After a big week of Christmas and the New Year, it’s time to get back to basics with veggies! Included in this week’s boxes are Red Radish, Bok Choy, Sweet Potato and Red Capsicum. All of these vegetables are super versatile and we’ve included some amazing recipes for you to try!
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.
Roasted Sweet Potato with Caramelised Garlic
With over 8 serves of veggies, this recipe can be had as a main, or side dish and is sure to impress your guests.
- 2 small or 1 large sweet potato, scrubbed, halved lengthways
- 1 red capsicum
- 1 1/2 tbsp extra virgin olive oil
- 300g cauliflower, cut into florets
- ½ bulb garlic, halved crossways
- 100g cherry tomatoes
- ½ can chickpeas, drained, rinsed
- 1 tbsp sunflower seeds
- ¼ tsp cumin seeds
- ¼ tsp smoked paprika
- 1 tbsp tahini
- 1 tbsp lemon juice
- 1 tbsp fresh coriander leaves
- 1 tbsp fresh flat-leaf parsley leaves
- 1 tsp preserved lemon rind, thinly sliced
Preheat oven to 220C/200C fan-forced. Line 2 large baking trays with baking paper.
Place sweet potato, cut-side up, and capsicum on 1 tray. Drizzle with some oil. Season with salt and pepper. Roast for 20 minutes.
Place cauliflower and garlic on remaining prepared tray. Drizzle with remaining oil. Roast with sweet potato and capsicum for a further 20 minutes. Add tomatoes to cauliflower tray. Roast for a further 15 minutes or until tomatoes have collapsed and vegetables are tender. Carefully transfer capsicum to a snap-lock bag. Seal bag. Set aside for 5 minutes.
Meanwhile, heat remaining oil in a small frying pan over medium-high heat. Add 1/2 the chickpeas, sunflower seeds, cumin and paprika. Cook, stirring, for 2 to 3 minutes or until fragrant and chickpeas are golden.
Using a small food processor, process remaining chickpeas, tahini, lemon juice and 1/3 cup water until smooth and combined. Season with salt and pepper.
Carefully cut tops off capsicum. Peel away skin and discard seeds. Thickly slice.
Place sweet potato on plates with garlic cloves. Top with cauliflower, tomato and capsicum. Drizzle with tahini dressing. Sprinkle with chickpea mixture, coriander, parsley and preserved lemon. Serve.
Red Capsicum and Kale Stir-Fry
Colourful and delicious, this stir-fry recipe is loaded with red capsicum and healthy kale.
- 2 tablespoons extra-virgin olive oil
- 1/2 medium onion, sliced
- 2 cloves garlic, minced or crushed
- 2 medium or 1 large red capsicum, seeded and thinly sliced
- 1 bunch kale, destemmed and chopped
- 2 teaspoons Worcestershire sauce
- 1 teaspoon balsamic vinegar
- 1/2 teaspoon smoked paprika
- sea salt, to taste
- black pepper, to taste
Heat a large pan over medium-high heat. Add the oil and then stir in the onions. Cook for about 2 minutes or until the onions are soft.
Add the garlic and capsicum; stirring occasionally, cook for 3 to 5 minutes, or until the capsicum is softened.
Add the kale and stir in the Worcestershire sauce, balsamic vinegar and smoked paprika. Cook for 2 to 3 minutes or until the kale is softened. Season with salt and pepper.
Bok Choy and Radishes
A quick and easy side dish that your family will love.
- 1 head bok choy
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 bunch radishes, thinly sliced
- 1 shallot, sliced
- 1 teaspoon lemon-pepper seasoning
- 3/4 teaspoon salt
Cut off and discard root end of bok choy, leaving stalks with leaves. Cut green leaves from stalks and cut the leaves into 1cm. slices; set aside. Cut white stalks into 1cm. pieces.
In a large pan, cook bok choy stalks in butter and oil until crisp-tender, 3-5 minutes. Add the radishes, shallot, lemon pepper, salt and reserved leaves; cook and stir until heated through, 3 minutes.
Broccoli rice is a great way to use up the entire broccoli, including the stalk. Not only is it a delicious side dish, but the smaller size makes it extremely versatile and easy to sneak into everyday meals, such as scrambles, wraps, stir-frys and bowls.
- 1 head broccoli, washed
- 1 tablespoon olive oil
- 1 shallot, finely diced
- 1 clove garlic, minced
- salt and pepper, to taste
Slice the broccoli head in half and use a knife to remove all the florets.
