Lunch. Grazing for days!
In our kitchen takeover of The New Joneses we partnered with Your Grocer to produce a 3-part recipe vlog for you! This is now episode 2 and we are so pumped to share some of our foodie tips. How to effortlessly create waste-meals using local and seasonal produce, and how to think consciously about consumption.
The Joneses was a really inviting space to work in, and of course the concept for the eco-home aligned perfectly with our values so it was a treat to spend all day cooking up a feast for everyone who came to visit.
Figs are one of the best foods. Period. But as it is winter in Sydney now, I have created a seasonal variation switching out the figs for persimmon. Hello those warm feels!
To help keep you inspired in the kitchen we have made a recipe card for you, its the first time we’ve done this so we’d love to hear your thoughts. (download here.)
Prosciutto & Ricotta Salad w/ croutons
serves 2–4 sharing
Australian prosciutto, 10 slices
persimmon, 2 sliced into rounds and wedges
radiccio, 1 cut into 8 wedges
watercress, 1 bunch torn
organic ricotta, 100g
lemon, juice of half
stale sourdough bread
extra virgin olive oil
What to do…
- Grill the raddicio on both sides, with some sea salt and olive oil, until just wilted.
- Mix 1tbs of lemon juice through the ricotta and assemble on a large plate with the remaining ingredients.
- Break the bread into bite-sized chunks and douse with olive oil. Grill until golden and soft.
Serve the croutons alongside this simple salad. A perfect dish to share!
Your Grocer are doing great things for small and independent local producers. Check out what they do and if your in AU use our promo code (25FARMTOFACE) to get a $25 discount on your first purchase. Win.
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You’re all wonderful!