Sun-Dried Tomato Pesto

by Nessa Robins

At last week’s farm walk, I set-up a beautiful display in the middle of the farm shop, using the best of fresh produce. Tucked in-between the prepared fruit and vegetables, I included a tray of mini energy balls, and some scrumptious dips. This sun-dried tomato pesto was by far the most requested recipe, and for good reason. It’s rich and flavoursome, and makes for the perfect accompaniment to crudites, but it can also be served with pasta, roasted vegetables, or as a delicious sandwich filler. 

To ensure this dish is as tasty as possible, use a good quality jar of sun-dried tomatoes. Some tend to be quite salty and will ruin the overall taste of the pesto. Also, organic garlic will always taste superior too, so seek it out when you can.

Enjoy!

Nessa x

Sun-Dried Tomato Pesto

Ingredients

Method

  1. Whizz the tomatoes, pine nuts, garlic, and basil for a few seconds in a food processor. 
  2. Add the oil and blitz again.
  3. Add the parmesan, and pulse for a few seconds.
  4. Store in a covered sterilised jar in the fridge for up to 5 days.

Tomato Bruschetta

by Nessa Robins

This Tomato Bruschetta makes for a delicious lunch or tea. It is packed with fresh flavours and plenty of nutrients too. Irish-grown tomatoes are now in-season and they really are a taste sensation. When making this dish, make sure to choose a really good quality bread. When it comes to the salad leaves, dress them lightly just before serving. This keeps the greens fresh and vibrant, preserving their texture and letting the pure flavours shine without turning limp or soggy. Enjoy the iconic taste of Ireland’s finest tomatoes in every bite!

Enjoy! 

Nessa x

Tomato Bruschetta

Ingredients

Serves 2

For the tomatoes

  • 200g cherry tomatoes, roughly chopped
  • Handful fresh basil, torn
  • 1 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • Sprinkle sea salt 

For the toast

  • 4 slices good-quality ciabatta
  • 1 tbsp olive oil
  • 1 clove garlic, peeled and cut in half 

For the salad

To serve

  • Fresh basil, chives, and thyme leaves

Method

  1. Add the chopped tomatoes to a bowl with the basil. Drizzle over the olive oil and vinegar. Add a sprinkle of sea salt. Stir to combine and leave to one side.  
  2. Place a griddle pan over a high heat. Add a little drizzle of olive oil to both sides of the slices of bread. Add to the hot pan and toast until nicely browned. Take from the pan and rub each piece with the clove of garlic. 
  3. When ready to serve, add the lettuce leaves to a bowl, drizzle over the oil and honey, and add a squeeze of lemon. Toss to combine.
  4. Place the bread on two plates and divide the tomato mixture, with the juices, to the top of each slice. Evenly top with the dressed salad leaves. Sprinkle over the fresh herbs and enjoy straightaway.

Multi-Seed Flapjacks

by Nessa Robins

These multi-seed flapjacks make for a delicious addition to any lunchbox. They keep well in an airtight container for up to five days, and they also freeze well too. Once cooled, add to a freezer-proof container, and freeze for up to three months. To defrost, simply take what’s needed from the freezer and defrost overnight at room temperature in an airtight container. I’ve added a mix of pumpkin, sesame, and sunflower seeds, which add extra nutrients, flavour, and texture to the flapjacks. 

Enjoy,

Nessa x

Multi-Seed Flapjacks

Ingredients

Makes 16

  • 150g butter
  • 100g light brown sugar
  • 4tbsp golden syrup
  • 2tsp vanilla extract
  • 350g oats
  • 100g mix of seeds-pumpkin, sesame, and sunflower

Method

  1. Preheat the oven to 200°C/fan 180°C/Gas 6. Line a 20cmx20cm baking tin with greaseproof paper
  2. In a small saucepan, over a low heat, melt together the butter, sugar, golden syrup, and vanilla. 
  3. Once melted, take from the heat, stir through the oats and seeds, and stir to combine.
  4. Transfer into the lined tin and press down well. Bake in the preheated oven for 18 minutes.
  5. Take from the oven and place the tin on a wire rack. Carefully score 16 squares. Leave to cool completely in the tin before cutting fully and transferring to an air-tight container for up to five days. 

