This week we’ve included the super versatile Basil! Basil goes with most things, and makes for a delicious homemade pesto, but did you know that it can help protect against infection, lower your blood sugar, lower your cholesterol, ease joint pain, and protect your stomach? Check out some Basil inspired meals below.
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.
Enjoy!
Zucchini Pasta with Basil and Ricotta
The ultimate summer pasta! Easy to make and perfect for a delicious lunch or dinner.
- 2 zucchini
- 220g rigatoni pasta
- 1 tbsp olive oil
- salt
- 2 tbsp butter
- 2 tbsp heavy cream
- ¼ cup grated parmesan cheese
- 1 lemon, juiced
- ½ cup whole milk ricotta cheese
- 8 large basil leaves, torn
garnishes: freshly cracked black pepper + flaky sea salt + more parmesan
Bring a large pot of water to a boil. Add a heaping pinch of salt. Meanwhile, trim the ends off each zucchini and cut them in half lengthwise. Use a mandolin to shave the zucchini thinly (you could also use your knife to thinly slice the zucchini if you don’t have a mandolin).
Drop the rigatoni in the boiling water, stir well, and cook for 1 minute less than the package’s instructions.
Meanwhile, heat a pan over medium heat. Add the olive oil. Once hot, add the zucchini. Quickly saute for a few minutes until caramelized and tender, stirring often. Season with a pinch of salt.
Stir in the butter and let melt. Add the heavy cream. Retrieve a ½ cup of starchy pasta water from the pot and add to the pan. Stir well and bring the liquid to a simmer. Simmer for a minute or so until starting to thicken.
Drain the rigatoni and immediately add it to the sauce. Stir continuously as you sprinkle in the parmesan cheese. Stir in the lemon juice. Continue to stir until the parmesan has melted and the sauce clings to the pasta.
Transfer the pasta to a serving bowl. Dollop the ricotta cheese over top. Garnish with the torn basil, freshly cracked black pepper, salt, and more parmesan.
Basil Chimichurri Sweet Potato Fries
This recipe is easy to make and is a great weekend meal!
Basil Chimichurri Sauce
- 1/4 cup lightly-packed fresh basil leaves
- 1/4 cup lightly-packed flat leaf parsley
- 3 tablespoons lemon juice
- 2 cloves garlic
- 1/8 teaspoon red pepper flakes
- 1 tablespoon honey
- 3 tablespoons olive oil
- Salt and pepper to taste
Sweet Potato Fries
- 3 sweet potatoes, peeled and cut into fry-sized matchsticks
- 3 tablespoons melted coconut oil
- 1 tablespoon cornstarch
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Parmesan shards (or grated) for topping, optional
Basil Chimichurri Sauce
Place basil, parsley, lemon juice, garlic, red pepper flakes, and honey in a food processor. Pulse several times while drizzling olive oil through top until sauce is thick and smooth, scraping down sides as necessary. Season sauce with salt and pepper to taste. Refrigerate until ready to use.
Sweet Potato Fries
Place cut sweet potato matchsticks in a large bowl. Cover with cold water and let soak for 1 hour.
Preheat oven to 220c. Line two baking sheets with baking paper. Set aside. Remove sweet potatoes from cold water and let drain well. Pat completely dry with paper towels and place in a large bowl. Toss with melted coconut oil until evenly coated.
In a small bowl, combine cornstarch with cayenne, paprika, and garlic powder. Toss into sweet potatoes until evenly coated.
Divide sweet potatoes between baking sheets, making sure to space out sweet potatoes into a single layer. Bake sweet potatoes for 15 minutes, then flip fries over to opposite side. Return to oven and bake an additional 10-15 minutes until fries are crispy and tender. Let cool 10 minutes.
For serving, place sweet potato fries in individual serving bowls and drizzle chimichurri over top. Top with Parmesan if desired. Serve immediately and enjoy!
Easy Zucchini Curry
This tasty, lusciously creamy, curry is perfect paired with some roti for a meal your family is sure to love.
- 2 tbsp oil
- 1 red onion
- 5 cloves garlic
- 2 tsp ginger , freshly grated
- 3 tsp coriander
- 2 tsp smoked paprika
- 1/2 tsp turmeric
- 1 tsp cumin
- 3 Zucchini
- 1 can tomato paste
- 1/2 cup vegetable stock
- 1 can full-fat coconut milk
- salt and pepper to taste
- coriander to garnish (optional)
First off, dice the onions and garlic and grate the ginger.
