nutritious

Here's what you need: medium butternut squash, medium yellow onion, garlic, olive oil, vegetable broth, ground ginger, ground cumin, ground coriander, paprika, cayenne pepper, sea salt, black pepper, fresh thyme, coconut milk, pumpkin seed, fresh chive

Slow Cooker Butternut Squash Soup Recipe by Tasty

lb medium butternut squash, peeled, seeded, roughly chopped

medium yellow onion, roughly chopped

garlic

olive oil,

vegetable broth

ginger

cumin

coriander

paprika

cayenne pepper

sea salt

black pepper

thyme

coconut milk

pumpkin seed

fresh chive, chopped

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Add the butternut squash, onion, and garlic to a slow cooker. Drizzle with olive oil and add vegetable broth, ginger, cumin, coriander, paprika, cayenne, salt, and pepper.

Using a hand blender, blend the ingredients until smooth, or transfer to a standard blender or food processor and carefully puree.

Add the thyme and coconut milk and blend to incorporate.

Garnish with pumpkin seeds and chives, if desired.

https://vid.tasty.co/output/13849/mp4_640x640/1478278815

A quick, simple and nutritious marinara sauce made with Cento Certified San Marzano Tomatoes. This sauce is perfect to serve over your favorite pasta cut and is sure to become a favorite in your house.

Cento San Marzano Marinara Sauce

tbsp Cento Imported Extra Virgin Olive Oil

White Onion, chopped

tsp Bellino Minced Garlic

Cento Certified San Marzano Tomatoes (28 oz), hand crushed

Cento Fine Sicilian Sea Salt, to taste

Cento Ground Black Pepper,

Brussels sprouts are the hero of this hearty and nutritious bowl. This recipe is an edited extract from Community: Salad Recipes From Arthur Street Kitchen by Hetty McKinnon (Plum/Pan Macmillan, $39.99).

Roasted spiced brussels sprout and chickpea bowl with fennel salad recipe

garlic clove, finely chopped

tsp coriander

tsp cumin

milliliters extra virgin olive oil

brussels sprouts, trimmed, halved

cooked chickpeas, drained

Greek yoghurt

mint leaves

fennel bulbs (about 1kg), trimmed, fronds reserved

green chilli,

tbs toasted sesame seeds

lemon

olive oil

Emma Galloway's Tomato Pilaf with Black Lentils & Caramelised Onion

black (beluga) lentils,

garlic,

tomatoes (I like to use cherry), finely chopped

white basmati rice, rinsed & drained well

water

onions

fine salt, to taste

Place lentils into a small saucepan, cover with water and bring to the boil. Reduce heat and simmer for 15–20 minutes, or until just tender. Drain and set aside.

Heat a large heavy-based frying pan over medium heat. Add oil and garlic and cook for 30 seconds, before adding chopped tomato. Cook, stirring often, for 3–4 minutes, or until soft and juicy. Add rice and stir then add water and a good pinch of salt.

Bring to the boil, cover with a lid, reduce heat to low and cook for 15 minutes. Remove from the heat and set aside with the lid on for a further 10 minutes.

To make the caramelised onions, as soon as your rice is happily cooking away, heat oil in a large heavy-based frying pan over medium-high heat. Add onions and cook, stirring often, for 20–25 minutes or until deeply golden, taking care in the final 5–10 minutes to ensure the bottom doesn't catch and burn. Season with salt. These can be prepared in advance and will store in a glass jar in the fridge for up to 3 days.

When the rice is cooked, remove the lid, stir through lentils, adjust seasoning if needed and serve topped with caramelised onions and chopped coriander.

Grilled Pork Fajitas

Bell Pepper Onion Sauté

Grilled Boneless Pork Chops

Organic Green Chile Guacamole

White Corn Tortillas

Heat 1 tbsp oil in skillet over med-high, saut&eacute; pepper mix with salt/pep 4-5 min or until soft + starting to brown; set aside

Heat lightly oiled skillet over med-high; pat pork chops dry + sear 2-3 min per side until warmed through; slice into small cubes + set aside

In batches, heat 4 tortillas in skillet over med-high 30 sec or until warm

Add fillings to tortillas + dollop on 1-2 tbsp guacamole per taco, then fold&mdash;nice job!

