Kale

This simple vegetarian snack uses ready-prepared leaves and shop-bought pastry sheets.

Chef Rosheen Kaul unlocks the secret to making kale cool again.

Keep a stash of cheese rinds in the freezer ready to add flavour to this simple Italian soup.

These rustic, heart-warming dishes will keep you warm and toasty on cooler nights ahead.

This salad improves with a good sit in the fridge. The key to its longevity is to coat the chickpeas and grains very lightly.

The nutty French cheese comte lifts this generous warm salad in an unexpected (and completely delicious) direction.

Fresh broccoli soup, pesto-rich pasta, one-tray fish with creamed greens – this week is all about vibrant, verdant vegie-filled cooking.

Seek out the most recently pressed local extra virgin olive oil you can find for this seasonal soup.

Blanch them, wilt them, hide them, braise them, blitz into a puree or snuggle the leaves straight into a stew. Here’s a big bunch of recipes.

Somewhere between a soup and a stew, this dish is comforting and hearty without being heavy.