Taste not waste

Mexican pavlova with mango salsa, lime and pineapple

Sweet potato salad with creamy chilli dressing

Carbonara pasta slice

Sweet potato scones with pecan praline cream

Carne asada bacon fries

Vanilla and cardamom panna cotta with poached peaches

Zucchini and ham 'rainbow' slice

The new guacamole

Turkey, caperberry & olive salad

Bolognaise, tomato, olive and feta tart

Panettone french toast with ricotta

Cheese, potato and herb filo parcels

Ham and tomato welsh rarebit

Chicken and tomato frittata

Hot meatloaf sandwiches

Creamy tuna and caper dip

Mushroom, prosciutto and spinach salad

Peanut butter and banana toasties

Maple syrup roasted pumpkin & apples

Sauteed garlic broad beans & bacon with coriander

Mexican-style stuffed hot potatoes

Prawn, feta and semi-dried tomato pizza

Avocado, spinach and walnut salad

Jarlsberg pastry twists

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Pasta salad with herb dressing

Celebrate this summer with a sumptuous spread of festive foods with a twist!

• 375g dried penne pasta
• 100g green beans, trimmed
• 1 large red capsicum, thinly sliced
• 2 tablespoons pine nuts, toasted
• 2 green onions, finely chopped
• 1 Lebanese cucumber, halved, sliced
• 250g cherry tomatoes, halved
• 1/3 cup chopped fresh herbs (see note)
• 1/4 cup extra-virgin olive oil
• 2 tablespoons white wine vinegar
• 2 teaspoons wholegrain mustard
• 1 tablespoon pure cream

Energy 1161kJ	Fat saturated 2.00g
Fat Total 11.00g	Carbohydrate sugars 2.00g
Carbohydrate Total 35.00g	Dietary Fibre 3.00g
Protein 7.00g	Cholesterol 3.00mg
Sodium 28.27mg

All nutrition values are per serve.

1. Step 1

   Cook pasta in a saucepan of boiling, salted water, following packet directions, adding beans for last 3 minutes of cooking. Drain. Transfer to a bowl. Cool.

2. Step 2

   Make dressing: Place herbs, oil, vinegar, mustard and cream in a screw-top jar. Secure lid. Shake to combine.

3. Step 3

   Add capsicum, pine nuts, onion, cucumber, tomato and dressing to pasta mixture. Season with salt and pepper. Toss to combine. Serve.

Barbecued mushrooms and asparagus

Honey-mint glazed lamb

We used basil, parsley and chives.

Super saver: Use 1 large green capsicum instead of red and save around $2.42 in total.

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Tandoori chicken rice salad

This amazing Indian-style dinner is made in only 15 minutes using tandoori chicken, rice, cherry tomato, coriander and pappadums. A family-pleasing weeknight winner.

• 6 (650g) tandoori marinated chicken skewers
• 1 red onion, halved, cut into thin wedges
• 450g packet basmati microwave rice
• 1 cucumber, quartered lengthways, thickly sliced
• 250g cherry tomatoes, halved
• 1/2 x 75g bag 'ready to eat' plain mini pappadums
• 1/4 cup fresh coriander leaves, chopped,
• 1/3 cup plain Greek-style yoghurt
• 2 tablespoons lemon juice
• Fresh coriander, to serve

Energy 2253kJ	Fat saturated 8.30g
Fat Total 21.00g	Carbohydrate sugars g
Carbohydrate Total 48.90g	Dietary Fibre 3.80g
Protein 35.70g	Cholesterol 126.00mg
Sodium 670.00mg

All nutrition values are per serve.

1. Step 1

   Heat an oiled barbecue hotplate and chargrill on medium heat. Cook chicken skewers on chargrill, turning, for 10 minutes or until cooked through. Cook onion on hotplate, tossing, for 5 minutes or until tender.

2. Step 2

   Meanwhile, cook rice following packet directions. Transfer to a large heatproof bowl.

3. Step 3

   Remove chicken from skewers. Add cucumber, tomato, onion, chicken, pappadums and 1/2 the coriander to rice. Season with salt and pepper. Toss to combine.

4. Step 4

   Combine yoghurt, lemon juice and remaining coriander in a bowl. Season well with salt and pepper. Serve salad with yoghurt dressing and extra coriander.

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Cobb salad

You'll fall in love with the delicious combination of ingredients in this Cobb salad.

• 16 green king prawns, shelled and deveined, tail on
• Sea salt and fresh ground black pepper, to taste
• 2 baby cos lettuce, washed and chopped
• 4 eggs, hard boiled and quartered
• 12 slices of smoked salmon
• 2 avocados, peeled and sliced
• 1 punnet cherry tomatoes, quartered
• 200g triple cream brie cheese, sliced
• Chopped chives and dill
• 1/2 cup Praise Deli Style Ranch Dressing

1. Step 1

   Skewer the prawns on 4 soaked bamboo sticks.

2. Step 2

   Season the prawns with salt and pepper and grill on a hot BBQ for no more than 2 minutes on each side.

3. Step 3

   Chop lettuce and place on plate. Arrange ingredients in rows on top of the lettuce in the order of prawn skewers, egg, smoked salmon, avocado slices, tomatoes and brie cheese. Season with salt and pepper, chopped chives and dill.

4. Step 4

   Serve with Praise Deli Style Ranch Dressing.

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