Ingredients Onion, diced (1/2 cup) ‡ Celery, diced (1/2 cup) ‡ Garlic, minced (4 cloves) ‡ Green bell pepper, finely chopped (1 big) ‡ Red bell pepper, finely chopped (1 big) ‡ Tomatoes, fire roasted (14 ounces) ‡ Olive oil, (2 tbsp) Dried oregano (1 tsp) Basil, (to taste) ‡ Thyme, (to taste) ‡ Paprika, (1 tsp) Red chili flakes, (1/4 tsp) Soy sauce, (2 tbsp) Black pepper, (1/4 tsp) Salt, (1/2 tsp) Brown rice, cooked (4 cups) Red Kidney Beans, cooked (6 ounces) White Beans, co

Ingredients Hazelnuts (½ cup) Pomegranate, peeled (1 cup) ‡ Greens, washed: Tatsoi (½ cup) ‡ Rocket Arugula (½ cup) ‡ Kale (½ cup) ‡ Green Mizuna Mustard (½ cup) ‡ Red Mizuna Mustard (½ cup) ‡ Baby Spinach (½ cup) ‡ Wasabi Mustard (½ cup) ‡ Ricotta (1 cup) Apple Cider Vinegar ‡ Coconut Oil ‡ Salt, to taste Black Pepper, ground ‡: available in Tall Tree Organic Subscription Method Serves 2 Preheat your oven to 160˚Celsius. Place the hazelnuts on a rimmed baking sheet. Roast th

Ingredients Red Bell Peppers (2 pcs) ‡ Yellow Bell Peppers (2 pcs) ‡ Green Capsicum (2 pcs) ‡ Tomatoes (6 pcs, sliced in half) ‡ Brinjal (200 g, diced) ‡ Mushrooms (200 g, chopped) ‡ Sweet Corn Kernals (200 g) ‡ Parmesan Cheese (Grated) Garlic (4 cloves, chopped finely) ‡ Parsley (20 grams, chopped) ‡ Coriander (20 grams, chopped) ‡ Radish Micro-greens (10 grams, chopped) ‡ Umami Powder (2 tbsp) ‡ Olive Oil (150 ml) Lemon juice (1 tbsp) ‡ Yellow Mustard (1 tsp, mildly heated

Ingredients Apple Cider Vinegar, (1/2 cup) ‡ Raw Honey (2 tsp) ‡ Kale, (1 bunch, torn into bite size pieces) ‡ Swiss Chard (1 bunch, torn into bite size pieces) ‡ Salt (1/2 tsp) Black Pepper, Crushed (1/2 tsp) Dried Rosemary, (1/2 tsp) ‡ Olive Oil (1/2 cup) Raisins (1/3 cup) Walnuts, toasted & chopped (1/3 cup) Feta Cheese (6 ounces) Beetroots, boiled, chopped (1/2 cup) ‡ Mustard Micro-greens ‡ Radish Micro-greens ‡ Beetroot Micro-greens ‡ ‡: available in Tall Tree Organic Su