child friendly

Once you've cooked the lamb, put the kids in charge of topping the tortillas with the ingredients then wrapping them up.

Greek-style lamb wraps

lamb fillets

olive oil

flour tortillas

(2/3 cup) bought tzatziki

Complete Greek Salad

The original moo shu hails from northern China, where the mix of pork and veggies is typically served with thin, flat wheat wrappers. So it didn’t seem to be too much of a stretch to us to taco-ify the recipe, using warm flour tortillas to swaddle the savory stir-fry. The hoisin mayo, however, is a border-hopping, decidedly non-traditional addition that delivers an addictive combo of sweet and creamy.

Moo Shu Pork Tacos with Stir-Fried Veggies and Hoisin Mayo

Ground Pork

unit Radishes

Shredded Red Cabbage

Hoisin Sauce Jar

Mayonnaise

unit Flour Tortilla

Mushrooms

unit Scallions

Soy Sauce

Moo Shu Spice Blend

Vegetable Oil

Salt

Pepper

Wash and dry all produce. Trim, then thinly slice scallions, keeping greens and whites separate. Thinly slice radishes. Trim, then finely chop mushrooms.

Heat a large drizzle of oil in a large pan over medium-high heat. Add scallion whites, mushrooms, and cabbage. Season with salt and pepper. Cook, tossing occasionally, until softened, 3-4 minutes.

Add pork and moo shu spice blend to pan with veggies. Season with salt and pepper. Break up meat into pieces with a spatula or wooden spoon. Cook until no longer pink, about 4 minutes. Stir in soy sauce.

In a small bowl, combine mayonnaise, 2 TBSP hoisin sauce (we sent more), and 2 tsp water. Stir until smooth, adding more water as needed to achieve a drizzly consistency.

Wrap tortillas in a damp paper towel and microwave on high until warm, about 30 seconds. TIP: Alternatively, wrap tortillas in foil and warm in oven for 5 minutes at 425 degrees.

Divide pork and veggie mixture between tortillas. Drizzle hoisin mayo over each and sprinkle with scallion greens and radishes.

Arroz con pollo simply means “chicken and rice” in Spanish, which doesn’t begin to describe all of the other delicious things going on in this recipe. Everything gets amped up with a sprinkling of our smoky Mexican seasoning, which adds warm, sultry flavors throughout. Then the toppings—creamy slices of avocado, tangy bursts of tomato, and a zesty lime crema—bring contrast and excitement.

Arroz Con Pollo with Avocado, Tomato, and Lime Crema

Chicken Tenders

unit Yellow Onion

Basmati Rice

unit Gluten Free Chicken Demi Glace

Heirloom Grape Tomatoes

unit Avocado

Cilantro

unit Lime

Garlic

Sour Cream

Smoky Mexican Seasoning

Wash and dry all produce. Halve, peel, and dice onion. Heat a large drizzle of oil in a large, tall-sided pan over medium-high heat. Add onion and 1 TBSP smoky Mexican seasoning (we’ll be using the rest later). Toss until softened and fragrant, 3-4 minutes. Add rice and toss to coat

Stir 3 cups water and demi-glace into pan. Bring to a boil. Reduce heat to medium-low, cover, and let simmer until rice is tender, about 15 minutes. Remove from heat and keep covered until rest of meal is ready.

Meanwhile, halve tomatoes. Halve, pit, and scoop flesh from avocado, then thinly slice. Pick cilantro leaves from stems; discard stems. Zest lime until you have ¼ tsp zest, then cut into halves. Cut one half into wedges. Mince or grate 1 clove garlic (we sent more) until you have ¼ tsp.

In a small bowl, stir together sour cream, lime zest, juice from half the lime, 2 TBSP water, and a pinch of garlic. Add more water as needed to achieve a drizzly consistency. Season with salt and pepper.

Heat a large drizzle of oil in another large pan over medium-high heat. Season chicken all over with salt, pepper, and remaining smoky Mexican seasoning. Add chicken to pan and cook until browned and no longer pink in center, 2-3 minutes per side. (TIP: Work in batches to help chicken brown and avoid overcrowding.)

Fluff rice with a fork and season with salt and pepper. Divide between plates. Top with chicken, tomatoes, and avocado. (TIP: Arrange the avocado slices like a fan for a pretty presentation.) Drizzle with crema and sprinkle with cilantro. Serve with lime wedges for squeezing over.

