one delicious dressing two summer salads

This year my goal for my vege garden is to get a good grasp on sequential planting. Since I first decided to try my hand at growing my own veges my gardening ability has come along in leaps and bounds mostly through trial and error and lots of advice from all the friendly folk who have gone before me.  Still as beautiful and as perfect as my 6 heads of brocolli may have been, I just can’t do brocolli every night of the week. 

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Crab cakes with herb salad

We have been back at work nearly one month and after a day in the office, my evenings are a balance of fresh air and spending a little time in the kitchen.  I say little because my weeknight dinners are always simple, they are colourful salads with the addition of seasonal fruit, a handful of nuts or seeds and chicken, venison or fish, flashed in a pan or on the grill

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Roasted pesto chicken and harvest grape salad

Just around the corner from my place on the Otago peninsula is a lovely little awning tied to a tree which shelters two large chilly bins and a cardboard box.  Every day the owner of the property behind lovingly fills the bins with a variety of her beautiful organic produce and homemade preserves and leaves an honesty box for payment.

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Caesar salad

I read a blog recently which commented that the Caesar salad is the poster food for dining mediocracy, every laminated A4 menu is likely to contain a substandard version and you can always add chicken for an extra $5

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Chicken salad

Vegan food is not something that comes naturally to me (how do you milk an almond???). My exposure to it was certainly limited growing up in Hamilton, one of the livestock capitals of the world. But a vegetarian flatmate and the lunch special at the Curry Pot (Naan, rice, raita, a chicken curry and a vegetarian curry for $9.90!) have shaken my ideals… “How does the vegetarian curry taste better than the chicken one?”

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Saag Aloo pie

Becky works alongside me as one of our cooking product evaluators and she never fails to come up with new and inventive ways to test our cooking products. Her passion for cooking equates to a lot of delicious ‘engineer feed’ coming out of the lab so we asked her to whip up a favourite for Our Kitchen.

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Rich’s 3 salads

To celebrate the halfway point of my first Dunedin winter, I decided to celebrate with an impromptu team dinner – 3 different salads made up this meal, but each of these could easily be transformed into sides or main dishes on their own.

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Prawn cocktails

This time of year is all about eating with friends and eating outdoors. During these warmer months, I’m choosing recipes which allow me to relax and spend time with the people we have over, not trapped in the kitchen.  The success to this is finding the right balance between food which can be prepared in advance and fresh food

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Courgette (zucchini), lemon and feta salad

I am all about raw food at the moment. I have recently decided to try and seriously reduce the amount of sugar going into my diet. Come mid-morning you are now more likely to see me snacking on raw carrots and broccoli, whilst sipping water or a green tea, which is a far cry from my snacks prior to Christmas (Coca-Cola and some chocolate anyone?)

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