March Seasonal Eating

Fruit: Southern HemisphereVegetables: Southern HemisphereFruit: Northern HemisphereVegetables: Northern Hemisphere

 

Fruit: Southern Hemisphere

ApplesBananaBlackberries

Dinner: Sarah Hobbs’ Roast Chicken with Apple StuffingDessert: Emma Lewis’ Sticky Toffee Apple PuddingSomething Extra: Tracy Rutherford’s Golden Syrup Apple Doughnuts
Bananas text
Breakfast: Meg Yonson’s Chunky-Monkey Banana Bread GranolaDecedent: Nigel Slater’s Chocolate Muscovado Banana CakeChocolate Muscovado Banana Cake • Something different: Petrina Verma Sarkar’s Gulgulas (Indian Banana Fritters)
Blackberries text
Breakfast: Half Baked Harvest’s Blackberry Swirl Muffins with Honey ButterAccompaniment: Delicious’ Blackberry CreamDrinks: Miriam Nice’s Kir Royale
ChestnutsCumquatCustard Apple

Dessert: Somewhere over the Kitchen’s Chestnut Mousse Cake with Sour CherriesChestnut Mousse Cake with Sour Cherries • Main: Jane Hornby’s Italian Sausage and Chestnut PastaStarter: Wholesome Cook’s Chestnut and Mushroom Soup

Canning: Justin North’s Spiced Cumquat ChutneyDessert: Linda Peek’s Cumquat and Almond CakeSomething different: James Grant and Alex Elliott-Howery’s Pickled Cumquats

Savoury: Custard Apples Australia’s Thai Red Curry of Chicken and custard AppleSomething cold: End of the Fork’s Custard Apple SorbetSomething warm: Woolworths’ Baked Custard Apple CrumbleBaked Custard Apple Crumble
FeijoaFigsFinger Limes

To pair with cheese: Food to Love’s Feijoa PasteComfort: The Kiwi Country Girl’s Feijoa Crumble SliceSomething different: Amanda Laird’s Feijoa Strudel
Figs
Main: Warren Mendes’ Smoked Chicken and Fig SaladDessert: Katie Quinn Davies’ Sticky Fig and Pecan Pudding with Toffee SauceBaking: Turntable Kitchen’s Fig, Mint and Honey Galette
Starter: Food Daydreaming’s Prawn-Stuffed Avocados with Finger LimesSeafood: Delicious’ Oyster, Finger Lime and GingerDessert: Delicious Everyday’s Mojito Cheesecake Parfaits with Finger Lime Caviar
GrapesGuavaAvocados2
Grapes text
Appetiser: Zach Desart’s Spicy Grape-Ricotta CrostiniSomething different: Cara’s Cravings’ Salmon with Red Grape AgrodolceSnack: Michel Richard’s Chocolate Grapes

Drinks: Mama Latina Tips’ Guava Agua FrescaSomething different: Petrina Verma Sarkar’s Indian Guava CheeseDessert: Ruth Cousineau’s Guava and Cream Cheese Pastry
Hass Avocado text
Breakfast: Sarah Hobbs’ The New Avo ToastSalad: Maria Elia’s Avocado SaladLight: Love and Lemon’s Avocado Vegetable Summer Rolls
HoneydewKiwi FruitLemons2
Honeydew text
Drinks: Sarah Cook’s Melon SpritzersSalad: 101 Cookbook’s Summer Melon Salad RecipeRefreshing: Tartelette’s Watermelon and Honeydew Sorbets with Lemongrass Sauce
Kiwi Fruit
Breakfast on the Go: Michelle Southan’s Kiwifruit, Lime and Coconut MuffinsSomething Different: The Healthy Foodie’s Kiwi Avocado Salsa 0ver Rare Tuna SteakFrozen Treat: Food with Feeling’s Kiwi Watermelon Fruit Popsicles

Savoury: Recipe Tin Eats’ Lemon Chicken SaladSomething different: Miranda Payn’s Gnocchi with Burnt Butter, Lemon and BasilDessert: Pretty Simple Sweet’s Lemon Tart
LimesMandarinsMangoes

