Blueberry & Smoked Chicken Super Salad!

Summer is in the air and what better way to celebrate the arrival of longer, warmer days than with a fresh and tasty salad? Plus our Chopped Roasted Almonds give this dish a delicious added crunch.

Click here for the full recipe.

Apricot Cream Cheese Stuffed Chicken!

Say goodbye to the winter chills with this warming and delicious meal. Chicken, bacon, cream cheese and Alison’s Pantry Apricots are the perfect combo.

Click here for the full recipe. 

Need lunchbox inspiration?
Trudi of Fresh shares her ideas for making a healthy and delicious lunch, using Alison’s Pantry products. Trudi is putting together a lunchbox for her son Samuel.

More lunchbox ideas here.

Check out our great range of snacks. 

Need new ideas for the lunchbox?
Maria of Happy Mum Happy Child is here to help! Here are some helpful tips and ideas for putting together a fresh and healthy lunchbox. Maria is preparing a lunchbox for her daughter Chloe.

More lunchbox ideas here.

Check out our great range of snacks. 

Stuck for lunchbox ideas?
Trudi of Fresh shares her ideas and tips for putting together fresh, easy and healthy lunchboxes for kids. Trudi is putting together a lunchbox for her son Samuel.

More lunchbox ideas here.

Check out our great range of snacks. 

After School Snack: Banana Boats
Simple and delicious after school snack inspiration

• Take a banana and slice in half or into quarters
• Spread natural peanut butter onto the banana, flat side up
• Sprinkle with your favourite Alison’s Pantry snack blend; our favourite is Antioxidant Blend
• Serve

After School Snack: Fun Insect Inspiration

Create easy snacks that will ignite your child’s imagination!

Ants on a log

• Cut a stalk of celery into a 10cm length
• Fill the celery with Mother Earth Natural Peanut Butter
• Place Alison’s Pantry Raisins or Sultanas along the celery on top of the peanut butter (approx 4-6 raisins)
• Serve

Butterfly

• Cut a stalk of celery into a 10cm length
• Fill the celery with Mother Earth Natural Peanut Butter
• Cut an Alison’s Pantry Pretzel Bow in half and place the flat side down into either side of the celery piece to form ‘wings’
• Place two Alison’s Pantry Raisins on the front of the celery sticks as ‘eyes’
• Serve

Fresh & Fruity Lunchbox Inspiration!
Embrace what is in season, add fresh and delicious flavours into your childs lunchbox.

• Alison’s Pantry Lunchbox Fruits
• Alison’s Pantry Honey & Dijon Snippets
• Grape and cheese kebabs
• Ham, lettuce, tomato wholemeal wrap pinwheels
• Cherry tomatoes
• Natural yoghurt
• Carrot sticks

Savoury inspired lunchbox

• Alison’s Pantry Pretzels Bows
• Alison’s Pantry Blackcurrant & Chia Pieces
• Popcorn
• Boiled egg
• Apple, cut into wedges
• Cucumber sticks
• Savoury muffin with capsicum, cheese, tomato and ham

Spaghetti with Lemon & Herb Nut Crumb

Prep time: 15 mins
Cook time: 30 mins
Serves 4

Ingredients

1 cup Alison’s Pantry Walnuts
½ cup Alison’s Pantry Natural Almonds
1 cup parmesan cheese, finely grated
Zest of 3 lemons
Large handful fresh basil leaves, roughly chopped
Large handful fresh Italian parsley, roughly chopped
¼ teaspoon dried chili flakes
Sea salt & cracked black pepper
300g dried spelt spaghetti
Extra virgin olive oil for drizzling

Method 

1. Preheat oven to 120°celsius
2. Layer the nuts in a single layer on a tray and roast for 15 minutes. Set aside to cool for 15 minutes before starting to cook the pasta.
3. Fill a large pot with water. Salt well and bring to the boil, add pasta and cook til al dente.
4. While the pasta is cooking, place all the nut crumb ingredients into a food processor and blitz until it is the texture of coarse breadcrumbs. Taste and season well with sea salt and cracker pepper.
5. Drain the cooked pasta, drizzle generously with the olive oil and toss to coat evenly.
6. Sprinkle with ½ the crumb mixture and toss to combine
7. Divide pasta between four bowls and sprinkle evenly with the remaining crumb

Serve immediately

Download the PDF version here

This recipe was created by Kelly Gibney for Alison’s Pantry.

