This week's produce box includes the addition of Kale, Rosemary, Sweet Potatoes and Brussel Spouts! We're loving the addition of Brussel Sprouts this week which is known to boast a variety of nutrients, reduce inflammation and and is high in Vitamin C, which is important for the winter months ahead.
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!
Middle Eastern Roasted Sprouts
Bursting with Middle Eastern flavours, this recipe will make you rethink everything you thought you knew about sprouts.
- 500g small brussels sprouts
- 1 tsp cumin seeds, toasted
- 2 tsp coriander seeds, toasted
- 2 small red onions, thinly sliced
- 1 fennel bulb, thinly sliced
- 1 tbs olive oil
- 1 tsp white sesame seeds, toasted
- 1/4 cup (35g) hazelnuts, toasted
- 3/4 cup (200g) thick Greek-style yoghurt
- 2 tsp tahini
- 1 small garlic clove, crushed
- Finely grated zest and juice of 1/2 a lemon
- 1/2 tsp sumac
- Coriander, dill and mint leaves, to serve
Preheat oven to 200°C.
Boil sprouts in a large saucepan of boiling salted water for 3 minutes or until almost tender. Transfer to a colander and set aside to drain.
Using a mortar and pestle, finely pound the cumin and coriander seeds with a pinch of salt. Transfer three-quarters crushed spices to a large bowl and add sprouts, onion, fennel and oil. Toss to combine, then spread sprouts in an even layer over one roasting pan, and the onion and fennel over a second roasting pan.
Roast onion mixture for 1 hour or until caramelised, and sprouts for 40 minutes or until beginning to caramelise. Once roasted, toss onion mixture with sprouts to combine. Cover and keep warm.
Meanwhile, using a mortar and pestle, pound sesame seeds and hazelnuts until coarsely ground. Combine with remaining crushed spice mixture and set aside.
When ready to serve, combine the yoghurt with the tahini, garlic and lemon zest and juice. Season, and spread evenly over a large serving platter. Sprinkle with sumac.
Spoon the warm roasted sprout mixture over the yoghurt mixture, scraping up all the crispy bits left in the pan. Sprinkle with the sesame and spice mixture, and scatter with coriander, dill and mint leaves to serve.
Roasted Sweet Potatoes with Rosemary
These roasted sweet potatoes with rosemary are crispy, healthy and cheesy and make for the perfect side dish alongside your favourite protein
- 3-4 medium sweet potatoes
- Olive oil
- 2 Tbsp. Sea salt
- 1 tsp. pepper
- 2 Tbsp. fresh rosemary, finely chopped
- Honey, butter, cinnamon and sugar OR cheese (optional for serving)
Preheat oven to 200 degrees. Wash and scrub the potatoes and slice them in half.
Line a baking sheet with foil. Using your hands rub the potatoes completely in olive oil. Rub the potatoes in salt.
Lay the potato halves skin side down on the baking sheet. Sprinkle lightly with pepper.
Sprinkle lightly with finely chopped fresh rosemary.
Bake for 40-45 minutes, or until potatoes are tender.
Serve plain, or with honey, butter, or cinnamon and brown sugar (1/2 cup brown sugar + 1/2 tsp. cinnamon mixed together). You can also melt cheese on top.
Air Fryer Kale Chips
This Air Fryer Kale Chips recipe makes a batch of deliciously crispy kale chips in just 5 minutes. Season simply with salt or a range of other combinations. These are perfect for the kids lunchboxes or a quick work snack.
- 1 bunch kale about 5 cups, 8-10 oz
- 1 Tbsp olive oil 15 mL
- ¼ tsp salt
Wash and dry kale. Cut the leaves away from the spine, then roughly tear the leaves into bite-sized pieces. Massage oil into the leaves, making sure each piece of kale has a thin coat of oil. Sprinkle with salt and toss to coat.
Lay kale in a single layer in your air fryer basket, uncurling the leaves as much as possible while keeping them from overlapping too much (you may need to cook in batches).
Air fry for 4 to 5 minutes at 190°C, shaking the pan once to help them cook evenly. Keep a close eye on them after 3 minutes. They’re done when crispy!
Creamy Mushroom Soup
An easy, yet creamy mushroom soup where you'll enjoy intense mushroom flavour with every mouthful! Blending the soup releases all the flavour locked up in the mushrooms.