Flavour enhancer: Delicious’ Chilli Lime SaltSide: Martha Stewart’s Chili-Lime Roasted Butternut SaladDinner: BBC Good Food’s Lime and Coconut Dhal
Mandarins
Classic: Rainbow Nourishment’s Upside-Down Mandarin Orange CakeComfort: O Tama Carey’s Warm Mandarin PuddingSomething Different: Sarah Hobbs’ Dark Choc Whole Mandarin Cake

Salad: Donna Hay’s Coconut Rice Salad with Green Mango and HerbsDessert: Lisa Featherby’s Golden Mango and Passionfruit Caramel TartSummer treat: Angela Devlin’s Mango and Thai Basil Ice Cream with Fresh Coconut Shavings
MangosteenNashiOranges2
Mangosteen
Drink: Mari Jasmin’s Cucumber Mangosteen Mint CrushieFrozen Treat: Honest Cooking’s Mango and Mangosteen Tropical GranitaIce Cream: Delightful Fuel’s Healthy Mangosteen Popsicles

Traditional: Adam Liaw’s Honey-Poached Nashi Pears with Cinnamon ChantillyComfort: Ian Parmenter’s Nashi and Macadamia CrumbleSomething different: Sarah Hobbs’ Nashi Chicken Waldorf Bruschetta

Savoury: Taste of Home’s Roasted Citrus and Herb TurkeySweet: Taste.com.au’s Little Orange Polenta CakesDrinks: Barbara Rolek’s Orange Mint Tea
PapayaPassionfruitsPaw Paw

Green: Molly Wizenberg’s Thai Green Papaya SaladRipe: Jennifer Joyce’s Seared Beef and Papaya Salad with Tamarind Soy DressingWarm: Marcia Kiesel’s Chicken and Papaya Stir Fry

Light: Good Food’s Passionfruit MousseDecadent: Donna Hay’s Passionfruit TartSomething different: Lisa Featherby’s Passiona Granita Jellies

Starter: Prawn-Stuffed Avocados with Finger LimesSummery: Maggie Beer’s Paw Paw, Mango and Rocket SaladDessert: Jamie Oliver’s Tropical Fruit Salad with Paw Paw Granita
PeachesPearsPersimmons

Canning: America’s Test Kitchen’s Peach-Bourbon JamSavoury: Katherine Sacks’ 3-Ingredient Pesto-Grilled Chicken with PeachesSweet: Tastes Better from Scratch’s Peach Cobbler
Pear
Savoury: Olive’s Griddled Pear, Rocket and Prosciutto SaladSweet: Sally’s Baking Addiction’s Maple Vanilla Baked PearsClassic: Season and Suppers’ Italian Pear Almond Cake

Breakfast: Monica Pinto’s Spiced Persimmon JamBaking: Natasha’s Kitchen’s Persimmon BreadSavoury: Preppy Kitchen’s Persimmon Salad
PlumsPomegranateQunice

Drinks: Christopher Testani’s Cold Brew Plum Iced TeaSavoury: Valli Little’s Duck with Chilli Plum SauceSweet: Jamie Oliver’s Plum Tarte Tatin

Drinks: Natalie Oliva’s Pomegranate White Tea FizzDessert: Family Style Food’s Pomegranate Panna CottaDressing: Simply Recipes’ Homemade Pomegranate Molasses

To pair with cheese: Elise Bauer’s Membrillo (Quince Paste)Traditional: David Lebovitz’s Rosy Poached QuinceSomething different: Valli Little’s Quincemisu
RhubarbTamarillo
Rhubarb
Savoury: Olia Hercules’ Pan-Fried Mackerel Sandwich with Rhubarb ColeslawSweet: The Seaside Baker’s Quick Rhubarb CakeTreat: Maggie Beer’s Rhubarb Crumble
Tamarillo
Dinner: NZ Woman’s Weekly’s Sesame Pork with Tamarillo and Ginger ChutneyDessert: Jess Sly’s Poached Tamarillos in Honey and Vanilla SyrupSomething Different: Delicious’ Baked Ricotta with Poached Tamarillos

 

