November 10 - 16, 2019: Issue 428


10 Minute Spring Salads

10 Minute Spring Salads

Spring vegetables and fruits in the best seasonal quality and price; asparagus, citrus varieties, artichokes and lettuce, broad beans and avocados, new potatoes, celery strawberries and bananas are now available. This week we’d like to share a few recipes and that combine some of these in dishes that suit the season and will give you great energy. Most of these, if the prep is already done, can be tossed in their dressings and served in 10 minutes, so these are great ideas for those who'd rather spend more time enjoying the season than cooking.

Broad Bean and Zucchini Salad
A mixture of broad beans, zucchini and green spring beans – celery, some home made lemon dressing.

4 medium zucchinis

200g broad beans
2 tbsp olive oil
10 to 15 walnut halves, roughly chopped
100g green beans
For the vinaigrette
2 tbsp lemon juice
100ml olive oil

Make the vinaigrette by whisking the lemon juice and olive oil together with some seasoning, then set aside. Boil a pan of water, add the broad beans and green beans then boil for 2-3 mins. Drain and plunge into iced water, then leave to cool a little before removing the skins. 
Cut the zucchinis into 4-5 pieces on the diagonal. Heat some olive oil in a frying pan over a medium heat, add the courgettes. Cook, stirring for 5-8 mins, until they are a light golden colour. Add the broad beans and some seasoning, and cook for another 30 secs. Remove from the heat and stir in the vinaigrette while still warm. Serve with the chopped walnuts scattered over.

Melon, Bocconcini, Tomatoes and Greens
1 container of 200 g of mini bocconcini
15 ml (1 tbsp.) basil pesto
30 ml (2 tbsp.) olive oil
Freshly ground black pepper, to taste
24 cherry tomatoes, halved
12 slices of honeydew melon 
30 ml (2 tbsp.) fresh basil, chopped
30 ml (2 tbsp.) pine nuts, lightly toasted
3 handfuls mixed salad greens
Drain the bocconcini and return to its container. Add the pesto and oil. 
Season and leave to marinate in the refrigerator for at least 2 hours.
Mix all the ingredients in a bowl and season.
Serve immediately.

Roasted Artichoke, Eggplant and Capsicums
2 large eggplants 500 grams to 1kg
2 whole Artichokes: strip outer leaves and cut in quarters or eighths if larger
1 large stalk celery, thinly sliced on the diagonal
2 red capsicums, cut into short narrow strips
1/4 cup minced fresh parsley 
1/4 cup chopped black olives
1 to 2 tablespoons extra-virgin olive oil, as desired
2 tablespoons white or red wine vinegar
Salt and freshly ground black pepper to taste
Green or red leaf lettuce, mixed baby greens

Preheat the oven to 180 degrees C. Place the eggplant, quartered artichokes and capsicum on a baking sheet and bake for about 40 minutes, until soft. Remove from the oven. Combine in a serving bowl with just a little of their liquid, along with the remaining ingredients. Toss well.

Pasta with Artichoke hearts, Baby Corn and Parsley
Using a nice pasta is what makes the difference to this dish. We used a homemade mustard seed dressing but you can vary this to suit your own taste.

1 750g packet of pasta
2 x jar 179g artichoke hearts
1 can baby corn
Handful Torn Continental parsley
3 x sliced spring onions
Mustard Vinaigrette
1 glove of garlic, smashed
2 tablespoons of balsamic vinegar
1 teaspoon seeded mustard
5-6 tablespoons oil (vegetable, corn, canola, olive or some combination)
pinch of dried parsley
pinch of dried thyme
salt and freshly ground pepper to taste

Cook pasta. While this is cooking slice artichoke pieces in half, slice spring onions, tear parsley leaves, and drain can of baby corn. Place salad ingredients in a large bowl. Place all vinaigrette ingredients in a jar or sealable container and shake until blended. 
Drain pasta and place in serving dish and toss through vinaigrette while pasta is still warm. Add vegetable ingredients and toss again. Allow to cool and serve.

Recipe Ideas - Seasonal Fruits and Vegetables

Apricot - January Summer Fruits  

Artichoke – The Flower Vegetable that Crops in Spring  

Australian and Native Cherries (Summer Fruits) - the Duntroon Connection - Marrianne Collinson Campbell 

Autumn is Apple Season 

Autumn Feast of Fresh Fruits and Vegetables for a Healthy Body

Broccoli - Early Spring Crop

Beetroot: Summer Vegetables 

Cabbage - Winter Food 

Cherry - Australian summer Fruit 

Chick Pea Burgers with Homemade Hummus 

Classic Spring Trifles

Classic Winter Soups

Easter Feast - modern and historic  

Edible Weeds  Eggs: Five Ways - Savoury 

Fennel - Winter Vegetable  

Full Fruit Bowl for Seasonal Health

Figs - Late Summer Fruit  

Fresh Herbs for Health

Green Beans - Spring Vegetables

Healthful Cordials And Cleansing Tonics  Hogmanay (New Year) Dinner - Australian Style  Home Grown Food Program in Fruit and Veg Month by Jess Rosman  Honey, Honey: Inaugural World Bee Day - Honey Cake Recipes Around the World