Then add oil to a pan over medium heat and when warm, add in the diced onions and saute for about 7 -10 minutes, stirring to keep the onions from burning.
While the onions are sauteing, dice the zucchini into bite-sized pieces.
Then add the ginger, garlic, and zucchini into the pan with the sauteed onions and saute for about 5 minutes, stirring often.
Add in the coriander, cumin, smoked paprika, and turmeric, and stir so spices are well incorporated.
Then add in the tomato paste, vegetable stock, and coconut milk and stir till all three have combined well. Once it has been mixed well, let this simmer for about 3-5 minutes.
Season with salt and pepper. If you'd like it a bit spicy, add in a teaspoon of chili powder and mix. Garnish with chopped cilantro and enjoy with roti or naan or rice.
Crispy garlic and thyme potatoes
For the ultimate side to your main, serve up these French-inspired recipe
- 1kg potatoes, peeled
- 1 teaspoon fresh thyme leaves, plus extra small sprigs to serve
- 1 garlic cloves, peeled, halved
- 1/4 cup extra virgin olive oil
- 1 teaspoon cracked black pepper
- 1 teaspoons chicken-style stock powder
- 1/4 cup hot water
- 1 teaspoon sea salt
- 1/4 cup finely grated parmesan
Preheat oven to 200C/180C fan-forced. Grease a roasting pan.
Slice potato lengthways into 2mm-thick slices. Transfer to a large bowl.
Place the thyme and garlic in a small food processor. Process until finely chopped. Add oil. Process until well combined. Pour over the potato in bowl. Add pepper. Toss well to coat. Arrange potato slices, standing upright, in 2 rows in prepared pan.
Blend stock powder with hot water until dissolved. Pour along the centre of the 2 rows of potato. Sprinkle potato with salt. Cover tightly with foil. Bake for 30 minutes. Remove and discard foil. Bake for a further 40 to 45 minutes or until potato is tender and top is golden and crispy.
Sprinkle top of potato with the parmesan and extra thyme. Stand for 5 minutes. Serve.
Crustless Roasted Capsicum Quiche
This is an easy recipe that can be prepared the night before and can be enjoyed cold, warm or at room temperature.
- 1 onion diced
- 4 cloves garlic minced
- 2 tbs olive oil
- 4 red capsicum cut into slices
- 1/2 tsp chilli flakes
- 1 tsp dried basil leaves
- 1 cup parmesan cheese grated
- 1/2 cup cream
- 4 Gippsland Free Range eggs
Preheat oven to 180 degrees Celsius
In a medium size pan add olive oil and warm over medium heat.
Add onions and garlic and cook for 4 minutes, stirring often so garlic doesn't burn.
Add red capsicum and season with salt/pepper, red chilli flakes and basil. Cook for 5 minutes or until the onion is soft. Remove from heat and set aside to cool.
In a medium size bowl whisk eggs with heavy cream. Season with a few grinds of black pepper
Spread mixture evenly inside of a 23cm pie pan or oven proof baking dish. Pour egg mixture on top.
Bake for 30 minutes.
Remove from oven, cool and slice into squares. Serve alongside a tossed side salad.
Baked Kale Chips
These are a great low calorie nutritious snack. You won’t be able to stop at just one!
- 1 bunch kale
- 1 tablespoon olive oil
- 1 teaspoon seasoned salt
Preheat an oven to 175 degrees C. Line a non-insulated cookie sheet with parchment paper.
With a knife, carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
Bake until the edges brown but are not burnt, 10 to 15 minutes.
Braised Celery
This braised celery really is such a simple side dish. The recipe has just 5 ingredients, including salt and pepper; turning an underused vegetable into a delicious savory side.
- 1/2 celery
- 2 tablespoon butter
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ¾ cup vegetable stock
Wash the celery then cut the celery, on the diagonal, into 1cm chunks.
Melt the butter in a heavy based skillet or pan (one that has a lid)
Add the celery, salt and pepper, then sauté gently for 5 minutes until it has started to soften.
Add the stock and bring to a simmer.
Cover the pan and cook for 5 minutes.
Remove the lid and cook for a further 5 minutes so the liquid can evaporate.
Serve garnished with any reserved leaves.
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.