Discover our collection of delicious, farm-fresh recipes
Mediterranean Bruschetta
Serves 2
5 mins
Ingredients
AHH First Harvest Extra Virgin Olive Oil
1 fresh baguette bread, sliced
3 diced tomatoes
A few olives, cut into slices
1-2 cloves garlic, crushed
A few basil leaves
Salt and freshly ground black pepper
Instructions
Preheat the oven to 180°C
Place the bread slices on a baking tray and bake for about 5 minutes until lightly golden.
When they have cooled a little, rub them with the crushed garlic to add flavour.
Next, place the diced tomatoes on top of the bread slices and add the olive slices and basil leaves.
Drizzle the bruschetta with a little olive oil to enhance the Mediterranean taste.
Season with salt and freshly ground black pepper according to your taste preferences.
Spaghetti Aglio e Olio
Serves 4
20 mins
Ingredients
340 g spaghetti
1/2 – 1 cup reserved pasta water
1/4 cup AHH First Harvest Extra Virgin Olive Oil
4 garlic cloves, thinly sliced
1/4 – 1/2 teaspoon dried chilli flakes
1 large bunch cavolo nero (lacinato kale), stemmed & chopped
1/2 teaspoon sea salt
Freshly ground black pepper
1 teaspoon fresh lemon juice
1 teaspoon lemon zest
1/3 cup fresh parsley, chopped
Freshly grated Parmesan for serving
Instructions
Bring a large pot of salted water to a boil. Prepare the pasta according to the package instructions, cooking until al dente. Reserve 1 cup of the pasta cooking water before draining the pasta.
Heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes. Stir and cook for 30 seconds to 1 minute, or until the garlic is lightly browned around the edges. Add the kale, salt, and several grinds of pepper and cook, tossing with tongs, until the kale is wilted, up to 1 minute.
Add the spaghetti and toss to combine. Add ½ cup pasta water and the lemon juice and zest and toss. If the pasta is seeming too dry, add the remaining ½ cup pasta water to create a light sauce.
Season to taste. Garnish with parsley and serve with Parmesan.
Grilled Vegetable Salad with Feta and Balsamic
Serves 4
20 mins
Ingredients
3 Bell Peppers, red, yellow and orange ideally
3 Zucchini, Summer squash, green or yellow or a combination
1 Red Onion, preferably short and wide
1/2 cup feta cheese, crumbled (or try goat cheese, too!)
For The Dressing:
2 Tablespoons balsamic vinegar
2 Tablespoons AHH First Harvest Extra Virgin Olive Oil
Salt and freshly ground pepper
Instructions
Heat the BBQ Grill: Heat a grill to medium. Just before adding the vegetables, spray or brush some oil onto the grill. Place the vegetables onto the grill, skin side down for the zucchini and bell peppers, and cut-side down for the red onion. Allow to grill until the soften and start to colour on the underside. Flip the vegetables and grill the other side.
Prepare the salad: Allow the vegetables to cool slightly, then chop into bite-sized pieces. Place into a bowl. Add the crumbled feta cheese. Prepare the dressing by whisking together the balsamic, olive oil, salt and pepper, then drizzling over the vegetables, as needed. Toss to combine well and serve warm or at room temperature.
