This week we've included a variety of unique recipes that are super versatile and can be used as snacks, lunches or dinners! Our first recipe includes Silverbeet, which is a great source of iron, vitamins K, A and C and calcium. It's also full of antioxidants and the vitamins within it help to prevent inflammation.
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.
Silverbeet, pea and feta 'sausage' rolls
The perfect alternative to traditional sausage rolls! These can be served as a simple dinner or quick snack.
- 400g feta
- 2 1/2 cups (280g) frozen peas, thawed
- 3 eggs, 1 lightly beaten for eggwash
- 1 cup mint leaves
- 1/4 cup dill leaves
- 2 spring onions, finely chopped
- 2 cups (140g) fresh breadcrumbs
- 1/2 tsp finely grated nutmeg
- 1 bunch silverbeet, stems removed, leaves thinly sliced
- 4 sheets frozen puff pastry, thawed and halved
- 2 tsp fennel seeds
- Natural Greek-style yoghurt, to serve
Preheat oven to 200°C. Line 2 baking trays with baking paper.
Place feta, peas, 2 eggs, mint, dill, spring onion, breadcrumbs and nutmeg in a food processor and season. Pulse until finely chopped. Tip into a large bowl. Place silverbeet in the processor and blitz until finely chopped. Stir into feta mixture and check seasoning.
Divide mixture into 8 equal portions and place a portion lengthways in the centre of each piece of pastry and brush the edges of pastry closest to you with eggwash. Roll up to enclose, brush rolls with eggwash and scatter with fennel seeds. Place in fridge to firm up for 10 minutes.
Using a sharp knife, gently cut shallow slits on top of each roll, then cut each roll into 3 pieces and place on trays. Bake for 35-40 minutes until golden.
Serve with natural yoghurt.
Only 5 ingredients are needed for these healthy Cauliflower Fritters. They come together in minutes and pair perfectly with a bit of sour cream or yogurt.
- 1 large head cauliflower, cut into florets
- 1/2 cup whole wheat or all-purpose flour
- 2 large eggs, lightly beaten
- 3 cloves garlic, minced
- 3 Tablespoons minced scallions, plus more for garnishing
- Olive oil
- Yogurt or sour cream, for serving
Bring a large pot of salted water to a boil. Add the cauliflower and cook it just until fork tender, 3 to 5 minutes. Transfer it to a cutting board and using a sharp knife, cut it into very small pieces. (The cauliflower pieces should be the size of peas or smaller.)
Measure out 4 cups of the chopped cauliflower.
Combine the cauliflower, flour, eggs, garlic, scallions, ½ teaspoon salt and ¼ teaspoon pepper in a bowl and stir until well combined.
Line a plate with paper towels. Heat a nonstick skillet over medium-low heat and lightly coat it with olive oil. Scoop out 2- to 3-tablespoon mounds of the cauliflower mixture into the pan, flattening the mounds slightly with a spatula and spacing them at least 1 inch apart.
Cook the fritters for 2 to 3 minutes, flip them once and cook them an additional 1 to 2 minutes until they're golden brown and cooked through. Transfer the fritters to the paper towel-lined plate. Serve them warm topped with yogurt or sour cream.
Easy Onion Bahji
Serve your crispy onion bhajis with cooling cucumber and mint raita as a snack, or eat alongside a homemade Indian curry. You'll be surprised by how easy they are to make!
- 2 onions, finely sliced
- 100g gram flour
- ½ tsp gluten-free baking powder
- ½ tsp chilli powder
- ½ tsp turmeric
- 1 green chilli, deseeded and very finely chopped
- vegetable oil for frying
For the raita
- ½ cucumber
- 150g tub Greek-style yogurt
- 2 tbsp chopped mint
Soak the onion in cold water while you make the base mix. Sift the flour and baking powder into a bowl, then add the chilli powder, turmeric, chopped chilli and a good sprinkling of salt. Mix in about 100ml of cold water to make a thick batter – add a splash more if it feels too stiff.
For the raita, peel the cucumber and grate it into a sieve set over another bowl. Mix the remaining ingredients with some seasoning and the drained cucumber – squeezing out any extra moisture with your hands – then spoon into a small serving bowl.
Drain the onion well and mix it into the batter. Heat about 5cm of oil in a wok or deep pan. Do not fill the pan more than a third full. Add a tiny speck of batter. If it rises to the surface surrounded by bubbles and starts to brown, then the oil is hot enough for frying.
Lower heaped tbsps of the bhaji mixture into the pan, a few at a time, and cook for a few mins, turning once, until they are evenly browned and crisp, so about 3-4 mins. Drain on kitchen paper, sprinkle with a little salt and keep warm while you cook the rest. Serve with the raita.
Apple Cinnamon Banana Bread
This delicious bread recipe includes the sweetness of apples and banana’s and is a great lunch box filler or morning tea snack.
