This week's produce includes some beautiful, nutritious vegetables, such as mushrooms, parsnips, celery and cauliflower. Did you know that celery is a great source of important antioxidants? You may have heard of people having daily celery juices, that's because it's so good for you! This week, we've included a celery soup recipe, but celery can also be used in a range of different ways, even just as it is as a snack!
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.
Mushroom quinoa risotto with hazelnut gremolata
Risotto is the ultimate winter warmer and such a comfort food! This one is a mushroom risotto, ensuring that you get all of the nutrients that mushrooms have to offer. Mushrooms are a rich, low calorie source of fibre, protein, and antioxidants. They may also mitigate the risk of developing serious health conditions, such as Alzheimer's, heart disease, cancer, and diabetes.
- 20g unsalted butter
- 1 onion, finely chopped
- 2 tbs finely chopped dried mushrooms
- 400g mixed mushrooms, sliced
- 3 garlic cloves, finely chopped
- 1,1/2 cups (300g) white quinoa, rinsed
- 1.25L (5 cups) chicken stock
- 2 tsp wholegrain mustard
- 1/2 cup (40g) grated parmesan, plus extra to serve
Place a heavy-based deep frypan (with a lid) over medium heat. Add butter and stir until melted, then add onion and cook, stirring, for 5 minutes or until softened.
Add the dried mushroom, mixed mushrooms and two-thirds of the garlic. Cook, stirring, for 10 minutes or until softened and beginning to caramelise.
Add the quinoa, stirring for 2 minutes until well coated and slightly toasted.
Increase heat to high. Add 2 cups (500ml) stock and bring to the boil, then reduce heat to low. Cover and cook for 10 minutes or until stock is evaporated.
Repeat process with another 2 cups (500ml) stock and cook for 10 minutes or until stock is evaporated and quinoa is al dente. Remove from heat and stir through mustard, parmesan and remaining 1 cup (250ml) stock. Set aside for 5 minutes.
To make the gremolata, combine hazelnuts, parsley and lemon zest with remaining garlic. Stir through olive oil. Top risotto with gremolata to serve.
Root Vegetable Tarte Tatin
This tarte not only looks amazing, but is so easy to make and includes a range of different vegetables to keep you healthy!
- 1 medium potato, peeled, sliced into rounds
- 1 medium sweet potato, peeled, sliced into rounds
- 2 medium carrots, peeled, sliced into rounds
- 1 medium parsnip, peeled, sliced into rounds
- 1 small red onion, sliced into rounds
- ¼ cup olive oil
- Kosher salt and freshly ground black pepper
- ⅓ cup sugar
- 1 tablespoon white wine vinegar
- 1½ teaspoons chopped fresh rosemary
- 1½ teaspoons chopped fresh sage
- 4 ounces fresh goat cheese
- 1 piece puff pastry
- All-purpose flour (for surface)
Place a rack in lower third of oven; preheat to 200°. Toss potato, sweet potato, carrots, parsnip, and onion with oil on a rimmed baking sheet; season with salt and pepper and arrange vegetables in a single layer. Roast until golden around the edges and tender, 30–35 minutes. Let cool.
Meanwhile, cook sugar and 2 Tbsp. water in a small saucepan over medium-high heat, swirling pan occasionally, until mixture is amber-coloured, 5–7 minutes. Remove from heat and add vinegar and a pinch of salt, swirling pan to combine. Quickly pour caramel into a pie pan; tilt and rotate pan to evenly coat bottom with caramel. Scatter rosemary and sage over top.
Arrange potatoes, carrots, and parsnips snugly in a single layer on top of caramel, using smaller carrot and parsnip pieces to fill in any holes. Scatter onion rings and crumble goat cheese over vegetables.
Drape puff pastry over vegetables, tucking edges into pan. Prick dough all over with a fork. Bake until crust looks dry, about 20 minutes; reduce heat to 180° and bake until crust is golden brown, 15–20 minutes.
Let tart cool 5 minutes before inverting carefully onto a large plate.
Kale & Banana Muffins
Struggling to get some greens into your diet? Then these muffins are perfect! With the kale being so hidden amongst the deliciousness of banana, you won’t even know that it’s in there. These are perfect for afternoon snacks or kids lunchboxes.
- 1½ cups whole wheat pastry flour or white wheat flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsweetened applesauce
- 1 large egg
- 2 tsp vanilla extract
- 3 cups kale, ribs removed, chopped, and loosely packed
- 1 ripe banana
- ⅓ cup pure maple syrup
- 2 Tbsp coconut oil, melted and cooled
Preheat oven to 180 degrees C. Mist a muffin tin with non-stick cooking spray and set aside.
In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
In a blender or food processor, blend the applesauce, egg, vanilla, kale, banana, maple syrup and coconut oil until well-combined.
Add the banana mixture to the dry ingredients and stir until combined. Scoop the batter into prepared muffins tin and bake for 16-18 minutes.
Butter Cauliflower Bowls
This is a great alternative to the traditional butter chicken, but you can of course add your favourite protein to this recipe to make it your own.
