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Asparagus
Elegant and seasonal - best steamed, roasted or grilled.
Inspiration: A flavor-packed side ready in 10 minutes.
Ingredients:
250g asparagus
1 tbsp olive oil
1 tsp balsamic vinegar
2 cloves garlic
Steps:
Toss all ingredients together.
Roast at 200°C for 10 mins.
Finish with flaky sea salt.
Inspiration: Brunch classic with springtime flavor.
Ingredients:
3 eggs
100g asparagus, chopped
1 slice ham, diced
30g cheddar
Steps:
Sauté asparagus and ham.
Pour in beaten eggs.
Add cheese, fold, and cook until set.
Avocado
Creamy and nutrient-rich, perfect for raw use or spreads.
Ingredients
2 avocados
½ red onion, chopped
1 tsp lime juice
Salt, optional chili
Steps:
Mash avocados, mix in onion, lime, salt.
Serve with chips or toast.
Ingredients:
1 Avocado
1 egg
1 slice sourdough
Steps:
Toast bread. Fry egg.
Mash avocado with salt, spread on toast.
Top with fried egg.
Broccolini
Tender, elegant hybrid with mild bitterness—best lightly cooked.
Inspiration: A bold and bright veggie side with heat.
Ingredients:
200g broccolini
Olive oil, chili flakes
Zest of 1 lemon
Steps:
Sear broccolini in hot pan with oil.
Add lemon zest and chili flakes.
Serve warm with a squeeze of lemon.
Inspiration: Hearty breakfast or lunch bowl.
Ingredients:
200g broccolini
100g mushrooms
2 eggs
Soy sauce, sesame oil
Steps:
Stir-fry mushrooms and broccolini.
Add eggs, scramble together.
Finish with a splash of soy and sesame oil.
Capsicum
Sweet, colorful, and crunchy—great raw, roasted, or stuffed.
Inspiration: A quick Asian-style stir-fry full of color and crunch.
Ingredients:
Mixed capsicums (red, yellow, green – 600g)
200g firm tofu, cubed
1 tbsp oyster sauce or mushroom sauce
1 tsp sesame oil, garlic, soy sauce
Steps:
Sauté garlic and tofu till golden.
Add sliced capsicums, stir-fry briefly.
Finish with sauce and sesame oil. Serve with rice.
Inspiration: A Mediterranean bake with creamy feta and nutty quinoa.
Ingredients:
2 large bell peppers, halved
½ cup cooked quinoa
50g feta, crumbled
Cherry tomatoes, basil, olive oil
Steps:
Mix quinoa, feta, and chopped tomatoes.
Fill pepper halves and drizzle with olive oil.
Bake at 180°C for 20 mins. Top with fresh basil.
Carrots
Crunchy and sweet—can be raw, roasted, or baked into dessert.
Inspiration: A sweet-savory side for mains.
Ingredients:
500g carrots, halved
1 tbsp honey
1 tbsp olive oil
Thyme, salt
Steps:
Toss carrots with honey, oil, thyme.
Roast at 200°C for 25–30 mins.
Serve warm.
Inspiration: Spiced cold salad with citrus and herbs.
Ingredients:
500g carrots, shredded
1 tsp cumin
1 tbsp lemon juice
Coriander, olive oil
Steps:
Mix carrots with lemon, cumin, oil.
Chill and serve as a refreshing side.
Cauliflower
Mild and hearty; great roasted, riced, or curried.
Ingredients:
1 cauliflower, florets
1 tbsp oil
½ tsp paprika
Salt, pepper
Steps:
Toss florets in oil and seasoning.
Roast at 200°C for 25 mins.
Serve with lemon wedges.
Ingredients:
450g cauliflower
1 onion
1 tbsp curry paste
½ cup coconut milk
Steps:
Sauté onion, add curry paste and cauliflower.
Pour in coconut milk, simmer 10 mins.
Serve with rice or naan.
