This week we've included a range of main meals, desserts and even a dip recipe to try!
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.
Roasted eggplant pasta
This is one of the easiest pasta dinners around with only 6 ingredients! roasted eggplant pasta! Pasta noodles served with roasted eggplant & onions in a rich tomato sauce with fresh herbs. Simple cooking with delicious results!
- 1 large eggplant, cut into cubes
- 1 small yellow onion, chopped (or half of a large onion)
- 1-2 Tablespoons oil
- 1/2 teaspoon garlic powder
- 2-3 cups tomato sauce
- 450 gram box of pasta
- salt & black pepper
- fresh basil *optional
Preheat oven to 200c.
Arrange sliced onions and diced eggplant on a sheet pan and toss with oil, garlic powder, and a generous pinch of salt & pepper. Roast for 20-25 minutes – flip halfway through roasting time.
Bring a pot of well-salted water to a boil. Cook pasta as box instructs.
In a sauce pan, simmer the marinara on low to heat up. Fold in roasted eggplant and onions to sauce when they're finished cooking.
Serve pasta noodles with eggplant and marinara sauce, chopped fresh basil, and parmesan cheese!
Pistachio & Kale Dip
This ultra-green pistachio and kale dip is packed with flavour and goodness. Serve it with any kind of cracker!
- 150 gm coarsely chopped kale leaves (from about 1 bunch)
- ¾ cup (firmly packed) mint
- ¾ cup (firmly packed) flat-leaf parsley
- 120 gm pistachio nuts
- 100 gm pepitas
- Finely grated rind and juice of ½ orange and 1 lemon
- 1 garlic clove, coarsely chopped
- 250 ml olive oil (1 cup)
Process kale, herbs, pistachio nuts, pepitas, rinds and garlic in a food processor until finely chopped. Add oil and juices, season to taste, process until smooth, then adjust seasoning to taste. Dip will keep refrigerated for up to a week. Serve with crackers.
Spicy Stir friend cabbage
This beautiful dish works perfectly as a side dish to your favourite protein and is packed full of nutrients!
- 4 garlic cloves, minced
- 2 teaspoons minced ginger
- ½ teaspoon red pepper flakes
- 1 star anise, broken in half
- 2 teaspoons soy sauce (more to taste)
- 2 tablespoons rice wine or dry sherry
- 2 tablespoons peanut or canola oil
- 1 small cabbage, cut crosswise into shreds
- 1 medium carrot, cut into julienne
- Salt to taste
2 tablespoons minced chives, Chinese chives or cilantro
Combine the garlic, ginger, red pepper flakes and star anise in a small bowl. Combine the soy sauce and wine or sherry in another small bowl.
Heat a wok or skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the oil by adding it to the sides of the pan and tilting it back and forth. Add the garlic, ginger, pepper flakes and star anise. Stir-fry for a few seconds, just until fragrant, then add the cabbage and carrots. Stir-fry for one to two minutes until the cabbage begins to wilt, then add the salt and wine/soy sauce mixture.
Cover and cook over high heat for one minute until just wilted. Uncover and stir-fry for another 30 seconds, then stir in the chives or cilantro and remove from the heat. The cabbage should be crisp-tender. Serve with rice or noodles or have it as a side dish with your favourite protein.
Fennel & Apple Soup with Fennel Seed Toast
Warm up with this fennel soup with flavours of aniseed and apple. A perfect and simple winter meal for lunch, dinner or as an entrée.
- 2 tbsp olive oil
- 1 brown onion, finely chopped
- 2 garlic cloves, finely chopped
- 2 (about 900g) fennel bulbs, fronds reserved, coarsely chopped
- 2 green apples, peeled, coarsely chopped
- 1.25L (5 cups) chicken style liquid stock
- 2 tbsp extra virgin olive oil
- 1 tbsp fennel seeds
- 1 tbsp chopped fresh oregano
- 2 tsp finely grated lemon rind
- 1/2 small French bread stick (baguette), cut into 12 thin slices
- Double cream, to serve
Heat the olive oil in a large saucepan over medium heat. Cook the onion, stirring often, for 10 minutes or until soft. Add the garlic, fennel and apple. Cook, stirring, for 3 minutes or until the apple starts to soften. Add the stock and bring to the boil. Reduce heat to medium-low and simmer for 20-25 minutes or until the vegetables are soft.