Vegetables: Southern Hemisphere

ArtichokesBeetrootBok Choy

Starter: Bill Granger’s Artichoke and Pecorino BruschettaClassic: Gimme Some Oven’s Roasted ArtichokesSomething different: Half Baked Harvest’s Spinach and Artichoke Stuffed Soft Pretzels
Beetroots text
Dip: Minimalist Baker’s Roasted Beet HummusStarters: Adam Bush’s Roast Beetroot Soup with Caramelised Onion and Blue Cheese ToastsSalad: Not Quite Nigella’s Farro, Beetroot & Beet Green Salad

Stir-Fry: My Recipes’ Bok Choy and Mushroom Stir-FryVegetarian: Feasting at Home’s Black Pepper Tofu with Bok ChoySide: The Forked Spoon’s 10-Minute Garlic Bok Choy Recipe
BroccoliBrussel SproutsCabbage
Broccol text
Soup: Cafe Delites’ Easy Broccoli Cheese SoupMain: Bon Appetit’s Sheet-Pan Chicken Meatballs and Charred BroccoliSide: Emma Knowles and Lisa Featherby’s Broccoli and Spring Onion Slaw with Buttermilk Dressing
Brussel sprouts text
Salad: Cathie Lonnie’s Warm Winter Salad with Honey Balsamic DressingNoodles: Warren Mendes’s Brussels Sprouts with Soba Noodles and Fish Sauce VinaigretteSide: Molly Baz’s Roasted Brussels Sprouts with Warm Honey Glaze
Cabbage text
Main: Kim Coverdale’s Cabbage Rolls with Rice and Mince FillingSide: Inspired Taste’s Lemon Garlic Sauteed CabbageSomething Different: The Wholesome Fork’s Indian Cabbage Potato Curry
CapsicumsCauliflower
Capsicums trext
Salad: Silvia Colloca’s Roast Capsicum SaladVegetarian: Kayla Itsines’ Vegetarian Stuffed CapsicumsChicken: Neil Perry’s Italian Chicken with Capsicum and Summer Tomatoes
Carrots text
Soup: Delicious.com.au’s Carrot and Maple Syrup SoupSalad: Good Food Magazine’s Roasted Carrot, Rocket and Lentil SaladSide: The Recipe Critic’s Roasted Brown Butter Honey Garlic Carrots
Cauliflower text
Main: Half Baked Harvest’s Better than Takeout Kung Pao CauliflowerSide: Minimalist Baker’s Quick Crispy CauliflowerSomething different: Neil Perry’s Whole Roasted Cauliflower with Lemon and Mustard
CeleryChilliesCucumbers
Celery text
Soup: Feasting at Home’s Simple Celery SoupVegetables: Elise Bauer’s Celery Stir FryDinner: Adam Liaw’s Stir-Fried Pork and Celery
Chillies
Sauce: Monkey Mom’s Delightfully Hot Chili Pepper SauceSide: Spice the Plate’s Pan-Seared Green Chili PepperSeafood:Nigella Lawson’s Shrimp with Garlic and Chili Pepper
Cucumbers text
Drinks: Cooking Light’s Cucumber-Lime-Lavender SpritzerSalad: Cookie and Kate’s Gaby’s Cucumber SaladSomething different: Hannah Klinger’s Chopped Israeli Salad
DaikonEggplantFennel

Canning: Chopstick Chronicles’ Pickled Daikon (Tsukemono)Side: Cooking on the Weekend’s Spicy Roasted Daikon French FriesSomething different: Woonheng’s Pan-Fried Daikon Buns
Eggplants text
Something different: The Mediterranean Dish's Greek-Style Braised EggplantClassic: Guy Grossi’s Eggplant ParmigianaVegetarian: Minimalist Baker’s Moroccan Lentil-Stuffed Eggplant

Salad: Jill Dupleix’s Fennel, Pear and Parmesan SaladComfort: Minimalist Baker’s Curry-Roasted Fennel Salad with Rosemary Tahini DressingSide: Sweet Paul Magazine’s Tuscan Braised Fennel
Gai LanGarlicGinger