Roast Side of Salmon with Nut Crust & Zingy Lime Dressing
(Serves 8)

Ingredients
Salmon:
1.25 kg side of salmon with skin on, pin bones removed
Salt and freshly ground black pepper
¾ cup Alison’s Pantry Natural Almonds, roughly chopped
¾ cup Alison’s Pantry Natural Cashews, roughly chopped

Zingy Lime Dressing:
Juice of 3 limes
1 long red chilli, very finely chopped
2 tbsp fish sauce
1 tbsp sesame oil
3 tbsp Alison’s Pantry Sesame Seeds, toasted

To Serve
1/3 cup chopped fresh coriander or parsley, as preferred
Extra limes, halved, to serve

Method

1. Preheat oven to 190°C. Place salmon, skin-side-down, on a large, flat oven pan lined with non-stick baking paper. Season well with salt and pepper. Scatter and then press nuts on top, to form a thick crust.
2. Bake salmon for 15 minutes for medium or 20-25 minutes for well done. Keep an eye on the nut crust and if it is getting too dark then cover with foil, if necessary. Remove salmon from the oven.
3. Place dressing ingredients in a small lidded jar and shake well to combine.
4. Pour dressing over salmon, scatter with coriander or parsley, and serve with extra limes on the side, to squeeze over.

Salmon can be served hot or refrigerated until cold.

Download the PDF version here

This recipe was created by Julie Le Clerc for Alison’s Pantry.

Almond Crumble Topped Tuna Bake

Serves 6

The almond crumble topping really lifts this all-in-one-meal to another level. This dish could not be easier to make or more nutritious and delicious and yet it tastes like you’ve gone to a lot more effort than you have.

Ingredients
1/2 cup Alison’s Pantry buckwheat
2 tbsp olive oil
1 large onion, finely chopped
2 cloves of garlic, finely chopped
2 x 400 gm cans chopped tomatoes
1 tsp dried oregano
Salt and freshly ground black pepper
425 gm can tuna chunks in spring water, well drained
1 cup Alison’s Pantry natural almonds, roughly chopped
1/3 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
Olive oil, to drizzle

Method

1. Preheat the oven to 190ºC. Cook buckwheat in plenty of boiling water for 10 minutes then drain well and set aside. 2. At the same time, heat oil in a large saucepan over a medium heat. Add onion and garlic and cook for 5 to 10 minutes, or until softened, stirring occasionally. Add tomatoes and oregano. Bring to the boil, then reduce the heat and simmer for 10-15 minutes until thick.
2. Add the tuna and gently stir into the sauce so it doesn’t break up too much. Stir in the buckwheat and season with salt and pepper. Transfer mixture to an ovenproof baking dish.  4. Combine almonds, Parmesan and parsley and then sprinkle this crumble mixture over the top of the tuna mixture. Drizzle with a little oil. Bake for 25-30 minutes, or until golden brown and bubbling hot. Serve immediately.

This recipe was created by Julie Le Clerc for Alison’s Pantry.

Download PDF version here Alisons Pantry Almond Crumble Topped Tuna Bake

 

Ingredients
3 tbsp extra virgin olive oil
2 cups Alison’s Pantry Natural Almonds
a large handful of rosemary leaves
3 tablespoons maple syrup or honey
2 tbsp smoked paprika

1. Place a sheet of baking paper on a baking tray or wooden chopping board and set aside.
2. Warm the olive oil in a large pan over medium heat. Once the oil is hot, add the nuts and rosemary and stir until the nuts are well coated, take care as the oil tends to spit a little. Keep stirring for about 2 minutes, then reduce the heat to low.
3. Add the maple syrup and smoked paprika, and continue to stir for a further minute.
4. Sprinkle the salt over the nuts, then immediately remove the pan from the heat.
5. Using a metal spoon or spatula, transfer the nuts to the baking paper, spreading them out in a single layer to allow the syrup to harden.
6. Leave to cool completely, then store in an airtight container or jar.
7. Makes a medium sized jar full.

