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Steam, blanch, grill or throw on the barbecue! Add to summer pizzas with goat’s cheese or fetta and whip up a tasty omelette or frittata. Stir-fry asparagus with red capsicums, baby corn and snow peas or slice raw spears into salads for fresh crunch.


2/3 cup olive oil 1/3 cup freshly squeezed lemon juice 2 tsp Dijon mustard 400g button mushrooms, trimmed 200g marinated stuffed olives, chopped

200g semi-dried tomatoes, drained & chopped 200g char-grilled eggplant, chopped 1 cup basil leaves 3/4 cup honey roasted cashew nuts

1. Combine olive oil, lemon juice, mustard and salt and pepper in large glass bowl, whisk until well combined. Add mushrooms and stir to coat. Cover and refrigerate 30-60 minutes to allow mushrooms to absorb dressing. 2. Just before serving, add olives, tomatoes, eggplant, basil and cashews and toss gently to combine. Spoon into large bowl, season with salt and pepper and serve with turkey, ham or pork.


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with Vanilla Ricotta 8 yellow peaches, halved and stones removed

2 tsp butter

2 tbsp caster sugar

1 tsp vanilla paste or vanilla extract

2 tbsp maple syrup

100g fresh ricotta cheese

1. Place peaches on grill tray cut side up; pour a little syrup over each peach and dot with a little butter. Cook under hot grill until bubbling and heated through. 2. Mix together ricotta, sugar and vanilla. Serve immediately with the grilled peaches.


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Recipe courtesy of Summer Fruit Australia

and Antipasto Salad

Grilled Peaches


Recipe courtesy of Australian Mushroom Growers

Mu shroom

Blackberries, blueberries, loganberries, strawberries and raspberries are perfect for sprinkling over cereal and yoghurt for breakfast and whizzed up into quick refreshing drinks. Try mixing your favourite berries with honey (or sugar) and a squeeze of lemon juice and push through a sieve to make a wonderful sauce to serve with cakes, tarts, pancakes or ice cream.

Delicious Summer Recipes & Quick Tips


Enjoy just as they are, pop into your summer fruit salad, add to cheese or fruit platters or dip into melted chocolate for a special summer sweet treat.


Slice or dice mangoes and add to salads and desserts or whip up a healthy smoothie with low-fat milk, vanilla yoghurt and ice – no sweetening needed with Australian mangoes!


Nectarines make a quick and healthy summer snack whether at the beach, on a picnic, at home, work or school! Sliced nectarines are a perfect addition to salads, fruit salads or cheese and fruit platters.

Sw eetl Corn

Fresh young sweet corn is sweet, milky and delicious tossed into salads. Use a sharp knife to shave kernels off the cob and combine with diced avocado, finely sliced red chillies, diced red onion, a drizzle of olive oil and a squeeze of lemon juice. Season with salt and pepper and you have super salsa!

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Local Greengrocer

Salad: 400g tuna fillet, cut into steaks

Salt and pepper to taste

1-2 garlic cloves, chopped finely


25g mesclun (mixed salad leaves)

50ml red wine vinegar

150g Pontiac potatoes, sliced and blanched 3 eggs, semi hard-boiled, peeled and cut into quarters

300g fresh goats cheese in a log

1 tsp Dijon mustard

3 tbsp cornflakes

Salt and pepper

2 tsp oil


3 green onions, finely sliced

8 fresh cherries, pitted and quartered 300g rocket

1. To make dressing: Whisk together olive oil, vinegar and mustard in a bowl. Season with salt, pepper and sugar, stir through cherries and set aside. Rinse rocket and spin dry. 2. Heat small frying pan and dry roast pine nuts until golden brown. 3. Cut cheese into about 2cm wide discs. Place cornflakes in a sealed lunch bag and crush with your fingers. Place cornflakes on plate and press cheese with both sides into cornflakes. 4. Heat oil in non-stick frying pan and brown cheese on both sides. Place cheese on paper towel, and then arrange with salad on plate. Scatter over onions, pine nuts and dressing and serve immediately.

1 cup finely cubed pumpkin

2 tbsp Moroccan seasoning

1 bunch asparagus, woody ends removed, sliced

Asparagus Couscous: 350 ml vegetable stock 1 1/2 cups couscous 2 tbsp olive oil 1 red onion, sliced thinly

1 cup slivered almonds 1 cup fresh coriander leaves Additional 1 bunch cooked asparagus to serve

1. Place cutlets and 1 tbsp of seasoning in plastic bag, shake to coat well and set aside. Bring stock to boil, add couscous, cover and remove from heat. Allow couscous to absorb stock then use a fork to fluff up grains. 2. Heat half the oil in large pan, and pan fry cutlets 4 minutes each side. Remove and keep warm. Add remaining oil, onion and pumpkin to pan with remaining seasoning and cook 5 mins. Stir in couscous, asparagus and almonds and cook a further 4 minutes. 3. Remove from heat and fold coriander through. Serve lamb on bed of couscous with cooked asparagus.

4 mangoes cut into large quarters

Sweet chilli sauce to serve

1 whole store bought barbecued chicken

1/2 cup chopped roasted cashew nuts to serve

4-6 Lebanese cucumbers sliced

1. Divide up the barbecued chicken into portions and arrange onto serving plates with the mango quarters and sliced cucumbers. 2. Drizzle over sweet chilli sauce and sprinkle with roasted cashew nuts. Enjoy!


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1 spring onion, finely diced 375ml olive oil 5 egg yolks Salt and pepper to taste

with Fresh Avocado Recipe courtesy of Australian Mango Industry Authority

2 tbsp white balsamic vinegar

8 thick cut lamb cutlets or mid loin lamb chops

25g Dijon mustard

Warm Tu na Nicoise Salad

and Mango Salad with Roasted Cashews Recipe courtesy of the Australian Asparagus Council

50g pine nuts

with Asparagus Couscous Recipe courtesy of Cherry Growers Australia

and Rocket Salad with Cherry Dressing 4 tbsp olive oil

100g Kalamata olives

Moroccan Lamb

1-2 avocados, sliced

1/4 bunch parsley, chopped

100g green beans, blanched

Goalt’s Cheese

60g cherry tomatoes, cut in half

1. To make dressing: Whisk egg yolks, vinegar, shallot (spring onion) and mustard together. Continue whisking slowly adding olive oil - until creamy and salt and pepper to taste. 2. To make salad: Season tuna with garlic, parsley and salt and pepper. Place onto hot grill or barbecue and cook until medium. Remove from heat and set aside. When ready to serve, cut into bite size pieces. 3. Arrange mesclun leaves, beans, potatoes, eggs, olives, tomatoes and avocado on a plate, top with tuna and dressing. Recipe courtesy of Avocados Australia

Summer Recipes  

Fresh summer Recipes from the Brisbane Markets