Simple Summer Entertaining Recipes

9 December 2021

Shopping at the farmers market, not only gives us access to the best tasting produce – but you also support local growers in the community.

With such fresh produce at your doorstep, it’s easy to whip up some simple Summer dishes to entertain your guests. From Falafel Buddha Bowl, tasty Quesadillas or a healthy Tuna Salad, these simple and approachable recipes make it easier than ever to make the most of your farmers market shopping.

Most of the ingredients can be bought from the Sanctuary Cove Farmers market every Saturday 7am-11.30am and Friday 24th December 7am 11.30am

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Falafel Buddha Bowl

Serves 4

Gluten free, dairy free, vegan, vegetarian

 

Ingredients:

  • 1 x 400g tin chickpeas, drained and rinsed
  • 1 brown onion, diced
  • 2 cloves of garlic, finely chopped
  • 1 tbsp tahini
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 cup parsley
  • 1 cup peas
  • 1 cup chickpea (besan) flour
  • ¼ tsp salt
  • ¼ tsp pepper
  • ¼ cup sesame seeds
  • ¼ cup poppy seeds
  • 1 tbsp extra virgin olive oil
  • 1 red capsicum, diced
  • 1 Lebanese cucumber, diced
  • 1 carrot, diced
  • 1 cup red cabbage, shredded
  • 4 cups rocket
  • 4 tbsp hummus

 

Method:

  1. In a food processor or high-speed blender blitz the chickpeas, onion, garlic, tahini, cumin, coriander, parsley, peas and chickpea flour until just smooth (be careful not to blend it for too long or you will need to add extra flour)
  2. Combine the sesame seeds and poppy seeds in a bowl. Roll the falafel mixture into golf bowl sized balls and roll in the seed mix.
  3. Add the olive oil to a large non-stick frying pan over medium heat. Once hot add the falafels and cook for 8-10 minutes or until golden brown all over.
  4. Combine the capsicum, cucumber, carrot, cabbage, and rocket in a bowl and top with the falafels and hummus

 

Nutrition Information

Calories: 436 Protein: 22.6, Carbohydrates: 28.8g, Fat: 21.2g

Falafel Buddha Bowls-3

Quesadilla

Serves 4, GF

Ingredients:

  • 4 eggs
  • 4 egg whites
  • 6 tbsp water
  • ½ tsp pepper
  • ¼ tsp salt
  • 4 wholemeal tortillas (or gluten free tortillas)
  • 1 cup grated light cheese
  • 1 avocado
  • 2 cups baby spinach
  • ¼ cup tomato relish

 

Method:

  1. In a small bowl, whisk together the eggs, egg whites and water.
  2. Heat a frying pan over medium heat and cook the eggs for 3-4 minutes while stirring constantly to create a scrambled egg consistency. Transfer to a bowl
  3. In a large frying pan over medium heat, place the tortilla in the pan and put ¼ of the eggs on one side of the tortilla.
  4. Add ¼ of spinach, avocado, cheese and relish. Fold the tortilla over and flip so that the other side cooks for ~2 minutes or until the cheese is melted
  5. Repeat steps 3 and 4 for the other 3 tortillas.

 

Nutritional Information:

Per serve = Calories: 421, Protein: 26.2g, Carbohydrates: 31.g, Fat: 19.4g

Breakfast Quesadilla 2

Healthy Tuna Pasta Salad

Serves 2

Gluten free, dairy free

 

Ingredients:

  • 1 cup penne pasta (or gluten free pasta)
  • 1 x 185g tin of tuna, drained
  • 2 cups rocket
  • 1 cup cherry tomatoes, halved
  • 1 cup parsley, chopped
  • ½ cup green split olives

 

Dressing

  • 1 tbsp extra virgin olive oil
  • 1 tbsp lemon juice
  • 2 tsp white wine vinegar
  • ½ tsp Dijon mustard
  • ½ tsp honey

 

Method:

  1. Boil a small pan of water and cook the pasta according to packet instructions.
  2. Combine the tuna, rocket, tomatoes, parsley, olives and cooked pasta in a bowl.
  3. Combine the dressing ingredients together in a small bowl and mix well.
  4. Pour over the salad and enjoy

 

Nutrition Information

Calories: 418, Protein: 28.8g, Carbohydrates: 37.9g, Fat: 14.2g

 

Healthy Tuna Pasta-3

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