As the cold weather starts to creep up on us we’re excited to share some more comforting recipes for you to try out. Our produce boxes are perfect for being able to create amazing tray bakes, soups and warm salads!
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.
Broccoli, Spinach, Cheese and Leek Bake
A great veggie supper dish to support your brain, bones, immune system and eyesight.
- 400g broccoli
- 75g salted butter
- 200g mature cheddar
- 300g leeks
- 450ml milk
- Salt and pepper to taste
- 2 Tbsp flour
- 150g spinach
- 1tbsp oil
Pre-heat the oven to 180C
Melt the 50g butter in a pan, add the flour and mix well.
Add the milk and whisk until smooth.
Grate the cheese and add to the sauce, stir until melted.
Saute the leeks in the remaining butter and the rapeseed oil until soft and add the spinach until wilted.
In a baking dish add the spinach and leeks and mix with the chopped broccoli.
Pour over the cheese sauce and bake in the oven for 30 minutes.
You can sprinkle over some more grated cheddar for a cheesy crust.
Zucchini and Sweet Potato Slice
This recipe is perfect for breakfast, lunch or dinner and is so easy to make.
- 2 tablespoons olive oil
- 1 small red onion, finely chopped
- 2 garlic cloves, minced
- 2 zucchinis, grated and squeezed dry
- 1 sweet potato, peeled and grated
- 1 red capsicum, finely diced
- 2 spring onions, sliced (green only)
- 1/2 cup packed mozzarella cheese, grated
- 1/4 cup fresh parsley, chopped
- 4 Gippsland Free Range eggs, lightly whisked
- 1/4 cup milk
- 1 cup self raising flour
sea salt flakes and black pepper, to taste
Preheat oven to 180°C (convention)/ 160°C (fan-forced). Grease and line a shallow, rimmed 20X30cm baking tray with baking paper.
Heat one tablespoon of oil in a frying pan on medium. Add garlic and onion. Sauté for 3-4 minutes until the mixture starts to caramelise, tossing to avoid sticking. Add capsicum and spring onions. Cook for another 2 minutes until glossy.
Remove from heat and scrape the pan roasted veggies into a large bowl. Add the zucchini, sweet potato, cheese, parsley, eggs, milk, flour, remaining tablespoon of oil and seasoning to the bowl. Make sure you season the batter well with salt and pepper.
Mix gently with a wooden spoon until thoroughly combined.
Pour into the prepared tin and bake in the oven for approximately 35 minutes until golden on top and cooked through.
Turn off the oven and let the slice sit in the warm oven for 5 minutes.
Remove from the oven and cool completely. Cut in squares and enjoy.
Apple, Celery and Spinach Salad
This spinach salad is loaded with fresh greens, tart green apple, peppery celery, crunchy walnuts, and sweet cranberries.
- 2 cups fresh spinach
- ½ green apple, thinly sliced
- ½ celery stalk, thinly sliced
- 1 spring onion, sliced
- 2 tbsp shelled walnuts, chopped
- 2 tbsp dried cranberries
- 2 tbsp vinaigrette of your choice
- 1 tbsp unsweetened applesauce
On a large serving plate, layer the greens, apple, celery, and remaining Salad toppings.
Make the dressing - In a sauce cup or small bowl, add your vinaigrette of choice and a dollop of applesauce. Stir to combine.
Drizzle the salad with the salad dressing. Bon appetite!
Have you ever thought of having roasted leeks as a side dish? You definitely should! They are sweet, comforting, and full of flavour.
- 1-2 large leeks
- 2 tablespoons olive oil
- 1 teaspoon sweet paprika (See note)
- fine sea salt and ground black pepper
- 1-2 tablespoons chopped fresh parsley
Preheat the oven to 220 degrees Celsius.
Wash the leeks. Trim and discard the roots and the last 2 cm or so of the dark green ends as well. Slice the leeks lengthwise. Carefully fan open the layers without taking the leek apart and rinse under running water until all the dirt is removed. Cut the halved leeks into smaller pieces, about 10 cm/ 4 inches long. Place the leek pieces in a roasting tin.
Whisk together the oil and the spices. Pour over the leeks and massage well with your hands to make sure that all the leeks are coated in oil.
Roast the leeks for about 40 minutes. Start checking after 25-30 minutes, about every 5 minutes or so, the roasting time depends on the thickness of the leek halves and on your oven. When done, the roasted leeks should be tender, easy to pierce with a fork.
Remove the outer leaf before serving. Sprinkle with chopped parsley and serve as suggested above.
Pickled Dutch Carrots
Serve on a cheese platter with Greek yoghurt, or just have them as a snack.
- 1 bunch dutch carrots, trimmed, 1cm green stalk left on
- 3/4 cup white wine vinegar
- 1/4 cup caster sugar
- 1 garlic clove, halved
- 1 long dried chillies
- ½ tsp coriander seeds
- ½ tsp black peppercorns
- ¼ bunch dill, roughly chopped
Blanch carrots in a large pan of boiling water over high heat for 1-2 minutes, then drain and refresh in cold water. Pack the carrots into a clean, sterilised 1L (4 cup) jar.
Place the vinegar, sugar, garlic, chillies, coriander seeds, peppercorns, 6 cups (375ml) cold water and 1 tsp sea salt in a pan over medium heat. Bring to the boil and cook for 1-2 minutes until sugar dissolves. Remove from heat, add dill, then pour over carrots until jar is almost full. Seal the jar and set aside to cool. Refrigerate for 2 days before using and keep refrigerated for up to 2 months.
Green Bean, Zucchini and Mint Salad
The perfect salad to accompany your favourite protein
- 200g green beans
- 300g small zucchini, ends cut away, quartered lengthways
- 2 cloves garlic, peeled, bashed
- 1 cup fresh mint leaves picked
- 3 tablespoons olive oil
- juice and zest of ½ a lemon
Bring a large pot of salted water to the boil.
Add the zucchini and green beans and blanche for about 10 seconds (so they retain a nice crunch). Rinse with cool water and drain in a colander, then transfer to a large salad bowl.
Add the garlic, mint, olive oil, lemon juice and zest and toss until mixed through.
Spicy Corn Ribs
Enjoy these corn ribs in under 30 minutes with a crisp and flavour-packed outside and tender, juicy sweet corn middle.
- 2 corn on cob
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika smoked
- 1/4 teaspoon pepper
- 1/4 teaspoon onion powder optional
Cut the corn by standing it up vertically with the wider part against the table, and chop in half, then chop those halves into quarters.
Prepare the seasoning by combining all of the spices and oil in a small bowl and mixing well.
Then brush the seasoning over the chopped corn.
Cook the corn ribs:
Air Fryer Corn Ribs
Lay the corn ribs in a single layer in your air fryer basket, with a little space between each so the air can flow.
Cook the corn in an Air Fryer at 190ºC for 12-15 minutes, optionally flipping them over at 7 minutes. If you prefer crispier results, then cook for the longest time.
Oven-Baked Corn Ribs
Lay the seasoned corn on a baking tray and bake in a preheated oven at 190ºC for between 25-30 minutes.
The oven-baked corn doesn't curl as quickly/easily as air-fried- this is normal. You may want to increase the time slightly if you want them super crispy and curly.
If you would like to check out the latest produce selection, click here to visit the Seasonal FarmBOX product page and be sure to secure your Thursday delivery if you haven't already.