- 1 cup basmati rice
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1/2 medium sweet onion, diced
- 1 tablespoon freshly grated ginger
- 2 teaspoons garam masala
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/4 cup tomato paste
- 1 can diced tomatoes
- 2 cups vegetable stock
- Kosher salt and freshly ground black pepper, to taste
- 1 head cauliflower, cut into florets
- 1/2 cup heavy cream
- 1/4 cup chopped fresh cilantro leaves
In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.
Melt butter in a large stockpot over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
Stir in ginger, garam masala, chili powder, cumin and tomato paste until fragrant, about 1 minute.
Stir in diced tomatoes and vegetable stock; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 5-7 minutes.
Stir in cauliflower until tender, about 8-10 minutes.
Stir in heavy cream until heated through, about 1 minute. Stir in cilantro; season with salt and pepper, to taste.
Serve immediately with rice.
Carrot Cake Pancakes
Who doesn’t love thinking their eating dessert for breakfast? These carrot cake pancakes will have you thinking you’re eating dessert at a 5 star restaurant, but also include the added benefits of having carrots in them.
- 1 1/2 cups milk of choice
- 1 Egg, lightly whisked
- 1 1/2 cups (240g) wholemeal self-raising flour
- 1/2 cup (75g) self-raising flour
- 2 tbs brown sugar
- 1/4 cup (25g) coarsely chopped walnuts
- 1 tsp mixed spice
- 450g can crushed pineapple, drained
- 2 medium carrots, peeled, grated
- Reduced-fat spreadable cream cheese, to serve
- Grated carrot, extra, to serve
- Mixed berries, to serve
- Chopped walnuts, extra, to serve
- Maple Syrup, to serve
Place the milk and egg in a large jug and whisk to combine.
Place the combined flour, sugar, walnuts and mixed spice in a bowl. Add pineapple and carrot and gently toss to combine. Make a well in the centre. Add the milk mixture to the flour mixture and use a whisk to stir until a smooth batter forms. Cover with plastic wrap and set aside for 30 mins to rest.
Heat a non-stick frying pan over medium-low heat. Spray with a little canola oil spray. Pour three 1/4-cup (60ml) portions of batter into the pan. Cook for 1-2 mins or until bubbles appear on the surface of pancakes. Turn and cook for a further 1 min or until light golden and cooked through. Transfer to a plate. Cover with foil to keep warm. Repeat with remaining batter and more canola oil spray to make 12 pancakes.
Divide the pancakes among serving plates. Top with the cream cheese, extra carrot, berries and extra walnuts. Drizzle with maple syrup to serve.
This healing bowl of Celery Soup is comforting, affordable and flavourful, and can be made in 35 minutes.
- 2 tablespoons olive oil, or butter
- 1 onion, diced
- 4 garlic cloves, rough chopped
- 6 cups celery, sliced thin, 1 extra-large head, save some leaves for garnish
- 2 cups potatoes, sliced into thick rounds
- 4 cups veggie or chicken broth
- 1 cup water
- 1 bay leaf (optional, remove before blending)
- 1 teaspoon salt
- ½ teaspoon pepper
- 1/8 – 1/4 teaspoon cayenne, start conservatively, add more to taste or leave it out entirely.
Heat the oil in a big pot over medium high heat, and add the onion, stirring occasionally, letting the onions get golden, about 5 minutes.
While the onions are cooking, rough chop the garlic, celery and potatoes. When the onions are golden add the garlic and stir 1-2 minutes, until fragrant. Add the celery, potatoes, broth, water, bay leaf, salt, pepper, and cayenne. The liquid should just cover the veggies. Cover, bring to a rolling boil, turn heat down and simmer gently until potatoes are tender, about 10 minutes.
Turn heat off, remove bay leaf and add the fresh herbs and just wilt them (don’t cook herbs or you lose the vibrant colour!)
Using an immersion blender blend until very silky smooth – OR if using a regular blender, let cool before blending in smaller batches.
Blend well, a full minute, until herbs are fully blended, creating a vibrant coloured soup. For extra “green” colour, add a handful of raw spinach if you like, or more fresh parsley. Place it back in the same pot over low heat. Stir in your choice of sour cream, or any of the other options.
To make the crispy celery leaves, heat a generous amount of olive oil in a small skillet over medium heat. Wait until the oil is hot. Fry a “tester” celery leaf for 10-20 seconds on each side. Set on a paper towel. If it is crisp, continue on. Adding a few at a time, not overly crowding. If not crisp, fry them a little longer. You want about 3-5 leaves per serving bowl. In the same oil, you could fry the nigella seeds until you just begin to hear popping. Turn heat off. Arrange the crispy celery leaves in a crescent shape. Spoon a little of the nigella seeds along with a little oil in the same shape. Sprinkle with hemp seeds if you like.
There's nothing like a nutrient-packed green smoothie to say cheers to your health! Perfect for breakfast or a quick snack.
- 1 cup baby spinach leaves
- ½ cup plain yogurt of choice
- ½ cup chopped honeydew melon
- ¼ cup chopped pear
- ¼ cup milk of choice
- ¼ cup ice cubes
Combine baby spinach, yogurt, honeydew melon, pear, milk, and ice cubes in a blender; blend until smooth.