WIN A Gorgeous Green Hamper
November 2, 2008
jones the grocer has partnered with premium accessories label kagi to help show New Zealanders that being green can be glamourous!
This limited edition ‘green’ tote is biodegradable canvas, and available at jones the grocer for $19.95. (Excluding contents!). Any inquiries please contact: newmarket[at]jonesthegrocer[dot]com
About The Tote
KAGI PRESENTS A DESIGNER BAG THAT DOESN’T COST THE EARTH. KAGI DESIGNER AND PREVIOUS NEW ZEALAND DESIGN AMBASSADOR KAT GEE BRINGS US THIS ECOLOGICALLY FRIENDLY CANVAS TOTE THAT MAKES BEING GREEN A FASHION STATEMENT.
Fact. New Zealanders use over 1 billion plastic bags yearly.
Fact. Each bag takes over 500 years to biodegrade.
Fact. Thats 243 bags per person.
Thats a one way ticket to waste – not to mention clogging of waterways, threatening wildlife and releasing of toxic gases when burnt. The Kagi ‘Green Bag’ is the perfect solution to kicking plastic bags to the curb (so to speak…) and adding some eco-friendly style to your wardrobe this season. And at $19.95 it’s as gentle on your wallet as it is the environment.
About The Green Hamper
jones’ is giving away this gorgeous green tote packed with delicious natural jones groceries to get you started.
jones’ goodies include:
- jones kiwifruit relish (gluten free)
- jones tamarillo vinaigrette (gluten free)
- jones dijion mustard (organic)
- spiced lavosh
- Matitako organic gouda
- jones gourmet double chocolate fudge
How To Win
To be in to win this stylish hamper is as easy as sharing a recipe! Post your favourite natural, organic or gluten-free meal recipe in the “Got Something To Say” section below. The winner will be selected by jones the grocer on 30th November 2008, and notified by email.
PS: Check out jones weekly food & wine column. CLICK HERE TO VIEW.
Grilled Freerange Chicken and Organic Ratatouille
Ingredients (use organics where possible)
2 medium zucchini, halved lengthwise
1 medium eggplant, halved lengthwise
1 red bell pepper, cut into 1-inch-wide strips
1 red onion, peeled, cut into 1/2-inch-wide wedges (leave root end intact)
2 medium tomatoes, halved crosswise
2 tablespoons olive oil
6 free range skinless boneless chicken breast halves
1/3 cup thinly sliced basil
1 1/2 teaspoons red wine vinegar
Method
Prepare barbecue (medium-high heat). Place first 5 ingredients in large bowl. Drizzle oil over and sprinkle generously with salt and pepper; toss to coat. Grill vegetables until tender and slightly charred, about 4 minutes for peppers and 7 minutes for remaining vegetables. Transfer to cutting board. Place chicken breasts in same large bowl. Turn to coat with any remaining oil in bowl. Sprinkle chicken with salt and pepper. Grill chicken, covered, until cooked through, about 6 minutes per side. Let stand 5 minutes.
Meanwhile, coarsely chop vegetables and transfer to another large bowl. Add basil and vinegar and toss to coat. Season with salt and pepper. Slice chicken crosswise into 1/2-inch-thick slices; serve with ratatouille.
Organic recipe:
Kiwi pavlova role.
Make meringe with free range eggs. role out meringe onto baking sheets, about 1cm thick. Let meringe set, ladle with fresh thick cream and then a layer of thinly sliced kiwi fruit. Then role together, ensuring baking sheet is taken off whilst being roled. Serve with either kiwi fruit or strawwberrys on top.