This week we’ve included Pumpkin and Asparagus in our produce boxes. Did you know that Asparagus is considered a brain booster? It can help our brains fight cognitive decline and is also packed with antioxidants!
The purpose of these recipes is to give you some inspiration for the week ahead. We’ve suggested meal ideas based on our produce selection and they can all be enjoyed on their own, or with any protein that suits your appetite.
Pumpkin and Asparagus Risotto
This is a veggie-filled risotto that the whole family will look forward to.
- 1 Lemon
- 1 bunch of Spring onion
- 2 bunches of Asparagus
- 1 kg of Arborio Rice
- 500g Diced Pumpkin
- 1 portion of Pecorino
- 1 head of Garlic
- 1L of Vegetable Stock
- Olive oil
Cut the pumpkin into roughly 1cm diced cubes to make the cooking quicker. Finely cut the spring onions and garlic. Slice the asparagus into thin discs, leaving the tips and halving those lengthways.
In a large casserole dish on high heat, add olive oil and cook the garlic, spring onion and diced pumpkin for 3 minutes. Add the rice and cook for a further 2 minutes.
Add half of the stock and bring up to the boil, stirring regularly to avoid sticking.
Turn down to medium heat and keep stirring. Once the liquids start evaporating, add more stock and continually stir. The liquid will continue to evaporate, and add more stock as required until it is all absorbed.
Add the grated cheese, the asparagus and 2 tbsp of butter (optional). Keep stirring, season well and cook until the rice is tender, but still has a little bit of a bite (al dente).
Add another quarter of a cup of water if necessary. The whole cooking time for the risotto should take between 30-35 mins.
Serve risotto hot with freshly grated pecorino and squeeze of lemon juice.
Zucchini Corn Cakes
These are great for a hearty, healthy snack, or a light meal.
- 1 -2 Zucchini’s
- 1 Cup corn kernels
- 2 Spring Onions, thinly sliced
- 3 Gippsland Free Range eggs, beaten
- 1/4 tsp. Garlic Powder
- 1/2 tsp. Parsley Flakes
- 1/2 tsp. Basil Leaves
- Ground Pepper
- 1/2 Cup Parmesan cheese, grated
- 3/4 Cup flour
- olive oil
- 1/2 Cup Greek yogurt
- 1 tbsp. Sriracha
On the large holes of a box grater, grate zucchini. Using a cheesecloth or clean dishtowel, squeeze out as much liquid as possible.
In a large bowl, combine shredded zucchini with corn, spring onions, eggs, and spices. Season with pepper and salt, then mix in Parmesan and flour.
In a large skillet over medium-high heat, heat olive oil. For each pancake, scoop ¼ cup of batter, flatten to about ½ inch and cook until golden, 2 minutes per side. Add more olive oil between batches, or as needed.
In a small bowl, mix Greek yogurt with Sriracha. Serve pancakes with sauce on the side.
Cucumber & Radish Salad
This easy, refreshing cucumber radish salad is the perfect summer side dish for hot days!
- 2 Lebanese cucumbers
- 1 bunch radishes
- 2 spring onions, thinly sliced
- 1 tablespoons fresh dill, roughly chopped
- 2 tablespoons olive oil
- 1 ½ tablespoons lemon juice (from half a lemon)
- salt and freshly ground black pepper, to taste
Thinly slice the radishes and cucumber with a knife or mandoline. In a small bowl, stir together the olive oil, lemon juice, salt, and pepper.
In a medium mixing bowl, add the cucumber, radishes, spring onion, dill, and dressing. Stir to combine.
Transfer the salad to a serving bowl and sprinkle a little extra salt and pepper, if you'd like.
Sesame Garlic Roasted Asparagus
Flavourful garlic roasted asparagus deliciously seasoned with sesame oil and sesame seeds then cooked to crunchy perfection right in the oven.
- 500g asparagus spears, washed and ends trimmed
- 1 tablespoon sesame oil (or sub olive oil)
- 3 cloves garlic, minced (or sub 1/2 teaspoon garlic powder)
- 2 tablespoons toasted sesame seeds (can also use black sesame seeds)
- Freshly ground salt and pepper
Preheat oven to 220 degrees C. Cut the dry woody ends of the asparagus and discard.
