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Blog Posts by Goldbush

Garden Updates, Info and Recipes


Delicious Recipes for 10th May

You are going to love the variety of this Autumn harvest recipe selection!

I love the Butternut Satay Soup recipe below, but of course you can do anything with the butternut squash you would do with any pumpkin. 

These simple vegetable recipes using our Goldbush vegetables, or what you've grown at home or got from a shop can be the basis for an easy dinner or quick lunch.

Satay Butternut Squash Soup

(Serves 4)

  • 1 butternut squash, peeled and diced (other pumpkin also works)

  • 2 carrots, peeled and diced

  • 1 onion, chopped

  • 2 garlic cloves, minced

  • 1 tsp of ground cumin

  • 1 tsp of ground coriander

  • 1 tsp of curry powder

  • A good pinch of chilli flakes

  • 1 1/2 Tbsp of tomato paste

  • 4 cups vegetable stock (or chicken stock)

  • 1 400mL can coconut milk

  • 4 Tbsp smooth peanut butter

  • 1 Tbsp lemon juice

  • Salt and pepper to taste

  • Fresh coriander leaves, chopped (optional)

In a large pot, sauté the onion and garlic until soft. Add the spices and tomato paste and stir for 1 minute.  Add the butternut squash and carrots, pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 20-25 minutes, or until the vegetables are tender. Remove from heat and blend until smooth. Return the soup to the pot and stir in the coconut milk, peanut butter and lemon juice. Heat the soup over medium heat, stirring occasionally, until heated through. Season with salt and pepper to taste. Serve hot, garnished with chopped cilantro leaves if desired.

Rainbow Chard and Kale Salad

(Serves 2-4)

  • 1 bunch kale, chopped

  • 1 bunch rainbow chard, chopped

  • 1/2 cup cherry tomatoes, halved

  • 1/4 cup sliced spring onions

  • 1/4 cup crumbled feta cheese

  • 2 Tbsp balsamic vinegar

  • 2 Tbsp olive oil

  • Salt and pepper to taste

In a large bowl, combine the kale, rainbow chard, cherry tomatoes, and spring onions. Whisk together the balsamic vinegar, olive oil, salt, and pepper, and drizzle over the salad. Toss until well until combined. Top with crumbled feta cheese and serve.

Rainbow Chard and Green Bean Stir Fry

(Serves 2-3)

  • 1 bunch rainbow chard, stems and leaves separated and chopped

  • 200g green beans, trimmed and halved

  • 2 Tbsp oil

  • 2 garlic cloves, minced

  • 1cm piece of ginger, minced

  • 1 red sweet pepper, sliced

  • 2 spring onions, sliced

  • 1 Tbsp soy sauce

  • Salt and pepper to taste

  • Sesame seeds for garnish

  1. Heat the oil in a wok or large skillet over medium-high heat.

  2. Add the garlic and ginger and stir-fry for 30 seconds until fragrant.

  3. Add the rainbow chard stems and stir-fry for 2-3 minutes until slightly softened.

  4. Add the green beans and stir-fry for 3-4 minutes until bright green and slightly tender.

  5. Add the rainbow chard leaves, red sweet pepper, and spring onions, and stir-fry for another 2-3 minutes until the chard is wilted and the vegetables are tender-crisp.

  6. Add the soy sauce, salt, and pepper, and toss everything together.

  7. Garnish with sesame seeds and serve hot.

Carrot and Green Bean Stir Fry

(Serves 2-4)

  • 2 Tbsp vegetable oil

  • 1 onion, sliced

  • 2 garlic cloves, minced

  • 2 cups green beans, trimmed

  • 2 cups sliced carrots

  • 1 Tbsp soy sauce

  • Salt and pepper to taste

Heat the oil in a wok or large skillet over high heat. Add the onion and garlic, and stir-fry for 1-2 minutes. Add the green beans and carrots, and continue to stir-fry for 4-5 minutes or until the vegetables are tender-crisp. Add the soy sauce, salt, and pepper to taste, and stir to combine. Serve hot with rice or noodles.


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