I got a delivery of eggs from my mum recently and decided to turn them into a delicious spring vegetable frittata! It made for an excellent work lunch, packed with veggies and protein, and super simple to make. It just requires a bit of cooking time, but that makes it perfect for a Sunday cook in my world!
It’s that time of year again where I spend my Sunday afternoon whipping up soup for the week ahead. This Tuscan Vegetable soup is an absolute winner – hearty, warming and oh so tasty. Plus, it gets better over the next few days so it’s perfect for leftovers. It freezes well too, so it’s winning on all fronts!
Recently when I wrote about compost options for apartments I mentioned the statistic that 40% of the average Australian bin is made up of food scraps and whilst composting them is better than throwing them away, what would be even better is to avoid as much of the food waste as possible! So, today I wanted to share some hints and tips for storing common fruits and vegetables to lengthen their life, as there is nothing worse than going to the fridge and finding that your produce has gone limp, or even worse, black and gooey. That’s no fun for anyone!
Now that the heatwave in Melbourne has subsided for the time being I have been able to turn the oven back on and add some more variety to my cooking. This roast veggie quinoa salad with a tahini dressing seemed like the perfect way to reintroduce oven baked foods to my diet, and is the perfect thing to bring to work for a week’s worth of lunches!