Place asparagus in large bowl and add sesame oil and minced garlic; toss to combine. Arrange spears on large baking sheet and generously sprinkle with sesame seeds. Season with a good amount of salt and black pepper.
Place in oven for 15-20 minutes or until spears reach desired consistency. They should still be a bit crisp. Remove from oven and transfer to serving plate to serve immediately.
Creamy Broccoli Potato Casserole
This fast and easy Creamy Broccoli Potato Casserole is the perfect side dish.
- 4 medium potatoes peeled
- 1/3 cup freshly grated Parmesan cheese
- 2 1/4 cups cooked Broccoli florets
- oregano or thyme as you like
- White sauce
- 2 3/4 cups milk
- 3 tablespoons butter
- 3 tablespoons flour
- pinch salt
Pre-heat oven to 180° Celsius.
Boil potatoes in salted water until tender but firm, remove to cool, in the same water add the broccoli florets and cook approximately 5 minutes. Drain well.
While potatoes are cooling, make the white sauce.
In a medium pot over low heat melt butter, whisk in flour and salt, continue whisking until smooth. Slowly add the milk and continue whisking constantly until thickened and starts to boil. Remove from heat. Let cool slightly.
In a baking dish, spread a couple of spoonfuls of white sauce on the bottom, make 3 layers, starting with the sliced potatoes, sprinkle of oregano, white sauce, broccoli florets and a sprinkle of parmesan cheese, continue for three layers. Bake for approximately 30 minutes. Let cool 5 minutes before serving. Enjoy!
Garlic Spinach and Capsicum
An easy side dish that is both delicious, and full of nutrients.
- 1 bunch spinach, washed and trimmed
- 1 tablespoon olive oil
- 2 garlic cloves, slivered
- 1 pinch pepper flakes
- 1 red capsicum, thinly sliced
- 3⁄4 teaspoon salt
- 1 pinch pepper
Shred spinach and cook in dry skillet until wilted (about two minutes), transfer to plate.
Heat oil in same skillet.
Cook garlic and pepper for one minute.
Add spinach, red pepper, salt and pepper.
Cook, stirring often, for 4 minutes or until red pepper is tender crisp.
Truss Tomato, Basil & Balsamic Pasta Bake
A unique twist on the traditional pasta bake. This recipe is super easy to make, but will make the dinner table look like you're at a restaurant.
- ½ kg Truss Tomatoes
- Extra virgin olive oil
- Pinch of chilli flakes to taste
- 1 tbs smoky paprika
- Sea salt to taste
- 3 tbs balsamic vinegar
- 4 cloves garlic, crushed or finely grated
- 1 large bunch fresh basil leaves
- 200g buffalo mozzarella or bocconcini, roughly sliced or torn apart (you could also use feta or goats cheese)
- 85g parmesan, finely grated
- 500g pasta – you could use rigatoni, penne, fusilli, or shells
Set aside 7 tomatoes with the truss still attached. While keeping the truss intact slice ¾ off the bottom of the tomatoes.
Remove the remaining tomatoes from their truss and roughly chop along with the bottom ¾ of the tomatoes from the previous step.
Add the chopped tomatoes to a large deep baking dish then add olive oil, chili and smoky paprika. Stir to combine.
Place the 7 tomatoes with their truss still attached on top of the chopped tomatoes. Bake the tomatoes for 45 minutes at 200C
When the tomatoes have almost finished baking, begin to cook the pasta. Cook the pasta 4 minutes under the instructed time on the packet. The pasta will continue to cook in the oven when we bake it. Once the pasta is cooked drain and set aside.
Remove the baked tomatoes from the oven and then gently lift and set aside the tomatoes with their truss still attached.
While the baked tomatoes are still warm out of the oven stir through the garlic, balsamic, basil, and half of the mozzarella and half of the parmesan. Add the cooked pasta and stir through.
Top the pasta with the remaining mozzarella, the remaining parmesan, the 7 baked tomatoes with their truss attached, a few extra basil leaves, some sea salt, black pepper, and a drizzle of olive oil.
Bake at 200C for 15 minutes or until golden.
Serve with a leafy green salad and fresh crusty bread.
If you would like to check out the latest produce selection, click here to visit the Seasonal FarmBOX product page and be sure to secure your Thursday delivery if you haven't already.