Dukkah (pronounced DOO-kah) is a great way to bring the crunch. The Egyptian blend of crushed nuts, spices, and seeds is fine enough to sprinkle on like a seasoning, but it also has enough rugged texture to keep it satisfyingly crisp. Here, it’s used two ways: to add a coating to butterflied chicken breasts and to bring an extra dash of flavor to roasted sweet potatoes.

Dukkah-Crusted Chicken with Sweet Potatoes and Snap Peas

Chicken Breasts

Sweet Potato

Dukkah

Sugar Snap Peas

Olive Oil

Wash and dry all produce. Preheat oven to 400 degrees. Peel and cut sweet potatoes into ½-inch cubes. Toss on a baking sheet with half the dukkah, a large drizzle of olive oil, and a pinch of salt and pepper. Roast in oven until sweet potatoes are tender and dukkah is golden brown, 20-25 minutes, tossing halfway through.

Zest and halve lime. In a small bowl, mix sour cream, a pinch of lime zest, and a squeeze of lime juice. Season with salt and pepper. Stir in 1 tsp water to thin. TIP: Add a splash more water if crema still seems thick—it should have a drizzly, saucy consistency.

Season chicken Season chicken breasts all over with salt, pepper, and remaining dukkah.

Heat a large drizzle of olive oil in a large pan over medium-high heat. Add chicken and sear until dukkah is lightly browned but not burnt, 3-4 minutes per side. Remove from pan and transfer to a baking sheet. Roast in oven until no longer pink, 5-7 minutes. Set aside to rest.

While chicken roasts, heat another large drizzle of olive oil in same pan over medium heat. Add snap peas and toss until tender and lightly browned, 4-5 minutes. Season with salt and pepper.

Divide sweet potatoes between plates, then top with chicken and snap peas. Drizzle with citrus crema and serve.

Sweet potato gives an interesting flavour twist to this classic family favourite.

Cottage pie with sweet potato

brown onion, finely chopped

carrot, peeled, finely chopped

celery stalks, trimmed, finely chopped

beef mince

worcestershire sauce

tomato paste

can crushed tomatoes

herbs

peas

orange sweet potato, peeled, chopped

milk

butter

cheddar cheese

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So you think you're fancy, huh? Well, here’s an elegant fish recipe worthy of the upper crust—literally. The sole fillets are topped with an herbed panko and Parmesan crust that gets nicely browned in the oven. It looks pretty highfalutin, but really, making it is as easy as can be.

Baked and Breaded Sole with Buttered Potatoes and Carrots

Sole

Yukon Gold Potatoes

unit Carrots

Lemon

Parsley

Herbes de Provence

Panko Breadcrumbs

Parmesan Cheese

Butter

Wash and dry all produce. Preheat oven to 400 degrees. Peel carrots, then cut into 2-inch lengths. Cut each piece into ½-inch-thick wedges. Cut potatoes into ½-inch cubes. Toss carrots and potatoes with a drizzle of olive oil and a pinch of salt and pepper on a baking sheet. Roast in oven until tender, about 25 minutes, tossing halfway through.

Mince or grate the garlic. Zest lemon, then cut into wedges. Finely chop parsley.

In a a small bowl, combine Parmesan, herbs de Provence, 1 tsp lemon zest, panko, garlic, and a drizzle of olive oil. Season with salt and pepper.

Pat sole dry with a paper towel, then place on a lightly oiled baking sheet. Brush with a drizzle of olive oil and season with salt and pepper. Press crust mixture into tops of fillets to adhere. Bake in oven until fish is opaque and crust is lightly browned, 8-10 minutes. TIP: For an extra-crispy crust, heat broiler and broil fillets until crust is a deep golden, about 1 minute.

Once potatoes and carrots are done, transfer to a large bowl along with 2 TBSP butter and a large pinch of parsley. Toss to combine and melt butter. Season with salt and pepper.

Divide veggies between plates and serve with sole. Garnish with remaining parsley and serve with lemon wedges for squeezing over.

Creamy, cheesy and super easy, this cheat's version of the layered mince and eggplant classic is all Greek to us - and we love it!