Blend half the fennel mixture in a blender until smooth. Transfer to a clean saucepan. Repeat with remaining fennel mixture. Cook the soup over medium heat for 2 minutes or until heated through. Season with salt and pepper.
Meanwhile, preheat oven to 200°C. Combine extra virgin olive oil, fennel seeds, oregano and lemon rind in a small bowl. Place bread on a baking tray and brush with oil mixture. Bake for 8-10 minutes or until golden.
Divide soup among serving bowls. Top with cream and reserved fennel fronds. serve with fennel seed toast.
Butternut Squash Muffins
These Butternut Pumpkin Muffins are tender, full of warm spices, and a creative use for butternut pumpkin.
- 1 small butternut pumpkin
- 3 large eggs
- 1/2 cup vegetable oil (or melted coconut oil)
- 1/2 cup milk
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 3 cups white whole wheat flour
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 2 tsp cinnamon
- 1/2 tsp salt
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 cup chopped pecan (optional)
Preheat the oven to 200 degrees C and grease 24 muffin cups. Poke holes in the butternut pumpkin with a fork.
Place the butternut pumpkin in the microwave and cook until it is tender, about 10-15 minutes, checking every 3 minutes. Let cool for about 15 minutes.
Once cooled enough to touch, cut the pumpkin in half, scoop out the seeds and discard, and then scoop out the flesh, placing it in a bowl. Mash it with a fork.
Measure 1 1/2 cups of the butternut puree.
In a large bowl, add the 1 1/2 cups butternut puree, eggs, oil, milk, granulated sugar, and brown sugar, and mix well.
Add the flour, baking powder, baking soda, cinnamon, salt, nutmeg, and cloves and fold into the batter until just combined.
Fold in the pecans, if using and then spoon the batter into the prepared muffin pans, about 2/3 full.
Bake in the preheated oven 14-16 minutes, until a toothpick comes out clean.
Cool in the pans for about 5 minutes and then remove the muffins and cool completely on a wire cooling rack.
Serve topped with butter, nut butter, or plain! Enjoy!
Spinach, Feta & Tomato Slice
Served hot from the oven for dinner, or cold for lunch, this creamy slice is a winner at any time of day.
- Olive oil, to grease
- 1 1/2 sheets (25 x 25cm) frozen shortcrust pastry, just thawed
- 2 teaspoons olive oil
- 1 leek, pale section only, thinly sliced
- 1 garlic clove, crushed
- 1 bunch spinach, trimmed
- 100g feta, crumbled
- 10 cherry tomatoes, halved
- 3 eggs, lightly whisked
- 180ml (3/4 cup) pouring cream
- 2 tablespoons finely grated parmesan
Preheat oven to 180°C. Brush a slice pan with oil. Line the base and sides with the pastry. Place in the fridge for 15 minutes to rest. Bake for 15 minutes.
Heat oil in a medium non-stick frying pan over medium heat. Cook the leek and garlic, stirring, for 2 minutes or until the leek is soft. Spread over the pastry base.
Cook the spinach in the frying pan over medium heat for 1 minute or until just wilted.
Transfer to a plate lined with paper towel. Squeeze excess liquid from spinach. Arrange the spinach over the leek. Top with the feta and tomato.
Whisk the egg, cream and parmesan in a large jug. Pour over the spinach mixture. Bake for 35 minutes or until firm.
These bars are a great snack for the kids lunch box, or a as a special afternoon treat.
- 1/3 cup Butter or Margarine to make dairy free
- 1/4 cup Sugar
- 1 cup Flour
- 2 Eggs
- 3/4 cup Sugar
- 2 tablespoon Flour
- 2 teaspoons orange zest
- 1/4 cup Orange Juice
- 1/4 teaspoon Baking Powder
- Powder Sugar if desired
In a bowl beat the butter. Add the sugar and cream until well combined.
Add the flour and mix until crumbly. The crust mixture will not come together into a dough, it will be dry.
Dump the crust mixture into a un-greased baking dish. Press down firmly and evenly.
Bake in a 180 degree oven until lightly browned about 16-18 minutes.
While the crust is cooking, add the filling ingredients into a bowl and beat until well combined.
Once the crust is done baking pour the filling on top.
Bake for 20 minutes or until the filling is browned on the edges and set in the middle. Cool on a wired rack and sprinkle powdered sugar on top if desired.