Rainbow chard is a colourful winner, the leaves will cook faster than the stems so slice and cook  the stems for or a few minutes before adding the leaves.

Sunny QLD sends it's love shaped like a banana!

Shallots make a great addition to stir-fries, sautés, salads, soups, side dishes, and casseroles, and are often paired with garlic. Combine them with olive oil and balsamic vinegar and add fresh herbs like rosemary and thyme to create marinades and sauces for your meat dishes.