7 Meal Ideas Using This Week's Produce Selection

7 Meal Ideas Using This Week's Produce Selection

Farmbox Co.14 March 2021

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!

Angel Hair Pasta with Radishes and Spinach

Angel Hair Pasta

 

This week we welcome red radishes into your Farmboxes. Radishes are rich in antioxidants and minerals like calcium and potassium, making them nutritious in any meal, including the pasta dish we've included below.

Whole wheat pasta provides a lot of beneficial dietary fibre, antioxidants, vitamins, and minerals. This dish not only tastes great but looks great too.

With fresh spinach and the unexpected crunch and peppery flavour of rad­ishes, this isn't your run-of-the-mill pasta. You can even add your protein of choice to personalise the dish to your liking!

  • 230 grams whole wheat angel hair pasta
  • 1/4 c. extra-virgin olive oil
  • finely chopped shallots
  • Zest of 1 lemon
  • 1 fresh or dried bay leaf
  • 1/2 tsp. red pepper flakes
  • 1 c. dry white wine
  • kosher salt and freshly ground black pepper
  • 85 grams fresh baby spinach
  • 4 large radishes
  • 2 scallions

Bring a large pot of salted water to a boil over high heat. Stir pasta into boiling water and cook, stirring often to keep strands separated, for about 2 minutes, or until tender but still firm to the bite. Scoop out and re­serve 1/2 cup of the pasta cooking water. Drain the pasta.

Meanwhile, heat a large heavy skillet over high heat. Add 1 tablespoon of olive oil, then add your protein, shallots, garlic, lemon zest, bay leaf, and red pepper flakes. Add wine, cover, and cook until your protein is ready.

Simmer wine broth until it is reduced by about one-fourth, about 2 minutes (pasta will absorb a lot of liquid, so don't reduce liquid too much). Stir in remaining 3 tablespoons olive oil and season with salt and pepper. Reduce heat to low.

Add pasta to skillet and toss to coat with liquid. Add spinach and half of radishes and toss, adding enough of reserved pasta water to make a light sauce.

Using tongs, divide pasta among four wide pasta bowls or place them in one large shallow serving bowl. Pour in broth. Drizzle olive oil over each serving and sprinkle with scallions and remaining rad­ishes. Discard lemon zest and bay leaf and serve immediately.

Pumpkin & Quinoa Nourish Bowl

Pumpkin Nourish Bowl

This bright salad bowl is loaded with pumpkin, egg, quinoa and cabbage. This dish makes for a healthy and easy lunch or light dinner and is super versatile, allowing you to add your favourite protein.

  • 600g butternut pumpkin, peeled, deseeded, cut into 1.5cm pieces
  • 1 teaspoon ground cumin
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon honey
  • 1/4 small red cabbage, shredded
  • 250g green beans, trimmed
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoon tahini
  • 300g (2 cups) cooked quinoa, warmed
  • 4 poached eggs

Preheat oven to 200C/180C fan forced. Line a baking tray with baking paper. Arrange pumpkin in a single layer on prepared tray. Sprinkle with cumin and lightly spray with oil. Bake for 25 minutes or until golden and tender.

Meanwhile, combine the vinegar, honey and a large pinch of salt in a bowl. Add the cabbage and stir to combine. Set aside for 5 minutes to pickle. Steam, boil or microwave the beans until tender. Drain well.

Combine the lemon juice, oil and tahini in a small bowl until smooth. Divide the quinoa, pumpkin, beans and cabbage among serving bowls. Top each with a poached egg then drizzle over the tahini dressing to serve.

Silverbeet & Mushroom Pie

Silverbeet Mushroom Pie

This Silverbeet & Mushroom Pie is one of the most delicious ways to enjoy one of the easiest vegetables to cook! Silverbeet can be praised for its high levels of vitamins A, K and C, as well as being high in minerals such as potassium, iron, zinc and manganese.

  • 1 kg Silverbeet (a couple of bunches)
  • a handful or two of mushrooms, sliced
  • 6 spring onions chopped
  • 2 cloves of garlic, crushed
  • 125g of feta cheese crumbled
  • 1/2 cup of Parmesan cheese, grated
  • 5 eggs lightly beaten
  • 1/2 tsp. nutmeg
  • 16 sheets of filo pastry, thawed
  • olive oil
  • egg, milk or olive oil for brushing the top
  • poppy seeds or sesame seeds

Preheat oven to 210°C and grease a baking dish. Wash spinach. Cook still wet over low heat until just wilted. Cool and squeeze out excess moisture then finely chop.

Sauté mushrooms, onion and garlic in a little oil over medium heat until soft. Mix together spinach, onion and mushroom mixture, cheeses, eggs, nutmeg and season to taste.

Lay pastry in the baking dish letting the edges hang over the sides of the dish, brush lightly with oil and lay another pastry sheet over. Repeat with about 7 layers of pastry.

Spread the filling over the pastry layers and fold in edges

Place remaining pastry on top of the filling brushing with oil between each sheet. Brush the top with egg or oil or milk, sprinkle with poppy or sesame seeds and bake for around 30 – 40 minutes or until golden on top.

Serve warm with bread and salad!

