Recipes from our kitchen garden program for you to make and enjoy.

These recipes have been contributed by Westgarth Primary kitchen garden specialists and noted food expert Stephanie Alexander.

Kitchen garden recipes

• Seasonal Savoury Muffins
• Zucchini with Parsley Pesto
• Kiser
• Moroccan Apricots and Figs in Syrup
• Pumpkin Silverbeet and Feta Couscous Salad
• Columbian Arepas
• Spiced India Salad with Paneer and Pappadams
• Malaysian Citrus Fruit Salad
• Spiced Warm Apple Punch
• Beetroot roasted with Orange Dressing
• Gingerbread Estrellas
• Brushetta with Broad Beans
• Fruit Dipping Sauce
• Roti
• Coconut Dahl
• Paneer
• Indian Rice
• Broccoli Stir Fry
• Asian Coleslaw
• Tagine with honey and dates
• Moroccan Carrot Salad
• Spicy Couscous
• Spiced Pumpkin and Apple Soup
• Winter Fattoush
• White Bean Dip
• Basic Bread Rolls
• Jerusalem Artichoke Soup
• Beans with lemon and toasted sesame seeds
• Baked Zucchini with Garlic and Parmesan
• Corn and Zucchini Pikelets
• Pita Crisps with Olive Oil and Seeds
• Wattleseed Damper
• Red Lentil Dahl
• Arroz Con Leche
• Tomato and Chorizo Fideua
• Mexican Corn Tortillas
• Refried Beans
• Burnt Butter and Sage Sauce  
• Pumpkin Drop Biscuits
• Pumpkin Salad
• Basic Pizza Dough
• Seasonal Fruit Muffins

Classic/previous kitchen garden recipes

• Leafy salad  - This simple and tasty dish uses salad leaves and herbs from the garden.
• Rosemary foccacia
• Apple and Rhubarb Crumble
• Mushroom and rosemary risotto
• Caramelised pear tarts with raspberry cream
• Chocolate and beetroot muffins - This Stephanie Alexander recipe uses beetroot from the garden.
• Couscous salad
• Fettuccine pasta with asparagus and snow peas
• Basic pasta dough
• Broccoli and herb frittata
• Pumpkin and potato gnocchi with parsley pesto and butter
• Orange and cardamom cakes with cream cheese icing  - A delicious Stephanie Alexander recipe.
• Spring vegetable Nasi Goreng
• Oven baked apples with ricotta and sultanas
• Grilled pear and thyme salad with spinach and mustard leaves
• Oven roasted potato and kale gratin
• Red lentil dahl with broccoli and cauliflower, served with warm pitta bread
• Sweet pizza with caramelised pears, chocolate and mascapone, drizzled with quince jelly
• Beetroot and sweet potato salad with marinated fetta
• Broad bean and artichoke stew - This stew uses artichokes, broad beans, fennel, onions and parsley from the garden.