Our farmers salad recipe for salata falahiyeh makes a salad of tomatoes, cucumbers, capsicums, shallots, and fresh herbs with a simple dressing of extra virgin olive oil and lemon juice. Eaten throughout the Middle East, with provenance in Palestine, it’s also called a Palestinian salad, Arabic salad, village salad, or chopped salad, salata na’ameh. It’s … Read more
This quick and easy recipe for pan fried asparagus on pesto hummus with dill oil and dukkah makes a delicious vegetable side dish or a light vegetarian main. If you have hummus and basil pesto on hand this healthy asparagus dish comes together in as little as ten minutes and while we use homemade hummus … Read more
Our spicy roasted red pepper feta dip recipe makes htipiti, a Greek meze made with roasted red capsicums and Greek feta cheese that’s enjoyed as one of an array of Greek mezedes, snacks traditionally washed down with ouzo. Scoop it up with warm pita bread and serve with other meze dips such as tzaziki and … Read more
Our ideas for what to cook this week include everything from a comforting dumpling soup to a gently spiced white chicken chilli. What to Cook this Week is a recipe series we publish on occasional Mondays with ideas for weeknight meals from our recipe archives. Recipes might include easy midweek dishes, suggestions for upcoming holidays, … Read more
This creamy basil pesto gnocchi recipe includes a recipe for homemade pesto alla Genovese sauce based on the official recipe and includes just seven ingredients – fresh Italian basil, extra virgin olive oil, Parmigiano and Pecorino cheese, salt, garlic, and pine nuts. We drop tender pillows of gnocchi into the creamy aromatic pasta sauce. You’ll … Read more