Savoury Recipes

Browse our list of currated recipes featuring some of the fresh produce that we offer.

Caprese Board

Serves 4

  • 1 cup heirloom cherry tomatoes, some left whole, some halved
  • 1 large heirloom tomato, sliced
  • 2 mini cucumbers, shaved thinly and / or sliced
  • 8 mini peppers, roasted and peeled, left whole
  • 2-3 radishes, sliced thinly
  • 2 buffalo mozzarella or burrata balls
  • 6-8 slices grilled crostini
  • 3 tbsp balsamic reduction
  • 1/4 cup extra virgin olive oil
  • 1 tbsp fluer de sel
  • Fresh cracked black pepper
  • 1 handful micro greens
  • 1/2 cup basil leaves
  • 2 tbsp red onion, finely minced

Arrange all ingredients artfully on a platter or board. Finish with a healthy sprinkle of fluer de sel, black pepper, olive oil, and balsamic reduction. Garnish with basil, micro greens, and minced red onion.

Recipe contributed by Faspa and Co.


Grilled eggplant with grainy mustard & apple cider vinaigrette

Serves 4

  • 2 medium eggplant
  • 1 tsp sea salt
  • 1 tbsp olive oil
  • 1/4 cup grainy mustard apple cider vinaigrette
  • 1/2 cup pea shoots or micro greens
  • 1 tsp smoked sea salt, optional

Vinaigrette

  • 1/2 tsp shallot, minced
  • 1 tbsp grainy dijon
  • 2 tbsp apple cider
  • 1 tbsp apple cider vinegar
  • 1/4 cup extra virgin olive oil

Whisk together shallot, dijon, apple cider and vinegar. Stream in olive oil until emulsified.

For the eggplant:

Slice whole eggplant lengthwise into 1/2” slices. Line a sheet tray with paper towel, and layeggplant in a single layer. Sprinkle with sea salt to draw out moisture. Top with another layer ofpaper towel, and let sit for 30 minutes. Prepare a grill. Pat down eggplant until it is dry and coat with olive oil. Grill each side for about 4 minutes per side, creating cross hatch grill marks.

To Serve:

Remove from the grill, arrange on a large serving platter, and immediately drizzle vinaigretteliberally over the eggplant. Sprinkle with smoked sea salt to taste, and top with fresh pea shoots or micro greens to finish.

Recipe contributed by Faspa and Co.


Chinese marinated eggplant

Serves 4

  • 2 medium eggplant
  • 1 tsp salt
  • 1 tbsp sunflower oil
  • 1/4 cup soy sauce
  • 2 tbsp sherry cooking wine
  • 2 tbsp rice wine vinegar
  • 1 tbsp honey
  • 1/4 tsp – 1 tsp dried or fresh chilli, minced
  • 2 cloves garlic, minced
  • 1 tbsp fresh grated ginger
  • 1 tbsp sesame oil
  • 1/4 cup green onions, sliced thinly
  • 1 tbsp black sesame seeds

Slice eggplant into 1” thick and 4” long batons. Line a sheet tray with paper towel, and lay eggplant in a single layer. Sprinkle with sea salt to draw out moisture. Top with another layer of paper towel, and let sit for 30 minutes.

Meanwhile, make the marinade: Whisk together all remaining ingredients, except the sesame seeds, and reserving some green onions for garnish. (add more or less chilli depending on heat tolerance)

Heat oven to broil on high. Pat down eggplant until it is dry and coat with sunflower oil and 1 tsp salt. Broil for about 5 minutes, until it’s soft and begins to brown. Remove from oven and toss with marinade.

Serve hot, or chilled for up to 4 hours. Garnish with remaining green onions and sesame seeds.

Recipe contributed by Faspa and Co.


Romesco Sauce

Yield: 1 1/2 cups

  • 2 red bell peppers, blacked, peeled and seeded
  • 1/4 cup whole almonds, toasted
  • 1/4 cup walnuts, toasted
  • 1/4 cup stale bread, torn into pieces
  • 1/2 – 1 red thai chilli (depending on heat tolerance)
  • 3 garlic cloves, smashed and peeled
  • 1/4 cup extra virgin olive oil
  • 1 tbsp sherry cooking wine
  • 1 tbsp red wine vinegar
  • 40 strands saffron, infused in 8 tbsp boiled water
  • 1/4 tsp smoked spanish paprika
  • 1/4 cup chopped tomatoes
  • Sea salt and pepper to taste

Combine all ingredients in a blender and puree until smooth.

Serve with grilled asparagus, leeks, crostini, fresh halibut or prawns.

Recipe contributed by Faspa and Co.


Baba Ganoush

Serves 4

  • 4 medium eggplant
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp sea salt
  • 2 tbsp lemon juice
  • 2 cloves garlic, smashed and peeled
  • 3 tbsp tahini paste
  • 2 tbsp plain / greek yogurt
  • 3 tbsp chopped parsley

Preheat oven to 375 degrees. Slice eggplant in half lengthwise. Place on a parchment lined sheet tray skin side down. Drizzle with olive oil and sea salt. Roast for about 1 hour and 15 minutes, until very soft. When eggplant is cool enough to handle, scoop out the flesh, and combine with remaining ingredients in a blender. Blend until smooth. Season to taste. Serve with grilled pita, or fresh cucumber and other crudités.

Recipe contributed by Faspa and Co.