Are you getting your five serves of veggies every day? It’s easy to forget this number and ensure you include it in your diet, so this week we’ve focused on including a range of vegetables that are easy to create and taste amazing! It’s so important to make sure you’re hitting that target, and it’s never been easier with the number of creative recipes there are out there.
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.
Sweetcorn and Cheese Savoury Pudding
Have you ever had a corn pudding before? Well, now is the time to try it! This is sure to turn heads at the dinner table and is the perfect side dish to your favourite protein.
- 25g butter
- 2 (500g) fresh corn cobs, trimmed kernels removed
- 1/2 cup polenta
- 1 1/2 cups milk
- 1/2 cup grated cheddar cheese
- 1/4 cup grated parmesan cheese
- 3 eggs, separated
- 2 tsp chopped fresh thyme leaves
- Thyme leaves, to serve
Preheat oven to 200°C/180°C fan-forced. Melt butter in a heavy-based saucepan over medium-high heat. Add corn, polenta and milk. Bring to the boil. Reduce heat to low.
Simmer, stirring for 3 minutes or until mixture has thickened. Remove from heat. Stir in cheddar and parmesan. Season with salt and pepper.
Cool for 10 minutes. Stir in egg yolks and thyme.
Using an electric mixer, beat egg whites until soft peaks form.
Using a metal spoon, gently fold half the egg white into corn mixture. Fold in remaining egg white. Pour mixture into a greased, 7.5cm-deep, 6 cup-capacity ovenproof dish.
Bake for 30 minutes or until golden. Top with thyme. Serve.
Pumpkin and Cauliflower Soup
This thick, creamy and healthy soup is perfect for those cooler nights.
- 1 tablespoon Olive Oil
- ½ Pumpkin, skin removed and cut into small chunks
- ½ head of Cauliflower, cut into florets
- 3 Garlic Cloves
- 1 Brown or Yellow Onion, cut into small chunks
- 1 teaspoon Dried Thyme
- 3 cups Vegetable Stock, more if needed
- Salt and Pepper
- ¼ cup Milk
Preheat the oven to 180C. Place pumpkin, cauliflower, onion and garlic onto a baking tray and cover with olive oil. Roast for 30-40 minutes, flipping the vegetables half way, until the pumpkin is golden and tender.
Transfer roasted pumpkin, cauliflower and onion into a large pot. Squeeze garlic from skins and add to pot (discard the skin). Add stock and season with salt and pepper. Bring to boil on high heat, then reduce to simmer for 15 minutes.
Puree with an immersion blender until smooth. If the soup is too thick, add more stock as needed until desired consistency is reached. Return the pot to heat for a few minutes to ensure it's warm throughout, then remove from heat and stir through milk. Serve with crusty bread or croutons.
The perfect bite-sized snack for school, or work lunches!
- 2 Eggplants
- 1 cup (100g) coarsely grated mozzarella cheese
- 1/2 cup fresh flat-leaf parsley, coarsely chopped
- 2 clove garlic, crushed
- 1/2 cup (50g) packaged breadcrumbs
- 1/4 cup (35g) plain flour
- 2 eggs
- vegetable oil, for shallow-frying
Preheat oven to 220°C (180°C fan-forced).
Remove and discard stem ends from eggplants, prick eggplants all over with fork. Place on oiled oven tray, roast, uncovered, about 30 minutes or until soft. Cool. Peel eggplants, chop flesh finely.
Combine eggplant, cheese, parsley, garlic, breadcrumbs, flour and eggs in large bowl. Using wetted hands, shape level tablespoons of mixture into oval patties.
Heat oil in large frying pan, cook fritters, in batches, until browned both sides. Drain on absorbent paper. Serve with lemon wedges, if you like.
Mexican Corn on the Cob
This delicious Mexican dish can be served as an entrée or side and will fit in perfectly with your Mexican feast.
- 2 large corn cobs, cut in half
- 1/4 cup finely grated parmesan cheese
- 1 lime, cut into 4 wedges
- ½ tsp cayenne pepper
- 1 tsp smoked paprika
- ½ tsp salt flakes
- 1/4 cup Kewpie mayonnaise
- 1 tsp smoked paprika, extra
Bring a large pot of water to the boil over high heat. Add corn and boil for about 7 minutes until cooked.
Meanwhile make smoked mayonnaise by combining Kewpie mayonnaise and smoked paprika in a bowl and mix well, set aside.
Combine spice rub ingredients in a bowl, mix well, set aside
To serve brush corn with a tablespoon of mayonnaise, sprinkle over spice rub, roll in cheese, and serve with a wedge of lime to squeeze over before eating.
Corn and Herb-Stuffed Zucchini
The ultimate entrée! This will make your weekday meal feel fancy.
- 4 zucchini
- 2 tsp. olive oil
- 2 cups fresh corn kernels (from 2 cobs)
- 1/2 red chilli pepper (seeded for less heat, if desired), finely chopped
- 2 tbsp. fresh flat-leaf parsley, chopped
- 1 tbsp. Fresh Tarragon, chopped
- 1/4 c. grated cheese
Place a rimmed baking sheet in the oven and heat oven to 230 degrees C. Cut the zucchini in half lengthwise and, using a teaspoon, hollow out the zucchini.
Brush the cut side with 1 tsp oil and place on the heated baking sheet, cut-side down. Roast for 5 minutes.
Meanwhile, in a large bowl, toss together the corn, scallions, chilli, remaining teaspoon oil, and 1/4 teaspoon each salt and pepper. Fold in the herbs, then the cheese.
Turn the zucchini cut-side up and season with 1/4 teaspoon each salt and pepper. Divide the corn mix along the zucchini halves (about 1/4 cup each) and continue roasting until the zucchini and corn are just tender, 10 to 12 minutes more.
Broccoli with Fried Onion and Garlic
This simple side dish is full of flavour and counts towards your five-a-day
- 200g broccoli
- 1 tbsp olive oil
- 1 onion , finely sliced
- 2 garlic cloves , finely sliced
Bring a large pan of water to the boil, add the broccoli and cook for 3-5 mins until just tender. Drain and set aside. Heat the oil in a large frying pan over a high heat, add the onion and fry for 2-3 mins until golden and starting to caramelise.
Stir in the garlic and fry for 1 min more, then throw in the broccoli and cook for 2 mins until the broccoli is warmed through and coated in the onion and garlic.
Spring Onion and Celery Loaded Potato Skins
These are the perfect nutritious snack and taste delicious!
- 2 large potatoes
- 2 tsp olive oil, plus extra for dressing the leaves
- salt and freshly ground black pepper
- 2 tbsp sour cream
- 25g cheddar cheese
- 4 spring onions, finely chopped
- 2 sticks of celery, finely chopped
- pinch smoked paprika
- 1 bag fresh salad mix
Heat oven to 200C.
Prick the potatoes a few times with a fork.
Combine oil with a good pinch of salt and pepper and roll the potatoes in it one at a time.
Bake in the oven for 1 hour until crisp on the outside and soft in the middle.
Leave to cool.
Once cool enough to handle, cut the potatoes in half and scoop out the centre.
Use a fork to mash the potato in a bowl with the sour cream and cheddar then stir in the spring onions and celery and season.
Load the mash mixture back into the skins, sprinkle with a pinch of smoked paprika and grill until the tops start to brown.
Toss the mixed leaves in a little olive oil, season and serve.
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.