This week’s produce selection includes the addition of parsley and cabbage, which is perfect timing, considering that cabbage is packed with vitamin C to fight of any nasty winter germs! It also helps to keep your heart healthy and can even lower your blood pressure. Try out the below recipes and let us know what you think.
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!
Fried Potatoes and Cabbage
This British “bubble and squeak” dish is perfect as a main, or a side to your favourite protein!
- 450g potatoes, peeled and cut into 3cm pieces
- 6 tablespoons unsalted butter
- 450g cabbage, cored and thinly sliced
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
Cover potatoes with cold salted water by 1 inch and bring to a boil, then boil, uncovered, until tender when pierced with a sharp knife, about 18 minutes. Drain in a colander.
Heat butter in a heavy nonstick skillet over moderately high heat until foam subsides, then sauté cabbage with salt and pepper, stirring frequently, until tender, about 5 minutes.
Add potatoes, mashing and stirring them into cabbage while leaving some lumps and pressing to form a cake. Cook, without stirring, until underside is crusty and golden, about 10 minutes. Serve immediately.
Roasted Sweet Potato Cauliflower Salad
This roasted sweet potato cauliflower salad is hearty and filling enough to count as dinner or lunch. Or use it as a side dish!
- 1 head cauliflower, leaves removed, bottom stem trimmed
- 450g sweet potatoes, peeled and cut into 2cm pieces
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup cooked quinoa or brown rice
- 2/3 cup water
- 140g spinach
- 2 spring onions thinly sliced
- 1 tablespoon chopped parsley
- 1 tablespoon shaved pecorino cheese
For vinaigrette
- 1 garlic clove, minced
- 2 tablespoons sherry vinegar
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 cup olive oil
Preheat the oven to 200 degrees c.
Cut the cauliflower lengthwise into slices
Toss the cauliflower and sweet potatoes with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper on a sheet pan and spread into a single layer. Roast for 30-35 minutes until the sweet potatoes are tender and the cauliflower is browned. Flip the cauliflower and toss around the potatoes about halfway through roasting.
In a large bowl, combine the sweet potatoes, cauliflower, quinoa or brown rice, spinach, spring onion, parsley and pecorino.
For the vinaigrette, combine the garlic, sherry vinegar, salt and pepper in a small bowl. Whisk in the olive oil until fully combined. Drizzle the vinaigrette into the salad, tossing together.
Apple Passionfruit Cakes
These apple passionfruit cakes are the perfect treat for your kids or yourself and can be whipped up super fast!
- 2 apples, peeled and finely chopped
- Pulp of 3 passionfruit
- Juice of 1/2 lemon
- 125g Cream Cheese, softened
- 125g butter, softened
- 2/3 cup caster sugar
- 1 teaspoon vanilla
- 2 Gippsland free range eggs, lightly beaten
- 1 cup self raising flour
- 1/2 cup flour
- 1/4 cup milk
- 1 1/2 cups icing sugar mixture, sifted
- 30g butter, softened, extra
- Pulp of 1-2 passionfruit, extra
Combine the apple, passionfruit and lemon juice in a small saucepan and cook gently for 3-5 minutes or until the apple is soft. Cool slightly
Beat the cream cheese, butter, sugar and vanilla with an electric mixer until smooth. Gradually beat in the eggs, beating well between each addition. Add the sifted flours and milk and stir until combined.
Fold through the apple mixture. Spoon into 1/3 cup capacity patty paper lined muffin pans
Bake at 180°C for 20-25 minutes or until cooked when tested. Stand 10 minutes in the pan before turning out to cool completely.
Combine the icing sugar and extra butter, then stir in enough passionfruit to make a spreading consistency. Ice the cakes and allow to stand for 30 minutes until the icing firms.
Sauteed Potatoes with Kale
This recipe is super easy to make and extremely nutritious, with the addition of kale! Use it as a side to your favourite protein or as a quick, nutritious snack.
- 1kg potatoes, cubed
- ½ cup extra-virgin olive oil, divided
- 1 bunch kale, stemmed and torn into pieces
- 1 large onion, chopped
- 4 cloves garlic, minced
- salt and ground black pepper to taste
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender but still holding their shape, about 15 minutes. Drain.
Meanwhile, heat 2 tablespoons olive oil in a large frying pan over medium-high heat until quite hot. Toss in pieces of kale; reduce heat to medium. Cover and cook, stirring often, until kale begins to soften and crisp slightly, about 5 minutes. Add onion; cook until softened and translucent, 2 to 3 minutes. Stir in garlic.
Add remaining olive oil when onions are beginning to brown. Stir in potatoes and season with salt and pepper. Cover and cook until potatoes are completely softened, about 5 minutes. Remove lid; cook and stir until potatoes just begin to brown, about 10 minutes more.
