Winter

Roasted butternut pumpkin with herb oil and goat's cheese
Looking for a delicious warm comforting recipe? This one has plenty of flavor!
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INGREDIENTS

• 2 butternut pumpkins, halved
• 100g goat’s cheese, crumbled
• 50g pepitas (pumpkin seeds), toasted
• Micro herbs to serve (optional)

HERB OIL

• 100ml extra virgin olive oil
• 2 garlic cloves, crushed
• 10 sprigs thyme, leaves pickled
• 3 sprigs rosemary, leaves picked
• ½ bunch sage

Preheat oven to 200°C.

Score pumpkin halves with a diagonal cut, making sure you don’t go through the skin. Place on a large, lined baking, cut sides facing up.

Place all the herb oil ingredients into a food processor. Season and whiz until well combined. Rub half the herb oil over the pumpkin. Roast for 1 hour at 180°C or until the flesh is tender.

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Spring

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Summer

Zucchini Pasta



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1 pound pasta
1 medium zucchini, shredded
½ package of cherry tomatoes washed and cut in half
I large clove of garlic, minced
Olive oil
Grated parmesan cheese​

1. Cook pasta according to the directions on the package.
2. Wash the zucchini.  Cut off each end.  Shred the zucchini on a grater.
3. In a large skillet over medium heat, sauté the garlic in some olive oil until it becomes fragrant.
4. Add the tomatoes and zucchini to the skillet.  Add more olive oil if needed to prevent sticking and sauté the veggies until tender.
5. Drain pasta and return it to the same pot.  Add the zucchini and tomatoes to the pasta and stir to combine.  Add more olive oil if it appears too dry.  Mix in some grated parmesan cheese to taste.  Serve.

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Fall