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Novembers Best Recipes We're Loving so Far!!

Novembers Best Recipes We're Loving so Far!!

Spring’s final act is here, and November is bursting with fresh flavors ready to be celebrated! As we savor less HOT last month of Spring blooming gardens and sunny days, we’re dishing up recipes that make the most of your Airgarden’s bounty. From crisp salads to vibrant veggie sides, these dishes capture all the best of spring before summer steals the show. Ready to make the most of the season’s finest? Let’s dive into November’s freshest recipes!

Roasted cauliflower salad with yoghurt dressing and almonds

Prep time

15 min

Cook time

20 min

Servings

4 pers

Category

Savoury

Origin

Australia

Ingredients

Spice mixture

  • Yoghurt dressing

Method

Step 1

Preheat oven to 150C. Spread almonds on an oven tray and roast until golden (5-6 minutes). Set almonds aside and increase oven to 250C.

Step 2

For spice mixture, dry-roast whole spices in a small frying pan over high heat until fragrant (30-40 seconds). Cool, then grind in a spice grinder or with a mortar and pestle. Add turmeric and pulse in grinder or stir to combine.

Step 3

Place cauliflower in a bowl. Add oil and spice mixture, season to taste and toss to combine (turmeric stains so wear gloves if using your hands). Scatter in an oven dish and roast until cauliflower is golden and tender, and starting to char at the edges (15-20 minutes). Cool.

Step 4

Meanwhile, dry-roast puffed quinoa in a frying pan over medium heat until crisp (3-5 minutes).

Step 5

For yoghurt dressing, combine ingredients in a bowl and season to taste.

Step 6

Spoon yoghurt dressing onto plates, top with cauliflower, scatter with almonds, puffed quinoa, herbs and nigella seeds, season with lime to taste and serve.

Barbecued hanger steak with cacio e pepe mushrooms

BBQ Hanger Steak

Prep time

25 min

Cook time

15 min

Servings

4 pers

Category

Savoury

Origin

Australia

Ingredients

Baby cos salad

Method

Step 1

Place butter, parsley, pecorino, garlic, 3 tsp lemon juice, zest, and pepper in a bowl and stir to combine. Set aside at room temperature.

Step 2

Preheat a lightly greased barbecue or char-grill pan to high. Place steak in a large bowl, season and drizzle with oil to coat. Barbecue steak, turning occasionally until lightly charred all over (6-8 minutes for medium rare) or until cooked to your liking; rest for 10 minutes before slicing.

Step 3

Meanwhile, heat a large frying pan over medium-high heat. Add 2 tbsp of the flavoured butter with mushrooms and sage, cook, tossing occasionally, until mushrooms begin to brown (2-3 minutes). Add another 2 tbsp butter with 2 tbsp water; cook for a further 2 minutes. Take off heat, season to taste and stir in 1 tbsp lemon juice; keep warm until ready to serve.

Step 4

For salad, place oil in a large bowl with mustard and remaining lemon juice, season to taste and whisk to combine. Add cos and herbs and toss to combine; transfer to a serving bowl.

Step 5

To serve, thickly slice steak and place on a large platter and spoon over cacio e pepe mushrooms. Serve with remaining butter and salad on the side.

Fried tortillas with broad beans, feta and lime

Spring Tortillas

Prep time

20 min

Cook time

20 min

Servings

4 pers

Category

Savoury

Origin

Australia

Ingredients

Shallot dressing



Method

Step 1

Heat 2cm vegetable oil in a deep frying pan over medium-high heat. Fry tortillas in batches, turning occasionally, until golden (2-3 minutes; be careful, hot oil will spit), then drain on paper towels.

Step 2

Blanch broad beans in a large saucepan of boiling salted water (3-4 minutes). Drain, refresh in iced water, then drain again. Double-pod larger beans, leaving smaller beans in skins.

Step 3

For shallot dressing, dry-roast coriander seeds in a small frying pan until fragrant (20-30 seconds). Combine with remaining ingredients in a bowl and season to taste.

Step 4

Break tortillas onto plates, top with broad beans, feta, avocado, coriander, salad leaves and flowers and drizzle with dressing to serve.

And there you have it—November’s greatest hits from the Airgarden that we are loving 💚 so far! With these spring-inspired recipes, your taste buds are in for a treat and your Airgarden’s getting the spotlight it deserves. So go ahead, whip up these dishes, soak in the last of the spring vibes, and let your greens do the talking. Here’s to savoring every last bite of the season—happy cooking!

Not an official Airgardener yet?  What are you waiting for Spring is the perfect time to start growing get your very own Airgarden NOW 🌱

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