Chayote
Light, crisp, pear-shaped gourd used in stews and salads.
Inspiration: A zesty slaw with lime, peanuts, and chili.
Ingredients:
1 chayote, julienned
1 carrot, julienned
1 tbsp lime juice
Crushed peanuts, chopped chili
Steps:
Toss all ingredients in a bowl.
Let sit for 5 mins before serving.
Serve chilled with grilled meats.
Inspiration: A comfort food dish with clean flavors.
Ingredients:
400g chayote, sliced
2 cups chicken broth
1 egg
Spring onions, sesame oil
Steps:
Simmer chayote in broth.
Drizzle in beaten egg while stirring.
Garnish with sesame oil and scallions.
Chayote Shoot
Tender vine shoots from the chayote plant; mild flavor, great stir-fried.
Ingredients:
200g chayote shoots
2 cloves garlic, sliced
1 tbsp oil, salt
Steps:
Heat oil, fry garlic till golden.
Add shoots, stir-fry 2–3 mins until wilted.
Season with salt, serve hot.
Ingredients:
200g chayote shoots
2 eggs
1 tsp soy sauce
Steps:
Stir-fry shoots for 1–2 mins.
Push to side, scramble eggs, then mix.
Add soy sauce and serve.
Cherry Tomato
Sweet and juicy—ideal raw, roasted, or burst in sauces.
Inspiration: Italian-style appetizer with contrast.
Ingredients:
400g cherry tomatoes
Olive oil, garlic
1 burrata ball, fresh basil
Steps:
Sauté tomatoes with garlic until blistered.
Spoon over burrata, drizzle oil, scatter basil.
Inspiration: A 15-minute fresh tomato sauce.
Ingredients:
400g cherry tomatoes
2 cloves garlic
Spaghetti, fresh basil, parmesan
Steps:
Sauté tomatoes and garlic until saucy.
Toss with cooked pasta and torn basil.
Cucamelon
Tiny cucumber-like fruits with a citrus tang. Great raw or pickled.
Ingredients
100g cucamelons
½ cup vinegar
½ cup water
1 tsp sugar, ½ tsp salt
Optional: garlic, chili
Steps:
Boil vinegar, water, sugar, and salt.
Pour over cucamelons in a jar.
Chill 1 hour before eating.
Ingredients:
100g cucamelons, halved
1 tomato, diced
½ onion, chopped
1 tbsp lime juice
Salt, coriander leaves
Steps:
Mix all ingredients in a bowl.
Chill before serving with chips or grilled meats.
Eggplant
Meaty and versatile; absorbs flavor well when grilled or sautéed.
Ingredients
2 eggplants, halved
1 tbsp miso paste
1 tsp soy sauce
1 tsp honey
1 tsp sesame oil
Steps:
Score eggplant, roast at 200°C for 15 mins.
Mix glaze ingredients, brush on eggplant.
Roast 10 more mins. Sprinkle sesame seeds.
Ingredients:
500g eggplant, cubed
2 cloves garlic
1 tbsp soy sauce
1 tsp oil
Steps:
Sauté garlic, add eggplant.
Stir-fry until browned and tender.
Add soy sauce and cook 2 mins. Serve hot.
French Beans
Crisp and snappy—great steamed, sautéed, or dressed cold.
Inspiration: A crowd-pleasing side dish with minimal fuss.
Ingredients:
250g French beans, trimmed
2 cloves garlic, sliced
1 tbsp butter, pinch of salt
Steps:
Blanch beans for 2 mins.
Sauté garlic in butter, toss beans in.
Cook 1–2 mins till glossy. Serve hot.
Inspiration: Japanese-style salad with a nutty twist.
Ingredients:
250g French beans
1 tsp sesame oil
1 tsp soy sauce
Toasted sesame seeds
Steps:
Blanch and chill beans.
Toss with sesame oil, soy, and seeds.
Serve cold as a side or bento salad.
