By Susan Phillips | Tuesday, June 27, 2017
I chopped up a pile of vegetables including onion, carrot, leek, celery, broccoli, swede and parsnip. I placed these in my slow cooker with a lamb shank, a good handful of soup mix (barley & split peas) and fresh herbs such as rosemary, bay leaf, thyme and sage. Lamb & Barley Soup is on the menu for dinner tonight.
By Susan Phillips | Monday, June 05, 2017
Eating family meals at home has social, economic and health benefits. If you are looking for some inspiration, look no further, as I share my favourite family meals with you. My first recipe idea is an Italian fish dish called Pesce all' Italiana. This is a good way to introduce fish to reluctant eaters!
By Susan Phillips | Monday, February 22, 2016
2016 is the International Year of Pulses. The Australian Dietary Guidelines encourage us to eat a wider variety of foods. Legumes can be a valuable, non animal source of protein as well as a vegetable serve. Many Australians still do not eat enough vegetables. Dietitians recommend people eat legumes and pulses at least 2-3 times a week because of their wonderful health benefits.
By Susan Phillips | Monday, August 24, 2015
Going meat free one night a week has a number of benefits. Have a look at our delicious recipe for Vegetable Fritatta.