Dinner Recipes

Salmon Patties

• 250 gms fresh skinless and boneless salmon fillet, chopped
• 1 spring onion sliced
• 1 tbsp of parsley, chopped
• Zest from half a lemon
• 1 egg
• ¼ cup of almond meal
• ½ a lemon
• Salt & Pepper

Place the raw salmon, spring onion, parsley, lemon zest, egg into your food processor. Season with sea salt and freshly ground pepper. Process until just combined. Remove salmon and shape into 2 burgers. Coat lightly in almond meal and rest in fridge for 5 minutes to help them set. Cook in a pan over a low to medium heat with a little olive oil until crisp and golden. 

Season with sea salt and freshly ground black pepper.

Serve with salad and a drizzle of lemon juice. 

Bean and Spinach Leaf Salad

• 200gms of green beans, trimmed
• 1 tsp of olive oil
• 1 tsp mustard seeds
• 1 clove of garlic, crushed
• 1 tsp of hot English mustard 
• 1 tbsp of white wine vinegar 
• A large handful of spinach leaves 

Bring a saucepan of water to the boil. Add beans and cook on a high heat for 3-4 minutes or until tender. Drain well and set aside. Heat the olive oil in a small frying pan over medium heat, add mustard seeds and cook for 2 minutes or until the seeds start to pop. Add the garlic and cook for another 30 seconds. Remove from heat. Add the mustard and vinegar to the pan, mix, then pour the mixture into a large bowl. Add the beans and spinach to the bowl. Toss. 

Chicken Stroganoff

• 3 spring onions, thinly sliced 
• ½ bunch of asparagus, sliced
• 1 zucchini, sliced
• 120gms of skinless chicken thigh meat – cut into chunks
• ½ cup of chicken or vegetable stock (low salt)
• A handful of baby spinach
• ½ tbsp of olive oil
• Zest from 1/2 lemon

Saute the spring onions and asparagus with a splash of stock over a medium heat for a few minutes. Add the chicken and zucchini and mix through. Pour the cup of stock and stir through chicken and vegetables. Simmer over a low to medium heat for 3 minutes or until chicken is cooked through. Add spinach and mix through until it just wilts. Add the zest one lemon and stir through.

Mexican Beans
There will be enough for leftovers for lunch on Monday 

• ½ brown onion, chopped
• 1 carrot, grated
• 1 stick of celery, chopped
• ½ red capsicum, chopped
• ½ tsp ground cumin powder
• ½ tsp smoked paprika
• 200gms red kidney beans (soaked and cooked by you or from a can)
• 1 x 400gms tin of crushed tomatoes 
• 1 tbsp of tomato paste 
• ½ avocado
• 100gms natural yoghurt 

Saute the onion, carrot, celery, and capsicum for about 5 minutes in a large pot until softened. Add the smoked paprika, cumin powder, tomato paste, crushed tomato and kidney beans. Simmer over a medium to low heat for 20 minutes until sauce is thick. 

Season with sea salt and freshly ground black pepper. 

Serve and top with avocado and spoonful of natural yoghurt. 

Ribollita

• 1 red onion, finely chopped
• 1 clove of garlic, finely chopped
• 1 stick of celery, finely chopped
• 1 carrot, finely chopped
• 250gms cavolo nero (Tuscan cabbage) or silverbeet, finely chopped
• ½ a can of crushed tomatoes (canned) 
• 125gms sweet potato, finely chopped
• 125gms cannellini beans (soaked and cooked or from a can)
• A pinch of dried red chilli (optional)
• A pinch of ground fennel seeds
• Olive oil
• 1 handful of good quality stale bread, torn into chunks 
• Season with sea salt and freshly ground black pepper 

Finely chop onions, carrots, celery, sweet potato and garlic. Heat a saucepan with a splash of olive oil. Add vegetables, ground fennel seeds and chilli. Sweat very slowly on a low heat for 15 to 20 minutes until soft but not brown. Add the tomatoes and bring to a gentle simmer for a few minutes.

Add the cooked and drained beans with a little of the water they were cooked in and bring back to the boil. Stir in the sliced silverbeet/cavolo nero. Moisten the bread with a little of the cooking liquid and stir it in to. The soup should be thick but not dry so add a little more water if you need to loosen it.