Blueberry Breakfast Bowl 

by Nessa Robins

Start your morning with a burst of wholesome goodness in this vibrant breakfast blueberry bowl. This delicious breakfast is built around juicy Irish-grown blueberries, which are bursting with flavour right now. I’ve paired them with a mix of fresh fruit from my Green Earth Organics box; whatever’s ripe and ready goes in! To add a bit of crunch and a touch of indulgence, I’ve whipped up a quick homemade granola that’s as simple as it is tasty. It’s fresh, nourishing, and a great start to the day!

Enjoy!

Nessa x

Coconut Granola

Ingredients

  • 150g oats
  • 50g mixed seeds
  • 1tbsp desiccated coconut
  • 2tbsp honey
  • 2tbsp coconut oil, melted

Method

  1. Preheat the oven to 180°C/ fan 160°C / gas mark 4.
  2. Combine all the ingredients in a large bowl. Line a baking tray with greaseproof paper and carefully add an even layer of the mixture, pressing it into place with the back of a spoon. 
  3. Bake for about 10 minutes, stirring a few times while it bakes. Remove and allow to fully cool before using or storing in an air-tight container for up to 1 week. 

Blueberry Breakfast Bowl 

Serves 1

Ingredients

  • 100g blueberries, frozen
  • 1 small banana, sliced and frozen
  • 100ml water
  • 1tbsp honey
  • Topping options –granola, blueberries, sliced banana, raw nuts, chia seeds, nut butter

Method

  1. Add the frozen blueberries into a high-powdered blender, along with the banana, water, and honey. 
  2. Blitz until smooth, stopping at intervals to scrape the mixture from the side, adding a few more drops of water to help it blend smoothly. 
  3. Transfer to a bowl, smooth out the top, and add toppings of choice. Enjoy straight away.  

Garlic & Herb Smashed Potatoes 

by Nessa Robins

When new potatoes are in season, it’s time to let their natural sweetness and creamy texture shine. These Garlic & Herb Smashed Potatoes are golden, crispy, and full of flavour; finished with fragrant herbs and a sprinkle of cheese for that extra indulgence.

By choosing local, in-season produce, you’re not just tasting the best of summer, you’re supporting Irish farmers and making a more sustainable choice. Simple, delicious, and made to share, this is comfort food at its best.

Garlic & Herb Smashed Potatoes 

Ingredients 

  • 750g small new potatoes, scrubbed & washed
  • 75g butter 
  • 2 cloves garlic, crushed 
  • 2 sprigs thyme
  • 4-5 sprigs chives 
  • Salt and pepper
  • 50g Parmesan, or any hard cheese 

Method 

  1. Par-steam the potatoes for 20 minutes. 
  2. Preheat the oven to 220°C/ fan 200°C / gas mark 7. 
  3. Remove the potatoes from the steamer and add to a colander. Allow to cool and dry for a few minutes.
  4. Melt the butter in a saucepan with the garlic, thyme and chives. Once it starts to bubble remove from the heat and add a little salt and black pepper. 
  5. Place the potatoes in a large bowl, add the melted butter mixture and coat the potatoes evenly. 
  6. Tip the potatoes onto a parchment paper-lined baking tray. Smash them with a flat surface, such as the base of a glass. Drizzle over any remaining butter from the bowl. Place in the preheated oven for 25 minutes. Remove, grate over an even layer of cheese and return to the oven for another 5 minutes. 
  7. Serve straight away with a dip of choice. 

Pan-Fried Mixed Veg Wraps

by Nessa Robins

We’ve asked by many for advice on what to do when you’re faced with an abundance of seasonal vegetables. Pickling is a great way to preserve a harvest, or you could turn a bounty into a stash of jams or chutneys. Cake or muffin recipes, using carrot, beetroot, or courgette, such as the recipe we shared last week, can be baked, cooled, and popped in the freezer to enjoy at a later stage. While a tray of roasted vegetables can be enjoyed fresh or added to stock to make a soup, which could then be cooled and refrigerated or saved in the freezer for another time.

This mixed vegetable stir-fry can be enjoyed with rice or pasta but is particularly tasty when served in a wrap with the addition of pesto and cheese. Either assemble on the cold pan, before turning on the heat under, or assemble on a plate and transfer to the hot pan. Serve alongside a green salad for a delicious seasonal lunch.

Enjoy!

