I’m so excited that it is finally asparagus season again here in Australia, so much so I’ve been pretty much eating it in every form I can think of – tarts, risotto, salads – you name it! This beetroot asparagus salad is the most recent addition to my asparagus repertoire and it’s my new favourite! Super quick and easy to whip up, it’s the perfect Spring salad!
I’ve been on a bit of a ginger kick recently, putting it in everything from stir-fries to slices and now muffins! I wanted to make some muffins to take along to the football a few weekends back and I had some juicy, ripe pears sitting in my fruit bowl (which is actually a three-tiered cake stand, but that’s a little off topic!) so pear and ginger muffins it was!
This is one of the times I wish we had improved technology to the point that you could share scents through the computer because this orange pecan granola smells amazing! I’ve been having a regular sourdough-avocado-eggs breakfast for a little while now but with the return of sunny, warmer weather I decided it was time to have something a bit lighter and homemade granola was just the ticket!
If you’d told me a few years ago I would be happily making recipes that not only include mushrooms but feature them heavily I would never have believed you, but clearly times do change as here I am with a mushroom stir fry for you today! This dish is full of flavour and best of all is ready in no time at all, making it an excellent mid-week meal when time and enthusiasm are low!
The recent burst of sunshine we’ve experienced in Melbourne has made me long for light, fresh meals and this baked tofu vermicelli salad was just the ticket! Full of colour, texture and flavour, it’s ready in no time and super healthy, not to mention delicious! It’s my new favourite lunch option and despite being on been on high rotation here at ISPP HQ I’m not even close to being sick of it!