The easiest way to declutter your diet is at your local farmers' market. Turn gorgeous produce into fast, fresh meals bursting with nutrition.
Grilled sausages and peaches
Prep: 5 minutes
Cooking: 25 minutes
Serves: 4
1 cup balsamic vinegar
2 peaches (each cut into 8 wedges)
1 red onion (cut into 8 wedges with root end intact)
4 tsp safflower oil
4 low-fat Italian chicken sausages, fully cooked
1/4 cup fresh basil leaves
1. Bring balsamic vinegar to a simmer in a saucepan over medium-high heat. Reduce the heat to medium-low and cook about 10 minutes, until the vinegar reduces to ¼ cup. Set aside.
2. Coat a grill or grill pan with cooking spray and heat to medium-high.
3. Meanwhile, toss the peach wedges, red onion and safflower oil in a large bowl and season with salt and freshly ground black pepper to taste.
4. Place the cooked sausages on the grill, turning occasionally. After 3 minutes, add the peaches and onions, turning occasionally until they are tender, 5 to 7 minutes. Cook the sausages for about 10 minutes, until they reach an internal temperature of 63°C.
5. Transfer the sausages, peaches and onions to a platter, then drizzle with the balsamic syrup and top with the fresh basil leaves to serve.
Nutritional info
Per serving 1290 kJ (308 cal), 20g protein, 23g carbs, 2g fibre, 12.5g fat (2.5g sat fat), 696mg sodium
Fresh pasta puttanesca
Prep: 15 minutes
Cooking: 20 minutes
Serves: 8
455g ripe tomatoes (plum, beefsteak or cherry), chopped
1/2 red capsicum, seeded and diced
1/2 red onion, diced
2 cloves garlic, minced
1/2 cup kalamata olives, pitted and halved
2 tbs extra virgin olive oil
4 tsp white wine vinegar
1 tbs capers
350g wholegrain pasta
1/4 cup chopped fresh basil
1. Bring a large pot of salted water to the boil. Combine the tomatoes, capsicum, red onion, garlic, kalamata olives, extra virgin olive oil, white wine vinegar and the capers in a large bowl. Let the sauce stand.
2. Add the wholegrain pasta to the water and cook per the package directions. Once cooked, reserve 1/2 cup of the cooking liquid before draining. Then add the pasta to the bowl of sauce along with ¼ cup of the pasta water and toss well. If the mixture is still dry, add up to a 1/4 cup more. Stir in the fresh basil.
3.Transfer the pasta to a large platter or bowl, then top with additional basil leaves and serve immediately.
Nutritional info
Per serving 938 kJ (224 cal), 7g protein, 36g carbs, 6g fibre, 7g fat (1g sat fat), 198mg sodium
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