7 Meal Ideas Using This Week's Produce

7 Meal Ideas Using This Week's Produce

This week we have a great range of side dishes and mains that we're sure you'll enjoy cooking and eating. We've included recipes that use every day vegetables in a unique way to make meal times more exciting!

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.


Caramelised Onion Pasta

All you need for this easy, tasty dinner is some onions, a couple cloves of garlic, some pasta, and cheese.

  • 2 Tbsp. extra-virgin olive oil
  • 2 Tbsp. unsalted butter
  • Approximately 3 large onions, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 1/4 tsp. crushed red pepper flakes (optional)
  • 1 1/2 tsp. salt, plus more
  • 340g linguine or other long pasta
  • 100g Parmesan, finely grated, divided, plus more for serving
  • ½ cup parsley, finely chopped (optional), plus more for serving
  • Freshly ground black pepper

Heat oil and butter in a large pot over medium heat until butter is melted. Add onions and garlic and cook, stirring occasionally, until very tender and deeply golden brown, about 30 minutes. (Stop before the onions become dry and shrivelled.) Add red pepper flakes (if using) and 1 1/2 tsp. salt. Remove pot from heat.

Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Reserve 1 1/2 cups pasta cooking liquid.
Add pasta and 1 cup pasta cooking liquid to onion mixture and stir to combine. Add a small handful of cheese and stir until melted. Repeat with remaining cheese, adding more pasta cooking liquid as needed to create a glossy sauce that coats the pasta. Stir in parsley (if using).

Divide pasta among bowls. Top with Parmesan, parsley, and a few cranks of pepper.

Fried Zucchini with Balsamic and Chilli Dressing

Add this super easy vegetable side to your next dinner menu alongside your favourite protein.

  • Olive oil, to shallow-fry
  • Approximately 3 zucchini, quartered
  • Seeds of 1 pomegranate (optional)
  • Roughly chopped mint leaves, to serve


  • 1 tbs balsamic vinegar
  • Juice of 1/2 lemon
  • 2 tbs honey
  • 1 tbs dried chilli flakes

For the dressing, place all the ingredients in a small bowl, season and whisk to combine. Cover and set aside.

Heat 1cm oil in a non-stick frypan over medium heat. Fry the zucchini, in batches, for 2-3 minutes each side until golden brown and tender, adding more oil as you go, if necessary.

Arrange the zucchini on a plate, season with sea salt and freshly ground black pepper and pour over the dressing. Garnish with the pomegranate seeds and roughly chopped mint, and serve.

Potato and Spring Onion Soup

A super creamy, gluten free soup with only 6 ingredients!

  • 1 Tablespoon Olive oil
  • 1 Cup Potatoes, chopped
  • 10 Cloves Garlic, chopped
  • About 3 Cups Spring onions, rough chopped
  • Juice of 1 Lemon
  • 4 Cups Vegetable broth
  • Salt and Pepper to taste
  • Chili oil for serving, optional
  • Crusty bread for serving, optional

In a large soup pot, heat the olive oil on medium heat. Then add the chopped potatoes. Sprinkle with a pinch of salt and pepper.

Saute the potatoes, reducing heat as needed until the potatoes are starting to soften and brown a bit. About 5-10 minutes.

Then add the chopped garlic, and saute for 1-2 minutes to cook the garlic.
Next, add the chopped spring onions(you can leave the onions in pretty big pieces since you will be pureeing the soup). Saute for just a minute to wilt the spring onions. Sprinkle with another pinch of salt and pepper.

Add the lemon juice to the pot, and scrape any bits off the bottom of the pot.
Now, pour the broth into the pot. Stir to combine everything and bring to a simmer. Simmer for a few minutes or until the potatoes are completely cooked.
Then, either using an immersion blender or adding the soup to a blender. Blend the soup until it is completely smooth. If you used a regular blender, add the soup back to the pot.

Taste and adjust seasoning adding more salt and pepper if needed. Serve with crusty bread, chili oil or any kind of protein you may want!