- 2 cups all-purpose flour
- 1 Tablespoon all-purpose flour
- 3/4 cup sugar
- 3/4 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 1/2 cups mashed ripe, darkly speckled bananas
- 1/4 cup buttermilk
- 2 large eggs
- 6 Tablespoons unsalted butter, melted and cooled
- 2 teaspoons vanilla extract
- 1 1/4 cups small diced (peeled) Granny Smith apples
- 2 Tablespoons sanding sugar (optional)
Preheat the oven to 180°c. Line a loaf pan with baking paper then grease the baking paper with cooking spray.
In a large bowl, whisk together 2 cups of flour with the sugar, baking soda, cinnamon and salt. Set the bowl aside.
In a separate medium bowl, whisk together the mashed bananas, buttermilk, eggs, melted butter and vanilla extract.
Add the wet ingredients to the dry ingredients and stir just until combined.
In a small bowl, combine the diced apples with 1 Tablespoon flour, tossing until they’re thoroughly coated. Fold in the diced apples then pour the batter into the prepared loaf pan. Sprinkle the top liberally with sanding sugar (optional).
Bake the bread for about 55 minutes, or until a toothpick inserted comes out clean. Remove the bread from the oven and allow it to cool in the pan for 10 minutes before transferring the loaf to a cooling rack to cool completely.
A delicious, high protein meal that is perfect as either a lunch or dinner option! You could even have it as a side dish.
- 60g (⅓ cup) quinoa, uncooked
- 180ml salt-reduced vegetable stock
- 1 tbsp olive oil
- 1 small brown onion, finely chopped
- 2 garlic cloves, crushed
- ½ tsp ground cumin
- ½ tsp paprika
- ¼ tsp chilli powder
- 300g tinned black beans, drained and rinsed
- 150g tinned corn kernels
- 250g tinned crushed tomatoes
- lime juice, to taste
- 75g low-fat cheddar cheese, grated (optional)
- 2 large capsicums (bell peppers), halved lengthways, seeds and membrane removed
- Fresh coriander (cilantro), to garnish
Preheat the oven to 180°C (340°F) and line a large baking dish with baking paper.
Bring the quinoa and vegetable stock to the boil in a small saucepan over high heat, stirring occasionally. Reduce the heat to low and simmer, covered, for 10–12 minutes or until the liquid has been absorbed and the quinoa is tender. To save time, the quinoa can be cooked the night before and stored in an airtight container in the refrigerator.
Heat the oil in a large saucepan over medium heat. Add the onion and cook for 3-4 minutes until the onion is soft and translucent, stirring occasionally. Add the garlic, cumin, paprika and chilli powder and cook for 1 minute until fragrant, stirring frequently.
Add the black beans, corn and crushed tomatoes and cook for 3-4 minutes, stirring occasionally. Remove from the heat and set aside to cool slightly.
Place the black bean mixture, quinoa, lime juice and cheese (if using) in a mixing bowl. Season with salt and pepper, if desired, and mix until well combined.
Spoon the black bean and quinoa mixture into each of the capsicums. Place them in the lined baking dish, cover with aluminium foil and bake in the oven for 15-20 minutes. Remove the foil and bake for a further 15-20 minutes or until the capsicums are tender and the filling is hot.
To serve, garnish the stuffed capsicums with coriander (cilantro) or your favourite fresh herbs.
Beetroot, Orange and Hazelnut Salad
The simple flavours of this salad make it super versatile, with its many textures and a sweet honey dressing! Have it alongside your favourite protein.
- 280g bag green bean , stem end trimmed
- 3 large oranges
- 250g pack cooked beetroot (not in vinegar), cut into slim wedges
- 100g toasted hazelnut , roughly chopped
- 150g bag baby spinach leaves
- For the dressing
- 2 tbsp white wine vinegar
- 2 tbsp honey
- 2 tbsp extra virgin olive oil
Cook the beans in boiling water for 2 mins, drain and run under cool water until cold, then drain well – they should still have a nice crunch. Using a sharp knife, remove the peel, then segment the oranges. Squeeze the juice from the pith into a small jam jar.
Layer the orange segments, beetroot, beans, hazelnuts and finally the spinach into a large plastic food container ready for the picnic – this way the spinach won’t go soggy.
Add the remaining ingredients for the dressing to the jam jar with some seasoning, seal and pack into your salad box. When you’re ready to serve, toss the salad and dressing together.
Veggie Scrambled Eggs
Sick of the same boring breakfasts? Then give this one a try! Packed full of nutrients, it’s the perfect meal to start the day. You could even have it as a lunch or dinner too!
- 4 large eggs, lightly beaten
- 1/4 cup milk of choice
- 1/2 cup chopped capsicum
- 1/4 cup sliced green onions
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 small tomato, chopped and seeded
In a small bowl, combine the eggs and milk. Add green capsicum, onions, salt and pepper. Pour into a lightly greased skillet. Cook and stir over medium heat until eggs are nearly set, 2-3 minutes. Add tomato; cook and stir until eggs are completely set.