7 Meal Idea's Using This Weeks Produce

7 Meal Idea's Using This Weeks Produce

Farmbox Co.12 April 2021

As we come into the Autumn months, we've added some exciting new, seasonal fruits and vegetables to your box that will be sure to impress!

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!

Beetroot Mudcake

Beetroot Mudcake

This cake is full of the chocolatey flavour that most of us love, but is so much more beneficial for our health! The beetroot aids in liver detoxification processes and the nuts are a great source of protein.

  • 300 gm (2 cups) mixed macadamia nuts and Brazil nuts
  • 40 gm (¼ cup) dried currants or dried cranberries
  • 6 medjool dates, pitted
  • 80 ml (1/3 cup) maple syrup
  • 300 gm beetroot (2 large), coarsely grated, plus extra to serve
  • 200 gm desiccated coconut, plus extra to serve
  • 40 gm (1/3 cup) 100% raw cacao powder
  • 45 gm (1/3 cup) carob powder
  • 2 tbsp golden flaxseeds, coarsely crushed
  • Scraped seeds of 1 vanilla bean
  • To serve: shaved dark chocolate

Chocolate icing

  • 2 avocados, coarsely chopped
  • 170 gm unfiltered honey
  • 60 gm (½ cup) 100% raw cacao powder
  • 2 tbsp coconut oil, softened
  • Scraped seeds of ½ vanilla bean

For mud cakes, line an oven tray with baking paper, top with eight 5cm-diameter cake rings and set aside. Process nuts in a food processor to fine crumbs. Add dried fruit and maple syrup and process until smooth. Add beetroot, coconut, cacao and carob powder, flaxseeds and vanilla seeds and blend until even in texture (add about 2 tbsp water if mixture is too dry). Press mixture into rings and place in the freezer until firm (40-50 minutes).

For chocolate icing, pulse ingredients and ½ tsp sea salt in a food processor until smooth.

Unmould cakes by sliding a knife around the inside. Spread icing over cakes with a small spatula and refrigerate until set (30-40 minutes).

To serve, garnish mud cakes with grated beetroot, a sprinkling of coconut and chocolate shavings.

Easy Cheesy Broccolini

Broccolini

This quick and easy broccolini recipe is the perfect healthy side to any lunch or dinner meal. All you need to do is sprinkle your broccolini with parmesan, paprika and breadcrumbs, bake it in the oven and you’re done!

  • 10 Broccolini stalks
  • 1 garlic clove, crushed
  • 2 tbsp olive oil
  • Pinch of Salt & Pepper
  • 2 tbsp Pecorino cheese

Parmesan & breadcrumb sprinkle

  • ¼ cup Parmesan or Pecorino Cheese
  • ½ cup Panko bread crumbs
  • ½ tsp Paprika
  • Pinch of salt & pepper 

Pre-heat oven to 180 degrees Celsius.

In a large mixing bowl, add trimmed broccolini, garlic, olive oil, salt, pepper and pecorino and mix well. Make sure the broccolini is fully seasoned.

On a lined baking tray, lay the broccolini flat and spread out.

In a small mixing bowl, mix together the parmesan, breadcrumbs, paprika, salt and pepper.

Sprinkle the entire mixture over the broccolini.

Place the tray into the oven and cook for 15 minutes. You want the broccolini to

have a slight crunch, so careful not to overcook!

Serve with a big squeeze of lemon and more cheese!

Sweet Mandarin Orange Scones

 Mandarin Scones

Not only are mandarins a great snack on their own, they are also the perfect addition to these scones, which are an amazing Autumn morning or afternoon snack.

  • 1 3/4 cups All Purpose flour
  • 2 tablespoons granulated sugar
  • 1 1/4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 6 tablespoons butter
  • 1/2 cup buttermilk
  • zest of 2 mandarin oranges reserve 1 teaspoon for the glaze
  • 6 ounces fresh Mandarins oranges chopped, about 2

Glaze ingredients:

  • 1 cup powdered sugar
  • 1 tsp. mandarin orange zest
  • 1-2 tbls. orange juice

Preheat oven to 220 degrees C.

With a citrus zester, zest two mandarins and then peel the skin off the oranges and divide into sections. Next, slice all the orange sections into small pieces. Reserve any juice to add to the batter.

In a large bowl mix the flour, sugar, baking powder, baking soda and salt.

Cut the cold butter into small cubes and then add to the flour mixture. Cut in butter with two knives or a pastry cutter until the mixture is the size of peas. Next add the buttermilk, orange zest, and mandarin oranges pieces.

Gently stir this mixture with a wooden spoon until all the flour is incorporated.

Turn dough onto a well-floured board and knead the dough until it comes together; add flour as needed if the dough is sticky.

Press the dough into and a round disk about 1/4" thick then cut into eight wedges Transfer the wedges to a parchment lined baking sheet and bake for 15 to 17 minutes.

Sweet Orange Glaze

Combine confectioners' sugar, reserved mandarin orange zest, and enough orange juice (or mandarin orange juice) to make a runny glaze.

Pour glaze over warm scones.

