7 Meal Idea's Using This Week's Produce

7 Meal Idea's Using This Week's Produce

This week's boxes include the addition of avocado, zucchini's and the deliciously sweet persimmon. 

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!

Avocado, black bean and sundried tomato quesadillas

These delicious quesadillas will bring a little Mexican to your plate! Give this easy vegetarian recipe a try for a simple midweek meal .

  • 1 large avocado, roughly chopped
  • 200g tinned black beans, rinsed and drained
  • 40g sundried tomatoes, chopped
  • 125g mozzarella, drained and chopped
  • 100g cherry tomatoes, quartered
  • 2 tbsp chopped coriander
  • 1 lime, zested and juiced
  • olive oil
  • 8 flour tortillas
  • 100g Cheddar, grated

Preheat the grill to medium. In a large bowl, mix together the avocado, black beans, sundried tomatoes, mozzarella, cherry tomatoes, coriander, lime zest and juice. Season well.

Add a little olive oil to a large ovenproof frying pan. Put 1 tortilla wrap in the pan and scatter with a quarter of the black bean mix. Top with a quarter of the Cheddar, season and then place another tortilla on top.

Put the pan over a low to medium heat and press down with a spatula until the tortillas stick together. Cook for 2 minutes or until the base turns golden. Place the pan under the preheated grill to finish cooking for 1-2 minutes.

Carefully remove the quesadilla from the pan and keep warm while you make the remaining three. When they’re all done, cut each into 4 wedges and serve hot.

Persimmon Crumble Pie

This easy persimmon crumble pie takes only 5 minutes to prepare. Sweet vanilla persimmons and crunchy tart apples team up under a thick, crumbly crust in this deliciously simple dessert.

  • 1 cup persimmon thinly sliced
  • 1 cup green apple thinly sliced
  • 1 tsp sumac
  • 1 tsp cinnamon
  • 1 tsp cornstarch
  • 225 g all purpose flour
  • 30 g oats
  • 80 g raw sugar
  • 150 g butter

Preheat oven to 180˚C. Arrange persimmon and apple slices in a greased pie dish. Sprinkle with sumac, cinnamon and cornstarch.

Place flour, oats and sugar in a mixing bowl and stir. Melt the butter and add to the mix, then stir well until evenly mixed.

Press crumble mixture across the persimmon and apple slices into a 1 cm thick layer.

Bake in the oven for 20–30 mins until crumble top is golden brown. Slice into portions and serve immediately.

Optional: Dust with icing sugar and serve with whipped cream and/or ice cream.

Sweet Potato and Zucchini Slice

This easy slice recipe is perfect for lunches, picnics and as a breakfast slice. This is an quick, one-bowl recipe.

  • 5 eggs
  • 1/2 cup oil
  • 1 pinch pepper
  • 1 cup sweet potato grated
  • 1 cup zucchini grated
  • 1 cup spring onions chopped
  • 1 cup self-raising flour
  • 1 cup parmesan cheese grated

Whisk eggs, oil and pepper in a large bowl, then add prepared vegetables and coat well in egg mixture. Stir in flour.

Place in a prepared slice tin or large muffin trays. Sprinkle with a little grated parmesan cheese and bake at 180C until golden.

Butternut Squash Fritters

These pumpkin fritters are a great way to get some veggies into your diet in a super easly and delicious way. Enjoy them for any meal of the day!

  • 5 cups shredded butternut squash
  • 2/3 cup all-purpose flour
  • 2 large eggs, lightly beaten
  • 1 1/2 Tablespoons minced fresh sage
  • Vegetable oil

In a large bowl, combine the shredded butternut squash, flour, eggs, minced sage, ¼ teaspoon salt and ⅛ teaspoon pepper to the bowl, stirring until the mixture is combined. Line a plate with paper towels.

Liberally coat the bottom of a large sauté pan with vegetable oil and place it over medium-high heat. Once the oil is hot, scoop 3-tablespoon mounds of the mixture into the pan, pressing them lightly into rounds. Cook the fritters for 2 to 3 minutes, then flip them once and cook an additional 2 minutes until golden brown and cooked throughout. Transfer the fritters to the paper towel-lined plate and immediately sprinkle them with salt. Repeat the scooping and cooking process with the remaining mixture.

Banana Breakfast Smoothie

This is our go to banana smoothie that is super easy to create and perfect for an on the go breakfast or snack and is packed full of vitamin C! It’s also really versatile and works well with any additional ingredients.

  • 1 banana
  • 1/2 orange, peeled and quartered
  • 1/3 cup Greek yogurt
  • 1/4 cup water or milk (dairy or non-dairy)
  • 1 to 2 teaspoons honey, optional

Roughly chop banana and orange quarters then add to a blender. Top with yogurt and the water (or milk). Turn blender on and blend until creamy and smooth. Taste then adjust with honey if needed.

Cauliflower Fried Rice

This Chinese-style cauliflower fried rice is a healthy, low-carb dish that’s hearty enough to serve as a main course, or as a side dish.

  • Vegetable oil
  • 2 large eggs, beaten
  • Salt
  • 1 cup chopped scallions, light and green parts separated (you'll need 5-6 scallions)
  • 3 garlic cloves, minced
  • 1 tablespoon finely chopped fresh ginger, from a 1-inch knob
  • One head cauliflower 
  • 4-5 tablespoons soy sauce
  • 1/4 teaspoon crushed red pepper flakes
  • 1 teaspoon sugar
  • 1 cup frozen peas and carrots
  • 1 teaspoon rice vinegar
  • 1 teaspoon Asian/toasted sesame oil
  • 1/4 cup chopped cashews or peanuts (optional)

Grate Cauliflower on the large holes of a box or hand-held grater. Set aside. (Skip this step if using 'ready to cook' cauliflower rice.)

Heat 2 teaspoons of vegetable oil in a large nonstick skillet over medium heat. Add the eggs and a pinch of salt and scramble until the eggs are cooked. Transfer to a small plate and set aside. Wipe the pan clean.

Add 3 tablespoons of vegetable oil to the pan and set over medium heat. Add the light scallions, garlic, and ginger and cook, stirring often, until softened but not browned, 3 to 4 minutes. Add the grated cauliflower, 4 tablespoons of the soy sauce, red pepper flakes, sugar, and 1/4 teaspoon salt. Cook, stirring often, for about 3 minutes. Add the peas and carrots and continue cooking until the cauliflower "rice" is tender-crisp and the vegetables are warmed through, a few minutes. Stir in the rice vinegar, sesame oil, dark green scallions, nuts (if using) and eggs. Taste and adjust seasoning (adding the remaining tablespoon of soy sauce if necessary). Serve hot.

Avocado Chocolate Mousse

This secretly healthy chocolate avocado mousse will take you completely by surprise and is great for a cheeky afternoon snack or a dessert that’s sure to impress.

  • flesh of 2 ripe avocados 
  • 1/4 cup regular cocoa powder
  • 1/4 cup melted chocolate chips
  • 3-4 tbsp milk of choice
  • 1/2 tsp pure vanilla extract
  • 1/8 tsp salt
  • sweetener of choice to taste (we like 1/4 cup pure maple syrup)

Combine all ingredients in a blender or food processor until completely smooth. That’s it! Make adjustments as you need to if you like a sweeter treat.

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