This Carrot and Orange soup is a great way to use up those bulk bags of carrots and oranges. The sweetness of sauteed onions and carrots combined with a little zing of orange will keep you dipping in your bread…
Can’t go wrong with Zucchini Lasagna. This meatless meal will cook in no time, making it a flawless bite for a weeknight.
- Preheat the oven to 220C. Place zucchini on a baking tray and brush with oil. Roast for 10-15 minutes or until golden.
- In a medium frying pan, add onion, garlic, and oregano. Cook for 4-5 minutes. Roughly chop the spinach and kale and add them to the onion mixture. Combine ricotta, lemon rind, salt and pepper in a bowl and mix.
- In a baking dish, line with the roasted zucchini. Top with half of the ricotta mixture and half the kale mixture. Sprinkle with mozzarella and parmesan. Repeat process.
- Bake for 10-15 minutes or until golden.