Grilled Chicken Tahini Wrap

Brussels

Seasoned Grilled Chicken Breast

Lemon Tahini

Sweet Potato Wraps

Heat lightly oiled skillet over med-high; pat chicken breasts dry + sear 1-2 min per side until warmed through, then slice + set aside

Heat 1 tbsp oil in skillet over med-high + cook brussels with salt/pep for 5-6 min until tender, stirring minimally to ensure browning

Spread 1-2 tbsp tahini per wrap, divide chicken + brussels between both wraps, then roll up + enjoy!

Inspired by the meat-free Mondays and the ongoing guilt of not eating enough vegetables, these meat-free 'meatballs' are an easy way to bring more greens into lunches.

No-meat broccolini balls

broccolini,

rocket leaves

marjoram, leaves picked

psyllium husk (from supermarkets)

(120 grams) oat bran

onion, finely chopped

garlic cloves, finely chopped

goat’s feta

eggs

zucchini, shredded lengthways

lemon juice

Labneh, Mountain Bread

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977442689001&=domain=del

5348771529001-5977442689001

Use the freshest ingredients when making this simple albeit delicious fish offering by chef Nicky Reimer, it's clean living made easy.

Seared snapper with creamed broccoli and lettuce

unsalted butter

onions, thinly sliced

salt flakes

300 milliliters pure (thin) cream

parsley leaves

broccoli, chopped

snapper fillets (skin on), pin-boned, halved diagonally crossways

baby cos lettuces, leaves

Lemon

anchovy

extra virgin olive oil

These healthy sweet potato rosti are the perfect bite to get the party started.

Sweet potato rosti with parsley lemon yoghurt

sweet potato,

spring onions, thinly sliced

haloumi, coarsely grated

plain flour

(250 milliliters) extra virgin olive oil

(280 grams) thick Greek-style yoghurt

tbs finely chopped flat-leaf parsley

garlic clove, crushed

heirloom

tbs apple cider vinegar

Dukkah and micro herbs, to serve

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981815075001&=domain=del

5348771529001-5981815075001

Mackerel is not only a sustainable fish, it's also rich in omega-3 and cooks in minutes - great with a citrus sauce

Pan-fried mackerel with orange salsa

mackerel

½ tsp smoked paprika (see tips below)

oranges, segmented (see tips below)

shallot

pitted black kalamata olive, roughly chopped

pack flat-leaf parsley

potatoes

Rub the fillets on both sides with the paprika and a little salt, then set aside. Mix the orange segments with the shallot, olives, parsley and a good grinding of black pepper.

Heat the oil in a large frying pan and fry the mackerel on both sides for 2-3 mins. Serve with the salsa and some new potatoes and green beans, if you like.

This nutritious, warming soup comes together in a half hour with very little prep time - a perfect weeknight meal!

White Bean And Greens Soup

olive oil, (divided)

onion, (chopped)

celery stalk, (chopped)

carrot, (peeled and chopped)

garlic cloves, (smashed and peeled)

salt

red pepper flakes, (optional)

chicken broth

escarole

Fennel or honey pollen, (optional garnish)

Parmigiano-Reggiano cheese, (optional garnish)

Heat a medium Dutch oven over medium-high heat. Add 2 tablespoons olive oil to the pan along with the onion, celery, carrot and garlic. Season with the salt and cook, stirring often for about 4 minutes, or until fragrant and soft. Add the red pepper flakes, if using, and cannellini beans and stir to combine.

Add the broth and bring to a simmer. Reduce the heat to medium to maintain a gentle simmer and cook for 5 minutes. Add the escarole and stir to wilt. Cook an additional 5 minutes. Serve topped with a drizzle of the remaining olive oil, fennel pollen and Parmigiano-Reggiano, if using.

Impress your colleagues with this gourmet two-minute noodle soup - the ultimate work lunch. Not only is it easy to make but it's super healthy, perfect to heat up in a microwave.