Traditional: Good Food’s Gai Lan with Oyster SauceSeafood: Chrissy Freer’s Pepper and Garlic Prawns with Gai LanStir-fry: Christine Gallary’s Gai Lan and Shitake Stir-Fried Brown Rice

Comfort: Lena Abraham’s Garlicky SpaghettiMain: Salt and Lavender’s Creamy Garlic ChickenCreamy Garlic Chicken • Something different: Barney Desmazery’s Wild Garlic and Nettle Soup

Drinks: Cookie and Kate’s Fresh Ginger TeaMain: Budget Bytes’ Sticky Ginger Soy Glazed ChickenSweets: The Daring Gourmet’s Candied Ginger
Green BeansKaleLeeks
Green beans text
Side: Taste of Home’s Lemony Almond-Feta Green BeansComfort: BBC Food’s Green Bean Mac ’n’ CheeseSomething different: Chris Morocco’s Blistered Green Beans with Garlic

Condiment: Sarah Cook’s Kale PestoFritters: Real Smart Mom’s Kale and Bacon CakesSide: Sheela Prakash’s Easy Skillet Kale with Lemon And Garlic

Soup: Once Upon a Chef’s Potato Leek SoupChicken: Foodie Crush’s 30-Minute Creamy Mushroom and Leek Chicken BreastsVegetarian: Olive Magazine’s Leek and Farro Risotto with Toasted Hazelnuts
Lettuce-2MushroomsOnions

Salad: Marcus Nilsson’s Green Goddess Cobb SaladStew: Stefano Manfredi’s La VignarolaSomething different: Rachel Khoo’s Vietnamese Lettuce Cups with Fish Parma FingersVietnamese Lettuce Cups with Fish Parma Fingers

Pasta: Pinch of Yum’s Creamy Garlic Herb Mushroom SpaghettiCurry: Jamie Oliver’s Mushroom CurrySide: Café Delites’ Garlic Mushrooms
Onions
Pasta:Samantha Seneviratne’s Caramelised Onion PastaChicken: Lauren Miyashiro’s French Onion ChickenSide: Tyler Florence’s Roasted Red Onions with Butter, Honey, and Balsamic Vinegar
OkraParsnipspPeas

Mediterranean: Maria Benardis’ Baked Chicken with OkraIndian: My Heart Beets’ Crispy Indian OkraSouthern: Diana Rattray’s Southern-Style Okra with Tomatoes and Rice

Baked goods: Me and Mr Jones’ Sweet Parsnip LoafSoup: Alasully’s Pureed Parsnip and Cardamom Soup with Caramelized ShallotsSomething different: Delicious Everyday’s Parsnip Latkes with Mustard Cashew Cream and Honey Roasted Apples

Pasta: Emma Laperruqe’s Pasta with Yogurt, Green Peas and the HerbsMain: Kathy Knudsen’s Baked Fish with Pea PureeSide: Tiffani Thiessen’s Parmesan Peas
Potatoes-2PumpkinSilverbeet

Side: Serious Eats’ The Best Crispy Roast Potatoes EverPopular: Food Network Kitchen’s Loaded Baked Potato CasseroleSomething different: Molly Stevens’ Mini Herbed Pommes Anna
Butternut pumpkin text
Salad: Healthy Home Café’s Roasted Pumpkin SaladMain: Colin Fassnidge’s Roasted Butternut Pumpkin with Herb Oil and Goat's CheeseSide: Not Quite Nigella’s Roast Pumpkin with Feta and Honey

Healthy: Shannon Harley’s Harissa Chickpeas with SilverbeetComfort: Gourmet Traveller’s Potato, Leek and Silverbeet GratinSomething different: Kim Coverdale’s Creamy Silverbeet Soup
SpinachSwedesSweet-Potatoes

Snack: Lena Abraham’s Ultimate Spinach Artichoke DipCurry: Budget Byte’s Indian Style Creamed SpinachSide: Catalyst’s Garlic Mushrooms and Spinach

Side: Fuss Free Flavours’ Swede Chips with Sticky Mustard DressingSomething different: Sophie Godwin’s Swede Gnocchi with Crispy SageSnack: Abel and Cole’s Spiced Swede Cakes

