This week’s recipes include a great mix of sweet treats, snacks and lunch and dinner recipes for you to try with your produce. These recipes are really versatile and work perfectly for the upcoming transition from Autumn to Winter.
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.
Passionfruit coconut slice
The perfect treat to curb those afternoon sugar cravings! This passionfruit coconut slice is fruity, delicious and is a great dessert or snack.
- 120g butter, softened
- 1/2 cup caster sugar
- 1 egg
- 1 cup plain flour
- 1/2 cup desiccated coconut
- 170g Passionfruit Pulp
- 50g butter, chopped
- 2 Eggs, lightly whisked
- 1/2 cup caster sugar
- 1 tbs lemon juice
- 1 tsp finely grated lemon rind
- 2 Eggs, lightly whisked
- 1/2 cup caster sugar
- 1 1/2 cups desiccated coconut
- 1 1/2 cups shredded coconut
To make the passionfruit curd, place passionfruit pulp, butter, egg, sugar, lemon juice and lemon rind in a small saucepan over medium-low heat. Cook, stirring constantly, for 5 mins or until the mixture boils and thickens. Transfer to a heatproof bowl. Cover and place in the fridge for 1 hour to chill.
Preheat oven to 180°C. Grease a 20cm x 30cm pan and line the base and sides with baking paper, allowing the sides to overhang. Use an electric mixer to beat the butter and sugar in a bowl until pale and creamy. Add egg and beat until well combined. Stir in the flour and coconut. Spoon into the prepared pan and smooth the surface. Bake for 15-20 mins or until light golden. Set aside to cool slightly. Spread evenly with passionfruit curd.
To make the coconut topping, whisk egg and sugar in a large bowl. Add the combined coconut and use a fork to stir until combined. Sprinkle over the slice. Use the back of a spoon to flatten the coconut mixture slightly.
Bake for 20 mins or until golden. Set aside to cool. Cut into pieces.
Moroccan spiced roasted carrot and cauliflower
This dish is a great way to insert some veggies into your meal, whether it be used as a main meal, part of a salad or as a side dish with your favourite protein.
- 2 eggs
- 1 cup finely grated parmesan
- 1 tablespoon Moroccan seasoning
- 1 cup panko breadcrumbs
- 4 large carrots, halved lengthways, thickly sliced diagonally
- 1/2 cauliflower, trimmed, cut into small florets
- 1 red onion, cut into wedges
- Olive oil spray
- 2 tablespoons honey
- 1 teaspoon orange zest
- 1/4 cup pistachio kernels, roughly chopped
- 1/4 cup fresh coriander sprigs
Preheat oven to 200C/180C fan-forced. Line 2 large baking trays with baking paper.
Place eggs and 1 tablespoon water in a shallow bowl. Whisk to combine. Place parmesan, seasoning and breadcrumbs in a large snap-lock bag.
One at a time, dip six pieces of carrot in egg mixture, shaking off excess. Add to breadcrumb mixture. Seal bag. Toss to coat. Place on prepared trays. Repeat with remaining egg, carrot, cauliflower and breadcrumb mixture. Add onion to trays. Spray well with oil. Bake for 35 minutes or until carrot is golden and tender.
Place honey and orange zest in a small frying pan over medium heat. Cook for 3 minutes or until simmering and fragrant. 5 Transfer carrot mixture to a serving pan. Drizzle with honey mixture. Sprinkle with pistachios and coriander. Serve.
Garlic Mushroom Quinoa
Quinoa and mushrooms are both amazing plant-based sources of protein, which makes this meal absolutely protein packed! Have it as a main meal, or as a side dish with your protein of choice.
- 1 cup quinoa
- 1 tablespoon olive oil
- 450g mushrooms, thinly sliced
- 5 cloves garlic, minced
- 1/2 teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
- 2 tablespoons grated Parmesan
In a large saucepan of 2 cups water, cook quinoa according to package instructions; set aside.
Heat olive oil in a large skillet over medium high heat. Add mushrooms, garlic and thyme, and cook, stirring occasionally, until tender, about 3-4 minutes; season with salt and pepper, to taste. Stir in quinoa until well combined.
Serve immediately, garnished with Parmesan, if desired.
These delicious, healthier style muffins are the perfect addition to your kids lunch boxes, or an easy snack to grab in the afternoon.
- 1 cup plain flour
- 1 cup wholemeal flour
- ⅓ cup brown sugar
- 3 tsp baking powder
- 1 Tbsp cinnamon
- 2 eggs
- 1 cup milk
- ⅓ cup oil
- 1 tsp vanilla
- 1 cup diced pear
Preheat the oven to 200 degrees C.
Prep a muffin tin, either grease, or line with muffin liners.
This is a 2 bowl recipe, so grab one large and one medium mixing bowl
Add the dry ingredients to the large mixing bowl (flours, baking powder, cinnamon, brown sugar)
Use a fork or whisk to combine the dry ingredients. Whisk the wet ingredients in the second bowl (milk, oil, eggs, vanilla)
Pour the wet ingredients into the dry ingredients, mix with a wooden spoon to just combine. Stir through the diced pear, being careful not to over mix the batter. Portion batter into 12 muffin cups.
