Sautéed Butternut and Spinach with Roasted Mushrooms and Roasted Garlic

Spinach is often paired with butternut pumpkin and it is a perfect match. We’ve been cooking this recipe for ages. Over time it has changed, simplified, adapted to the food fashions of the time. But the main ingredients have stayed the same – spinach or similar greens, butternut or jap pumpkin, mushrooms and a couple of spices. In this recipe, any greens that cook up like spinach or chard and can handle spices can be used – try some of the Asian greens and Indian greens also.

At our place we often need a quick way to use up greens from the garden – spinach, bok choy, chard, silver beet and others. Our garden can get over-run with these! This is a great dish to use them up.

The butternut pumpkin is sauteed until almost cooked before the greens are added, and the finished dish is topped with roasted or sautéed mushrooms and some roasted garlic. Delicious.

Similar dishes include Eggplant, Spinach and Sweet Potato Curry, Daikon and Golden Pumpkin Curry, Sweetcorn and Spinach Bhauri, and Chinese Style Greens.

Or browse all of our Spinach recipes and our Pumpkin dishes. Explore our Mid Spring collection of recipes.

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Steamed Tofu with Bok Choy and Sesame

Steamed tofu is the antithesis of the punchy, in-your-face flavours of my usual Indian cuisine. Almost bland, it is gloriously so, adding creamy texture to its accompaniments. In this case we use bok choi (pak choi) and a soy sauce-seasame-mirin dressing. You do have to be willing to enjoy the subtlety of flavours to appreciate this dish. It is not something that would do well on Master Chef, for example, however we love steamed tofu.

We also have a variation to this dish where shiitake and oyster mushrooms are quickly sauteed and added to the tofu. This is inspired by an incredible dish of steamed tofu and mushrooms at the Whole Earth restaurant in Chiang Mai –  Three Flavour Tofu Topped with Shiitake Mushrooms.

Similar recipes include Crispy Green Beans with Ginger and Soy, Curry Laksa with Fried Tofu, Kaffir and Tamarind Tofu, and Tofu and Spinach Layers.

Browse all of our Tofu dishes and all of our Bok Choi recipes. Or be inspired by our other Late Winter dishes.

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Sweet Corn and Tomato Salad with Greens

Sometimes you just want some greens. Steamed, wilted, sautéed or fresh, any type will do. This salad is for you.

It takes some sweet corn and tomatoes, and layers them on a bed of greens, with a dressing of lime and chilli. Nice!

Are you after other Salads? Try Tomato Salad with Ginger and Lime, Charred Okra Salad with Tomato and Preserved Lemon, Onion Salad with Sesame Oil, and Glazed 5-Spiced Tofu Salad with Cucumber and Radishes.

Are you looking for other Sweet Corn dishes? Try Grilled Sweeetcorn Slaw with Cabbage and Carrots, Sweetcorn Sundal, How to Char Sweetcorn, and Roasted Tomato and Sweetcorn Cold Soup.

Or browse all of our Salads, and all of our Sweet Corn dishes. Or take some time to explore our Late Autumn dishes.

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Bok Choy with Capers and Tomatoes

Summery goodness in a bowl.

Summery goodness in a bowl. For something different in the hottest of weather, opt for a cold salad of bok choy – and some iced tea.

Similar recipes include Tomato Salad with Ginger and Lime, Green Papaya, Snake Bean and Tomato Salad. You might also like to make Kimchi too.

Browse our Salads and our Tomato recipes here. Be inspired by all of our Late Summer dishes.

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SPRING into Salads | Seasonal Cooking

There is nothing better in Spring than sharing a salad – or two.

It is so exciting to have Spring appear, creeping around the corner as she does, not really making her presence felt, just a little warmer, a little sunnier day by day. Capricious too, bringing thunderstorms and hail one moment and radiant sunshine the next.

Today, in all her glory, Spring served up a magnificent day. The afternoon was spent with friends eating and communing, enjoying her magnificence under sprouting grapevines, tiny tomato plants in just a tad too early, herbs flourishing.

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