Comforting: Minimalist Baker’s Mediterranean Baked Sweet PotatoesSalad: Delicious Team’s Roasted Sweet Potato Salad with Chilli Mayo, Coriander and Crispy ChorizoMain: Kyle Boyce’s Sweet Potato Cakes with Poached Eggs
CornSwiss ChardTomatoes

Soup: AWW Food’s Sweet Corn Veloute with Chilli Ciabatta CrispsMain: Pinch of Yum’s Sweet Corn and Zucchini PieSide: Jamie Oliver’s Stir-Fried Corn with Chilli, Ginger, Garlic and Parsley

Eggy: Fork, Knife, Swoon’s Baked Eggs with Spinach and Swiss ChardClassic: The Kitchn’s Swiss Chard with Garbanzo BeansSomething different: Maydan’s Swiss Chard Tahini Dip

Soup: Olive Magazine’s Mussel and Tomato ChowderPastry: Mandy Biffin’s Open Tomato and Caramelised Onion PiesTo share: Yotam Ottolenghi’s Tomato, Chard and Spinach with Fried Almonds
TurnipswombokYellow squash

Comfort: Matthew Tomkinson’s Turnip, Bacon and Gruyère GratinNoodles: Sarah Cook’s Crispy Salmon with Turnip, Mandarin and Noodle SaladClassic: Cheryl Slocum’s Braised Turnips with Greens

Stir-fry: Alison Adams’ Stir-Fried Baby Wombok with Soy and ChilliSalad: Coles Magazine’s Asparagus, Snow Pea and Wombok SaladDumplings: Belinda So’s Potstickers with Tuna and Wombok
Yellow Squash
Classic: Sara Kate Gillingham’s Baked Summer SquashLight: Cooking Classy’s Roasted Garlic-Parmesan Zucchini, Squash and TomatoesComfort: Martha Stewart’s Zucchini and Yellow Squash Gratin
Zucchini
Zucchini text
Baked: Minimalist Baker’s Vegan Zucchini GratinMain: Recipe Tin Eats’ Crispy Zucchini FrittersSide: Damn Delicious’ Baked Parmesan Zucchini

 

Fruit: Northern Hemisphere

ApplesBananaBlood Oranges

Dinner: Sarah Hobbs’ Roast Chicken with Apple StuffingDessert: Emma Lewis’ Sticky Toffee Apple PuddingSomething Extra: Tracy Rutherford’s Golden Syrup Apple Doughnuts
Bananas text
Breakfast: Meg Yonson’s Chunky-Monkey Banana Bread GranolaDecedent: Nigel Slater’s Chocolate Muscovado Banana CakeChocolate Muscovado Banana Cake • Something different: Petrina Verma Sarkar’s Gulgulas (Indian Banana Fritters)
Blood oranges text
Seafood: The Brewer and the Baker’s Seared Scallops with Blood Orange Salsa
Dessert: Sweet Sugar Bean’s Chocolate & Blood Orange Pots de Crème
Baking: Every-Day Annie’s Blood Orange Loaf Cake
CumquatClementinesGrapefruits

Canning: Justin North’s Spiced Cumquat ChutneyDessert: Linda Peek’s Cumquat and Almond CakeSomething different: James Grant and Alex Elliott-Howery’s Pickled Cumquats

Salad: Simply Beautiful Eating’s Mixed Greens with Fig, Clementine and FetaDessert: Country Cleaver’s Clementine Almond Yogurt CakeTreat: James Martin’s Clementine and Prosecco Jellies
Grapefruits text
Breakfast: Not enough Cinnamon’s Baked Grapefruit with Maple Syrup And CinnamonSide: No Recipe’s Grapefruit GuacamoleDressing: La Domestique’s Winter Grapefruit Salad with Citrus-Ginger Vinaigrette
Kiwi FruitLemonsLimes
Kiwi Fruit
Breakfast: AWW Food’s Kiwi Fruit and Apple JamDrink: Miriam Nice’s Kiwi Fruit SmoothieSomething Different: Cook Republic’s Raw Kiwi Fruit Nachos