Jerusalem Artichoke
Nutty, sweet, similar to potatoes but crunchier when raw.
Ingredients
300g Jerusalem artichokes, scrubbed and halved
2 tbsp olive oil
3 cloves garlic, smashed
Salt, pepper, rosemary
Steps:
Toss artichokes with oil, garlic, and seasoning.
Roast at 200°C for 25 mins until golden.
Serve hot as a side dish.
Ingredients:
300g Jerusalem artichokes, chopped
1 onion, sliced
2 cups vegetable broth
1 tbsp cream
Steps:
Sauté onion and artichokes.
Add broth, simmer 15 mins.
Blend and add cream before serving.
Kohlrabi
Crunchy bulb vegetable; mild and slightly sweet, like broccoli stems.
Ingredients
1 kohlrabi, peeled and julienned
1 apple, julienned
1 tbsp yogurt or mayo
1 tsp lemon juice
Steps:
Combine kohlrabi and apple.
Mix with yogurt and lemon juice.
Serve chilled.
Ingredients:
500g kohlrabi, cut into wedges
1 tbsp olive oil
Salt, pepper, paprika
Steps:
Toss wedges with oil and seasoning.
Roast at 200°C for 25 mins.
Serve as fries or side dish.
Lady Finger / Okra
Slimy if overcooked, but great when roasted or fried.
Ingredients
250g okra, sliced
1 tbsp oil
Salt, turmeric, chili powder
Steps:
Heat oil, fry okra until slightly crispy.
Add spices, stir-fry till dry.
Serve as a crunchy side.
Ingredients:
250g okra, trimmed
1 tomato, chopped
1 tsp curry powder
1 onion, chopped
Steps:
Sauté onion, add tomato and curry powder.
Add okra, cook for 8–10 mins.
Serve with rice or chapati.
Leek
Mild onion-like flavor; great in soups and sautés.
Ingredients
2 leeks, sliced
2 potatoes, diced
2 cups vegetable stock
1 tbsp cream
Steps:
Sauté leeks, add potatoes and stock.
Simmer till soft, blend smooth.
Add cream and serve warm.
Ingredients:
2 leeks, sliced thin
2 eggs
Salt, pepper
Steps:
Sauté leeks in oil until soft.
Add beaten eggs and scramble.
Season and serve with toast.
Padron Peppers
Spanish peppers, mostly mild with the occasional spicy one.
Ingredients
200g Padron peppers
1 tbsp olive oil
Sea salt
Steps:
Heat oil in pan till smoking.
Add peppers, cook 2–3 mins till blistered.
Sprinkle with salt, serve hot.
Ingredients:
200g Padron peppers
50g feta, crumbled
1 tbsp olive oil
Steps:
Blister peppers in hot pan with oil.
Plate and scatter crumbled feta over.
Serve warm as a tapas-style side.
Pumpkin / Butternut
Sweet, starchy flesh perfect for roasting or soups.
Ingredients
800g pumpkin, peeled and cubed
1 onion, chopped
2 cups stock
1 tbsp cream
Steps:
Sauté onion, add pumpkin and stock.
Simmer until soft, blend smooth.
Add cream and serve warm.
Ingredients:
800g butternut squash, cut into wedges
1 tbsp olive oil
Salt, pepper, herbs
Steps:
Toss wedges in oil and seasoning.
Roast at 200°C for 30–35 mins.
Serve with yogurt dip or tahini.
Radish
Spicy and crunchy raw; mellow and sweet when cooked.
Ingredients
250–500g daikon, sliced thin
½ cup vinegar
½ cup water
1 tbsp sugar, pinch of salt
Steps:
Boil pickling mix. Pour over radish slices.
Chill for 1 hour.
Serve as a condiment.
Ingredients:
500g radish, cut into chunks
2 tbsp soy sauce
1 tsp sugar
1 cup water
Steps:
Simmer radish with soy, sugar, and water.