Continue cooking for about 30 minutes. 

Season with sea salt and freshly ground black pepper. Serve.

Meatballs in Tomato Sauce with steamed greens 

Meatballs

• 250gms of lean beef mince
• 60gms of ricotta cheese, drained
• ¼ cup fresh chopped parsley
• 1 egg
• A handful of baby spinach, shredded
• Salt & Pepper 

Preheat the oven to 180°C. Combine beef, ricotta, spinach, parsley, egg and season with salt and pepper. Shape into large balls and coat in a little olive oil. Best to do this with moist hands. Place in a in a deep tray lined with grease proof paper. Leave as much room as possible around each ball. Bake meatballs for 10 minutes then remove paper. Add tomato sauce (see below for recipe). Bake for a further 20 minutes until sauce is bubbling. 

Season with sea salt and freshly ground black pepper. 

Tomato Sauce

• ½ tbsp of olive oil
• ½ brown onion, finely chopped
• 1 x 400gms tin of crushed tomatoes 
• Small handful of basil leaves, shredded
• Salt & Pepper 

Saute onion for 5 minutes over a medium heat until golden. Add the rest of the ingredients except for the basil and simmer over a low heat for 20 minutes or until the sauce has thickened. The longer the cooking time the richer the sauce will be. Add the basil last. 

Season with sea salt and freshly ground black pepper. 

Steamed Greens

• ½ bunch of brocollini
• ½ bunch of asparagus
• A handful of snow peas
• ½ tsp of olive oil
• Squeeze of lemon
• Salt & Pepper

Steam greens to your liking then toss in a ½ tsp of olive oil and a squeeze of lemon. Season with sea salt and freshly ground black pepper. 

Serve the meatballs and tomato sauce with steamed greens.

Homemade vegetable pizza with salad 

Pizza base

• Pinch of castor sugar
• 1½ tsps of instant dried yeast
• 280gms of wholemeal flour, plus extra for dusting
• ½ tsp of salt
• 240ml of warm water 
• Olive oil spray

Preheat the oven at 220 C.

To make the dough, combine the sugar with 60ml of warm water in a bowl. Sprinkle the yeast over the water and leave it to stand for 5-6 minutes. Add another 160ml of water along with the flour and salt, then stir using a wooden spoon until a rough dough forms; add a little extra flour if the mixture is too wet. Turn dough out onto a lightly floured surface and knead for 4-5 minutes until the dough is soft. Spray the bowl lightly with olive oil. Place the dough into the bowl and coat in the oil. Cover the bowl with a plastic wrap and leave to stand at room temperature for 45 minutes or until it has doubled in bulk. 

Start on the topping (see below).

Once the dough has doubled. Use your fist to deflate the dough then turn it out onto a lightly floured work surface. Roll dough out to make a pizza base of your preferred thickness and size – you can either make 2 small pizzas or 1 big pizza. 

Topping 

• 1 leek, sliced
• A handful of baby spinach
• 1 small zucchini, thinly sliced 
• 1 field mushroom, finely chopped
• 1 tbsp of chopped parsley
• 125gms of roasted chunks of sweet potato – if you haven’t roasted the sweet potato, cut it into chunks and roast in the oven while the oven is heating up 
• 50gms of feta cheese
• 1 tsp of olive oil
• Salt & Pepper 

Saute the leek and zucchini over a low to medium heat until soft with a little olive oil. Add spinach and mushroom and season with sea salt, freshly ground black pepper and parsley. Spread the filling onto the pizza base. Add roasted sweet potato and feta. Bake pizza in the oven for about 15 minutes or until the base is golden and crisp.  

Greek Salad

• 1 small cos lettuce, torn into large pieces
• 1 small lebanese cucumber, chopped
• ½ small red capsicum, chopped 
• A small handful of kalamata olives 
• 1 tomato, chopped
• ¼ red onion, finely chopped 
• 50gms of feta 
• 1 tsp of olive oil
• ½ tsp of lemon juice 

Mix ingredients together in a large salad bowl. Add oil and lemon juice and toss. Season with sea salt and freshly ground black pepper. 
Once cooked, cut the pizza into wedges and serve with salad.