This week we’ve included some crowd favourites that are really easy to make, either as main meals or as side dishes and will be sure to become regulars in your household.
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.
Creamy Roasted Pumpkin Soup
I can almost guarantee that this will be one of the best pumpkin soup recipes you will ever taste! It will quickly become a winter staple in your home as it’s so easy to make and is amazing to eat!
- 4 tablespoons olive oil, divided
- 1 whole butternut pumpkin
- 1 large yellow onion, chopped
- 4 large or 6 medium garlic cloves, pressed or minced
- ½ teaspoon sea salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ⅛ teaspoon cloves
- Tiny dash of cayenne pepper (optional, if you like spice)
- Freshly ground black pepper
- 4 cups vegetable broth
- ½ cup full fat coconut milk
- 2 tablespoons maple syrup or honey
- ¼ cup pepitas (green pumpkin seeds)
Preheat oven to 220 degrees celsius and line a baking sheet with baking paper for easy cleanup. Carefully halve the pumpkin and scoop out the seeds.
Slice each pumpkin halve in half to make quarters. Brush or rub 1 tablespoon olive oil over the flesh of the pumpkin and place the quarters, cut sides down, onto the baking sheet. Roast for 35 minutes or longer, until the orange flesh is easily pierced through with a fork. Set it aside to cool for a few minutes.
Heat the remaining 3 tablespoons olive oil in a large pot over medium heat. Once the oil is shimmering, add onion, garlic and salt to the skillet. Stir to combine. Cook, stirring occasionally, until onion is translucent, about 8 to 10 minutes. In the meantime, peel the pumpkin skin off the pumpkins and discard the skin.
Add the pumpkin flesh, cinnamon, nutmeg, cloves, cayenne pepper (if using), and a few twists of freshly ground black pepper. Use your stirring spoon to break up the pumpkin a bit. Pour in the broth. Bring the mixture to a boil, then reduce heat and simmer for about 15 minutes, to give the flavours time to meld.
While the soup is cooking, toast the pepitas in a medium skillet over medium-low heat, stirring frequently, until fragrant, golden and making little popping noises. You want them to be nice and toasty, but not burnt. Transfer pepitas to a bowl to cool.
Once the pumpkin mixture is done cooking, stir in the coconut milk and maple syrup. Remove the soup from heat and let it cool slightly. Then blend the soup in batches.
Taste and adjust if necessary
Ladle the soup into individual bowls. Sprinkle pepitas over the soup and serve.
As honeydew melon is a low-sodium and potassium-rich fruit, it may help you maintain healthy blood pressure levels, so this is perfect for people looking for a nutrient rich smoothie, or hoping to keep their blood pressure down!
- 2 cups honeydew melon, cubed
- 1 cup vanilla or coconut yogurt
- 2 tablespoons apple juice, from frozen concentrate
- Honeydew melon slices, for garnish
In a blender, combine melon, yogurt, and apple juice concentrate. Blend until smooth. With blender running, add ice until frothy.
Slow Cooker Sweet Potato Satay Stew
This delicious satay stew is super easy to make, just pop all your ingredients in your slow cooker and you’re ready to go! This delicious recipe makes for a no-fuss, easy weekday dinner.
- 1 can of chickpeas drained & rinsed
- 4 cups vegetable stock
- ½ teaspoon salt
- 1 teaspoon cumin
- ½ teaspoon ground coriander
- ¼ teaspoon cayenne
- 1 can of diced tomatoes including juices
- 4-5 cups sweet potatoes peeled & cut into 2 inch cubes; roughly 2 medium sweet potatoes
- ½ cup all natural peanut butter
- 1 onion diced
- 4 cloves garlic minced
- Pinch of ginger, finely grated
- 4 handfuls spinach
In your slow cooker, add the chickpeas, vegetable stock, salt, cumin, coriander, cayenne, diced tomatoes, sweet potatoes, peanut butter, onion, garlic and ginger and then stir to combine.
Place the lid on your slow cooker and cook on low for 6 hours.
Add four handfuls of spinach to the slow cooker, then stir and put the lid back on. Set it to cook on high for 15 more minutes. Using a potato masher, mash up the sweet potatoes to thicken the stew. (This is not necessary, and you can skip this step if you'd prefer.)
Healthy Carrot Muffins
Do you always seem to have leftover carrots at the end of the week? Then this is a great recipe to use them up and create a delicious, healthy muffin for your kids lunchboxes or an afternoon snack.
