Recipe Category: All
This one is super simple to pull together, but the combination is sure to impress! Sweet and juicy summer melon, a burst of flavour from the tomatoes, fresh basil, and then the burrata cheese that adds creaminess, combined with the salty prosciutto…it’s refreshing, looks great and so delicious!
Stuffed kumara are a fantastic way to use up those leftovers – make a hearty but deliciously nutritious meal! They’re not only versatile, but kumara are also rich in fibre, vitamins, and antioxidants, making them a healthy base for any leftovers you have on hand. Minimal effort to create a satisfyingly tasty and flavorful dish that reduces food waste while adding a comforting, wholesome twist to your meals.
Whether its meatballs and your favourite tomato pasta sauce, or a chili con carne, shredded chicken and gravy…the options are endless!
Cooked kumara will keep in the fridge for 5 days or the freezer for 3 months.
It is a bit of a art to get perfectly roasted kumara – crispy and caramelised on the outside, soft in the centre. Here’s our favourite recipe for the perfect caramelised Original Red Kumara!
This is a tasty twist on a Bento Bowl with a Chimichurri dressing.
If you’re new to Souvlaki, it’s Greek marinated meat with oregano, garlic, and lemon. You can use any variety of meat, but chicken and lamb are the most common. Its a simple marinade made up of oregano, paprika and garlic. The marinade is very simple, a good amount of oregano, paprika, garlic, and lemon to create a tasty chicken skewer you’ll want to try again.
Use Fieldco coated, extra crispy sweet potato fries, for a quick and delicious meal!
This is a tasty recipe for a kumara side. You can use either Orange or Red Kumara with this recipe – caramelised kumara, topped with roasted red onions and crumbled feta, this one is sure to be a winner.
Make this recipe quick and easy by freshening up a store-bought green curry or we have our very own homemade green curry paste if you want to go all out!
Serve the curry on a serving platter, with cooked rice and wilted Bok Choy, sprinkled with red chillis and cashews.
This is a super tasty breakfast, brunch or even dinner meal.
A thifty recipe that uses the whole kumara – crisp the kumara skins to add to the top with the salsa verde for added crunch.
Crunchy roasted kumara and lemon chicken traybake, this is a fresh dinner option to try with your friends and family.