Curry Cabbage & Cauliflower Stir Fry

This stir fry is super simple to make and includes three nutritious veggies in one delicious dish

  • 1/2 whole cabbage shredded
  • 1 cup riced cauliflower
  • 1 cup frozen peas
  • 1 onion diced
  • 1 Tbsp coconut oil
  • 1/2 tsp sea salt
  • 1 tsp fresh ginger minced
  • 1/2 lemon juiced
  • 1/2 tsp turmeric
  • 1/2 tsp cumin
  • 1 tsp curry

Using a food processor, shred the cabbage and rice the cauliflower. Heat coconut oil in large saute pan. Add onion plus 1/4 tsp salt and cook until onion softens, about 3 minutes. Add shredded cabbage (you might have to do this in batches). Once all the cabbage is in the saute pan, stir in ginger, spices and remaining salt. Then add peas and cauliflower and mix gently to combine. Top with lemon before serving.

Stir Fried Corn with Basil and Leeks

A unique side dish that will be sure to impress guests, or your family for a weeknight meal!

  • 2 corn cobs, kernels shaved off cob
  • 2 tablespoons ghee or vegetable oil
  • ½ teaspoon cumin seeds
  • 1 leek, white & green parts chopped small
  • ½ teaspoon fresh ground black pepper
  • 2 tablespoons basil, chopped
  • juice of half a lemon
  • salt to taste

Shave off your corn kernals.

Heat ghee or oil under medium-high heat in a frying pan. Add in cumin seeds. When the seeds start to brown, turn the heat to medium and add in the leeks. Cook the leaks for about 3-5 minutes, until they are cooked down. Mix in the black pepper.

At this point, add in the corn kernels and salt to taste. Fry the corn for a few minutes (doesn't take long to cook). Turn the heat off. Squeeze lemon and mix in the chopped basil. Add salt to taste.

Zucchini Alfredo

This dish is super easy to make and is a great alternative if you’re trying to avoid pasta. It also gives the added nutrients of zucchini!

  • 3 tablespoons unsalted butter, divided
  • 3 medium-sized) zucchini, spiralized
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups milk, or more, as needed
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/4 cup cream
  • 1/4 cup Parmesan cheese
  • salt and pepper, to taste
  • 2 tablespoons chopped fresh parsley leaves (optional)

Melt 1 tablespoon butter in a saucepan over medium heat. Add zucchini and cook, stirring occasionally, until tender and heated through, about 3-5 minutes; set aside.

Melt remaining 2 tablespoons butter in the saucepan. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute.

Gradually whisk in milk, thyme and oregano. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in cream and Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more milk as needed; season with salt and pepper, to taste.

Stir in zucchini and gently toss to combine.

Serve immediately, garnished with parsley, if desired.

Roasted Cauliflower and Sweet Potato Salad

The combination of ingredients used in this recipe are tossed in a creamy mayo dressing that creates a burst of flavour that’s hard to beat.

  • 2 medium sweet potatoes, peeled & cubed
  • 3 Tbsp. avocado oil or olive oil
  • ½ head of cauliflower, chopped
  • 3/4 cup celery, diced
  • 1/2 cup red onion, diced
  • 1/4 cup parsley, chopped
  • 3 Gippsland Free Range hard-boiled eggs, peeled and chopped
  • 2 spring onions, ends trimmed and chopped

For The Dressing:

  • 1/2 cup mayonnaise, homemade or organic
  • 1 Tbsp.Dijon mustard or yellow mustard
  • 2 tsp. apple cider vinegar
  • 1 tsp. garlic powder
  • 1 tsp. curry powder
  • 1/4 tsp. paprika
  • 1/4 tsp. sea salt
  • 1/4 tsp. pepper

Preheat oven to 180°C. Peel and cube sweet potatoes, then toss with half of the oil.

Bake for 10 minutes. Remove from oven, add cauliflower and remaining oil and toss. Bake for an additional 12 minutes or until sweet potatoes are tender. Remove from oven and cool.

Meanwhile, combine salad ingredients in a large serving bowl.

Mix dressing ingredients in a separate bowl.

Add dressing to the salad ingredients along with the cooled roasted cauliflower and sweet potatoes, and toss together until evenly coated.

Chill in refrigerator for at least 30 minutes to allow flavours to mingle.

Top with chopped green onions and paprika.


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.

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