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 2nd - 5th September

Butter Cauliflower and Sweet Potato Curry Recipe

Thank you Wellbeing

Serves 4

1 tbsp coconut oil
1 brown onion, roughly chopped
3 cloves garlic, peeled & finely sliced
1 tsp ground cinnamon
2 tsp ground garam masala
1 tsp ground coriander
1 tsp smoky paprika
1 tsp ground cumin
1 tsp ground turmeric
Pinch dried chilli flakes
300g sweet potato, cut into 3cm chunks
500mL vegetable stock (no salt added)
¼ cup tomato paste
1 head cauliflower, cut into florets
½ cup coconut yoghurt
2 tsp brown-rice flour
Cooked brown rice, hemp seeds & fresh coriander leaves, to serve

1. Heat large saucepan on medium heat, add coconut oil, onion and garlic and cook for 3–4 mins with lid on.
2. Add spices to pan and cook 2–3 mins until aromatic then add sweet potato, vegetable stock and tomato paste.
3. Bring to boil then reduce heat, cover and simmer 30 mins.
4. Add cauliflower to saucepan and spoon approximately ¼ cup liquid from pan into small mixing bowl. Then cover saucepan again for 10 mins.
5. Allow liquid to cool slightly then whisk together with coconut yoghurt and brown-rice flour and stir into saucepan, coating vegetables with sauce as you go.
6. Check cauliflower and sweet potato are tender and spoon onto plates with brown rice, hemp seeds and fresh coriander leaves if desired.










Roasted beetroot and pumpkin salad with hummus

Thank you Weight Watchers

Total Time: 55 min
Prep: 20 min
Cook: 35 min
Serves: 8

Home-made hummus is super easy to make. Just add the ingredients to a food processor and blend. Top hummus with roasted pumpkin and beets, fresh radish and fresh herbs for a super salad.

oil spray
1kg Jap pumpkin - unpeeled cut into chunks
750gm - Loose Beetroot - raw, cut into chunks
1 can chickpeas 400gm - rinsed and drained
2 tbs olive oil
2 tbs lemon juice
1 tbs tahini
1 tbs garlic
1 clove(s) - crushed
radish - 4 small, thinly sliced
1/4 cup of Mint leaves
1/4 cup of Flat parsley

Preheat oven to 200°C. Line 2 large baking trays with baking paper. Place pumpkin and beetroot on prepared trays. Season with salt and pepper and lightly spray with oil. Bake for 30-35 minutes or until golden and tender.
Meanwhile, using a food processor, process chickpeas, half the olive oil, lemon juice, tahini and garlic until almost smooth. Add 2 tablespoons hot water. Process again until smooth. Season with salt and pepper.
Spread hummus over base of serving plate. Top with beetroot, pumpkin and radish. Sprinkle with mint and parsley and drizzle with remaining olive oil.

TIP: Hummus can be made up to 3 days ahead. Store in an airtight container in the fridge.










Moroccan Chickpea Soup

Thank you Deliciously Allergy Free

Serves 4

1 onion roughly chopped
6 cloves of garlic roughly chopped
5 tomatoes roughly chopped or replace with 1 tin
1 red pepper chopped
3 cans of chickpeas rinsed and drained well
1 cup of chicken bone broth or vegetable stock
1 teaspoon of brown sugar optional
Seasoning to taste
Oil for sautéing
120 g of fresh baby spinach washed one bag

1 heaped teaspoon ground paprika
1 teaspoon cinnamon
1 teaspoon cumin
pinch of cayenne pepper

1. Heat oil in a large pot over medium heat.
2. Add onion and garlic until they begin to turn translucent (about 3 minutes)
3. Add all four spices and mix into the onion and garlic for a further minute or two.
4. Add chopped tomatoes, pepper, chickpeas, broth, sugar and seasoning. Stir well.
5. Chickpeas should be just covered with liquid. If not add more broth or water so they are just covered.
6. Bring to a simmer, then lower heat, pop the lid on to the pan and gently simmer for about 45 minutes.
7. Remove soup from the heat and use a hand held blender or potato masher and mash up in the pot to the desired consistency.
8. Stir in the fresh spinach and let it wilt away in the soup.
9. Serve with a drizzle of extra virgin olive oil










Spaghetti and Meatballs

Thank you Michelle Bridges (12WBT)

35 mins prep time

35 mins cooking time

Serves 4

1 medium zucchini, coarsely grated
300g extra lean beef mince
1/2 medium onion, coarsely grated
1 medium carrot, coarsely grated
olive oil spray
3 cloves garlic, crushed
1 tablespoon dried oregano
400g can diced tomato
1 cup chicken stock
2 tablespoons flat leaf parsley, chopped
1 teaspoon balsamic vinegar
100g dried wholemeal spaghetti
1 tablespoon finely grated parmesan cheese

Squeeze the excess moisture from the zucchini in a double thickness of paper towel. Combine the zucchini in a large bowl with the mince, onion, carrot, oregano, half of the garlic and half the fresh herbs. Season with pepper. Use clean hands to mix until well combined. Shape mixture into 24 balls. Transfer to a plate and place in the fridge to chill for 30 minutes.

Spray a large non-stick frying pan with oil. Heat over medium heat. Add half the meatballs. Cook for 3 minutes each side, turning gently, or until golden on each side. Transfer to a plate. Repeat with the remaining meatballs.

Spray the pan with oil. Add the remaining garlic and cook, stirring, for 30 seconds or until aromatic. Add the tomatoes and stock. Bring to the boil, reduce to a simmer. Add the meatballs and simmer for 20 minutes or until the sauce thickens slightly. Stir in the parsley, and balsamic vinegar. Season with pepper.

Meanwhile, cook the spaghetti following packet directions.

Divide the spaghetti between serving bowls. If you’re making it for the kids or hubbie, simply increase the amount of pasta. Top with the meatballs and sauce. Sprinkle with the parmesan.