7 Meal Ideas Using This Week's Produce

7 Meal Ideas Using This Week's Produce

Farmbox Co.01 March 2022

This week we have a variety of green veg included in your boxes: Leek, Broccoli, Green Beans and Mint! Now that we are officially in Autumn, it's a great excuse to start experimenting with some new vegetables with a mixture of cold and warm dishes.

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.

Enjoy!

 

Soy Grilled Broccoli

This is a fresh twist on your usual broccoli recipe that is sure to impress.

  • 2 broccoli
  • 1/4 c. extra-virgin olive oil
  • 2 tbsp. Worcestershire sauce
  • 1 tbsp. low-sodium soy sauce
  • 3 tbsp. ketchup
  • 1 tbsp. honey
  • 3 cloves garlic, minced
  • 1/2 tsp. salt, plus more for sprinkling
  • Freshly ground black pepper
  • 1/4 tsp. crushed red pepper flakes, plus more for serving
  • 1/4 c. freshly grated Parmesan
  • Lemon wedges, for serving

Preheat grill to medium heat. Trim off fibrous bottom half of broccoli stem, then quarter broccoli head into small trees.

In a large bowl, whisk together oil, Worcestershire, soy sauce, ketchup, honey, and garlic. Season with salt, pepper, and red pepper flakes. Add in broccoli and toss to coat. Let sit for 10 minutes.

Place broccoli on grill and sprinkle lightly with more salt. Grill broccoli until knife-tender and slightly charred, flipping every 2 minutes and basting with any remaining sauce, 8 to 10 minutes.

Sprinkle with Parmesan and more red pepper flakes, and serve with lemon wedges.

Sesame Asparagus

This quick and easy asparagus recipe is perfect for springtime or anytime!

  • 1 bunch asparagus washed and ends trimmed
  • 1 tablespoons soy sauce
  • ½  teaspoon freshly grated ginger
  • 1 cloves garlic minced
  • 1 teaspoon brown sugar or honey
  • ⅛ teaspoon crushed red pepper flakes
  • 1 tablespoon olive oil
  • ½  teaspoon toasted sesame oil
  • 1 tablespoons toasted sesame seeds can also use black sesame seeds
  • salt and freshly ground black pepper

Cut the asparagus spears into 1cm pieces. Set aside.

In a small bowl, whisk together the soy sauce, ginger, garlic, brown sugar, and crushed red pepper flakes. Set aside.

In a large skillet, heat the olive oil over medium-high heat. Add the asparagus and cook for 3 minutes, stirring occasionally. Add the soy mixture to the pan and stir until asparagus pieces are well coated in the sauce. Cook for 3 to 4 more minutes or until the asparagus is tender, but still crisp.

Remove the pan from the heat and drizzle the sesame oil over the asparagus. Stir well. Garnish with toasted sesame seeds and season with salt and pepper, to taste. Serve immediately.

Zucchini Stir fry

This simple and quick stir fry made with Zucchini, capsicum, garlic, onions and black pepper. Serve it as a side or as a light meal.

  • 3 cups zucchini (500 grams)
  • 1 small onion sliced
  • ½ cup capsicum (sliced thin)
  • ¾ tablespoon garlic chopped (1 clove)
  • ½ teaspoon ginger chopped (optional)
  • 1¼ tablespoons oil (sesame or olive oil)
  • 1 teaspoon soy sauce
  • 1 teaspoon vinegar
  • ¾ teaspoon black pepper

1 teaspoon toasted sesame seeds or 2 tbsps roasted & crushed peanuts

Rinse all the veggies. Slice onions and capsicums thin. Chop zucchini to ½ cm thickness. Chop ginger and garlic.

Pour oil to a hot pan. Stir fry ginger and garlic for 30 seconds.

Add onions and fry until transparent. Then stir fry bell peppers for 30 seconds.

Next add zucchini and stir fry on a high heat until half done yet crunchy. Do not over cook as they tend to turn too soft.

Then pour soy sauce and vinegar. Add black pepper. Stir fry just for 30 to 60 seconds.

Turn off the heat and sprinkle toasted sesame seeds or roasted & crushed peanuts.

Serve zucchini stir fry as a side or in your wraps and sandwiches.

Tomato, Leek & Spinach Quiche

This vegetarian recipe combines tomatoes, leeks, spinach and goat cheese to make a great breakfast brunch or dinner.

  • 22cm pie crust
  • 1 cup packed cheddar cheese, shredded
  • 1/2 leek, chopped
  • 1 cup spinach, chopped
  • 1/4 cup fresh basil, chopped
  • 100g goat cheese, crumbled
  • 250g cherry or truss tomatoes
  • 6 Gippsland Free Range eggs
  • 1 & 1/4 cups milk or milk alternative
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • Fresh basil, to garnish

Preheat your oven to 180 degrees C. Use butter to grease your pan.

Arrange the pie crust into a quiche pan. Trim the edges if necessary.

Sprinkle cheddar cheese on the bottom of the crust.

