buy in bags at the supermarket. Making them yourself means you know they’ve got nothing nasty going on.

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Kale, Broccoli and Lentil Salad with Honey Mustard Dressing

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This salad is salty and sweet, crunchy and soft, filling but light. Basically all the things. It’s the perfect thing to serve with steamed or baked fish or even some grilled chicken. Alternatively soft boil a couple of eggs and keep it vegetarian.

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Roasted Radish, Chickpea and Avocado Salad

If you’ve never roasted a radish you have to try this recipe. It changes their texture and mellows out the flavour a little and they’re so good. Especially with the creamy avocado and the fresh and simple dressing. This salad was made for consuming on warm evenings or afternoons or just scattered over some crunchy sourdough.

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Loaded Parsnip Fries

Give me all the fries. Give me all the parsnip. Yeah that last bit might sound weird but I’m obsessed. I like them waaaaay better than sweet potato fries. And they’re way easier to get crispy and golden too.

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Roasted Za’atar Pumpkin with Blue Cheese Ranch Dressing

This is taking sides to a whole new level. For the lat 2 weeks I’ve started each week with a batch of this pumpkin in my fridge to add to different salads and meals through the week because it makes me look forward to eating whatever it is that I add it to.

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GREEN CAULIFLOWER FRIED ‘RICE’

I know cauliflower rice is not new at all. I even have a recipe for it on the blog. But this is so much better than that recipe. Because it has broccoli too. And crispy bits. And cashews. And is easier and I’m sorry it took me so long to figure this out. You can thank this whole no grains thing I’m having to do for forcing me to find THE BEST way of making a vegetable based ‘rice type thing’. An here we are…

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SZECHUAN AND PEANUT GREEN BEANS

Hands down the best side ever. If you’re not into the mouth numbing Szechuan pepper thing then just leave it. But also, stop being a wuss 😉

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MISO SESAME ROASTED CAULIFLOWER AND PUMPKIN GRAIN SALAD

Yum yum yum! This salad is warm, and comforting and full of flavour. It’s also loaded with vegetables and totally winter appropriate. The crunchy toasted coconut, crispy bits of roast cauliflower and caramelised pumpkin are a killer combo. Especially with miso and sesame paste coating it all. Yes, yes, yes.

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SOY BRAISED SHIITAKE MUSHROOMS WITH GREENS AND BROWN RICE

 

There’s something meaty about mushrooms in both their texture and flavour that makes them the ideal thing to eat for a vegetarian meal. This recipe is subtle and easy to prepare and produces delicately flavoured mushrooms with that perfect texture.

 

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PUMPKIN, CHICKPEA AND TAHINI SALAD

This salad is full of flavour and texture thanks to the creamy dressing, crunchy almonds, sweet pumpkin and fresh spinach. The perfect prep ahead work salad. Just don’t toss it all together until you’re ready to eat.

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