Love the changing fruits and vegetables in your box each week? So do we! Which is why this week we have included brussel sprouts, pineapple and passionfruit for your taste buds to enjoy.
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!
Caramelised sprout and red onion tarte tatin
This delicious tarte tatin takes your everyday red onion and brussel sprouts to the next level! With a prep time of 10 minutes and a cook time of 30 minutes, you can whip this up super fast for a weekday lunch or afternoon snack.
- 4 x 180g sheets all-butter puff pastry, thawed
- Plain flour, to dust
- 1 egg, lightly beaten
- 30g unsalted butter
- 6 small red onions, sliced into thick rounds
- 400g brussels sprouts, halved
- 1/2 bunch thyme, leaves picked, plus extra sprigs to serve
- 2 tbs raw caster sugar
- 1/3 cup (80ml) balsamic vinegar
- 50g goat’s cheese, crumbled
- Green salad, to serve
Preheat your oven to 200 degrees and prepare the pastry by placing 1 sheet on a clean work surface lightly dusted with flour. Brush with beaten egg, then place another sheet of pastry directly on top. Smooth with a rolling pin, then roll out to a 35cm square. Cut a 28cm-diameter circle from the square. Transfer to a baking tray lined with baking paper and chill until ready to use. Repeat with remaining pastry sheets to make 2 tart bases.
Heat 2 x 25cm non-stick ovenproof frypans over medium heat. Divide the butter between pans and swirl to melt. Divide onion and sprouts between pans and arrange in a single layer. Cook, without stirring, for 5 minutes or until beginning to caramelise. Sprinkle with thyme leaves.
Combine sugar and vinegar in a jug, then divide evenly between pans. Cook for 5 minutes or until reduced and glossy.
Remove pans from heat and top each with a prepared pastry round. Tuck in edges to seal and brush with remaining beaten egg. Transfer to oven and bake, swapping shelves halfway, for 20 minutes or until the pastry is golden and crisp.
Carefully turn out tarts onto serving boards or plates, scatter with goat’s cheese and sprinkle with extra thyme sprigs. Serve tarts immediately with a lovely crisp green salad on the side.
Pineapple Carrot Cake with Cream Cheese Frosting
This pineapple carrot cake is incredibly moist and bursting with flavour! Garnished with smooth cream cheese frosting, this simple from scratch recipe comes together quickly and easily– baked as a sheet cake there’s no fancy decorating required!
- 2 and 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 and 1/2 teaspoons ground cinnamon
- 1/2 teaspoon EACH ground cloves, ground ginger, + ground nutmeg
- 1 cup canola or vegetable oil
- 1 and 1/4 cup packed light or dark brown sugar
- 1/3 cup granulated sugar
- 4 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 3 large carrots, grated (about 2 cups)
- 1 cup crushed pineapple, drained
- 1 cup chopped walnuts
- 224g full-fat block cream cheese, softened to room temperature
- 1/2 cup unsalted butter, softened to room temperature
- 3 cups confectioners’ sugar, plus an extra 1/4 cup if needed
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon salt
Preheat the oven to 180 degrees and grease a pan.
Whisk the flour, baking powder, baking soda, salt, cinnamon, and other spices together in a large bowl. Set aside.
Whisk the oil, brown sugar, granulated sugar, eggs, and vanilla extract together in a medium bowl. Pour the wet ingredients into the dry ingredients and whisk until combined. Fold in the grated carrots, pineapple, and walnuts.
Spread batter into the prepared pan. Bake for 45-55 minutes. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the centre comes out clean. If you find the top or edges of the cake is/are browning too quickly in the oven, loosely cover it with aluminium foil.
Remove the cake from the oven and set on a wire rack. Allow to cool completely. After about 45 minutes, I usually place it in the refrigerator to speed things up.
Make the frosting: In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add 3 confectioners’ sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of confectioners sugar. Spread the frosting on the cooled cake. Refrigerate for 30 minutes before serving. This helps sets the frosting and makes cutting easier.
Cover leftover cake tightly and store in the refrigerator for 5 days.
Pumpkin Penne
Pasta is always a fast, tasty and economical meal that you can get on the table for under $10. This delicious pumpkin penne allows you to add the protein of your choice in and is sure to become a regular on your family's dinner menu!
