Saying hello to Spring this year is bitter sweet.
Flowers up the West Coast, fresh greens coming up in our veggie beds and brighter mornings are all most welcome. So is the return to local basil suppliers for the most vibrant green pesto of the new season. Yet Spring also comes with the knowledge that we have not had enough rain to fill our dams.
Please do a rain dance or two around your kitchen table to encourage a few more downpours this month 😉
By the way, this is what we’ll be cooking in the month of September.
Fried Halloumi with Greek Pesto
This recipe is for all the cheese lovers out there craving a little melted, oozy, totally dip-worthy halloumi. Make a plateful this weekend and pretend you’re on a Greek island, with your toes in the warm water and someone special at your side.
Open Caprese Sandwich
With fresh sourdough, roasted cherry tomatoes, buffalo mozzarella, basil pesto, a drizzle of extra virgin olive oil and easy homemade pickled red onions, a sandwich can reach levels of greatness. When you don’t feel like cooking a big supper or you decide to up the ante of your desk lunch, reach for this recipe as your inspiration!
Mexican Veggie Wraps
Aren’t we always on the lookout for budget-friendly, easy weeknight meals? Well, look no further. These veggie wraps are the perfect answer to making the most of a tight budget without sacrificing flavour, nourishment or eye-appeal.
Perfectly Poached Eggs with Maple Bacon and Pesto
Breakfast has got to be one of our favourite meals here at the Palace. The thought of a perfectly poached egg, a few crisp rashers of maple bacon and a dollop of pesto has our mouths watering. Get the recipe here.
Homemade Orecchiette with Sundried Tomato Pesto
We love learning new tricks and trying new recipes and these homemade orecchiette are fun and simple to make. With just three ingredients and no pasta machine required, little people on school holidays can get stuck in too. Give our recipe a try and let us know how you get on!
Crunchy Salad Jars
We seem to waste so much when we go picnicking – all those disposable containers, cardboard sleeves and pretty packaging. This recipe is designed to combat just that. With a jar for each guest and a little prep in your kitchen beforehand, you really don’t need to leave anything behind. This recipe is spring perfection in a jar.
Recipe and food styling by Michelle Parkin.