This week we've focused on warm foods, with recipes including pasta, curry and nourishing potatoes. Coming into the cooler months means bringing back some recipes that we haven't seen in a while and lots of colourful vegetables!
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.
A healthy alternative to your usual crumbed dish.
- 1 cup plain flour
- 2 - 3 medium eggplant
- 1/3 cup parsley, chopped
- 3/4 cup parmesan, grated
- 4 eggs
- 2 garlic cloves, crushed
- 2 cup breadcrumbs
Combine breadcrumbs, grated parmesan and finely chopped parsley in a shallow dish.
Place plain flour onto a plate, whisk eggs and crushed garlic cloves together in a separate shallow bowl.
Slice eggplant into 3 thinly sliced pieces, then dip the eggplants into flour, shaking off excess. Dip into egg, then coat with breadcrumb mixture, pressing on firmly. Fill a large frying pan with oil and heat over a high heat.
Cook eggplant in batches for 1–2 minutes on each side or until crispy and golden. Remove eggplant from pan and drain on paper towel and cover with foil to keep warm. Transfer to a platter to serve.
Broccoli and Sage Pasta
This healthy vegetarian pasta dish just needs to be thrown together and it's ready in a flash.
- 140g quick-cook spaghetti
- 140g broccoli , trimmed and cut into 5cm lengths
- 3 tbsp olive oil
- 2 shallots , sliced
- 1 garlic clove , finely chopped
- ¼ tsp crushed chillies
- 12 sage leaves, shredded
- grated parmesan, to serve (optional)
Boil the spaghetti for 1 min. Add the broccoli and cook for 4 mins more.
Meanwhile, heat the oil in a frying pan and add the shallots and garlic. Gently cook for 5 mins until golden. Add the chillies and sage to the pan and gently cook for 2 mins. Drain the pasta, mix with the shallot mixture in the pan, then scatter with Parmesan, if you like.
Cheesy Celery Potato Gratin
A unique twist on the traditional potato gratin, with some added nutrients from the celery.
- 50g salted butter, plus 1 tbsp
- 1 tbsp sunflower oil
- 2 bay leaves
- 1 medium onion, roughly chopped
- 6 stalks celery, cut into 5cm chunks
- 1 large potato, peeled and cut into 1cm pieces
- 1⁄4 tsp salt
- 1⁄4 tsp ground black pepper
- 1⁄4 tsp chilli flakes
- 50g plain flour
- 600ml whole milk
- 100g cheese, grated
- 10g parsley, finely chopped
- 100g sourdough bread
- 50g walnuts
Heat 1 tbsp butter and the oil in a pan and, once it starts to bubble, add the bay leaves and onion. Cook over a medium heat for 2 minutes until the onion starts to soften. Add the celery and cook for 5 minutes. Add the potato, increase the heat to medium-high, and cook for 5 minutes until the vegetables start to colour. Stir through the salt, pepper and chilli flakes, then transfer to an ovenproof baking dish (about 25cm x 18cm x 5cm).
Preheat the oven to 200 degrees celsius. In a medium pan, heat 50g butter. Once it starts to bubble, add the flour and cook for a couple of minutes, then reduce the heat to low and gradually add the milk, whisking the whole time. Cook over a low heat for 2 minutes until the mixture thickens. Add the grated cheese and parsley; mix well. Pour over the celery in the dish.
Put the sourdough and walnuts in a food processor and pulse until crumbly but not too fine. Sprinkle over the cheese mixture, then bake for 35-40 minutes, until golden and bubbling. Once baked, let it stand for 10 minutes before serving with a leafy salad.
Coconut Curried Kale and Sweet Potato
This hearty braised and curried kale with sweet potato makes for a delicious meal for those cooler nights.
- 2 tablespoons extra-virgin olive oil, divided
- ½ onion, chopped
- 450g sweet potato peeled and sliced into 1cm cubes
- 2 garlic cloves, pressed or minced
- 1 teaspoons grated fresh ginger
- ½ teaspoon curry powder
- 1 large bunches of kale, stemmed and chopped
- ½ cup vegetable broth
- ½ can full-fat coconut milk
- 1 tablespoon lime juice
- ⅓ cup pepitas (green pumpkin seeds)
- Salt, to taste
- Freshly ground black pepper, to taste
- Red pepper flakes (optional), to taste
Warm 2 tablespoons of olive oil in a pot over medium heat until shimmering. Add onion and cook, stirring frequently, until softened, about 5 minutes. Add sweet potato, cover and cook, stirring occasionally, until the sweet potato is bright orange, about 5 minutes. Transfer the mixture to a bowl for now.