Grilled Baby Bok Choy with Miso Butter
Grilling halved heads of bok choy slathered with miso butter leads to pure flavour. Be sure to keep the heat at medium so the paste can caramelize without burning and then serve with your favourite protein.
- About 6 heads of baby bok choy
- 3 tablespoons unsalted butter
- 3 tablespoons white or yellow miso paste
- 2 tablespoons olive oil
- 1 tablespoon freshly squeezed lemon juice
- Pinch of salt
- Freshly ground black pepper
Cut the leaves away from the bok choy stalks. Halve the stalks lengthwise. Rinse the leaves and stalks well, then pat dry to remove any excess water. In a small bowl, mix together the butter and miso with a fork until well combined. Set aside.
Prepare a medium-hot gas grill. Put the bok choy stalks in a large bowl. Using your hands (or a fork), coat the bok choy with the miso butter. Arrange the bok choy, cut side down, on the grill or pan. Grill for about 5 minutes, until golden brown on the underside. Turn the bok choy with tongs, and grill for 5 to 6 minutes more, until golden and crisp-tender.
While the stalks are cooking, stack the bok choy leaves and roll them up lengthwise. Slice the leaves crosswise into thin shreds. Make a bed of the shredded leaves on a serving platter. Drizzle the leaves with the oil and lemon juice, sprinkle with the salt and 1/4 teaspoon pepper, and toss to combine.
Put the grilled bok choy on the dressed salad to wilt the leaves; sprinkle additional pepper over the bok choy. Serve immediately.
Mandarin Orange Salsa
Up your salsa game with this mandarin orange salsa! It's the perfect appetizer filled with sweet juicy oranges, fresh herbs, jalapeño, and a pinch of lime juice.
- 4 mandarins, peeled and segmented
- ¼ cup diced red onion
- ¼ cup chopped coriander or parsley
- 1 jalapeno, deseeded and finely diced
- 2 tablespoons lime juice (from one lime)
- ¼ teaspoon salt
Once you've peeled and segmented the mandarin oranges, slice each segment into quarters.
In a small bowl, stir together the mandarins, red onion, coriander, jalapeno, lime juice, and salt.
Mixing mandarin orange salsa ingredients in a bowl. Serve with tortilla chips!
Roasted Sweet Potato and Carrot Soup
This smooth, super versatile soup is perfect for a dinner party starter, everyday dinner or warming lunch. Plus it's two of your five-a-day!
- 500g sweet potatoes, peeled and cut into chunks
- 300g carrots, peeled and cut into chunks
- 3 tbsp olive oil
- 2 onions, finely chopped
- 2 garlic cloves, crushed
- 1l vegetable stock
- 100ml crème fraîche, plus extra to serve
Heat oven to 220C and put 500g chunked sweet potatoes and 300g chunked carrots into a large roasting tin, drizzled with 2 tbsp olive oil and plenty of seasoning.
Roast the vegetables in the oven for 25-30 mins or until caramelised and tender.
Meanwhile, put the remaining 1 tbsp olive oil in a large deep saucepan and fry 2 finely chopped onions over a medium-low heat for about 10 mins until softened.
Add 2 crushed garlic cloves and stir for 1 min before adding 1l vegetable stock. Simmer for 5-10 mins until the onions are very soft, then set aside.
Once the roasted vegetables are done, leave to cool a little, then transfer to the saucepan and use a hand blender to process until smooth. Stir in 100ml crème fraîche, a little more seasoning and reheat until hot.
Serve in bowls topped with a swirl of crème fraîche and a good grinding of black pepper.
Broccoli Penne Pasta
Penne Pasta with broccoli, tomato sauce, garlic, onion and oil cooked in one pan and topped with cheese for an easy healthy pasta recipe that is perfect for a weeknight dinner.
- 1 medium onion finely chopped
- 5 garlic cloves minced
- 3 tbsp olive oil extra virgin
- 1 can tomato sauce low sodium
- 4 cups veggie or chicken stock low sodium
- 1 tbsp balsamic vinegar
- 1 tbsp rosemary fresh or dried
- 1/2 tsp thyme dried
- 1/2 tsp salt
- 1/2 tsp black pepper ground
- Pinch of hot pepper flakes
- 3 cups penne pasta uncooked
- 6 cups broccoli florets
- 1 cup Mozzarella cheese, shredded
- 1/2 cup parsley/basil finely chopped
Preheat large deep pan on medium heat and add olive oil, onion and garlic. Saute until translucent, stirring occasionally.
Add tomato sauce, stock, balsamic vinegar, rosemary, thyme, salt, pepper and hot pepper flakes. Stir and bring to a boil. Add pasta and stir again.
Bring to a boil, cover, reduce heat to low and cook for 15 minutes, stirring every 5 minutes.
Add broccoli, cover and cook for 3 minutes for crispy broccoli and 5 - 6 minutes for softer vegetables.
Turn off heat, add cheese and stir until melted.
Garnish with parsley or basil and serve hot.