It's no surprise that we all like a little dinner inspiration from time to time - even the greatest Cooks amongst us. So here are 4 recipes you could add to the menu this week. To make it easy, simply head to the Package Deal  page, find the recipe you are after and add the goodies to your cart. Your Dinner Package will then be delivered to your door with your recipe sheet.

We know that you may not require all the ingredients in every package - like Olive Oil, most of us have that in the simply remove this item from your cart.

Happy cooking !

Packages available 20th - 30th March 2017

Asparagus quiche with Kale Pesto

Thank you

Serves 4

7 eggs
3 cups almond meal
1/3 cup coconut oil, melted
1 garlic clove, crushed
1 tablespoon coconut oil, extra
1 medium red onion, halved, thinly sliced
1 bunch asparagus, trimmed, thinly sliced diagonally
1/2 cup coconut cream
Sliced avocado, radicchio leaves and avocado oil, to serve

Kale Pesto
2 large kale leaves, stems removed, torn
1 cup firmly packed fresh basil leaves, torn
3/4 cup raw macadamia nuts, roasted
1 tablespoon finely grated lemon rind
1/2 cup lemon juice
2 tablespoons avocado oil

1. Make Kale pesto: Place kale, basil, macadamias, lemon rind, lemon juice, avocado oil and 1/3 cup cold water in a food processor. Process until smooth. Season with salt and pepper.
2. Preheat oven to 180C/160C fan-forced. Place a baking tray in oven. Grease a 4cm- deep, 20cm round (base) loose-based, fluted tart pan with coconut oil.
3. Lightly beat 1 egg with a fork. Combine almond meal, melted coconut oil, garlic and beaten egg in a bowl. Season with salt and pepper. Press firmly and evenly over base and sides of prepared pan. Place on tray in oven. Bake for 6 to 8 minutes or until firm and dry. Set aside for 20 minutes or until crust cools slightly.
4. Meanwhile, melt extra coconut oil in a large frying pan over medium-high heat. Add onion. Cook, stirring, for 5 minutes or until just golden. Transfer to a heatproof bowl. Set aside for 5 minutes to cool slightly. 5 Whisk remaining eggs together. Add asparagus, coconut cream and egg to cooled onion. Season with salt and pepper.
5. Pour mixture into crust. Level surface. Bake for 30 to 35 minutes or until just set and edges of crust are golden. Cool in pan for 10 minutes. Carefully remove from pan and transfer to a serving plate. Serve topped with kale pesto, sliced avocado and radicchio leaves. Drizzle with avocado oil.













Butter Chicken

Thank you Julie Goodwin

Serves 6

This is a quick and easy version of butter chicken – just right for weeknight dinners. Served with a few poppadums, some salad and flatbread it’s a family favourite at our place!

2 tablespoons olive oil
50g butter
1.6kg chicken thighs, trimmed and cut into thirds
2 tablespoons fresh ginger, grated
2 cloves garlic, finely chopped
3 teaspoons ground coriander seed
3 teaspoons ground cumin
1 teaspoon ground cardamom
½ teaspoon ground allspice
½ teaspoon chilli powder
4 tablespoons tomato paste
1 ½ cups tomato puree
2/3 cup natural yoghurt
1 cup thickened cream
coriander leaves and extra yoghurt

1. In a large non-stick chef’s pan, heat ¼ the oil and a ¼ of the butter over medium-high heat. Brown ¼ of chicken pieces for about 3 minutes, then remove from the pan and set aside. Repeat with the rest of the oil, butter and chicken.
2. Reduce the heat to medium-low. In the oil left in the pan, saute the ginger and garlic for a minute or two, then add the ground spices and cook for a further minute. Add tomato paste to the mixture and cook for another minute.
3. Return chicken to the pan, along with tomato puree, yoghurt and cream. Simmer for 10 minutes or until chicken has cooked through. Taste and add a pinch of salt if necessary.
4. Serve with basmati rice topped with extra yoghurt and scattered with coriander leaves.