Kale: for Pure Energy  Kale, Ricotta And Chicken Cannelloni

Make Your Own Treats For Christmas Gifts - Jaffa Rum Balls, White Christmas, Gingerbread People, Spicy Nut Mix, Strawberries Dipped in Christmas, Scottish Shortbread, Spanish Polverones, Melomakarona (Greek Christmas Honey Cookies), Kourabiedes (Greek Butter Biscuits), Italian Lemon Shortbread Squares (Shortbread con crema al limone)

Mandarins Spring Fruits  Mandarins Winter Fruits  

Mangoes - Summer Fruits  

Mother's Day at Breakfast Menu for those who 'can't cook'

Mums Vegetable Soup with Macaroni 

Mushrooms Autumnal Shifts

Nectarines - Summer crop Nicoise Salad: An Autumn Salad

Packham's Triumph Pears - The Australian Pear  

Parsnip - Winter Vegetables  Pear - Autumn Fruits  

Perfect Summer Picnics  

Potato Gnocchi    Pumpkin  Pumpkin Season 2015

Sage - the 'saving' herb Remembrance Day 2012 Food  

Self-Saucing Winter Puddings  

Sensational Hot Scones For Cold Winter Mornings

Silverbeet - Winter Vegetable  

Spring Salad Season  Spring Strawberries Spring Salads  

Sugar Free Halloween

Summer Lilli Pillis  Summer Passionfruit  Summer Peaches, Quandongs (Wild Peach) - Marian Rowan Ellis Summer Peaches - From Wyong! Summer Plums - Greengages

Summer Raspberries Native Ones - Adam Forster

Ten Minute Spring SaladsSpring Fare 

The Food of Love  Tomato 

Vegetable Bhaji

Winter Crops Winter Vegetable Pies   Zucchini Strawberries  Cauliflower

Pittwater Restaurants, Cafés and Bistros

Alma Restaurant Avalon 

Avalon Chinese Restaurant 

Avalon on the Beach Kiosk

Barrenjoey House: Winter 2017

Café Edelweiss and the German Butchery at Bassett Street: Mona Vale  Caffeine Villains - Newport

Club Palm Beach: Fish Fridays

Cranky Fins Holidae Inn  

Cranzgot's Pizza Cafe

Duck Creek Macadamias - Orange Obsessions

Flannerys Organic & Wholefoods Market - Mona Vale

Home Grown Food Program in Fruit and Veg Month by Jess Rosman

Japanese Cuisine in Avalon: Four Options

Laurie Bimson's Marinated Kangaroo Recipe  

Lobster Nights at Club Palm Beach

Marina Café: Church Point - within The Quays Marina at Church Point

Mekong: Merchants of Taste - Vietnamese street food Avalon Beach

Mekong Merchant Restaurants In Mona Vale And Avalon Beach: Pho Specialists!

Modus Operandi Brewing Co., Brilliant Beers, Beautiful Burgers in Mona Vale

Palm Beach Fish and Chips Tops Scale at 10  

Parkview Restaurant: Avalon Beach RSL Club

Pasadena Pantry & Fresh

Prontos Creative Food - Palm Beach  Pronto Creative Food Celebrates 30 Years - Palm Beach Success Story for Local Lady  Pronto Creative Food: Something Sweet

Riva Bar and Kitchen - Avalon Beach  Riva Bar And Kitchen Autumn Lunch May 2019

RMYC Function Food at Rotary Club of Pittwater 52nd Changeover Dinner  

RMYC Ladies Lunch for July(2012); 'Boosting Your Brain and turning Your Stress Into Success' by Dr. Helena Popovic

Rozana Mediterranean Cuisine - Avalon Beach

Salt Cove at RMYC Broken Bay Sky Thai Avalon  Sushi Ichiri

The 2107 Restaurant - Avalon

The Avalon On The Beach Restaurant and Kiosk Opens in Avalon Beach SLSC clubhouse  

The Balcony Room at Palm Beach Golf Club

The Chick'n Shack Café at Careel Bay - For Lovers Of Old School Burgers and New School Ways

The Little Oak Tree Cafe at Careel Bay Shops

Waterfront Cafe - Church Point

To list your business, have a Pittwater Online News Food page run, or place a logo on the Pittwater Online News Food page, please contact us with details of your requirements. Logos may be embedded to redirect to your own website. Full pages include an overview of menus as well as beautiful images to make the food sampled look its best. Pages are archived into Permanent pages past their week of Issue.

Permanent pages in Pittwater Online News average 800 thousand visits per annum past their week of Issue ensuring diners will continue to view your eatery as a potential venue for breakfast, lunch or dinner or as the place to hold their larger functions. 

For Rates and Packages Contact us at: