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 17th - 27th September 2018

Creamy lemon chicken with asparagus rice

Asparagus and pistachio rice is the perfect addition to this creamy lemon chicken recipe.

• 2 teaspoons olive oil
• 600g Chicken Breast Fillets, thinly sliced
• 40g butter
• 1 medium leek, white part only, thinly sliced
• 300g button or cup mushrooms, thinly sliced
• 2 teaspoons thyme leaves
• 3 garlic cloves, crushed
• 11/2 cups (375ml) Chicken Stock
• 1 lemon, zested, juiced
• 2/3 cup (160ml) thickened cream
• 2 tablespoons chopped shallots
• Dried chilli flakes, to serve (optional)
• 1 1/2 cups (300g) Medium Grain Rice
• 2 1/2 cups (625mlChicken Stock
• 20g butter
• 1 bunch asparagus, woody ends trimmed, cut into 3cm lengths
• 1/4 cup (35g) pistachios, toasted, chopped

1. To make the asparagus rice, combine the rice, stock and butter in a saucepan over medium heat. Bring to the boil. Reduce heat to low. Cover and cook for 15 mins or until liquid is absorbed and rice is just tender. Remove from heat. Stir in asparagus. Set aside, covered, for 5 mins or until asparagus is tender. Use a fork to separate the grains. Stir in the pistachio.
2. Meanwhile, heat the oil in a large, deep frying pan over high heat. Cook chicken, in batches, for 1 min each side or until browned and cooked through. Transfer to a plate. Cover to keep warm.
3. Melt the butter in the frying pan. Add the leek, mushroom, thyme and garlic. Cook, stirring, for 5 mins or until the mushroom is golden. Stir in the stock and lemon juice. Bring to the boil. Cook for 8 mins or until liquid reduces by two-thirds.
4. Return chicken to pan. Stir in cream. Bring to a simmer. Cook for 1 min or until heated through. Stir in half the chives.
5. Divide asparagus rice and chicken mixture among serving bowls. Sprinkle with lemon zest, remaining chives and chilli flakes, if desired.










Crustless Asparagus Quiche

Thank you Skinny Ms.

Be sure to remove the tough, woody stems from the bottom of the asparagus before adding the sliced tips and spears.  Onions and tomatoes can add a lot of flavour to a quiche. Other veggies that will work in this quiche are chopped broccoli florets (very small pieces),  chopped zucchini, red capsicum, or cooked and drained spinach.  Shredded part-skim mozzarella can be used instead of the feta cheese, if preferred.
Quiche can be served for breakfast, lunch, or dinner. If serving it for lunch or dinner, any baby lettuce with a simple vinaigrette is the perfect side.  Serving quiche for breakfast? Try it with fresh juice, tea, or a smoothie.

• 2 cups sliced asparagus
• 6 egg whites
• 2 whole eggs
• 1/3 cup diced onion
• 1/2 cup (low-fat) feta cheese, optional parmesan cheese
• 1/2 cup diced tomatoes
• 1/4 teaspoon black pepper
• Kosher or sea salt to taste

1. Preheat oven to 180 degrees.
2. Combine all ingredients in a medium mixing bowl and pour into a quiche pan or 9-inch glass pie plate.
3. Bake at 180° for approximately 45 minutes or until filling is set.










Salmon & Asparagus with Lemon-Garlic Butter Sauce

Thank you, February 2018 By: Carolyn Casner

Looking for a recipe to help you eat more heart-healthy fish and veggies? Add this salmon and asparagus dinner to your rotation. Not only is it healthy and delicious, this sheet-pan dinner is also easy to make and a breeze to clean up.
Prep: 10 m
Ready In: 25 m

• 4 portions salmon fillet
• 4 bunches fresh asparagus, trimmed
• ½ teaspoon salt
• ½ teaspoon ground pepper
• 3 tablespoons butter
• 1 tablespoon extra-virgin olive oil
• ½ tablespoon grated garlic
• 1 teaspoon grated lemon zest
• 1 tablespoon lemon juice

1. Preheat oven to 180*C.
2. Lay a sheet of baking paper on a tray. Place salmon on one side of the tray and asparagus on the other. Sprinkle the salmon and asparagus with salt and pepper.
3. Heat butter, oil, garlic, lemon zest and lemon juice in a small skillet over medium heat until the butter is melted.
4. Drizzle the butter mixture over the salmon and asparagus.
5. Bake until the salmon is cooked through and the asparagus is just tender, 12 to 15 minutes.










Vegan Asparagus Spring Salad

Thank you Sam at Bites of Wellness

This vegan asparagus spring salad is the perfect quick and easy lunch recipe! Vegan, gluten free, grain free, and nut free! You are going to want to drink this simple dressing!

Prep Time 5 minutes
Cook Time 6 minutes
Total Time 11 minutes
Servings 2 people

1/2 head cauliflower
2 bunches asparagus, woody stems removed
1/2 tbsp avocado oil
1/4 tsp salt
150g roasted red capsicum, chopped
2 tbsp red onion, chopped
6 handfuls wild rocket

Dijon Tahini Dressing
1/4 cup Tahini
1/4 cup apple cider vinegar
1.5 tbsp Dijon mustard
3 tbsp water
1/2 tsp salt
1 tsp garlic powder

1. Blitz in a food processor, or grate cauliflower to make "rice".
2. Chop the asparagus and add it to a large skillet with 1/2 tbsp. avocado oil. Cook for 5-6 minutes over medium high heat.
3. Add the cauliflower and the chopped roasted red pepper and red onion.
4. Make the Dijon Tahini Dressing by combining all the ingredients in a jar and stirring well until combined fully.
5. Add the dressing to the asparagus and cauliflower mixture. Stir well
6. Add the wild rocket and stir. Serve immediately or place in the fridge until the next day