7 Meal Ideas Using This Week's Produce

7 Meal Ideas Using This Week's Produce

We’ve got some great produce in this week’s boxes, including Baby Broccoli, Eggplant, Cauliflower and Basil.

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.


Cauliflower Summer Salad

You can use cauliflower OR potatoes in this summer salad! Packed with veggies, it’s a great option for a side or main meal.

  • 1 medium head cauliflower
  • 1 tbsp olive oil
  • 1 bunch asparagus approx 15 spears, cut in half
  • 3/4 cup green beans cut in half
  • 1 cup halved cherry tomatoes
  • 1/4 cup red onion finely chopped
  • 2 tbsp chopped fresh basil


  • 2 cloves garlic crushed
  • 1 tsp mustard powder or dijon mustard
  • 1/4 cup extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 1 tbsp fresh parsley
  • 1/4 tsp salt
  • 1/4 tsp pepper

Preheat the oven to 200 degrees Celsius

Cut the cauliflower head into bite sized florets and place on a baking sheet, drizzle with 1 tbsp olive oil and bake in the oven for 20 to 25 minutes until the cauliflower florets are slightly tender and golden but not mushy. Set aside and allow to cool.

Bring a shallow pan of water to a boil and add the asparagus and green beans. Cook for 4 to 5 minutes. While the beans and asparagus are cooking prepare an ice bath by filling a large bowl with ice and cold water.

As soon as the vegetables are done, plunge them in the ice bath to completely cool.

In a bowl or blender mix all of the ingredients for the vinaigrette. Set aside.

In a large serving bowl combine the asparagus, green beans, halved cherry tomatoes, cauliflower florets, red onion and chopped fresh basil. Top with the vinaigrette and toss until well combined. Serve

Crispy Baked Eggplant Fries

These Eggplant Fries are gluten-free and so easy to make! Breadcrumbs stuck to soft and tasty eggplant all baked to oven-fried perfection and matched with a delicious marinara dipping sauce!

  • 1 eggplant (cut into french fry shapes)
  • 2 cups gluten-free/panko breadcrumbs
  • 1/2 cup grated parmesan cheese
  • 2 Gippsland Free Range eggs (lightly whisked)
  • salt and pepper
  • olive oil cooking spray
  • 1 cup marinara sauce (store-bought or homemade)

Preheat oven to 220 degrees C and spray a baking sheet with cooking spray.

Place the whisked eggs into a shallow bowl and season them with a little salt and pepper. Place the breadcrumbs into another shallow bowl, add the parmesan cheese to the breadcrumbs and toss to combine.

Dredge each eggplant fry in the egg then the breadcrumbs and place it in a single layer onto the baking sheet. Continue until you have dredged all the eggplant. Make sure to lay the breaded eggplant in a single layer on the baking sheet.

Spray the eggplant with olive oil cooking spray and bake in the oven for 20-25 minutes, turning the fries over halfway through to get both sides nice and crispy.

Remove, sprinkle with salt and fresh parsley. Plate and serve warm with your favourite marinara.

Lemony Baby Broccoli

This baby broccoli is brightened with garlic and lemon to create the perfect, simple side.

  • 1 tablespoon olive oil
  • 1 bunches baby broccoli tough ends trimmed
  • 1 garlic cloves, thinly sliced
  • 1/4 teaspoon crushed red-pepper flakes (optional)
  • 1 teaspoon fresh lemon juice, plus wedges for serving
  • Coarse salt and ground pepper

In a large skillet, heat oil over medium. Add broccoli, garlic, and, if using, red-pepper flakes. Cook until broccoli is bright green, about 2 minutes.

Add 1/4 cup water to skillet; cover, and cook until broccoli is crisp-tender, 6 to 8 minutes. Add lemon juice, and season with salt and pepper. Toss to combine. Serve immediately, garnished with lemon wedges.

Roasted cauli-broc bowl with tahini hummus

A simple quinoa bowl you can put together in 10 minutes and enjoy.

