Fresh Start

22 Sep 2016
POSTED BY Alvin Thomas

Green is good: Stick to farm-fresh produce and add deliciously healthy flavours to every mealtime creation. Try these easy recipes to add new taste sensations to mealtimes – they’ll be a hit with the family!

Putting fresh, nutritious meals on the table is easy with the vast array of fruit, vegetables and other farm-raised foods available in the Sultanate. With the help of these tasty recipes, you’re set for meal times packed with fantastic, healthy fare. Head to for more recipe ideas.

One sure-fire way to please everybody is to make pasta the centrepiece of your meal, such as linguini with honey-sauced prawns, which combines sweet honey with classic linguini pasta for a flavoursome dinner. Find more of the benefits honey provides plus some delicious recipes, at

Meanwhile, a sweet/savoury treat, such as a non-traditional take on pizza, will have your taste buds exploding, with savoury goat cheese and strawberries marinated in a white balsamic vinaigrette. It’s a great choice for a light lunch while research has also shown this farm-to-table superfruit is an effective way to help prevent and manage Alzheimer’s disease and diabetes. For more information and strawberry recipes, visit

* Family Features

Linguini with Honey-Sauced Prawns


*Recipe courtesy of the National Honey Board

Servings: 4


  • 450g prawns, peeled and de-veined
  • 1/2 cup julienne carrots
  • 1/2 cup julienne celery
  • 1/2 cup green onions, sliced diagonally
  • 3 cloves garlic, minced
  • 2 tbsp olive oil
  • 1/2 cup water
  • 1/4 cup honey
  • 4 tsp cornstarch
  • 1 tsp salt
  • 1/4 tsp crushed red pepper flakes
  • 1/4 tsp crushed dried rosemary leaves
  • 450g cooked linguini pasta, kept warm


  • In a large frying pan, stir-fry the prawns, carrots, celery, green onions and garlic in oil over a medium-high heat for about three minutes or until the prawns start to turn pink.
  • In small bowl, combine the remaining ingredients except the pasta and mix well. Add to the prawn mixture and stir-fry for about one minute or until the sauce thickens.
  • Serve over the pasta.

Strawberry and Goat Cheese Pizza


*Recipe courtesy of the California Strawberry Commission

Servings: 8 (1/2 pizza each)


  • 14g  active dry yeast
  • 1 tbsp sugar
  • 3-4 cups all-purpose flour
  • 2 tsp kosher salt
  • 1 tbsp olive oil
  • 3 tbsp white balsamic vinegar
  • 3 tbsp extra-virgin olive oil
  • 1/4 cup aged balsamic vinegar
  • 1/2 cup (114g) softened goat cheese
  • 4 cups fresh California strawberries, hulled and quartered
  • 1/4 cup (57g) crumbled goat cheese coarsely ground black pepper baby arugula frisee
  • Heat oven to 2050C


  • To make pizza dough: in a mixer bowl, sprinkle the yeast and sugar over one cup of warm water and let it stand until foamy. Add three cups of flour, salt and olive oil; mix with the dough, hook until stretchy and no longer sticky, and add more flour if necessary. Divide the dough into four equal portions. Refrigerate, and keep covered until needed.
  • To make white balsamic vinaigrette: in a small non-reactive saucepan, simmer white balsamic vinegar until reduced to one-and-a-half tablespoons. Whisk in extra-virgin olive oil.
  • To make aged balsamic reduction: in a small non-reactive saucepan, simmer aged balsamic vinegar until reduced to about four teaspoons.
  • On a lightly-floured surface, roll each piece of pizza dough into a 20cm circle. Place on to a baking sheet and bake for 10 minutes or until firm and slightly brown. Spread the softened goat cheese on pizzas, leaving a 1.5cm border.
  • Toss the strawberries with white balsamic vinaigrette; arrange strawberries evenly on the goat cheese. Bake for 10 minutes more. Remove from the oven and scatter the crumbled goat cheese on top.
  • Drizzle with aged balsamic reduction and sprinkle with black pepper. Garnish the pizzas with leaves of arugula and frisee.

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