Dessert: Flour and Stone's Lemon Dream CakeCanning: Hassan M’Souli’s Preserved lemonDinner: Pinch of Yum’s 5 Ingredient Lemon Chicken with Asparagus

Flavour enhancer: Delicious’ Chilli Lime SaltSide: Martha Stewart’s Chili-Lime Roasted Butternut SaladDinner: BBC Good Food’s Lime and Coconut Dhal
OrangesPineappleRhubarb

Salad: Fresh Magazine’s Orange, Rocket and Currant SaladDessert: Mary Berry’s Orange Layer CakeMain: Nate Appleman’s Charred Chicken with Sweet Potatoes and Oranges

Retro: Peter’s Food Adventures’ Pineapple Fried RiceEasy entertaining: Lena Abraham’s Hawaiian Chicken SkewersCocktail: Colleen Graham’s Bahama Mama
Rhubarb
Savoury: Olia Hercules’ Pan-Fried Mackerel Sandwich with Rhubarb ColeslawSweet: The Seaside Baker’s Quick Rhubarb CakeTreat: Maggie Beer’s Rhubarb Crumble
Tangerines

Frozen: David Lebovitz’s Tangerine Sorbet
Something different: Jamie Oliver’s Tangerine, Chocolate & Vanilla Salad
Baking: The Kitchn’s Tangerine and Ginger Cookies

 

Vegetables: Northern Hemisphere

ArugulaAsparagusAvocados2

Accompaniment: Gjusta's Green HarissaSalad: Cooking Light’s Lemony White Bean-and-Arugula SaladPasta: Charlyne Mattox’s Gemelli With Shrimp, Arugula, and Feta
Asparagus text
Appetiser: Cafe Delites’ Cheesy Garlic Roasted Asparagus
Salad: John Torode’s Super Spring Salad
Savoury: Taste Magazine’s Roast Chicken, Brie and Asparagus Tart
Hass Avocado text
Breakfast: Sarah Hobbs’ The New Avo ToastSalad: Maria Elia’s Avocado SaladLight: Love and Lemon’s Avocado Vegetable Summer Rolls
BeetrootBroccoliBrussel Sprouts
Beetroots text
Dip: Minimalist Baker’s Roasted Beet HummusStarters: Adam Bush’s Roast Beetroot Soup with Caramelised Onion and Blue Cheese ToastsSalad: Not Quite Nigella’s Farro, Beetroot & Beet Green Salad
Broccol text
Soup: Cafe Delites’ Easy Broccoli Cheese SoupMain: Bon Appetit’s Sheet-Pan Chicken Meatballs and Charred BroccoliSide: Emma Knowles and Lisa Featherby’s Broccoli and Spring Onion Slaw with Buttermilk Dressing
Brussel sprouts text
Salad: Cathie Lonnie’s Warm Winter Salad with Honey Balsamic DressingNoodles: Warren Mendes’s Brussels Sprouts with Soba Noodles and Fish Sauce VinaigretteSide: Molly Baz’s Roasted Brussels Sprouts with Warm Honey Glaze
CabbageCauliflower
Cabbage text
Main: Kim Coverdale’s Cabbage Rolls with Rice and Mince FillingSide: Inspired Taste’s Lemon Garlic Sauteed CabbageSomething Different: The Wholesome Fork’s Indian Cabbage Potato Curry
Carrots text
Soup: Delicious.com.au’s Carrot and Maple Syrup SoupSalad: Good Food Magazine’s Roasted Carrot, Rocket and Lentil SaladSide: The Recipe Critic’s Roasted Brown Butter Honey Garlic Carrots
Cauliflower text
Main: Half Baked Harvest’s Better than Takeout Kung Pao CauliflowerSide: Minimalist Baker’s Quick Crispy CauliflowerSomething different: Neil Perry’s Whole Roasted Cauliflower with Lemon and Mustard
ChicoryKaleKholrabi

Pasta: Michael White’s Orecchiette with Sausage and ChicoryComfort: Raymond Blanc’s Chicory GratinSide: An Italian in my Kitchen’s Sauteed Chicory Greens

