Thread the Farmer Bill’s Baby Peeled Carrots onto kebab sticks alternately with rolled, shaved ham and cheese cubes.
For school lunch boxes, wrap the kebabs in plastic wrap or baking paper.

Crack the egg into a shallow bowl and beat it lightly. Place the flour on a plate and mix in the salt and pepper. Place the breadcrumbs on ?a separate plate.
Dip the tenderloins in the flour, then the egg and lastly in the breadcrumbs. Place the tenderloins on a plate, cover and refrigerate ?for 10 minutes.
Heat the oil in a frying pan over a medium heat. Cook the tenderloins for 3-4 minutes on each side until they are golden brown and cooked through. Set the tenderloins aside to cool.
Place some of the Krispkut Fancy Lettuce Blend into each pita pocket. Add one chicken tenderloin, a few tomato slices and a drizzle of the Krispkut Ranch Dressing to each pita. Wrap in plastic wrap or baking paper for school lunch boxes.

Please note: this recipe has been supplied by Foodtown Magazine and uses the old Dressing name.

Preheat the oven to 180ºC. Place the FreshZone Roasties in a roasting dish.
Drizzle the contents of the oil and herb sachet over and toss to coat evenly. 
Roast the FreshZone Roasties in the preheated oven, turning occasionally, for 30-40 minutes, or until the vegetables are golden brown and cooked through. 
While the vegetables are cooking, combine the pesto, olive oil, lemon juice, balsamic vinegar and honey. Season to taste with salt and pepper.
Remove the vegetables from the oven, place on a serving platter and drizzle with the dressing. Serve hot.

Chop the onion into a fine dice. Slice the apples into quarters and cut away the core.
Grate the apples, radishes and smoked cheddar and place them in a large mixing bowl with the onion dice.
Add the FreshZone Herbslaw Salad Pack and Krispkut™ Reduced Fat Ranch Dressing. Toss to combine. Serve immediately or cover and chill until you are ready to serve.

Please note: this recipe has been supplied by Foodtown Magazine and uses the old Dressing name.

Preheat the oven to 200ºC. Place the oil in a roasting dish with the pumpkin and red onion. Sprinkle over the Moroccan seasoning and toss the vegetables so they are evenly coated.
Roast the vegetables for 20 minutes, or until the pumpkin is tender and browned.
Brown the prosciutto slices in a non-stick pan over a medium heat. Remove the slices from the pan and set aside.
Place the KrispKut™ Mesclun Baby Salad Greens on a platter. Top the greens with the pumpkin and red onions, green beans and prosciutto. Drizzle over the KrispKut™ Ranch Dressing before serving.

Please note: this recipe has been supplied by Foodtown Magazine and uses the old Dressing name.

Combine the chicken, olive oil, lemon zest, rosemary, oregano and garlic in a ceramic dish. Cover and marinate for 30 minutes if possible.
While the chicken is marinating, cook the orzo according to the packet directions. Drain, rinse and drain again, then set aside to cool.
Cook the marinated chicken on a preheated barbecue or ridged grill pan for 4-5 minutes, or until it is cooked through and golden.
Place the orzo, chicken and roasted red capsicum in a large bowl. Add the KrispKut™ Mediterranean Wild Rocket and toss gently to combine. Drizzle with the KrispKut™ French Red Wine Vinaigrette just before serving.

Please note: this recipe has been supplied by Foodtown Magazine and uses the old Dressing name.

Place the craisins, cider and sugar into a medium-sized pot and bring to the boil.
Reduce the heat to a slow simmer and cook until the liquid has reduced down to about a quarter of a cup.
Add the Krispkut™ Italian White Wine Vinaigrette and set aside to cool to room temperature.
Place the Krispkut™ Spinach Baby Salad Greens in a large mixing bowl with the almonds.
Slice the spring onion into thin rounds and add to the salad.
Toss together and mix through with the cranberry dressing. Transfer to a serving bowl and serve immediately.

Please note: this recipe has been supplied by Foodtown Magazine and uses the old Dressing name.

Heat the oil in a large frying pan over a high heat. Add the chicken and stir-fry for 3-4 minutes, or until it is cooked through and golden. Remove the chicken from the pan and set aside.
Add the garlic and vegetables from the Stir Crazy pack to the pan. Stir fry for 3-4 minutes, or until the vegetables are just tender. Add the FreshZone Crunchy Bean Combo and the sauce from the pack.
Stir-fry for a further minute. Stir in the noodles from the pack and the cashew nuts. Serve with rice.

To prepare the marinade, combine the oil, sesame oil, lemongrass, chilli, salt and pepper together in a bowl. Add the sliced chicken breast and toss to coat evenly with the marinade. Cover and refrigerate for 30 minutes.
Heat the oil in a frying pan. Add the chicken mixture and stir-fry over a high heat for 4-5 minutes, or until the chicken is cooked. Set aside to cool slightly.
Place the salad ingredients onto a large platter. Top with the chicken and drizzle with the Krispkut Tangy Citrus Vinaigrette. Serve immediately.

Please note: this recipe has been supplied by Foodtown Magazine and uses the old Dressing name.

Preheat the oven to 150ºC. Toast the hazelnuts, turning them occasionally, for 10 minutes. Set aside to cool.
Place the nuts in a clean tea towel and rub them against each other until the skins flake away. Pick out the nuts and discard the remaining skins.
Place the cooled nuts in a blender with the watercress, garlic, lemon juice, olive oil and salt. Blend on high until puréed.
Turn up the oven to 180ºC. Place the Freshzone Roasties with Garlic & Herbs into an ovenproof baking dish and toss with the canola oil.
Bake the vegetables for 14 minutes, then turn them over. Bake for 5 minutes then add the additional hazelnuts. Bake for a further 5 minutes until the vegetables are cooked through.
Toss the watercress pesto through the vegetables and serve immediately.