- 2 tbsp unsalted butter
- 1 onion , chopped
- 2 garlic cloves , minced
- 400g mushrooms
- 200g Swiss Brown/Cremini mushroom (Note 1)
- 3 1/4 cups vegetable stock
- 1/4 tsp salt , cooking/kosher
- 1/8 tsp black pepper
- 3/4 cup crème fraiche or cream
GARNISHES/SERVING:
- Croutons
- Cream or extra virgin olive oil , for drizzling
- Parsley or thyme leaves
- Bread for dunking
Cut mushrooms into 4 slices, then dice into 3 or 4 pieces.
Melt butter in a large pot over medium high heat. Add onion and garlic. Cook for 3 minutes until softened, but not golden.
Add mushrooms and cook for 10 minutes, stirring regularly. Do not try to brown; they won't as the pot is too crowded but we do not need colour.
Add vegetable stock, salt and pepper. Bring to a boil, then lower heat to medium and simmer gently for 15 minutes without a lid.
Stir in cream, then simmer for another 5 minutes.
Transfer to a blender (do in batches, if necessary). Blend until completely smooth.
Return to pot, simmer for a minute or two until bubbles caused by blending largely subside and soup is hot.
Ladle into bowls. Garnish with a drizzle of extra virgin olive oil or cream, croutons and parsley. Don't forget bread for dunking!
Cauliflower and potato fritters with winter spinach and roasted carrot salad
- 3 carrots, sliced lengthwise
- spray oil
- 4 cups spinach leaves
- 2 cups finely chopped cauliflower
- 2 small agria potatoes, grated
- 1 spring onion, finely sliced
- ½ cup flour
- 2 eggs
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- ¼ teaspoon salt
- ½ cup grated parmesan
- 1 tablespoon balsamic vinegar
- 2 teaspoons extra virgin olive oil
- 2 tablespoons pumpkin seeds, toasted
- 2 tablespoons low-fat plain yoghurt
- 2 tablespoons spicy relish or chutney (optional)
- fresh herbs, eg, thyme, baby basil, to garnish (optional)
Preheat oven to 200°C. In a baking dish, place carrots and spray with oil. Roast in the oven for 20 minutes, until soft. Remove from oven and combine with spinach in a bowl.
While carrots cook, in a bowl, combine cauliflower, potato, spring onion, flour, eggs, spices, salt and parmesan. Spray a large frying pan with oil and heat over medium-high. Place large spoonfuls of fritter mixture in the pan and cook for 3-4 minutes each side, until golden. Repeat with remaining batter to make six fritters.
Line a baking dish with baking paper and place fritters on it. Bake in the oven for 10 minutes to cook through.
In a small bowl, combine balsamic vinegar and olive oil to make dressing. Add to carrot and spinach. Add pumpkin seeds.
Serve fritters with salad, yoghurt and relish, if using. Garnish with pepper and herbs, if using.
Pan Fried Cinnamon Bananas
A super easy and healthy dessert for when you’re craving a little sugar hit after dinner!
- 2 overripe bananas
- Cooking spray, oil, or butter
- 2 tablespoons sugar
- 1 teaspoon ground cinnamon
- Extra cinnamon for garnish
- Cut the bananas into slices.
Combine the sugar and cinnamon in a separate bowl. Mix well.
Lightly coat a pan with oil or butter. Fry the banana slices over medium heat, for 2 to 3 minutes.
Add a sprinkling of cinnamon sugar. Flip over.
Cook for another 2 to 3 minutes, adding more cinnamon sugar during the last minute.
Serve warm. If desired, top off with powdered sugar, nutmeg, or more cinnamon.
Apple Oat Crisp
This crisp works well with any type of apple, or even a combination of the two. A super easy dessert for those winter nights.
- 1 lemon
- About 8 apples
- 1c. packed light brown sugar
- 2 tbsp. all-purpose flour
- 1 tsp. ground cinnamon
- 1/2 tsp. salt
- 1 c. old-fashioned oats
- 4 tbsp. butter or margarine
Preheat oven to 220 degrees c. From lemon, grate 1/2 teaspoon peel and squeeze 2 tablespoons juice. In a ceramic baking dish, toss lemon peel and juice with apple wedges, 1/3 cup brown sugar, 2 tablespoons flour, ground cinnamon, and salt until apples are evenly coated.
In medium bowl, mix oats with remaining 1/4 cup sugar and 1/3 cup flour. With fingertips, blend in butter until mixture resembles coarse crumbs. Press crumb mixture into clumps and sprinkle over apple mixture.
Bake apple crisp 30 to 35 minutes or until apples are tender and topping is lightly browned. Cool crisp on wire rack for 10 minutes to serve warm, or cool completely (1 hour) on rack to serve later. Reheat if desired.