Herbed Mixed Nuts
(Makes 3 cups)

Ingredients
3 cups Alison’s Pantry Deluxe Natural Nuts
3 tbsp olive oil
1 tbsp chopped thyme
1 tbsp chopped rosemary
3 tbsp chopped parsley
Finely grated zest of 1 lemon
1 tsp sea salt flakes
¼ tsp freshly ground black pepper

Method

1. Preheat oven to 180°C.
2. Spread nuts on a baking sheet and roast for 8-10 minutes until toasted light golden brown.
3. Heat oil in a pan. Add the nuts, herbs, zest, salt and pepper and stir-fry for a couple of minute until nuts are coated with seasonings.
4. Remove from pan to cool

Store in an airtight container. Serve as part of a platter or for snacking.

Download the PDF version here

This recipe was created by Julie Le Clerc for Alison’s Pantry.

Goji Berry & Walnut Cheese Log
Spread on pretzels or crackers, this creamy cheese pâté makes for tasty and effortless entertaining. Grated cheddar can be used in place of feta cheese, if preferred.

Serves 12

Ingredients
250g cream cheese, softened
200g creamy feta cheese
1/2 tsp paprika
Pinch of chilli powder
3 gherkins, finely diced
1/3 cup Alison’s Pantry Goji Berries
1/3 cup Alison’s Pantry Pumpkin Seeds, toasted
1/2 cup Alison’s Pantry Walnuts, finely chopped
1/4 cup chopped fresh parsley
Alison’s Pantry Pretzel Bows, to serve

1. Place the cream cheese in a bowl and beat until smooth. Beat in the feta cheese then stir in paprika, chilli, gherkins, goji berries and pumpkin seeds.
2. Form the mixture into a log, or two, if preferred. Combine chopped walnuts and parsley on a board and roll the log in this mixture to evenly coat.
3. Wrap in plastic wrap and refrigerate until needed (will last well for 2-3 days). Serve with pretzels and crackers on the side to dip/spread.

Download the PDF version here

This recipe was created by Julie Le Clerc for Alison’s Pantry.

Chicken Salad with Nuts & Seeds
(Serves 6)

You can change the combination of veggies to whatever you enjoy most but there are a few tips for assembling the mason jars that are worth following.

Ingredients
Salad:
4 chicken breasts
1 small onion, roughly chopped
1 bay leaf
2 red and yellow peppers, thickly diced
4 sticks celery, sliced
1 cup Kalamata olives, pitted and halved
1 cup Alison’s Pantry Cranberry Trio
¾ cup Alison’s Pantry Pumpkin Seeds
200g feta cheese, diced
1 cup cherry tomatoes, halved
1 fancy green lettuce, leaves torn

Pistachio & Avocado Dressing:
2 avocados, flesh chopped
2 cloves garlic, chopped
Juice of 1 lemon
½ cup parsley leaves
¼ cup olive oil
½ cup Alison’s Pantry Shelled Pistachios
¼ cup cold water
Salt and freshly ground black pepper

Method

1. Poach chicken breasts by placing in a saucepan with onion and bay leaf. Cover with cold water and bring to a simmer. Simmer very gently for 10 minutes then remove to cool in the liquid. Chill and dice once cold.
2. To make the dressing, place all ingredients in the bowl of a food processor and pulse to combine until smooth. Adjust seasoning with salt and pepper.

To assemble

3. Start with the dressing at the bottom of the jar, dividing it evenly. Add hard veggies first, like peppers, celery and also olives.

Next add the chicken, Cranberry Trio, seeds and feta cheese. Softer veggies like tomatoes go next. Finish with delicate things like lettuce on top.

4. Try not to overfill the jars, allow room for all ingredients to be coated with the dressing later. Cover jars with lids and refrigerate. Serve with a fork tied to the jars with twine or ribbon. Once ready to eat, shake the jar vigorously to dress salad.

Download PDF version here

This recipe was created by Julie Le Clerc for Alison’s Pantry.