- 2 tbs olive oil
- 1 brown onion (diced)
- 3 garlic cloves (crushed)
- 500g of your protein of choice
- 2 cups butternut pumpkin (diced,peeled)
- 1 tbs dried oregano
- 2 chicken or vegetable stock cube
- 1 tbs cornflour
- 2 cups milk
- 250 g penne pasta (cooked)
In a frying pan, heat the oil and add the onion and garlic. Cook for 2 mins and then add your protein and cook until browned all over.
Add the pumpkin and oregano and fry for 5 minutes.
Stir the cornflour and crushed stock cubes into 1 cup of milk. Add to the pan and stir. Gradually add the second cup of milk as the mixture thickens.
Season with salt and pepper to taste.
Stir through cooked pasta and serve.
Passion Fruit Hurricanes
This fruity drink was made popular in New Orleans, and you can taste why! For a non-alcoholic version, just add in lemonade or soda water for a delicious, refreshing drink.
- 2 cups passion fruit juice
- 1 cup plus 2 tablespoons sugar
- 3/4 cup lime juice
- 3/4 cup light rum
- 3/4 cup dark rum
- 3 tablespoons grenadine syrup
- 6 to 8 cups ice cubes
- Orange slices, starfruit slices and maraschino cherries
In a pitcher, combine the passionfruit juice, sugar, lime juice, rum and grenadine; stir until sugar is dissolved.
Pour into highball glasses filled with ice. Serve with orange slices, starfruit slices and cherries.
Minestrone with quinoa and brussels sprouts
This hearty, comforting soup is also packed full of vegetables to get you the nutrition that you need, while providing a warm, easy weekday meal.
- 2 tbs extra virgin olive oil
- 1 leek, washed and thinly sliced
- 1 garlic clove, finely chopped
- 1 carrot, chopped
- 1 celery stick, chopped
- 400g can chopped tomatoes
- 1 parmesan rind (optional)
- 2 desiree potatoes, peeled and cut into 2cm pieces
- 400g can borlotti beans, drained
- 350g brussels sprouts, quartered lengthways, plus extra outer leaves, blanched
- 100g quinoa
- Crusty bread to serve
Heat the oil and add the leek, garlic, carrot and celery and cook for 2-3 minutes until softened. Add tomatoes, parmesan rind, potatoes and 1L water.
Bring to a simmer and then cook for 15 minutes. Add the beans, sprouts and quinoa, then cook for a further 10 minutes until quinoa is tender and flavours have infused. Season to taste.
Top with blanched brussels sprouts leaves and serve with crusty bread.
Healthy Apple Muffins
These healthy apple muffins are made with maple syrup and whole wheat flour and are the perfect addition to your kids lunchboxes or to have as a morning or afternoon snack.
- 1 ¾ cups white whole wheat flour or regular whole wheat flour
- 1 ½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup grated apple
- 1 cup apple diced into ¼” cubes
- ⅓ cup melted coconut oil or extra-virgin olive oil
- ½ cup maple syrup or honey
- 2 eggs, preferably at room temperature
- ½ cup plain Greek yogurt
- ½ cup applesauce
- 1 teaspoon vanilla extract
- 1 raw sugar, for sprinkling on top
Preheat oven to 220 degrees. Grease all 12 cups on your muffin tin with butter or non-stick cooking spray.
In a large mixing bowl, combine the flour, baking powder, cinnamon, baking soda and salt. Blend well with a whisk. Add the grated apple (if it is dripping wet, gently squeeze it over the sink to release some extra moisture) and chopped apple. Stir to combine.
In a medium mixing bowl, combine the oil and maple syrup and beat together with a whisk. Add the eggs and beat well, then add the yogurt, applesauce and vanilla and mix well. (If the coconut oil solidifies in contact with cold ingredients, gently warm the mixture in the microwave in 30 second bursts.)
Pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are ok). Divide the batter evenly between the 12 muffin cups. Sprinkle the tops of the muffins with raw sugar. Bake muffins for 13 to 16 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.
Place the muffin tin on a cooling rack to cool. If you have leftover muffins, store them, covered, at room temperature for up to 2 days, or in the fridge for up to 4 days. Freeze leftover muffins for up to 3 months.
Stuffed Capsicums
These stuffed capsicums make a great starter or side dish to have with your favourite protein…or just have them by themselves!
- 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 to garnish
Preheat the oven to 180°C 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 or your favourite fresh herbs. Enjoy!