Place muffin tray in the hot oven, reduce temperature to 180 degrees and bake for approximately 20 minutes.
Sweet potato falafels with coleslaw
These delicious pittas are made with homemade falafels and an amazing salad and make for a low-fat lunch or dinner.
For the falafels
- 1 large or 2 small sweet potatoes
- 1 tsp ground cumin
- 2 garlic cloves, chopped
- 2 tsp ground coriander
- handful coriander leaves, chopped
- juice ½ lemon
- 100g plain or gram flour
- 1 tbsp olive oil
- 4 wholemeal pitta breads
- 4 tbsp reduced-fat hummus
- 2 tbsp red wine vinegar
- 1 tbsp golden caster sugar
- 1 small onion , finely sliced
- 1 medium carrot , grated
- ¼ each white and red cabbage , shredded
Heat oven to 200C/180C fan. Microwave sweet potato whole for 8-10 mins until tender. Leave to cool a little, then peel. Put the potato, cumin, garlic, ground and fresh coriander, lemon juice and flour into a large bowl.
Season, then mash until smooth. Using a tablespoon, shape mix and into 20 balls. Put on an oiled baking sheet, bake for around 15 mins until the bases are golden brown, then flip over and bake for 15 mins more until brown all over.
Meanwhile, stir the vinegar and sugar together in a large bowl until the sugar has dissolved, toss through the onion, carrot and cabbage, then leave to marinate for 15 mins. To serve, toast the pittas, then split. Fill with salad, a dollop of hummus and the falafels.
Penne with Eggplant, Tomatoes and Chick Peas
When you’re in the mood for something heart, yet super easy to make, this fresh-tasting pasta dish is just the meal!
- 280g penne
- 1/4 cup olive oil; more if necessary
- 1 large eggplant, peeled and diced, about 6-1/2 cups
- 1 large sweet onion, thinly sliced lengthwise
- 2 Tbs. minced garlic
- 1 can chick peas, drained and rinsed
- 2 cans chopped tomatoes
- Freshly ground black pepper
- Pinch of salt.
- 1 cup crumbled ricotta
- Basil leaves, for garnish
Bring a large pot of well-salted water to a boil. Cook the penne according to package directions until al dente. Save 1/2 cup of the pasta cooking water. Drain the penne, return to the pot, and set aside.
Meanwhile, heat the oil in a large skillet over medium-high heat until shimmering. Add the eggplant and cook, stirring occasionally, until it begins to soften, adding more oil if necessary, to prevent sticking, 5 to 6 minutes.
Lower the heat to medium, add the onion, and continue to cook, stirring occasionally until it begins to soften, about 6 minutes. Add the garlic and cook until just fragrant, about 30 seconds. Add the chickpeas, tomatoes, 1/4 cup of the pasta cooking water, 1 tsp. salt, and 1/2 tsp. pepper, and cook until just heated through, about 2 minutes.
Add the sauce mixture to the pot with the penne and toss until well combined. Add the remaining 1/4 cup pasta cooking water if the mixture is too thick. Divide the pasta among serving bowls. Top with the ricotta and basil. Serve.
Kale and Sweet Potato Lasagne Roll-ups
This recipe is a twist on the traditional cannelloni or lasagne recipes and serves as an amazing lunch or dinner.
- 1 large sweet potato, cut into small cubes
- Extra virgin olive oil, for drizzling
- Sea salt and freshly ground pepper
- 6 kale leaves, torn, coarse stems removed.
- 12 lasagne noodles, plus 2 extra in case of breakage
- 2 ½ cups of marinara sauce
- 3 cups of ricotta cheese
- ¼ cup minced sage
- Pinched of red pepper flakes
Preheat the oven to 220 degrees c and line a large baking sheet parchment paper. Place the sweet potato cubes on the baking sheet and toss with a drizzle of olive oil and pinches of salt and pepper. Roast 25 to 30 minutes, or until golden brown.
Fill a large pot with 1 inch of water and insert a steamer basket. Add the kale and bring to a boil. Cover and steam for 1 minute, or until just wilted. Scoop the kale onto a kitchen towel and squeeze out the excess water.
Bring a large pot of heavily salted water to a boil. Prepare the pasta according to the instructions on the package, cooking al dente. Be careful not to overcook or the curly edges may fall apart. Drain.
Brush the bottom of a baking dish with a little olive oil and spread with 1 cup of the marinara.
Lay the first 6 noodles side-by-side onto a large baking sheet. Gently toss the remainder of the noodles with a little olive oil so they don’t stick together. Spread 3 to 4 tablespoons of the ricotta onto each noodle, dot the kale and sweet potatoes evenly on top and sprinkle with sage and red pepper flakes. Roll each noodle. Place each lasagne noodle into the baking dish seam side down. Repeat with the rolls. Cover and bake for 20 minutes.