SEASONAL DINNER RECIPES

SEASONAL DINNER RECIPES

A woman in a white ruffled top chopping vegetables on a cutting board in a modern kitchen with wooden cabinets and a cream-colored wall.

Here are your seasonal weekly dinner recipes!

  • Anti-iflammatory Buddha Bowl

    INGREDIENTS

    1. 1 medium Beetroot diced into ¼" pieces

    2. 1 medium Sweet Potato peeled and diced into ¼" pieces

    3. 2 tablespoons Extra Virgin Olive Oil

    4. ¼ teaspoon Sea Salt

    5. 4 cups Kale massaged with olive oil until tender

    6. 1 cup Cooked Quinoa

    7. 1 cup Chickpeas1 cup Pomegranate Arils (seeds) or fresh berries

    8. 1 Avocado diced

      For the Buddha bowl sauce

      1. 2 tablespoons Sesame Tahini

      2. 1 tablespoon Lemon Juice

      3. 1 tablespoon Water

      4. pinch Lemon Zest

      5. pinch Sea Salt optional

    METHOD

    1. Heat oven to200 C. Toss beetroor and sweet potato in olive oil and salt to lightly coat. Place on baking sheet; bake 15 minutes, or until tender; set aside to cool.

    2. Chop the kale and avocado. Portion out the pomegranate, quinoa and chickpeas.

    3. Kale tip: Add a little olive oil and salt to the kale and massage gently with your hands until kale starts to become tender. This makes it more palatable and delicious!

    4. For the sauce

    5. In a small bowl, whisk together tahini, lemon juice, water, lemon zest and salt until combined; if needed, adjust the consistency by adding more tahini or water.

    6. Enjoy!

  • Nourishing Greek Salad

    INGREDIENTS

    1. ¼ cup extra-virgin olive oil

    2. 3 tablespoons red wine vinegar

    3. 1 garlic clove, minced

    4. ½ teaspoon dried oregano, more for sprinkling

    5. ¼ teaspoon Dijon mustard

    6. ¼ teaspoon sea salt

    7. Freshly ground black pepper

    For the salad

    1. English cucumber, cut lengthwise, seeded, and sliced ¼-inch thick2. 1 green bell pepper, chopped into 1-inch pieces

    2. cups halved cherry tomatoes

    3. 5 ounces feta cheese, cut into ½ inch cubes

    4. ⅓ cup thinly sliced red onion

    5. ⅓ cup pitted Kalamata olives

    6. ⅓ cup fresh mint leaves

    METHOD

    1. Make the dressing: In a small bowl, whisk together the olive oil, vinegar, garlic, oregano, mustard, salt, and several grinds of pepper.

    2. On a large platter, arrange the cucumber, green pepper, cherry tomatoes, feta cheese, red onions, and olives. Drizzle with the dressing and very gently toss. Sprinkle with a few generous pinches of oregano and top with the mint leaves. Season to taste and serve.