Pumpkin Salad 

Servings: 4

Thank you Occasionally Eggs 
https://www.occasionallyeggs.com/pumpkin-salad-from-bowls-of-goodness/ 

Ingredients

• 400 grams pumpkin or roughly one small pumpkin, diced
• 400 grams beets cut into wedges (4 medium sized beets)
• 2 small red onions cut into wedges
• 1 bunch radishes halved
• 1 tablespoons olive oil
• 1 handful thyme leaves
• 1 small handful oregano chopped
• 1 small handful tarragon leaves (we will use additional oregano) 
• 1 handful hardy greens spinach, chard, etc.
• 1 handful sunflower seeds
• ½ teaspoon sea salt to taste

Lemon Tahini Dressing

• Juice of half a lemon
• 2 tablespoons tahini
• 1 clove garlic minced
• 3 tablespoons extra virgin olive oil
• 1 teaspoon maple syrup
• ¼ teaspoon sea salt
• ¼ teaspoon pepper

Method:

1. Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
2. Peel the pumpkin if necessary and cut into bite-sized pieces.
3. Place the pumpkin, beets, onions, and radishes onto the other prepared baking sheet. Drizzle olive oil over the vegetables and add the salt, thyme, oregano, and tarragon. Mix to coat the vegetables.
4. 400 grams pumpkin,400 grams beets,2 small red onions,1 bunch radishes,1 tablespoons olive oil,1 handful thyme leaves,1 small handful oregano,1 small handful tarragon leaves,1/2 teaspoon sea salt
5. Roast for about 25 minutes, or until the pumpkin and beets are soft. Watch carefully for the last five minutes as you don’t want the vegetables to be too soft.
6. While the vegetables are roasting, make the vinaigrette.
7. Place the roasted vegetables into a large bowl and fold in the greens. Top with the seeds and serve with the lemon tahini dressing.
8. 1 handful hardy greens,1 handful sunflower seeds

Lemon Tahini Dressing

1. Add the lemon juice, tahini, garlic, olive oil, maple syrup, salt, and pepper to small container and mix to combine. Add water as needed to thin the dressing.
2. Juice of half a lemon,2 tablespoons tahini,1 clove garlic,3 tablespoons extra virgin olive oil,1 teaspoon maple syrup,1/4 teaspoon sea salt,1/4 teaspoon pepper

Chewy Chocolate and Salted-Pretzel Cookie

Servings: 14

Thank you Delicious 
https://www.delicious.com.au/recipes/chewy-chocolate-salted-pretzel-cookies-recipe/9vv7vepu 

Ingredients

• 190g unsalted butter, chopped
• 2/3 cup (150g) brown sugar
• 125g caster sugar (we will use raw sugar) 
• 1 free range egg, plus 1 yolk
• 1 tbs vanilla extract
• 275g plain flour
• 1 tsp bicarb soda
• 120g dark (70%) chocolate, finely chopped, plus extra to scatter
• 14 salted pretzels, crushed

Method

1. Place butter in a small saucepan over medium-high heat and cook, swirling the pan, for 2-3 minutes until butter begins to foam and brown. Cool to room temperature then transfer to a large bowl with the sugars and mix until almost dissolved. Whisk in the egg, egg yolk and vanilla. The texture should be smooth (almost like a butterscotch sauce).
2. Sift the flour and bicarb soda in a separate bowl, then stir in the butter mixture until combined. Add chopped chocolate and stir to combine. Divide mixture into 14 (about 65g each) and roll each portion into a ball. Place cookie dough balls on a large baking tray lined with baking paper and press to slightly flatten. Refrigerate for 15-20 minutes to firm up slightly. Scatter over extra chopped chocolate and crushed pretzels, pressing them into the tops of the cookies carefully. Preheat oven to 160°C.
3. Grease 2 large baking trays and line with baking paper. Divide chilled dough between the trays, leaving 2-3cm between each cookie (the cookies will spread). Bake for 12-15 minutes or until starting to go golden on the edge. Remove from the oven and allow to rest on the tray for about 10-15 minutes before serving.

Salmon Red Curry

Servings: 4

Thank you Delicious 
https://www.delicious.com.au/recipes/salmon-red-curry-recipe/yqkrqlbk

Ingredients

• 2 tbs vegetable oil
• 1 large red onion, halved, thickly sliced
• 1/3 cup (100g) Thai red curry paste
• 400ml can coconut milk
• 3 makrut lime leaves, scrunched (kaffir lime leaves) 
• 250g snake beans, cut into 5cm lengths (round beans) 
• 2 tbs lime juice, plus lime cheeks, to serve
• 1 tbs fish sauce
• 1 tsp brown sugar
• 4 x 200g salmon fillets, skin off
• 1/2 cup Thai basil, plus extra, to serve (dried basil) 
• 1/2 cup coriander leaves, plus extra, to serve
• Sliced small red chilli, to serve
• Steamed jasmine rice, to serve

Method

1. Heat 1 tbs oil in a large deep frypan over medium-high heat. Cook onion, stirring occasionally, for 2 minutes or until golden.
2. Add the curry paste and cook, stirring, for 1 minute. Add the coconut milk, lime leaves and 1/4 cup (60ml) water and stir to combine. Bring to a simmer, then reduce heat to low and cook, stirring occasionally, for 5 minutes. Stir in snake beans, lime juice, fish sauce and sugar.
3. Meanwhile, heat remaining oil in a large non-stick frypan over high heat. Cook salmon, on one side only, for 3-4 minutes, until well golden. Flip fillets and transfer, golden-side up, to pan with sauce. Cook over low heat for 5 minutes for salmon to finish cooking (it should still be pink inside). Discard lime leaves and stir through basil and coriander.
4. Divide salmon and sauce between bowls. Scatter with extra herbs and chilli. Serve with lime cheeks and rice alongside.

Moroccan Butternut Squash, Chickpea, and Spinach Stew

Thank you Bowl of Delicious 
https://www.bowlofdelicious.com/spicy-moroccan-butternut-squash-chickpea-and-spinach-stew/ 

Servings: 4

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 onion diced
• 2 tablespoons fresh ginger chopped
• 4 cloves garlic chopped
• 1 teaspoon cumin
• 1 teaspoon ground coriander
• 1/4 teaspoon allspice
• 1/4 teaspoon cinnamon
• 1/4 teaspoon cayenne pepper
• salt and pepper to taste
• 1 cup chicken stock/broth or vegetable broth or water for vegan/vegetarian version
• 3 cups diced butternut squash
• 30 oz. canned chickpeas drained and rinsed (2 small cans, or 2.5 cups cooked chickpeas)
• 2 cups packed baby spinach roughly chopped
• juice of one lime
• 2 tablespoons fresh cilantro chopped plus more for garnish
• Cooked rice, quinoa, or cous cous to serve (optional)

Method

1. In a large pot, sauté onion and ginger in oil (1 tablespoon)over medium-high heat until softened.
2. Add garlic; saute until fragrant (approximately one minute)
3. Add spices, stock (1 cup), and squash. Bring to a boil, turn heat to low, cover, and simmer until squash is fork-tender (approximately 15 minutes)
4. Add chickpeas and spinach, turn heat to medium, and cover. The spinach will wilt and the chickpeas will heat through in about 3-5 minutes.
5. Stir stew, adding the lime juice and cilantro. The squash will naturally integrate into the sauce to thicken slightly.
6. Serve over rice, quinoa, cauliflower rice, or cous cous if desired.