Looking for something tasty and easy to prepare on Game Day that isn’t a hotdog or burger?

We have the perfect sandwich for you!

It’s rich with tarragon-infused Bearnaise, fresh with herbs and full of tender chicken breast and avocado.

We’ve used Meadow Free Range slow-roasted chicken breast, but you can cook one or even use a pre-cooked whole chicken.

Makes 2-3

Ingredients

1 loaf sourdough, sliced thickly
2 tbsp garlic infused olive oil
1 chicken breast – diced
100g Bearnaise sauce
1 small avocado, mashed
1 tbsp chives, sliced
1 tbsp spring onion
1 tbsp parsley, chopped
1 tbsp dill, chopped
50g Parmesan cheese, grated
A few lettuce leaves
Salt & pepper, to taste

Method

Rub the bread slices with garlic-infused olive oil and grill on a hot griddle pan until slightly charred.

Combine chicken, Bearnaise, avocado, herbs, Parmesan, chives, dill, salt, pepper and spring onions in a bowl.

Divide between grilled toast, add lettuce, and top with another toast.

These tasty, silky little dumplings are called Pelmeni, a traditional Russian dumpling with tender chicken.

This month we’re celebrating high-quality ready-made meals that we can get on the table quickly for those busy weeknight dinners when you just don’t want to think about what you’ll cook when you get home.

“Sam’s Pelmeni and Pierogi are the most traditional Eastern European, Russian and Polish dumplings available in Australia, often referred to as pasta pockets or pastry pockets.”

We’ve simmered these all-natural dumplings in chicken stock to create a delicious and healthy soup, and served them with dollops of sour cream and fennel fronds.

Keep a bag in your freezer and dinner will never be more than 10 minutes away!

We now stock ABE’S BAGELS and couldn’t resist cooking up a bagel breakfast/brunch for this week’s Tuesday Meal.

Our base starts with this these flavourful bagels, warmed in the oven.

Next, we piled up smashed avo pimped with lime juice, salt and pepper.

Yarra Valley Dairy Persian Feta adds a luxurious creaminess.

Sunny side up eggs from Caravan Eggs come next, along with a side of Zammit Australian Free Range Pork Bacon cooked to crisp from our deli.

To finish this tasty dish, we added a side salad of roasted cherry truss tomatoes, rocket, feta and thinly sliced radishes dressed with olive oil and a dash of red wine vinegar!

For this week’s Monday Meal we’re serving up a ready-made Pumpkin Soup from Marisa’s Kitchen.

While this soup is super tasty on it’s own, we made it extra special by adding crispy chorizo, homemade crunchy croutons, spring onions and micro parsley.

It’s the perfect comfort food for chilly winter days!

Ingredients

1 x pouch Marisa’s Kitchen Pumpkin soup
5cm piece chorizo, diced
1 tbsp olive oil
1 slice bread, cubed
1 tbsp garlic-infused olive oil
2 spring onions, sliced
A few springs micro parsley

Method

Preheat oven to 150C°.

Heat a small frypan over medium heat, add olive oil and chorizo, and fry until crisp. Drain on a paper towel.

Meanwhile, toss the bread in garlic olive oil, place on a baking tray with a wire rack and bake until crisp – about 8 to 10 minutes.

Heat pumpkin soup per pack directions, pour into a bowl, and top with croutons, chorizo, spring onions and herbs.

School is back and we’re turning our attention to school lunches.

It can be hard to keep things interesting in their lunchboxes, but we’re fighting the lunchbox boredom.

Throughout the term, we’ll share some fun rainbow lunchboxes and many creative and colourful ways to give your lunchboxes the wow factor!

These creamy eggs are a great way to get some protein into your lunch.

You can wrap them in mountain bread wraps or street tacos, or simply wrap the creamy egg mix in lettuce leaves.

Ingredients

5 eggs
1 tbsp butter
1 – 2 tbsp mayonnaise or aioli, to taste
Salt & pepper, to season
1 head of your favourite lettuce, we’ve used oak leaf

Method

Place eggs in a saucepan, cover with water, and bring to the boil.

Cook for 4 mins from the time the water starts boiling.

Run eggs under cold running water and peel them.

Place peeled eggs in a bowl and break up with a fork.