Nessa x

Pan-Fried Mixed Veg Wraps

For the stir-fry

  • 1tbsp olive oil
  • 2 courgettes, thinly sliced
  • 1 red pepper, thinly sliced
  • 1 onion, sliced
  • 150g cherry tomatoes, cut in half
  • 2 cloves garlic, crushed 
  • Salt and pepper
  • Handful baby spinach
  • Basil leaves

For the wraps

  • 4 wholemeal wraps
  • 4tsp basil pesto
  • Hard cheese, of choice, grated
  • ½ tbsp olive oil

Method

  1. Start by preparing all the vegetables. Add the olive oil to a large frying pan or wok and stir fry the courgette, pepper, and onion for about 5-7 minutes.
  2. Add the tomatoes and garlic. Season with salt and pepper. Stir to combine and continue to cook for another few minutes, until the tomatoes have started to break down. Add the spinach and the roughly torn basil leaves. Stir through and after about a minute take from the heat. 
  3. To make the wrap, add a teaspoon of pesto evenly to a wrap, top with a layer of grated cheese and a good serving of the stir-fried vegetables. Fold in the side of the wrap over the filling and roll, tucking in the edges.
  4. Add a little olive oil to a clean pan over a medium heat. Once hot, add the wrap and cook on each side for about 3 minutes. Serve warm and enjoy immediately.  

Chocolate Courgette Muffins

by Nessa Robins

These rich, fudgy chocolate muffins have a secret ingredient—courgette! Baking with seasonal vegetables isn’t just tasty, it’s better for the planet. When you eat what’s in season, you cut down on long-distance transport and reduce your carbon footprint. While choosing pesticide-free produce, helps to protect pollinators, soil health, and our water sources.

So next time courgettes are in abundance, skip the waste and bake something delicious. Small choices, like this, make a big difference.

Enjoy!

Nessa x 

Chocolate Courgette Muffins

Ingredients 

Makes 12

  • 225g self raising flour
  • 200g light muscovado sugar
  • 25g cocoa powder
  • 2tsp ground mixed spice
  • 200g grated courgette 
  • 3 medium-sized free-range eggs
  • 200ml coconut oil, melted & cooled
  • 50g dark chocolate chips

Method

  1. Pre-heat the oven to 200°C/ fan 180°C/gas mark 6. Line a 12-hole muffin tin with muffin cases. 
  2. Sieve the flour, sugar, cocoa powder, and mixed spice into a large bowl.
  3. Add the courgette and stir well with a wooden spoon until thoroughly combined with the dry ingredients.
  4. In a jug, lightly whisk together the eggs with the oil. Add to the dry ingredients and stir well until all the ingredients are well combined. Stir through the chocolate chips. 
  5. Divide the mixture between the prepared muffin cases. 
  6. Bake in the preheated oven for 20-25 minutes, until risen and golden. To test if the muffins are cooked insert a metal skewer and if it comes out clean the muffins are ready. Remove from the oven and leave to cool in the tin for 10 minutes before turning out onto a wire tray.
  7. Store in an airtight container for up to three days. These muffins also freeze well – on the day they are baked, once fully cooled, store in the freezer in a freezer-proof container for up to three months. 

Potato Tortilla 

by Nessa Robins

Potatoes are so versatile to cook with and they’re a good source of vitamins, minerals, and fibre. Irish new potatoes are now in season. New potatoes are packed with flavour and are waxy, perfect for potato salads and tortillas, as opposed to the floury winter variety which we associate more with mash. 

This potato tortilla, or Tortilla Española as it is more commonly known, can take a little time to prepare, but few ingredients are needed and the result is something truly delicious. It makes for a tasty and nutritious lunch, and serves well alongside some of your favourite salads. 

Enjoy!

