This week’s produce includes the addition of beetroot, spinach & zucchini. Beetroot is a great winter vegetable, packed with essential nutrients, like folate, manganese, potassium, iron, and vitamin C.
Beetroots and beetroot juice have been associated with numerous health benefits, including improved blood flow, lower blood pressure, and increased exercise performance!
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.
Tomato and Carrot Soup
Get a delicious hit of veggies from this super easy soup. Simply soften the ingredients on the stove, then blend until smooth!
- 1 medium brown onion, finely chopped
- 1 medium carrot, chopped
- 1 individual celery, trimmed, chopped
- 1 clove garlic, crushed
- 1kg tomatoes (8 – 12 tomatoes), chopped
- Olive oil, as needed
Spray a large saucepan with oil and heat over medium-high heat. Add onion, carrot and celery and cook, stirring, for 5 minutes or until vegetables have softened. Add garlic and cook, stirring, for 30 seconds or until fragrant.
Add tomatoes and 2 cups of water and bring to the boil. Reduce heat to low and simmer for 20 minutes.
Using a stick blender or food processor, process soup until smooth. Return soup to low heat. Stir until heated through. Season with salt and freshly ground black pepper to serve.
Apple, Orange & Coconut Crumble
Sweet, tart and nutty, this apple orange coconut crumble is totally delicious and so easy to make. The perfect dessert to impress dinner party guests.
- 1kg apples peeled and sliced
- 2 oranges
- 1 cup of rolled oats
- 1 cup of shredded coconut
- 50g butter melted
- ¼ cup raw sugar
- 1 pinch of salt
- Cream or natural yoghurt to serve
Pre heat oven to 170°C. In a medium sized pan with a lid add the sliced apple, the juice of 2 oranges and very thin peel of 1 orange. Put the lid on and cook on a low heat for 15-20 minutes until the apple is tender but still holding its shape. Transfer to an oven safe dish.
In a large bowl mix the oats, salt, coconut, sugar and melted butter until well combined. Scatter over the apple and orange mixture. Scatter the crumble mixture to the top of stewed apple and bake for about 15 to 20 minutes until golden brown. Serve warm with thick cream.
Crispy potatoes with Capsicum
Every great feast needs a perfect side of potatoes. This flavour-packed roast dish ticks all the boxes.
- 8 small potatoes, peeled and quartered
- 4 small red capsicums, cut in 2cm strips
- 6 sprigs fresh rosemary
- 1 tbsp dried oregano
- 6 garlic cloves, skin on
- 150ml extra virgin olive oil
- sea salt and freshly ground pepper
- 3 tbsp flat-leaf parsley, chopped
Preheat oven to 180°C. Place all the ingredients except the parsley in a roasting tray, and mix well. Cook for about 40 minutes until potatoes are golden.
Place potato mix into a serving bowl, stir through parsley and serve.
Winter Vegetable Broth
This makes a broth that is slightly thick with a rich colour and full flavour. The broth can be frozen in one or one and a half cup blocks for later use. This recipe also leaves you with a bowl full of delicious cooked vegetables to snack on, or have as a side.
- 450g celery
- 6 onions
- Approximately 8 carrots, cut into 1 inch pieces
- 3 tomatoes, cored
- 3 capsicums, cut into 1 inch pieces
- 2 turnips, cubed
- 2 tablespoons olive oil
- 3 cloves garlic
- 3 whole cloves
- 1 bay leaf
- 6 whole black peppercorns
- 1 bunch fresh parsley, chopped
- 16 cups water
Preheat oven to 230 degrees C. Remove leaves and tender inner parts of celery and set aside.
Toss onions, carrots, tomatoes, capsicums and turnips with olive oil. Place vegetables in a roasting pan and place them in the oven. Stir the vegetable every 15 minutes. Cook until all of the vegetables have browned and the onions start to caramelise, this will take over one hour.
Put the browned vegetables, celery, garlic, cloves, bay leaf, pepper corns, parsley and water into a large stock pot. Bring to a full boil. Reduce heat to simmer. Cook uncovered until liquid is reduced by half.
Pour the broth through a colander, catching the broth in a large bowl or pot. The liquid caught in the bowl or pot is your vegetable broth it can be used immediately or stored for later use. Although the vegetables are no longer necessary for your broth they are delicious to eat hot or cold, don't waste them!
Roasted beetroot & baby spinach salad with walnut dressing
This is a great winter salad that is perfect for a light lunch, or a side salad to your favourite protein.
- 6 beetroot, ends trimmed
- 1/4 cup olive oil
- 1 cup walnut halves
- 1/4 cup red wine vinegar
- Salt & freshly ground black pepper
- 150g baby spinach leaves
- 100g goat's cheese, crumbled
Preheat oven to 200C. Place the beetroot on a baking tray. Bake in preheated oven for 1 hour or until tender when pierced with a skewer. Remove from oven and set aside for 15 minutes to cool slightly. Wearing rubber gloves to avoid staining your hands, peel beetroot and cut into wedges.
Meanwhile, heat the oil in a small frying pan over medium heat. Add the walnuts and cook, tossing, for 2-3 minutes or until lightly toasted. Remove from heat and set aside to cool.
Add the vinegar to the walnut mixture. Taste and season with salt and pepper.
Divide the baby spinach leaves and beetroot among serving plates. Sprinkle with goat's cheese and drizzle with walnut dressing. Serve immediately.
Crispy and crunchy, this Stuffed Zucchini is the perfect side dish OR snack! Fresh zucchini is topped with breadcrumbs, parmesan, garlic and herbs. Mixed with melted butter, this is the perfect oven baked Zucchini recipe to make!
- 4 large zucchini halved lengthwise
- 2/3 cup panko breadcrumbs
- 1/2 cup fresh grated parmesan cheese
- ¼ cup finely chopped parsley
- 4 cloves garlic , minced
- 1/4 cup melted butter
- Salt and pepper
Preheat oven to 200°C. Spray a baking tray or sheet with non stick cooking oil spray.
Arrange zucchini halves, cut side up, on the baking sheet. Set aside.
Mix together the breadcrumbs, parmesan cheese, parsley and garlic in a small bowl.
Pour in the melted butter, season with ¾ teaspoon salt and ⅓ teaspoon pepper (or to taste). Mix the ingredients together until the breadcrumbs absorb the butter (about 40 seconds).
Spoon the mixture over each zucchini half, to evenly cover. Spray the topping with a little cooking oil spray.
Bake for 20 minutes in the hot oven until the crust is golden and the zucchini halves are cooked through.
Broil for a further 5 minutes on medium heat to crisp the topping.
Garnish with parsley and serve as a side accompaniment to any main dish.
If you’ve never had fried radishes before, sauteed radishes will taste like a treat! These radishes are sauteed in butter and simply seasoned with salt and pepper. Not only is this radish recipe easy – just 2 ingredients and 5 minutes to prep, but it tastes great and makes the perfect side dish to just about any main dish.
- 450g Radishes (trimmed and quartered - weight without greens)
- 2 tbsp Butter
- 1/2 tsp Sea salt
- 1/4 tsp Black pepper
Melt butter in a large skillet over medium-high heat.
Add the quartered radishes in a single layer. Season with sea salt and black pepper.
Saute the radishes, stirring occasionally, for about 8-10 minutes, until radishes are soft and browned. Don't stir constantly, which will prevent browning.