Add butter, mayonnaise, salt and pepper; fork it through to combine.

Check seasoning and adjust if needed.

Wash the lettuce leaves, dry them well, and then spoon egg mixture into the centre.

Wrap the lettuce around the eggs, tucking in the bottom.

Wrap them in baking paper or glad wrap, and you’re good to go!

TIP: You can easily switch up the flavours of these creamy egg.

• Go Old School – Add a heaped tsp of curry powder or mustard powder
• Get Some Greens In – Add a bunch of freshly chopped soft herbs like chives, tarragon, and parsley, or even finely sliced spring onions
• Not a Fan of Mayo – Ditch it and add more butter or even sour cream
• A French Twist – A tsp of Dijon mustard works a treat, as does wholegrain mustard, or even Hot English Mustard

This is a super simple dinner idea that is fast to put together.

It’s also good for you and it tastes fantastic!

Serves 2

Ingredients

1 pack mushiki dumplings
1 pouch Undivided Food Co chicken bone broth
Soy sauce, to taste
1 red chilli, sliced
1 green chilli, sliced
2 spring onions, sliced
Coriander

Method

Steam the dumplings in a steamer until just cooked.

Heat bone both in a saucepan until steaming. Place in bowls and add the dumplings.

Drizzle over soy sauce and add the veggies.

Enjoy!

Prawns scream summer in Australia, but you’ll be feeling summertime vibes no matter what time of year you eat them.

This recipe is super simple and quick to prepare any night of the week.

You can always throw them on BBQ too!

Serves 2

Ingredients

8 Raw King Prawns
1 tbsp Olive oil
1 tbsp butter
1 red chilli, sliced and seeds removed if desired
1 clove garlic, thinly sliced
2 tbsp fresh parsley, to garnish
Lemon quarters, to serve

Method

Heat a large pan over high heat.

Add olive oil, butter, chilli, garlic, half of the parsley and the prawns.

Cook for 2 mins, shaking the pan to coat the prawns in the butter.

Flip and cook for 2 mins, shaking the pan.

Once the prawns change colour, they’re done.

Serve with lemon wedges and remaining fresh parsley.

Substitute a classic stock with bone broth in this comforting one-bowl wonder.

This is the ideal way to use up left over roast chicken!

And you’ll be surprised how easy and quick it is to put together.

Note: Tamari is organic soy sauce

Serves 2

Ingredients

500ml chicken bone broth
3 tbsp tamari
2 cakes rice noodles, or noodles of choice
1 Meadows chicken breast, sliced
2 bunches bok choy, slice the bigger leaves in half
1 pack enoki mushrooms, separated into 4 sections
2 spring onions, sliced
Handful coriander, roughly torn
1 red chilli, sliced
Coriander, as much as you like
1 tbsp Ansh chilli oil mix

Method

Add the chicken broth to a medium saucepan and bring to a simmer. Add tamari.

Place the noodles in bowl and cover with boiling water to heat through then drain once softened.

Place the bok choy in the broth and simmer for 1 min. Add the mushrooms and simmer for 1 minute.

Divide between two large noodle bowls; add the noodles, chicken, spring onions, coriander and chilli.

Serve immediately.

TIP: Vegetarians, substitute the chicken broth for vegetable stock, leave out the chicken and add some extra Asian mushrooms.

These chicken tenders are super crispy on the outside and soft and juicy in the middle.

Keep an eye on them so you don’t over cook them.

You can serve them as they are with mayo or sour cream.

Or, pop them in a wrap for a sandwich.

Or, slice them on an angle and add to a salad for healthy tasty lunch or dinner!

Ingredients

12 – 14 chicken tender, 1 pack
300ml buttermilk
5 c cornflakes, crushed
1 tbsp cracked pepper
2 tbsp Mexican seasoning

Method

Preheat oven to 200°C.

Line a baking tray with baking paper.

Place tenders and buttermilk in a bowl and allow to sit for 30 – 90 mins.

Combine cornflakes, pepper and Mexican seasoning in a bowl.

When you are ready to start cooking the chicken tenders, take a tender and dredge it though the cornflakes mix, and then lay it on the baking tray; repeat with remaining chicken tenders.

Bake for 35 mins or until golden and cooked through.