Add 1 tablespoon olive oil to the pot and raise the heat to medium-high. Add garlic, ginger and curry powder and cook, stirring constantly, until fragrant, about 30 seconds. Add half of the kale and stir until it’s beginning to wilt, about 1 minute. Stir in remaining greens, broth, all but ¼ cup coconut milk and ½ teaspoon salt.
Cover pot, reduce heat to medium low, and cook, stirring occasionally, until kale is wilted, about 12 to 15 minutes. Pour in sweet potato mixture, cover and continue to cook until kale and sweet potato or squash are tender, 10 to 20 minutes.
Meanwhile, toast the pepitas in a medium skillet over medium-low heat, stirring frequently, until they’re fragrant and making little popping noises, about 3 to 5 minutes. Transfer to a bowl to cool.
Once the kale and sweet potato are tender, uncover the pot and increase heat to medium-high. Cook, stirring occasionally, until most of the liquid has evaporated and sauce has thickened, 2 to 5 minutes.
Remove from heat and stir in the remaining coconut milk. Add the lime juice and season with salt, pepper and optional red pepper flakes, to taste. Serve with rice
Cauliflower & Broccoli Carbonara
A great, easy dinner dish that will impress the kids too!
- 450g Macaroni
- 2 cups small broccoli florets
- 2 cups small cauliflower florets
- 2 Gippsland free range eggs, at room temperature
- 2 egg yolks, at room temperature
- 1/4 cup heavy cream, at room temperature
- 2 tbsp. extra-virgin olive oil
- 1 1/2 cup freshly grated Parmesan, plus more for garnish
- Freshly ground black pepper
- 1/4 cup chopped fresh parsley, plus more for garnish
Bring a pot of water to a boil and generously season with salt. Cook pasta according to package directions until al dente. During the last minute of cooking time, add broccoli and cauliflower. Reserve 1 cup pasta water.
Meanwhile, in a separate bowl combine eggs and yolks, heavy cream, olive oil, and Parmesan. Mix well with a fork and season with salt and pepper.
Drain pasta and vegetables; add back to pot. Stir in cheese mixture and parsley, then quickly toss together to evenly coat the pasta and prevent the eggs from scrambling. Add additional pasta water to make a creamy sauce.
Garnish with parsley and pepper. Serve immediately.
Parsley Potatoes are a super easy side dish that go with just about anything!
- 1kg potatoes
- 1 tsp sea salt , for boiling potatoes + more or to taste for seasoning the potatoes
- 1 bay leaf, optional
- ½ cup unsalted butter
- ½ bunch parsley, finely chopped (1 cup)
Scrub potatoes with a clean scouring pad or the rough back of a sponge (no need to peel them). Slice potatoes into 1cm thick pieces, transfer to a pot and add enough warm water to barely cover potatoes. Sprinkle with 2 tsp salt add bay leaf.
Bring to a boil then boil partially covered for about 15 minutes or until easily pierced with a fork. Drain potatoes. Drizzle with melted butter and toss to coat (note: it’s easier to toss in a large mixing bowl).
Sprinkle with 1/2 tsp salt or to taste. Add 1 cup chopped parsley and toss to combine. Toss again just before serving to re-coat with any butter that has collected at the bottom.
Zucchini and Corn Pikelets
Perfect for a light snack, or to entertain friends
- 1 cup self-raising flour
- 1/4 tsp bicarbonate of soda
- 1 cup milk
- 1 egg, lightly beaten
- 2 corn cobs, cut off
- 1 zucchini, grated
- 2 spring onions, finely sliced
- Light sour cream, to serve
- Coriander, to serve
Sift flour and bi carb soda together into a large bowl. Make a well in centre. Gradually add combined milk and egg, whisking until batter is smooth.
Stir in corn, zucchini and onions. Season to taste. Rest for 15 mins.
Heat a large greased frying pan on medium. Drop tablespoons of the mixture into the pan, leaving space between each one to allow for spreading.
Cook for 1-2 mins until bubbles form on surface. When they begin to break, turn and cook for 1 min. Repeat with remaining batter. Serve topped with sour cream and coriander.
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.