Trim the green parts of the leek, as well as the roots. Spilt the leek lengthwise. Run under cold water, using your fingers to bend back the layers. Use a sharp knife to chop one half of the leek, make the pieces about the size you would chop an onion. Sprinkle the chopped leek over the cheese.

Spread the chopped spinach over the leeks.

Sprinkle 1/4 cup fresh basil next.

Crumble the goat cheese using a fork. Sprinkle over the basil.

Use a serrated knife to halve most of the tomatoes. Fit as many as you can on top of the quiche.

In a large bowl or stand mixer, beat together 6 eggs, milk, salt, and pepper. Beat for about 1 minute, then pour over the quiche.

If your quiche pan separates, or if your quiche looks very full, make sure you place the dish on a baking sheet just in case it leaks or overflows.

Bake for 40-50 minutes, or until the top has started to brown and the quiche doesn't wiggle when you shake it.

Remove from the oven and let cool a few minutes before diving in. Garnish with fresh basil and enjoy!

Green Bean Salad with Orange and Mint

A low GI, gluten free side that has the fresh flavours of orange and mint bursting through the goodness of green beans.

  • 250g green beans, trimmed
  • 1 oranges, peeled
  • 2 tablespoons extra virgin olive oil
  • 1/2 red onions, thinly sliced
  • 1 tbsp balsamic vinegar
  • 1 tsp brown sugar
  • ¼ cup fresh mint leaves
  • 1/4 cup natural sliced almonds, toasted

Bring a large saucepan of salted water to the boil over high heat. Cook beans

for 3 minutes or until bright green and just tender. Drain. Refresh under cold running water. Drain. Set aside.

Segment oranges over a bowl to catch juice, squeezing membranes to remove excess juice.

Heat oil in a frying pan over medium-high heat. Add onion. Cook for 5 minutes or until golden. Transfer to a bowl. Add vinegar, sugar and orange juice to pan. Cook, stirring, for 2 minutes or until mixture starts to boil. Remove from heat.

Add beans and orange to onion. Season with salt and pepper. Toss to combine. Place on a serving platter. Drizzle with vinegar mixture. Sprinkle with mint and almonds. Serve.

Broccoli with Mint Pesto

  • 1 broccoli, cut into florets
  • 1 tablespoon olive oil
  • salt

Pesto:

  • 1 clove garlic, peeled and halved
  • 1/4 cup roasted, salted peanuts
  • 2 tablespoons neutral oil (safflower, grapeseed, etc)
  • 1/2 cup packed mint leaves
  • 1 tablespoon lemon juice
  • salt to taste

Cut the broccoli into bite-size florets, rinse and set aside.

In a small food chopper or processor combine garlic and peanuts and pulse to coarsely chop. Add remaining ingredients and pulse a few times, scrape down sides, then puree.

Heat the 1 tablespoon olive oil over medium-high heat in a large skillet. Once shimmering, add broccoli and let cook for 30-60 seconds until browned on the bottom. Sprinkle with a big pinch of salt. Toss and stir a couple more minutes until broccoli is tender but still bright green. Turn off heat.

In a serving bowl, put half the pesto. Top with the hot broccoli and toss quickly. Top with remaining pesto. Serve warm or at room temperature.

1-Pot Vegetable Broth

This easy 1-pot recipe is the perfect way to use up vegetable scraps and skins to make delicious broth for soups and more!

  • 1 Tbsp avocado or coconut oil (if avoiding oil, sub water)
  • 1 medium onion (with skins // finely chopped)
  • 4 cloves garlic (with skins // finely chopped // or sub garlic-infused olive oil)
  • 4 medium carrots (with skins // finely chopped)
  • 4 stalks celery (finely chopped)
  • 1-2 tsp each sea salt and black pepper (plus more to taste // divided)
  • 9-10 cups filtered water
  • 1 cup chopped sturdy greens (silverbeet, etc.)
  • 1/2 cup chopped fresh parsley
  • 1 small handful fresh thyme*
  • 1 small handful fresh rosemary*
  • 2 whole bay leaves
  • 4-5 Tbsp tomato paste

Heat a large pot over medium heat. Once hot, add oil (or water), onion, garlic, carrots, and celery. Add 1/2 tsp each sea salt and black pepper and stir to coat. Sauté for about 5 minutes or until softened and slightly browned, stirring frequently.

Add water, greens, parsley, thyme, rosemary, bay leaves, and another 1/2 tsp sea salt and black pepper and increase heat to medium high until the mixture comes to a boil. Once boiling, reduce heat to a simmer and add tomato paste (add less of both for less intense flavour, or more for bigger more robust flavour!). Stir to combine and loosely cover (with the lid cracked).

Continue cooking for at least 30 minutes, preferably 45 minutes to 1 hour. The flavour will deepen the longer it cooks.

Let cool slightly before pouring over a strainer into another pot. Then divide between storage vessels. Let cool completely before sealing. Store in the refrigerator up to 5 days or in the freezer up to 1 month. Perfect for use in soups, recipes, gravy, and more!

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.