Soup season is definitely upon us! This minted pea and potato soup can be on the table in under half an hour, making it a perfect mid week dinner option served with some crusty bread, or a delicious weekend lunch. The potatoes make it super creamy without even needing to add any actual cream, making it kinder on our winter waistlines too!
Stuffed vegetables are often my go-to for meals where lots of sides and salads were being served and everyone else is having some kind of meat. They are hearty and warming, but also easy to prepare in advance, making them an excellent mid-week winter meal idea. This time around I’ve gone for a lentil stuffed capsicum, and it sure is delicious!
Israeli couscous is by far one of my favourite salad bases, it’s filling, slightly nutty in flavour and combines well with so many other ingredients. I first made this salad as part of a dinner for my folks and it was so well received I knew I wanted to whip it up again for some work lunches! So here it is, my herby Israeli couscous salad!
I’m so excited that it is finally asparagus season again in Australia! I was very happy to find some in my latest veggie box delivery, and I’m hopeful that they keep showing up as they are such a delicious vegetable and so easy to cook. I’m sure my mum must find it funny that I’m now so enraptured by asparagus as I definitely wasn’t always – but I guess that’s all part of growing up!