Condiment: Sarah Cook’s Kale PestoFritters: Real Smart Mom’s Kale and Bacon CakesSide: Sheela Prakash’s Easy Skillet Kale with Lemon And Garlic

Salad: Feasting at Home’s Kohlrabi Slaw with Cilantro, Jalapeño and LimeSide: Aaron Kirk’s Roasted Kohlrabi with Savory Garlic SauceTips and tricks: Fresh Fork Market’s Kohlrabi: 4 Easy Ways
LeeksLettuce-2Mushrooms

Soup: Once Upon a Chef’s Potato Leek SoupChicken: Foodie Crush’s 30-Minute Creamy Mushroom and Leek Chicken BreastsVegetarian: Olive Magazine’s Leek and Farro Risotto with Toasted Hazelnuts

Salad: Marcus Nilsson’s Green Goddess Cobb Salad
Stew: Stefano Manfredi’s La Vignarola
Something different: Rachel Khoo’s Vietnamese Lettuce Cups with Fish Parma FingersVietnamese Lettuce Cups with Fish Parma Fingers

Pasta: Pinch of Yum’s Creamy Garlic Herb Mushroom SpaghettiCurry: Jamie Oliver’s Mushroom CurrySide: Café Delites’ Garlic Mushrooms
ParsleyParsnipspPeas

Topping: Dana Velden’s Italian GremolataSide: Samira Saab’s TabboulehMain: Emma Knowles’ Linguine with Walnut-Parsley Pesto

Baked goods: Me and Mr Jones’ Sweet Parsnip LoafSoup: Alasully’s Pureed Parsnip and Cardamom Soup with Caramelized ShallotsSomething different: Delicious Everyday’s Parsnip Latkes with Mustard Cashew Cream and Honey Roasted Apples

Pasta: Emma Laperruqe’s Pasta with Yogurt, Green Peas and the Herbs
Main: Kathy Knudsen’s Baked Fish with Pea Puree
Side: Tiffani Thiessen’s Parmesan Peas
Potatoes-2RadishesSpinach

Side: Serious Eats’ The Best Crispy Roast Potatoes EverPopular: Food Network Kitchen’s Loaded Baked Potato CasseroleSomething different: Molly Stevens’ Mini Herbed Pommes Anna

Salad: Cook’s Hideout’s Radish and Peanut Salad (Indian Style)Grains: Jar of Lemon’s Radish and Tangerine Quinoa Detox SaladSomething different: A Zesty Bite’s Baked Radish Chips

Snack: Lena Abraham’s Ultimate Spinach Artichoke DipCurry: Budget Byte’s Indian Style Creamed SpinachSide: Catalyst’s Garlic Mushrooms and Spinach
Spring-OnionsSunchokesSweet-Potatoes

Soup: Yotam Ottolenghi’s Spring Onion Soup
Seafood: Nigel Slater’s Prawns with Sichuan Peppercorns and Spring Onions
Main: Olive Magazine’s Poached Chicken with Spring Onion and Ginger Sauce

Salad: The Flexitarian’s Jerusalem Artichoke, Walnut, Blood Orange and Rocket SaladSoup: Nutrition Stripped Lemony Sunchoke SoupSomething Different: Kristin’s Kitchen’s Crispy Shredded Sunchoke Pizza with Goat Cheese and Fried Eggs

Comforting: Minimalist Baker’s Mediterranean Baked Sweet PotatoesSalad: Delicious Team’s Roasted Sweet Potato Salad with Chilli Mayo, Coriander and Crispy ChorizoMain: Kyle Boyce’s Sweet Potato Cakes with Poached Eggs
Swiss ChardTurnips

Eggy: Fork, Knife, Swoon’s Baked Eggs with Spinach and Swiss ChardClassic: The Kitchn’s Swiss Chard with Garbanzo BeansSomething different: Maydan’s Swiss Chard Tahini Dip

Comfort: Matthew Tomkinson’s Turnip, Bacon and Gruyère GratinNoodles: Sarah Cook’s Crispy Salmon with Turnip, Mandarin and Noodle SaladClassic: Cheryl Slocum’s Braised Turnips with Greens

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