  • 1 cauliflower
  • 1 broccoli
  • 2 tbsp olive oil
  • 250g quinoa
  • 2 cooked beetroots, sliced
  • large handful spinach
  • 10 walnuts, toasted and chopped
  • 2 tbsp tahini
  • 3 tbsp hummus
  • 1 lemon, 1/2 juiced, 1/2 cut into wedges

Cut cauliflower and broccoli florets and heat oven to 200C/180C fan. Put the cauliflower and broccoli in a large roasting tin with the oil and a sprinkle of flaky sea salt. Roast for 25-30 mins until browned and cooked. Leave to cool completely.

Cook Quinoa as per instructions.

Build each bowl by putting half the quinoa in each. Lay the slices of beetroot on top, followed by the spinach, cauliflower, broccoli and walnuts. Combine the tahini, hummus, lemon juice and 1 tbsp water in a small pot. Before eating, coat in the dressing. Serve with the lemon wedges.

Grilled Eggplant with Garlic, Dill and Parsley

The grilled eggplant tastes very tender and with dill, garlic and parsley make a perfect treat!

  • 1 eggplant
  • 1 stalk dill
  • 1 stalk parsley
  • 1 clove garlic
  • 2 tablespoons olive oil
  • salt to taste
  • Pepper to taste

Wash the herbs, shake dry and chop finely.

Press the garlic through the garlic press and put in a bowl with the herbs.

Season with salt and pepper and mix.

Wash the eggplant, dry with kitchen paper and cut into 1 cm thick slices.

Brush both sides of each slice with oil, preferably with a kitchen brush.

Heat a grill pan on high and place the eggplant slices in it.

Grill the eggplants until they are brown on one side.

Then flip them over and grill the other side.

Pour the spicy herb mixture on top to infuse the eggplants with the flavours and serve.

Whole Roast Cauliflower with Garlic and Paprika

This cauliflower is an easy way to create a nutritious side dish. Simply pull apart when ready to eat!

  • 100g day-old wholemeal bread, or other bread of your choice
  • 1 cauliflower, stem trimmed
  • 20g butter
  • handful flat-leaf parsley, roughly chopped
  • ½ lemon

For the paprika butter

  • 1 tbsp smoked paprika
  • 1 tbsp olive oil
  • 70g butter, softened
  • 2 garlic cloves, crushed

Put the bread in the bowl of a food processor and blitz for a few seconds to a chunky crumb. Set aside, until needed.

Preheat the oven 220°C, fan 200°C.

In a large steamer basket set over a pan of gently simmering water cook the cauliflower for 6-8 mins, until just tender when pierced with a knife. Alternatively, cook the cauliflower in a saucepan of boiling water until just tender 5-6 mins, making sure to drain well and pat dry before placing in the oven.

Meanwhile, combine the paprika butter ingredients in a bowl and set aside.

Transfer the cauliflower to a roasting tin and spread with the paprika butter; season well. Roast for 20-25 mins, basting with the cauliflower juices halfway through, until golden.

Meanwhile, heat the remaining butter in a frying pan. Add the breadcrumbs and fry until lightly toasted and golden, season. Remove and leave to cool, then mix with the parsley.

Squeeze the lemon over the cauliflower. Scatter over the breadcrumb mixture and leave to soak into the buttery juices before serving.

Mexican Street Corn Salad

This Mexican Street Corn Salad makes a perfect side dish to so many different dishes. The charred sweetcorn is delicious with a subtle chilli kick and freshness from the lime juice and mayo.

  • 2 sweet corns drained
  • 2 tbsp sunflower oil
  • 3 tbsp mayonnaise light
  • 2 tbsp fresh lime juice
  • 1 clove garlic minced
  • ¼ tsp chilli powder
  • ½ tsp sea salt
  • 30 g feta

Heat 2 tbsp sunflower oil in a pan over a medium heat. Add sweetcorn and let it cook until it starts to char making sure you stir it occasionally

When the sweetcorn is nicely charred, let it cool for a couple of minutes

Add the sweetcorn to a bowl along with 3 tbsp light mayonnaise, 2 tbsp lime juice, 1 clove minced garlic, ¼ tsp ancho chilli powder and ½ tsp sea salt and stir

Finish by sprinkling 10g feta on top

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