Nessa x

Potato tortilla 

Ingredients

Serves 4

Method

  1. Place the potatoes in a steamer and cook for 15-20 minutes, depending on their size
  2. While the potatoes are cooking, add 1 tablespoon of the olive oil to a deep sided, ovenproof frying pan. Place over a medium heat. Add the onion and turn the heat down low, and sauté the onions for about 15 minutes, until they are soft and golden in colour. Stir occasionally. Once cooked remove to a plate and wipe the pan clean
  3. Add the eggs to a jug. Season with a little salt and pepper and gently whisk together.Peel and thickly slice the cooked potatoes. Season well with salt.
  4. Add the remaining oil to the frying pan and using a pastry brush evenly brush the oil along the side and base of the pan.Place the frying pan back over a medium heat on the stove. Once hot, add a layer of potatoes, about half, followed by an even layer of the onion. Pour over half of the egg mixture, then add the remaining layer of potato. Finish by pouring over the rest of the egg mixture.
  5. Cook the tortilla over a low-medium heat until the top is starting to set, which will take about 15 minutes, Preheat the grill and then transfer the pan to under the grill to cook the top. 
  6. Turn out onto a plate or wooden board and cut into four or six slices. The tortilla can be served hot or cold, with a salad on the side. 

Fresh Tomato Pasta

by Nessa Robins

I guarantee this will be the quickest dinner you will make this week and once you use local tomatoes it will be the most delicious too. It is now Irish tomato season and there are many ways to enjoy tomatoes at their best. Simply sliced with a sprinkling of salt has always been a favourite, but fresh in-season tomatoes are fantastic when lightly cooked and have the ability to instantly elevate a simple pasta dish. 

Most fruit and vegetables are more nutritionally beneficial to us in their raw form. However, research has revealed that cooking tomatoes not only increases the level of lycopene, which is a powerful antioxidant in the tomatoes, but it also makes it easier for the body to absorb. 

This delicious dish takes minutes to prepare and is packed with nutrients.

Enjoy!

Nessa x

Fresh Tomato Pasta

Ingredients

Serves 3

  • 750g cherry tomatoes, cut into quarters
  • Handful fresh basil, ripped into pieces
  • 1tbsp olive oil
  • ½ tsp sugar
  • ¼ tsp chilli flakes
  • Sea salt & freshly ground black pepper
  • 275g dried spaghetti 
  • 25g butter

To serve

  • Grating of cheese, such as parmesan, grand padano, or a dairy-free alternative
  • Basil leaves 
  • Black pepper
  • Garlic bread, optional 

Method

  1. To a large bowl, add the chopped tomatoes, basil, olive oil, sugar, chilli flakes, and a little salt and pepper. Stir well to combine. Cover and leave for about 2 hours to allow the flavours to mingle together. 
  2. Cook the spaghetti according to the pack’s instructions, in a large saucepan of salted boiling water.
  3. Add the butter to a large frying pan, over a high heat. Once melted pour in the marinaded tomatoes. Stirring all the time, cook for about ten minutes, until the tomatoes are cooked and have become sticky. 
  4. Drain the spaghetti, saving about 4 tablespoons of the cooking water. Add the water to the pan. Stir well to combine. Allow to bubble for about a minute before adding the spaghetti. Stir well to completely coat the spaghetti in the sauce.
  5. Serve immediately with a good grating of cheese, a few basil leaves and some freshly grated black pepper. 

Raspberry Chia Pudding

by Nessa Robins

This raspberry chia pudding feels like you’re having a dessert for breakfast, as it’s so deliciously creamy and luscious. However, this pudding is packed with nutrients. Raspberries are now in season and they’re a fantastic source of fibre and vitamin C, while being rich in antioxidants. Chia seeds are a powerful source of omega-3 fatty acids, which are especially beneficial for our heart health, making them a great addition to our daily diet. While yogurt and milk provide us with protein and bone-supporting calcium. For a little crunch, some granola or chopped nuts would also make for a delicious and nutritious topping.

Enjoy!

Nessa x

Raspberry Chia Pudding

Ingredients

Serves 3

For the pudding layer

For the pink yogurt layer

  • 75g vanilla yogurt
  • 50g raspberries
  • 1 tbsp maple syrup

To serve and to layer

  • 100g vanilla yogurt 
  • Handful raspberries 

Method

  1. To make the pudding, add the milk, raspberries, yogurt, and maple to a blender. Blitz until smooth and transfer to a large bowl. Stir though the chia seeds. Cover and refrigerate overnight or for at least 4 hours.
  2. To make the pink yogurt layer, add the yogurt, raspberries, and maple to a blender and blitz until smooth.
  3. To assemble, layer the pudding with the pink yogurt, and some plain yogurt and raspberries, between three bowls or containers. Top with another spoonful of yogurt and raspberries. Enjoy straightaway or cover and refrigerate to enjoy within 3 days.