This week's boxes include the addition of pumpkin and cauliflower, which we think are very versatile vegetables to create either sweet or savoury dishes with, plus they're also super nutritious!
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!
The Ultimate Veggie Curry
There truly is nothing better than a good veggie curry! And the best bit…they are really easy to create (especially in a slow cooker) and make for the perfect weeknight dinner. You can also mix it up by adding in your favourite protein.
- 1/4 cup Yellow Curry Paste
- 1/2 (about 800g) butternut pumpkin, peeled, deseeded
- 1 lemongrass stem, pale section only
- 350g cauliflower, cut into florets
- 400ml can coconut cream
- 2 fresh kaffir lime leaves
- 2 zucchinis, halved lengthways, sliced
- 1 tbs brown sugar
- 1/3 cup torn fresh basil leaves, plus extra leaves, to serve
- Toasted coconut flakes, to serve
- Steamed brown rice, to serve
- Lime wedges, to serve
- Thinly sliced long fresh green chilli, to serve (optional)
Preheat a slow cooker on High. Add curry paste. Cook, without stirring, for 10 minutes.
Meanwhile, cut pumpkin into 2cm pieces. Use a pestle or a rolling pin to smash lemongrass.
Add pumpkin and cauliflower to the slow cooker. Stir to coat with curry paste. Reserve 2 tbs coconut cream then add remaining to the slow cooker with lemongrass and lime leaves. Cover and cook on Low for 3 1/2 hours or until pumpkin and cauliflower are tender.
Add zucchini. Cover and cook for a further 30 minutes. Stir in sugar, fish sauce then basil.
Scatter coconut flakes and extra basil over curry. Drizzle over reserved coconut cream. Serve with rice, lime wedges and chilli, if using.
Almond Pear Granola
Granola makes for a great, nutritious breakfast, or can even be had as a snack! This granola includes the delicious sweetness of seasonal pear, as well as the crunch of almonds.
- 1/2 cup oil of your choice
- 1/2 cup honey
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 5 cups old-fashioned oats
- 1 cup whole slivered blanched almonds
- 3/4 to 1 cup dried pears, snipped into small pieces
Preheat oven to 160 degrees and have two baking sheets ready.
In a small bowl add oil and honey. Heat in the microwave in 30-second increments, stirring after each until melted. Add salt & extract of choice and whisk until well combined.
To a large bowl, add oats, almonds, and pears. Mix, then drizzle with the honey mixture and mix again until all is coated. Turn out onto two sheet pans.
Gently press with a flat-bottomed cup (spray the bottom with cooking spray if desired) until mixture is evenly flattened and compressed. Bake 18 to 20 minutes until granola is golden brown, rotating the cooking sheet(s) halfway through. When cool, use a spatula to loosen the granola from the sheet pans, breaking into chunks. Stores well for two to three weeks in an airtight container; for longer storage, freeze.
Thai Pineapple Fried Rice
This recipe is super versatile, with the option to add in your protein of choice to customise it to your liking. The combination of sweet, caramelized pineapple with Thai spices, makes this dish an absolute staple for weekly dinners.
- 2 tablespoons coconut oil or quality vegetable oil, divided
- 2 eggs, beaten with a dash of salt
- 1 ½ cups chopped fresh pineapple
- 1 large red bell pepper, diced
- ¾ cup chopped green onions (about ½ bunch)
- 2 cloves garlic, pressed or minced
- ½ cup chopped raw, unsalted cashews
- 2 cups cooked and chilled brown rice
- 1 tablespoon reduced-sodium tamari or soy sauce
- 1 to 2 teaspoons chili garlic sauce or sriracha
- 1 small lime, halved
- Salt, to taste
- Handful of fresh cilantro leaves, torn into little pieces, for garnishing
Heat a large wok or non-stick frying pan over medium-high heat and place an empty serving bowl nearby. Once the pan is hot enough that a drop of water sizzles on contact, add 1 teaspoon oil. Pour in the eggs and cook, stirring frequently, until the eggs are scrambled and lightly set, about 30 seconds to 1 minute. Transfer the eggs to the empty bowl. Wipe out the pan if necessary with a paper towel.
Add 1 tablespoon oil to the pan and add the pineapple and red pepper. Cook, stirring constantly, until the liquid has evaporated and the pineapple is caramelized on the edges, about 3 to 5 minutes. Then add the green onion and garlic. Cook until fragrant while stirring constantly, about 30 seconds. Transfer the contents of the pan to your bowl of eggs.
Reduce the heat to medium and add the remaining 2 teaspoons oil to the pan. Pour in the cashews and cook until fragrant, stirring constantly, about 30 seconds. Add the rice to the pan and stir to combine. Cook until the rice is hot, stirring occasionally, about 3 minutes.
