Roasted beetroot blended into a velvety sauce, stirred through butter beans, topped with golden feta and walnuts for scooping bliss.
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Try this colourful warm yam, beetroot, and watercress salad with honey mustard dressing. It's a delightful blend of earthy beetroot, sweet yams, peppery watercress, and tangy dressing.

This noodle bowl is a delicious, veg-packed bowl of green goodness. The delicious peanut chilli dressing brings it all together in a perfect blend of sweet, savoury, and spicy.

This salad consists of fresh crisp green beans and ripe pears and it is brought together with a tangy dressing.

Bit into the bold flavours of this Cajun-spiced salmon, complemented by a creamy lemon dressing and crisp salad greens. Baking the salmon adds succulence, creating a satisfying and filling meal.

This is a comforting bowl of goodness using eggplant herbs and pickles. Don't be put off by the amount of ingredients; this Asian-inspired recipe comes together quickly and easily.

This recipe is a combination of sumac-roasted carrots complemented by creamy tzatziki yoghurt - these flavours are delicious together and make a tasty lunch, side dish or dinner.
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Caprese salad is a simple Italian salad, traditionally made of sliced fresh mozzarella, tomatoes, and basil. This version is extra summery and as fresh as it gets.

This dish is full of flavour and extremely versatile. If you're short of a variety of produce, play around and swap for anything else you've got a surplus of.

Crispy rice paper rolls stuffed with tofu, cabbage, and veggies. Serve with a zesty sesame dipping sauce for the perfect veggie snack. A yummy vegan, low-waste snack

Veggie-packed savoury flapjacks with carrot, broccoli and cheese - ready in 35 mins. The ultimate lunchbox sidekick or snack.
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Our take on the viral courgette wraps filled with baked tofu, slaw & spicy mayo – a super quick, no-fuss lunch for two.

Roasted kumara and beetroot with feta, spinach and walnuts. An easy autumn lunch built from seasonal fridge staples.

Crispy, cheesy, air-fried arancini - a yum way to use up leftover rice and whatever veg is knocking about. With a gooey centre and crunchy crumb, they’re endlessly adaptable and dangerously snackable.

Our Wonky Easter Carrot Cake is stacked with rescued carrots, pear & walnuts, topped with a cream cheese crown and your fave pantry bits.

Leafy greens meet cheesy lasagne in this one-pan bake packed with Brussels sprouts, leek and silverbeet. Weeknight dinner = sorted.
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No rules apply here! This zero-waste grazing board turns your veggie odds and ends into a crunchy, crispy, compost-saving feast.
1/3 of food globally is wasted and it’s estimated that up to 40% of produce grown doesn’t leave the farm gate.
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