Farm to fork recipes

Inspiration and fall farmers market meal ideas. I hope this collection of fall recipes inspires you this season.

Recipe Michael Weldon Ingredients 800g potatoes, peeled and chopped 1/2cup almond milk 2tbs Squeaky Gate extra virgin olive oil sea salt 1 brown onion, diced 2 garlic cloves 1 carrot, diced 2 celery sticks, diced 400g mushrooms, diced 1 zucchini, diced 2tbs tomato

Ingredient 1 cup frozen baby peas, thawed 2 cups broccoli, finely chopped 3 green shallots, finely chopped 2 teaspoons lemon zest, plus wedges to serve 3 free range eggs, lightly beaten 40ml thickened cream 1 cup self-raising flour 200g feta cheese, crumbled 1 cup (250ml) Red Islan

Recipe By Michael Weldon Ingredients Caramel 150 g sugar 50 g honey pinch salt Yoghurt Flan 500 g Jalna organic biodynamic yoghurt 1 tin Coles condensed milk 1 tsp vanilla bean paste 2/3 cup Coles pouring cream 6 free range eggs 2 tbsp Coles Australian

Recipe by Michael Weldon Serves – 4 Prep Time – 10 mins Cook Time – 20 mins Ingredients 150g Jalna Greek yoghurt 150g Self raising Flour 1 tbsp Squeaky Gate extra virgin olive oil Pinch of salt Meat Topping 200g Lamb mince 1 onion 2 garlic cloves 4 cherry tomatoes ¼ bunch parsl

Ingredient 600g Chicken thighs, cut into chunks 2tbs plain flour 2 Leeks, sliced 1 Carrot, diced 50mls White wine 400mls reduced salt Chicken Stock 100mls cream ½ bunch of tarragon, leaves picked Sea salt Black Pepper 2 sheets of puff pastry, thawed Red Island Extra virgin olive oil 1 egg

Recipe By Courtney Roulston Ingredients 1 large whole Coles white cauliflower, leaves attached 60 g butter ½ brown onion, grated 60 g Coles plain flour sea salt to taste black pepper to taste 2 tsp Coles dijon mustard

Smitten® Apple Salad - Montague

Recipe By Michael Weldon Ingredients 12 free range eggs ½ cup Coles mayonnaise 5 anchovies, chopped finely ¼ cup parmesan ½ lemon juice 5 drops of tabasco ½ bunch chives, sliced thinly, to garnish extra finely shaved parmesan, to garnish

Recipe by Courtney Roulston Ingredients 1 tbsp Squeaky Gate extra virgin olive oil 2 tbsp fresh ginger, julienne 2 french shallots, peeled, sliced ½ bunch coriander, stems chopped and tops separated 2 cloves garlic, sliced 2 stalks lemongrass, finely grated 2 small red