Marley Spoon's Culinary Director, Olivia Andrews shares an exclusive recipe from her new cookbook, Three Veg and Meat, which shows that flipping the balance on our plates and making vegetables the star, you’ll be doing better by your body, budget and the planet. This creamy risotto, brimming with cherry tomatoes, sweet capsicum and parsley, topped with pistachio and marinated goat cheese, is a luxurious way to eat healthy.
At the launch of Olivia Andrew’s latest cookbook – Three Veg and Meat – held at Marley Spoon Australia’s headquarters in Sydney last week, we were introduced to the ‘3VM’ concept, taking the traditional phrase of “meat and three veg” and turning it around to provide a modern interpretation which “flips the balance on your plate” - making vegetables the hero without excluding meat entirely from your diet...
with Lime Yoghurt and Roasted Kale 30 minutes 2 portions All the fun and flavour of Mexican food in a nourishing bowl of soup. The broth, spiked with a Mexican spice blend, is packed with fresh corn, black beans and tomato. Topped with zingy lime yoghurt and oven-crisped kale, you are well on your way … Continue reading Mexican Black Bean Soup by Marley Spoon
Here's a speedy version of that perennial family favourite - baked beans. The real deal involves hours of slow-paced cooking so we've removed the hassle, losing none of the fabulous, smoky flavour along the way. These beans are so delicious you'll almost forget the juicy pork steak and crunchy, healthy greens that get served alongside. Almost…but not quite.
Known as tortang talong, the eggplant is traditionally cooked over flames to infuse smoky flavour, but we've baked it for ease. Use the vinegar-garlic-chilli 'sawsawan' for dipping or drizzling, just as they do in the Philippines.
Bold flavours meet fresh veggie goodness in this satisfying, healthy dish. Corn, kale and potatoes, tossed with a quick onion pickle and a lemony dressing, make the perfect bed for chicken breast that's been slathered in smoked paprika and olive oil before cooking.
Quick and easy, this healthy meal is packed full of greens complimented by a nutty, aged parmesan. Simply toss vibrant greens in a balsamic dressing, then load with delicious thin slices of rump steak and generous shavings of parmesan for the ultimate end of summer dish.
These locally produced big rounds of fresh pasta are stuffed with spinach, creamy ricotta and Grana Padano, an intensely flavoured Italian cheese. Add a double-hit of green goodness with a quick spinach, parsley and red pesto sauce and have dinner on the table in under 30 minutes.
If you could eat summer, it would taste like this. Chicken crusted in oregano seasoning and chargrilled to golden perfection, served with one-pan pilaf brimming with seasonal greens and a lemony zing. It's bright, breezy and super easy. This recipe is currently available at Marley Spoon.
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