- 1 ¾ cups white whole wheat flour or regular whole wheat flour
- 1 ½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 2 cups peeled and grated carrots
- ½ cup roughly chopped walnuts
- ½ cup raisins, tossed in 1 teaspoon flour
- ⅓ cup melted coconut oil or extra-virgin olive oil
- ½ cup maple syrup or honey
- 2 eggs, preferably at room temperature
- 1 cup plain Greek yogurt
- 1 teaspoon vanilla extract
- 1 tablespoon raw sugar, for sprinkling on top
Preheat oven to 220 degrees celsius. Grease all 12 cups on your muffin tin with butter or non-stick cooking spray.
In a large mixing bowl, combine the flour, baking powder, cinnamon, baking soda, salt, ginger and nutmeg. Blend well with a whisk. In a separate, small bowl, toss the raisins with 1 teaspoon flour so they don’t stick together. Add the grated carrots, chopped walnuts and floured raisins to the other ingredients and stir to combine.
In a medium mixing bowl, combine the oil and maple syrup and beat together with a whisk. Add the eggs and beat well, then add the yogurt and vanilla and mix well.
Pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are ok). Divide the batter evenly between the 12 muffin cups. Sprinkle the tops of the muffins with raw sugar. Bake muffins for 13 to 16 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.
Place the muffin tin on a cooling rack to cool. If you have leftover muffins, store them, covered, at room temperature for two days, or in the refrigerator for up to 4 days.
Roasted Broccoli salad with lemons and almonds
This Roasted Broccoli Salad has both roasted and raw broccoli, toasted almonds, sweet cranberries, and tiny pieces of tart lemon. It is the perfect, nutritious meal for lunch, dinner, or as a side dish!
- 2 heads of broccoli
- 2 teaspoons olive oil
- 1/2 teaspoon sea salt
- 1/2 cup almonds
- 1/4 cup dried cranberries or raisins
- 1 tablespoon chopped fresh dill
- 4 very thin slices of lemon, each cut into 8 tiny triangles
For the dressing:
- 1/4 cup fresh squeezed lemon juice (from about 1 lemon)
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1 teaspoon balsamic vinegar
- 1 garlic clove, very finely minced
- 2 tablespoons extra virgin olive oil
- Preheat your oven to 210 degrees celsius.
Roughly chop the broccoli, making sure to include the sweet broccoli stems. You should have around 9 cups. Place 2 cups of the broccoli in a large bowl and the rest on the prepared baking sheet. Drizzle the broccoli on the baking sheet with the olive oil and sprinkle with sea salt. Mix it around so that all of the broccoli is coated with oil. Pop it in your oven and let it roast for 15-20 minutes, or until the florets are dark brown. Remove them from the oven and put them in the bowl with the raw broccoli.
Put the almonds in a small baking dish and roast them in the oven along with the broccoli until they are fragrant and light brown, about 8 minutes. Remove them from the oven and roughly chop them once they are cool enough to handle. Add the chopped almonds, cranberries, dill and lemon slices to the bowl with the broccoli.
In a small bowl whisk together all of the dressing ingredients. Pour it over the broccoli and toss to coat.
Serve immediately, or let it stand for up to 20 minutes.
Korean Fried Cauliflower
- 1 cup plain flour
- 1/4 cup cornflour
- 1 tsp baking powder
- 1 1/4 cups chilled soda water
- 350g trimmed cauliflower, cut into very small florets
- Peanut oil, to deep-fry
- Steamed rice, to serve
- Sesame seeds, to sprinkle
- Green shallots, trimmed, sliced, to serve
- 1 tbsp peanut oil
- 3 garlic cloves, crushed
- 2/3 cup tomato passata
- 1/3 cup hot chilli sauce (like Sriracha)
- 1/3 cup water
- 2 tbsp brown sugar
- 2 tbsp light soy sauce
- 3 tsp rice vinegar
- 1 tsp sesame oil
To make the sauce, heat the oil in a wok over high heat. Stir-fry the garlic for 30 seconds or until aromatic. Add the passata, chilli sauce, 1/3 cup water, sugar, soy sauce and vinegar. Simmer, stirring occasionally, for 15 minutes or until thickened. Stir through the sesame oil. Set aside.
Whisk together the flour, cornflour and baking powder in a large bowl. Make a well in the centre. Slowly pour in the soda water, whisking to form a smooth batter. Toss the cauliflower through to coat.
Heat 2cm oil in a large saucepan over high heat. Cook the cauliflower, in batches, for 3 minutes or until golden. Use a slotted spoon to transfer to a wire rack set over a baking tray to drain.
Return the wok with the sauce to medium heat. Toss through the cauliflower. Serve on a bed of rice, sprinkled with sesame seeds and shallot.
This super sweet dessert is a great crowd pleaser and is the perfect dessert to take somewhere special as a treat. It’s also REALLY easy to make!
- 200g sugar
- 100g all-purpose flour
- 1/4 tsp salt
- 750ml milk
- 3 eggs
- 1 1/2 tsp vanilla extract
- 4 bananas
- 25 vanilla wafers
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