Lamb moussaka

brown onion, chopped

garlic clove, crushed

red capsicum, halved, deseeded, chopped

lamb mince

x 400 grams can crushed tomatoes

(1/3 cup) tomato paste

milliliters (1/4 cup) red wine

oregano

eggplant,

Olive oil spray

btl Dolmio Bechamel Lasagne Pasta Bake sauce

(1/4 cup) shaved parmesan

Mixed salad leaves,

We’ve taken an American classic and given it an Italian makeover by swapping out traditional buns for ciabatta bread. Your whole family will love the crusty outside and irresistibly soft inside. Plus, it’s hearty enough to hold the juicy patties, gooey cheese, and refreshing greens.

Italian Ciabatta Burgers with Mozzarella Cheese and Sweet-and-Tangy Salad

Ground Beef

unit Ciabatta Bread

Mixed Greens

Tomato Paste

Balsamic Vinegar

Mozzarella Cheese

unit Red Onion

Sugar

Wash and dry all produce. Preheat the oven to 400 degrees. Halve, peel, and thinly slice the onion. Heat a large drizzle of olive oil in a large pan over medium heat. Add the onion and 2 teaspoons sugar. Cook, tossing, for 6-8 minutes, until caramelized. Season with salt and pepper. Remove from the pan and set aside. TIP: For a bolder flavor, add 1 Tablespoon balsamic vinegar to the pan after the onions are caramelized, then reduce until syrupy.

Mince or grate 1/2 teaspoon garlic. In a large bowl, whisk together 1 Tablespoon tomato paste, 2 Tablespoons balsamic vinegar, 2 Tablespoons olive oil, and as much of the garlic as you like. Season with salt and pepper.

Form the ground beef into two patties, and season on both sides with salt and pepper. In the same pan, heat a large drizzle of olive oil over medium-high heat. Add the patties. Cook 2-4 minutes per side, until almost cooked to desired doneness. Top with mozzarella cheese. Cover the pan for another minute, until the cheese melts.

Toast the ciabatta: While the burgers cook, halve the ciabatta rolls. Place in the oven to toast 3-5 minutes.

Toss the salad: Toss the spring mix into the vinaigrette, and season with salt and pepper.

Place each burger inside a bun, then top with the caramelized onion and a bit of sweet-and-tangy salad. Serve the remaining salad on the side and enjoy!

There's nothing like a good old fashioned lasagne to bring the family together on a Sunday.

Classic beef lasagne

lasagne sheets

Devondale Mozzarella Cheese Block (500 grams)

parmesan cheese

onion,

carrot, finely chopped or grated

celery,

garlic cloves, crushed

lean beef mince

carton tomato paste

tomato passata

Massel chicken style liquid stock

white wine

nutmeg

plain flour

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Classic cafe-style meat pies are best when they're homemade and topped with a generous squirt of sauce.

Beef and potato pies

Olive oil,

vegetable soup

tbsp brown onion gravy mix

water

Worcestershire sauce

potatoes, peeled, chopped

milliliters (1/3 cup) milk

Loaded with veggies, this pasta will make a healthy and hearty Tuesday night dinner.

Beef and vegetable bolognaise

extra-lean beef mince

carrot,

zucchini,

celery stalk, trimmed, finely chopped

broccoli, trimmed, finely chopped

tomatoes

can brown lentils, drained, rinsed

spaghetti

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Everyone loves homemade sausage rolls and these ones taste extra good, especially with a good dollop of tomato sauce.

Beef sausage rolls

carrot, peeled, grated

egg, lightly beaten

tbsp flat-leaf parsley leaves, chopped

tsp herbs

tsp black pepper

puff pastry, partially thawed

tbsp milk

tomato

Eggplants make the perfect bowls for this vegetable and bolognaise sauce.

Bolognaise stuffed eggplant

1kg (4 cups) bolognaise sauce

(1 cup) frozen baby peas, just thawed

feta, crumbled

Salt & black pepper

Bolognaise sauce can be used with pasta, potatoes, rice or tortillas. The possibilities are endless.

Bolognaise sauce

garlic cloves, finely chopped

jar Italian tomato pasta sauce

Massel beef stock

tsp white sugar

bay leaves

Keep some of this versatile bolognaise in the freezer for those nights when you don't feel like cooking.

celery sticks, trimmed, finely chopped

carrots, peeled, finely chopped

brown onion, halved, finely chopped

Italian tomatoes

(1/4 cup) tomato paste

milliliters (1 cup) white wine

thyme

Six ingredients and hungry tummies are all you need for these Bolognaise pies.

Bolognaise pies

jar primavera pasta sauce

Experiment with all your favourite vegetables to create gourmet family pizzas at home.

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