The new two-minute turmeric noodles to cure 3 o'clock-itis

dried brown rice vermicelli noodles (from health food stores)

corn cobs, kernels removed

Chinese broccoli, chopped

spring onions, white part chopped, green part thinly sliced

coriander, leaves

turmeric (50 grams), roughly chopped

lemongrass

red chilli, seeds removed, chopped

peanuts

tamarind puree

fish

soy sauce

(250 milliliters) Massel Chicken Style Liquid Stock

(250 milliliters) coconut milk

http://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5853635662001&=domain=del

5348771529001-5853635662001

Plant-Based Chorizo + Eggs Plate

Superblend Salad

Multicolored Creamer Potatoes

Plant-Based "Chorizo"

Pasture-Raised Liquid Whole Eggs

Add half the potatoes to a large microwave-safe bowl, microwave covered 3 min; stir, cover + microwave 2-4 min, rest 2-3 min; mix in salt/pep + 1 tbsp oil

Heat 1 tbsp oil in skillet over med-high; saut&eacute; chorizo 5-7 min until browned; set aside

Heat 1 tbsp oil in skillet over med-high; cook Superblend + salt/pep 5 min until tender; set aside

Heat 1 tbsp oil in skillet over med-low, add 1 cup eggs + salt/pep; cook undisturbed until eggs begin to set, 1 min; cook eggs, stirring until curds form + no liquid remains, 1-2 min

Smoky Plant-Based Chorizo + Potato Skillet

Fingerling Potatoes

Red Bell Pepper

Avocado Crema

Preheat oven to 400&deg;F; slice half the potatoes in half lengthwise, mix with 1 tbsp oil, salt/pep + fave spices (we like garlic powder), then spread on a sheet pan cut side down; roast 25-30 min until tender

Meanwhile, heat 1 tsp oil in skillet over med-high; wash one pepper, cut off stem + remove seeds, then cut into bite-size pieces + saut&eacute; 4-5 min or until tender; set aside

Heat 1 tbsp oil in a skillet over med-high; add chorizo + saut&eacute; 5-7 min until browned

Add peppers + potatoes to skillet to combine; divide between plates + drizzle with crema

Thai Peanut Tofu + Broccoli Wrap

Sweet Baby Broccoli

Thai Peanut

Braised Lemongrass Tofu Nuggets

Heat 2 tbsp oil in skillet over med-high, slice tofu nuggets in half + heat until warm + browned, 1-2 min; set aside

Chop broccoli in 1-inch pieces + heat 2 tbsp oil in skillet over med-high; cook with salt/pep 2-3 min, add 1 cup water, cover + let steam 3 more min; mix 8 tbsp sauce into veggies until warm

Add 4 wraps to plates, divide fillings between wraps + roll up

Recipe developer Miriam Hahn says that her Hasselback zucchini recipe is "a lower-carb, vegan version of Hasselback potatoes!"

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Seared snapper with creamed broccol...

Sweet potato rosti with parsley lem...

Pan-fried mackerel with orange sals...

White Bean And Greens Soup

The new two-minute turmeric noodles...

Plant-Based Chorizo + Eggs Plate

Smoky Plant-Based Chorizo + Potato ...

Thai Peanut Tofu + Broccoli Wrap

Hasselback Zucchini Recipe

Rainbow Everything Tofu Tacos

Marinara Mushroom Ravioli + House S...

Spinach Artichoke Plant-Based Chick...

Gingery Salmon + Broccoli Stir-Fry

Zesty Lemon Fusilli with Smoked Roa...

Crazy-Quick Shrimp Kale Salad

Green Chile Vegan Chorizo + Garlick...

Lemony Brown Butter + Roasted Cauli...

Air Fryer Frittata

Melty Marinara Stuffed Peppers

Cherry Almond and Oat Breakfast Bar...

Jewel of the Ocean Couscous

Thai Peanut Chicken + Veggie Stir-F...

Easy Vegetarian Greens and Beans

Southwestern Protein Bowl

Crispy skin barramundi and vietname...

Thai Chili Meatballs

Citrus Teriyaki Salmon Zoodle Salad

Beet and Asparagus Salad with Honey...

Mexican-Style Roasted Sweet Potatoe...

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