Remove the woody parts from the broccoli stalk, then chop the stalk into 1cm pieces.
Place all broccoli pieces into a food processor and pulse until the it's broken up into tiny rice-sized pieces. I recommend placing the stalk pieces into the food processor first, so they'll be chopped up more.
Heat the olive oil in a large pan and sauté the shallot and garlic for one minute.
Add the broccoli rice to the pan and sauté for another 3-4 minutes.
Season with salt and pepper and serve immediately.
Roasted Beet, Carrot and Spinach Salad
This beautiful salad is easy-to-make, crisp and refreshing.
- 1 bunch beetroots, trimmed, quartered
- 1/2 cup Balsamic Vinaigrette Dressing, divided
- 2 dutch carrots, peeled, cut crosswise in half
- 1 bunch spinach leaves
- 1 red capsicum, chopped
- 1/2 cup crumbled feta cheese
Heat oven to 220ºC. Toss beets with 2 Tbsp. dressing; place on baking sheet sprayed with cooking spray.
Bake 20 min. Toss carrots with 2 Tbsp. dressing; add to baking sheet with beets. Bake 20 to 25 min. or until vegetables are tender.
Arrange spinach and capsicum on serving platter. Top with roasted vegetables; drizzle with remaining dressing. Sprinkle with cheese.
Lemon Herb Roasted Potatoes
These Lemon Herb Roasted Potato Nuggets are a terrific side dish with many meals.
- 6- 8 large sized potatoes, peeled and cut into 1cm chunks
- juice of one lemon
- ¼ to 1/3 cup olive oil, butter or other oil will work as well; a butter/olive oil combination is very good too
- ½ tsp salt
- ½ tsp cracked black pepper
- 1 1/2 tbsp dried herbs, oregano, thyme and rosemary are good choices
- 1 whole garlic bulb broken into about 4 pieces, optional
Parboil the potatoes in salted water for about 3-4 minutes, no longer.
Meanwhile in a 180 degree Celsius oven, heat a baking pan of sufficient size to hold your potatoes without crowding them.
After parboiling, drain the potatoes and let them stand for 5 minutes. Then toss the potatoes with the lemon juice.
Toss together so that the potatoes absorb the lemon juice.
Add the salt, pepper, herbs, garlic cloves and olive oil.
Transfer the seasoned potatoes, garlic and oil to the hot baking pan. These should sizzle as they hit the pan; a good indication that they will not stick. Roast the potatoes for about 60-75 minutes or until they are nicely golden brown all over, turning them every 20 minutes or so. After the first 10 minutes, give the pan a shake to make sure the potatoes are not stuck to it.
The roasted garlic may have to be removed before the potatoes are finished as it generally cooks faster
Cheesy leeks are great as a side dish or vegetarian main.
- 1 leek, trimmed
- 1 tbsp butter, plus extra for greasing
- 1 tbsp plain flour
- 100ml milk
- 1 tsp English or Dijon mustard
- 70g mature cheddar cheese, or other cheese, finely grated
- 1 tbsp dried white breadcrumbs (ideally panko breadcrumbs), optional
- salt and freshly ground black pepper
Preheat the oven to 220C/200C Fan. Lightly butter a shallow baking dish.
Fill a medium saucepan 3/4 fullwith water and bring to the boil. Remove any tough or damaged leaves from the outside of the leeks if not already done. Trim the leeks, leaving all of the white part and some of the green.
Cut the leeks into roughly 3cm pieces and add to the water. Return to the boil and cook for 5 minutes, depending on the thickness, or until the leeks are tender. They are ready when the tip of a knife slides in easily. Drain in a colander over a large mixing bowl to reserve the cooking water.
To make the sauce, return the empty pan to the heat, add the butter and melt gently. Stir in the flour and cook for 10–15 seconds stirring. Gradually add the milk and then a ladleful of the reserved cooking liquid, stirring or whisking well between each addition to make a smooth, creamy sauce.
Add the mustard, half the cheese and season generously with salt and pepper. Simmer gently for 1–2 minutes, stirring constantly.
Scatter the leeks into the baking dish and pour the sauce on top. Mix the remaining cheese with the breadcrumbs, if using, and sprinkle on top. Bake for 12–15 minutes or until bubbling and golden brown.
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.