Pour the contents of the bowl back into the pan and stir to combine, breaking up the scrambled eggs with your spoon. Cook until the contents are warmed through, then remove the pan from heat. Add the tamari and chili garlic sauce, to taste. Squeeze the juice of ½ lime over the dish and stir to combine. Season to taste with salt and set aside.
Slice the remaining ½ lime into 4 wedges. Transfer the stir-fry to individual serving bowls and garnish each bowl with a lime wedge and a light sprinkle of cilantro.
These garlic mushrooms are the most delicious side to add to your lunch or dinner and are also really easy to make!
- 4 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1/2 an onion chopped (optional)
- 500g mushrooms
- 2 tablespoons dry white wine (optional)
- 1 teaspoon fresh thyme leaves chopped
- 2 tablespoons chopped fresh parsley
- 4 cloves garlic minced
- Salt and pepper to taste
Heat the butter and oil in a large pan or skillet over medium-high heat.
Sauté the onion until softened (about 3 minutes).
Add the mushrooms and cook for about 4-5 minutes until golden and crispy on the edges.
Pour in the wine and cook for 2 minutes, to reduce slightly.
Stir through thyme, 1 tablespoon of parsley and garlic. Cook for a further 30 seconds, until fragrant.
Season generously with salt and pepper (to your taste).
Sprinkle with remaining parsley and serve warm.
This pumpkin bread recipe is a great treat for your kids lunchboxes, or for you to take to work to curb those afternoon cravings! Have it as it is, or toast it when you’re ready to eat it.
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cloves
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 3/4 cup unsalted butter, softened
- 2 cups sugar
- 2 large eggs
- 1 and ¾ cups pumpkin (steamed and mashed)
Preheat the oven to 160 degrees and set an oven rack in the middle position. Generously grease two loaf pans with butter and dust with flour.
In a medium bowl, combine the flour, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg. Whisk until well combined; set aside.
In a large bowl, beat the butter and sugar on medium speed until just blended. Add the eggs one at a time, beating well after each addition. Continue beating until very light and fluffy, a few minutes. Beat in the pumpkin. The mixture might look grainy and curdled at this point -- that's okay.
Add the flour mixture and mix on low speed until combined.
Turn the batter into the prepared pans, dividing evenly, and bake for 65 – 75 minutes, or until a cake tester inserted into the centre comes out clean. Let the loaves cool in the pans for about 10 minutes, then turn out onto a wire rack to cool completely.
Cottage Cheese Cucumber Boats
This super easy, nutritious snack feels a little gourmet, but would be the perfect office snack!
- 3 cucumbers, cut in half lengthwise
- 1 1⁄2 cups Low-Fat Cottage Cheese
- 3 tablespoons raisins
- 3⁄4 cup parsley, chopped
- 3⁄8 teaspoon cumin
- 3 dashes pepper
Remove seeds of cucumber by carefully scraping the seeds out using the tip of a spoon. Start at one end and ﬁnish towards the other. Set the cucumber boats aside.
Mince cucumber seeds. In a small bowl, combine the seeds, cottage cheese, raisins, parsley, cumin, and pepper.
Fill each cucumber boat with the cottage cheese ﬁlling.
Cauliflower Parmigiana Tray Bake
A healthier alternative to traditional parmigiana, this cauliflower parmigiana is a crowd favourite and a great way to get in some extra veggies. This recipe can be used as a main, or a side dish with your favourite protein.
- 1 head cauliflower
- 1 small (about 400g) eggplant, cut into 1cm-thick rounds
- 1 teaspoon dried oregano leaves
- 1 tablespoon extra virgin olive oil
- 1 small red onion, finely chopped
- 1 small carrot, finely chopped
- 3 garlic cloves, thinly sliced
- 2 vine-ripened tomatoes, finely chopped
- 400g can diced tomatoes
- 1 teaspoon balsamic vinegar
- 1/4 cup fresh basil, torn, plus extra, to serve
- 90g bocconcini, drained, sliced
- Baby spinach, to serve
Preheat the oven to 200ºC/180ºC fan forced. Line a large baking tray with baking paper. Cut cauliflower 1.5m-thick. Place them on the prepared tray and lightly spray with oil. Season. Sprinkle with oregano. Bake for 10 minutes. Add eggplant to try around the cauliflower and spray with oil. Top with the tomato mixture and bocconcini. Bake, turning once during cooking, for 30 minutes or until vegies are golden and tender.
Meanwhile, heat the oil in a saucepan over medium heat. Add the onion and carrot. Cook, stirring, for 5 minutes or until softened. Add the garlic and vine-ripened tomato. Cook, stirring, for 2-3 minutes or until softened. Add the canned tomato, vinegar and 60ml (1/4 cup) water. Simmer gently for 10 minutes or until the sauce is thickened. Stir through the basil.
Spoon the tomato sauce mixture over the eggplant and cauliflower stacks and top with bocconcini. Bake for 5-10 minutes or until the cheese is melted and golden. Serve with baby spinach leaves.