Cook for 20–25 mins until soft and flavorful.
Serve with rice.
Red Onion
Sharp and sweet—perfect raw in salads or caramelized.
Inspiration: French bistro-style tartines.
Ingredients:
2 red onions, sliced
Olive oil, balsamic vinegar
Sourdough bread, goat cheese
Steps:
Cook onions slowly in oil till jammy.
Add balsamic to finish.
Spread on toast with goat cheese.
Inspiration: A crisp, tangy salad for grilled meats.
Ingredients:
1 red onion, thinly sliced
1 cucumber
Vinegar, sugar, chili
Steps:
Soak onion in vinegar and sugar.
Toss with cucumber and chili slices.
Spring Onion
Mild onion flavor—adds brightness raw or lightly cooked.
Inspiration: Crispy, flaky Chinese-style snack.
Ingredients:
150g spring onion, finely chopped
1 cup flour
Water, salt, sesame oil
Steps:
Make dough with flour and water.
Roll out, brush with oil, sprinkle onions.
Roll, flatten, and pan-fry till crispy.
Inspiration: Aromatic base for any protein.
Ingredients:
Cooked jasmine rice
2 tbsp finely chopped spring onion
1 tsp grated ginger
1 tbsp oil
Steps:
Heat oil, add ginger and spring onion.
Stir into rice just before serving.
Swiss Chard
Leafy green with colorful stems; mild and earthy flavor.
Ingredients
250g Swiss chard (leaves and stems)
2 cloves garlic, minced
1 tbsp olive oil
Salt, pepper
Steps:
Chop stems and leaves separately.
Sauté garlic and stems for 2 mins, add leaves.
Cook until wilted, season and serve.
Ingredients:
2 eggs
1 cup Swiss chard, chopped
Salt, pepper
Steps:
Cook chard until wilted.
Add eggs, scramble until cooked through.
Serve with toast or rice.
Wing Bean
Crunchy, slightly sweet tropical bean; can be eaten raw or cooked.
Ingredients
200g wing beans, sliced diagonally
2 cloves garlic, minced
1 tbsp soy sauce
1 tsp oil
Steps:
Sauté garlic in oil.
Add wing beans and soy sauce.
Stir-fry for 3–4 mins. Serve hot.
Ingredients:
200g wing beans, blanched and chopped
2 tbsp coconut milk
1 hard-boiled egg, chopped
1 tsp lime juice
½ tsp fish sauce or soy sauce
Steps:
Mix all ingredients in a bowl.
Chill and serve as a cold salad.
Yacon
Crisp, juicy, mildly sweet root vegetable often eaten raw or lightly cooked.
Ingredients
1 Yacon, peeled and julienned
1 green apple, julienned
1 tbsp lemon juice
1 tsp honey
Pinch of salt
Steps:
Toss yacon and apple in lemon juice.
Drizzle honey, mix well.
Chill and serve as a refreshing slaw.
Ingredients:
1 Yacon, thinly sliced
1 tsp soy sauce
1 tsp honey
1 clove garlic, minced
Steps:
Sauté garlic, add sliced yacon.
Add soy sauce and honey, stir-fry 5 minutes.
Serve warm with rice.
Zucchini
Mild and versatile—ideal for grating, roasting, or spiralizing.
Inspiration: A savory snack with crispy edges and a creamy dip.
Ingredients:
2 zucchinis, grated and squeezed
1 egg
2 tbsp flour
Salt, pepper, herbs
Greek yogurt + lemon zest for dipping
Steps:
Mix zucchini, egg, flour, and seasoning.
Pan-fry spoonfuls until golden.
Serve with lemony yogurt dip.
Inspiration: A no-cook summer salad that feels gourmet.
Ingredients:
2 zucchinis, shaved with peeler
Olive oil, lemon juice
Fresh basil, parmesan curls
Steps:
Toss ribbons with oil and lemon.
Add basil and parmesan just before serving.
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