Scones are best served warm from the oven. If you have leftovers, place in a sealed container for a couple of days.

Chinese broccoli and mushroom stir-fry

Chinese Broccoli

This flavour packed stirfry is a great weeknight dinner and is also super versatile! Add in your favourite protein to make it your own.

  • 1 tablespoon peanut oil
  • 3 garlic cloves, crushed
  • 2 teaspoons grated ginger
  • 1 red capsicum, thinly sliced
  • 2 bunches Chinese broccoli (gai lan), ends trimmed, cut into 6cm lengths
  • 150g oyster mushrooms, halved
  • 200g fresh shiitake mushrooms, sliced
  • 1/4 cup (60ml) vegetarian oyster sauce*
  • 1 tablespoon soy sauce
  • 2 teaspoons sambal oelek* (Indonesian chilli paste)
  • Steamed brown rice, to serve

Heat the oil in a wok over medium heat.

Add the garlic and ginger and stir-fry for 30 seconds. Add the capsicum and stir-fry for 2-3 minutes. Add the Chinese broccoli and mushrooms and stir-fry for a further 3 minutes, until the broccoli is just wilted. Add the oyster sauce, soy sauce and sambal oelek to the wok, then toss to coat and warm through for about 1 minute. Serve over steamed rice.

Breakfast Apple Crisp

Apple Crisp

  • 4 red apples, cored and diced 
  • 1 tsp. cornstarch 
  • 2 tsp. cinnamon
  • 3 tbsp. sugar
  • 1 cup quick oats
  • 3 tbsp. maple syrup 

Preheat the oven to 180 c. Lightly spray a pie plate with cooking spray.

Place the apples in a large bowl. Add the cornstarch, 1 teaspoon of cinnamon, and sugar.

Stir to evenly coat all the apples. Transfer the apples to the glass pie plate.

In a separate bowl, combine the quick oats, 1 teaspoon of cinnamon, and maple syrup.

Evenly spread the topping over the apples and bake for 1 hour.

Serve warm, room temperature, or chilled.

Super Simple Potato Curry

Curry

This dish only takes about 5 minutes to prepare, so there is no excuse when it comes to getting these veggies into your day! Simply cut all ingredients, pop them in a large saucepan and simmer! You could even add in a protein of choice to mix the dish up.

  • 1 tablespoon coconut oil
  • 2-3 cloves garlic, minced
  • 1 medium onion, diced
  • 4 small potatoes or 2 medium/large potatoes
  • 1 can full-fat coconut milk
  • 1 cup diced tomatoes
  • 1 cup frozen peas
  • 1/4 teaspoon red pepper
  • 1 teaspoon curry powder
  • 1 teaspoon turmeric
  • 1 teaspoon salt
  • 1 teaspoon grade B maple syrup
  • 1 tablespoon fresh minced ginger

Add 1 tablespoon coconut oil to large skillet on medium heat. Add minced garlic.

Once garlic is fragrant, add diced onion and cook until starting to turn translucent, about 5 minutes.

Add coconut milk, diced tomatoes, and spices. Stir to combine.

Bring to a low simmer and add potatoes.

Cover and let simmer on low/medium until potatoes are softened, 10-15 minutes.

Add frozen peas, stir, and let sit for 5 minutes.

Stir again and serve. Store leftover in airtight container for up to 1 week.

Sweet Potato Harvest Bowl

Sweet Potato Bowl

All of these delicious Autumn ingredients come together to make one nutrition packed harvest bowl that can be enjoyed for either lunch or dinner. This is the perfect way to ensure you’re getting all of your veggies in.

For the dressing:

  • 1/4 c. apple cider
  • 1/4 c. apple cider vinegar
  • 2/3 c. olive oil
  • 1/2 shallot, minced
  • 1 tbsp. Dijon mustard
  • 1 tsp. honey
  • kosher salt
  • Freshly ground black pepper

For the bowls

  • 450g Brussels sprouts, trimmed and halved
  • 1 red onion, sliced
  • 2 sweet potatoes, cut into small cubes
  • 2 tbsp. olive oil, divided
  • 1 tsp. dried thyme
  • kosher salt
  • Freshly ground black pepper
  • 3 c. sliced protein of your choice
  • 2 c. finely sliced kale
  • 1/2 c. dried cranberries
  • 1/2 c. sliced almonds
  • 1/4 c. shaved Parmesan
  • 3 c. cooked brown rice 

Preheat oven to 220 c. On a large, parchment lined baking sheet, mix Brussels sprouts, sweet potato and red onion with 1 tbsp olive oil. Season with salt and pepper and thyme. Bake until vegetables are tender, 25-30 minutes.

Meanwhile, make the vinaigrette. In a large bowl, whisk cider, vinegar, olive oil, shallot, mustard and honey until smooth and combined. Season with salt and pepper.

In a medium bowl, mix kale with cranberries and almonds. Add 1/3 c prepared dressing to the salad and toss.

Assemble bowls: top 1 cup rice with 1 cup roasted vegetables, 1/2 cup salad, and 1 cup chicken. Top with a drizzle of dressing and serve.