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Carrot Top Pesto, Sautéed Kale with Kohlrabi, Rainbow Chard and Parmesan Tart and Chicken, Cashew Nut and Capsicum stir-fry

by Alice Warner |

This week we have brilliant green tops on our carrots, perfect for making into Fork in the Road’s Carrot Top Pesto. It’s great as a dip, or stirred through roasted carrots to use the whole veg.

Epicurious have a rousing Sautéed Kale with Kohlrabi, full of tangy lime and crunchy pistachios. It’s a delicious way to add texture and zest to these nutritious brassicas, and makes an excellent side you can eat for days.

I am also cooking Josie’s Organics' Rainbow Chard and Parmesan Tart, a beautiful symbiosis of pastry, cheese and whole rainbow chard stalks and leaves. This is a great one to take when you need to bring a plate, as it looks so good on the table.

Good Food’s Chicken, Cashew Nut and Capsicum Stir-fry by Adam Liaw is sure to be a kid-pleaser. It’s a delicious way to enjoy that last taste of Summer before our capsicums wind up completely.

Happy cooking,


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