3 fresh, affordable in-season midweek meals

As winter loosens its grip and spring begins to bloom in Australia, the markets tell the story before the weather does. Stalls are brimming with sweet carrots, golden pumpkins, earthy beetroots, and fresh leafy greens. Eating seasonally at this time of year is not just a nod to tradition – it is a smart way to make mealtimes fresher, more affordable, and better for the planet.

Health and food guides note that in late winter and early spring – around August – root vegetables such as carrots, leeks and sweet potatoes are particularly abundant and well priced. Cruciferous staples like broccoli, brussels sprouts and cauliflower are at their peak, alongside leafy greens, fennel, mushrooms and silverbeet. Cooking with these ingredients not only supports local growers but also makes midweek meals easier to plan without stretching the budget.

Here are three quick, seasonal recipes perfect for the weeknight table.

Roast Beetroot, Carrot & Fennel Salad

Serves 4 | Preparation time: 10 mins | Cooking time: 35 mins

Ingredients

• 2 medium beetroots, peeled and cut into wedges
• 3 carrots, sliced lengthways
• 1 bulb fennel, cut into thin wedges
• Olive oil, salt, cracked black pepper
• Spinach or silverbeet leaves
• Crumbled feta or goat’s cheese (optional)
• Balsamic glaze

Method

Roast beetroot, carrots, and fennel at 200°C with olive oil, salt, and pepper until caramelised and tender. Serve over fresh spinach or silverbeet and finish with a drizzle of balsamic glaze. Add feta for extra richness.

Kale & Sweet Potato Stir-Fry with Ginger

Serves 2–3 | Preparation time: 10 mins | Cooking time: 10 mins

Ingredients

• 1 large, sweet potato, peeled and diced
• 2 cups shredded kale leaves
• 1 spring onion, sliced
• 2 cloves garlic, chopped
• 1 tsp grated fresh ginger
• 2 tbsp soy sauce
• 1 tsp sesame oil
• Optional garnish: sesame seeds

Method

Steam or microwave sweet potato until just tender. In a hot pan, sauté garlic, ginger, and spring onion. Add sweet potato, stir with soy sauce until coated, then toss in kale until wilted. Finish with sesame oil and sesame seeds.

Cauliflower, Leek and Potato Soup

Serves 4 | Preparation time: 10 mins | Cooking time: 25 mins

Ingredients

• 1 leek, white and light-green parts sliced
• 2 medium potatoes, peeled and chopped
• ½ cauliflower, broken into florets
• 1 litre vegetable stock
• Olive oil, salt, pepper
• Cream or milk (optional)

Method

Cook leeks gently in olive oil until softened. Add potato, cauliflower, and stock. Simmer for 20 minutes before blending smooth. Stir through a splash of cream if desired. Serve with warm bread.

Seasonal eating made simple

These recipes show how late-winter and early-spring vegetables can anchor quick, budget-conscious meals without sacrificing flavour. Carrots, kale, leeks, sweet potato, and cauliflower are not only at their best now, but they are also versatile enough to appear in salads, stir-fries, or soups across the week.

Eating with the seasons means more than just freshness: it is an effortless way to diversify the dinner table and ensure Australian-grown produce stays at the centre of our plates.