Ginger Sweet Potato and Coconut Milk Stew with Lentils & Kale

Ginger Sweet Potato

This flavourful, beautiful, and extra hearty recipe includes kale and lentils, for a nutritious lunch or dinner. You can also add in your protein of choice or use this recipe as an entrée!

  • 1 tablespoon coconut oil
  • 1 yellow onion, small dice
  • ½-1 teaspoon dried chili flakes
  • ½ teaspoon ground coriander
  • ½ teaspoon ground cumin
  • ½ teaspoon ground turmeric
  • 2-inch piece fresh ginger, peeled and minced
  • 3 cloves garlic, peeled and minced
  • sea salt and ground black pepper, to taste
  • 690 grams sweet potatoes, peeled and diced into pieces
  • ½ cup brown lentils
  • 4 cups vegetable stock
  • 400ml can full fat coconut milk
  • 1 small bunch of kale, stems removed and leaves chopped (about 4 cups chopped kale)
  • To garnish: chopped cilantro, extra chili flakes, lime wedges

Heat a large soup pot over medium heat. Add the coconut oil to the pot and let it melt. Add the onions to the pot and stir. Saute the onions, stirring occasionally, until translucent and quite soft, about 5 minutes. Add the chili flakes, coriander, cumin, and turmeric. Saute spices until very fragrant, about 1 minute. Add the ginger and garlic to the pot and cook for another minute. Add a pinch of salt and pepper.

Add the sweet potatoes to the pot and stir to coat in the spices. Add the lentils to the pot and stir once more. Season everything liberally with salt and pepper. Add the vegetable stock and stir, scraping up any browned bits on the bottom of the pot. Place the lid on top of the pot and bring to a boil.

Once the stew is boiling, lower the heat to a simmer and set the lid slightly askew on top of the pot so that there’s a couple inches available for steam to escape. Simmer until the sweet potatoes are almost falling apart and the lentils are tender, about 30 minutes. The liquid should also be reduced by almost a third.

Add the coconut milk and kale to the pot and stir. Place the lid on top and continue to simmer the stew until the kale is wilted and bright green, about 3-4 minutes. Season the sweet potato and coconut milk stew again with salt and pepper. Bring the stew back up to a strong simmer and check for seasoning. Adjust with more salt, pepper, chili etc. if necessary.

Serve the sweet potato and coconut milk stew hot with chopped cilantro, extra chili flakes and lime wedges.

Orange Cake Loaf

Orange Cake Loaf

  • 2 1/2 cups all-purpose flour, sifted
  • 2 1/2 teaspoons baking powder
  • 4 large eggs
  • 1 1/2 cups granulated sugar
  • 1 cup canola or vegetable oil
  • 1 1/4 cups freshly squeezed orange juice
  • Orange zest from 3-4 oranges (I use the same amount of oranges I use for the juice)
  •  1 teaspoon pure vanilla extract

In a mixer bowl whisk together eggs and sugar on high speed until pale and fluffy, about 5 minutes. On low speed and with the mixer running, add oil slowly until combined. Add orange juice, zest, and vanilla extract and keep whisking slowly until combined. Add flour mixture and whisk just until combined. Don’t overmix!

Pour batter into prepared pan and bake for 40-50 minutes or until a toothpick inserted into the centre of the cake comes out clean. If the top is browning quickly while baking, cover loosely with aluminium foil. Allow cake to cool completely on a wire rack.

Store cake in an airtight container in the refrigerator for up to 5 days. For the best moist texture, the cake is best served at room temperature. This cake freezes well so if you make two loaves, cover well, and freeze one of them in the freezer for up to 2 months, then thaw overnight in the fridge

Thai Cucumber Salad with Peanuts

Thai Cucumber Salad

This salad is satisfying all on its own for lunch, thanks to a generous handful of peanuts or add it to your dinner alongside your favourite protein.

  • 1/2 red onion, very thinly sliced
  • 2 large English cucumbers, halved lengthwise, seeded and sliced crosswise 1/4-inch thick
  • 1/3 cup packed chopped fresh cilantro
  • 1/2 cup salted peanuts
  • 1 large jalapeño pepper, seeded and minced (or use 1-2 Thai chiles for more heat)
  • 1/4 teaspoon salt (optional)
FOR THE DRESSING
  • 1/4 cup fresh lime juice, from 2-3 limes
  • 2 tablespoons vegetable or canola oil
  • 1-1/2 tablespoons fish sauce
  • 2 tablespoons sugar
  • 1 garlic clove, minced

Place the onions in a small bowl of cold water. Let sit for ten minutes, then drain well and pat dry with a paper towel.

In a large bowl, combine the drained red onions, cucumbers, cilantro, peanuts and jalapeño pepper. Set aside.

Make the dressing: combine the lime juice, oil, fish sauce, sugar and garlic in a small bowl and whisk until the sugar dissolves. Pour the dressing over the salad and toss to combine. Taste and add salt if necessary. Serve the salad within 30 minutes. 

Plum Snack Cake

Plum Cake

This light and fluffy cake is topped with fresh plums and sprinkled with a bit of sugar, making it the perfect afternoon snack or dessert!

  • 1/2 cup whole wheat pastry flour
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp salt
  • 2 tbsp coconut oil (melted) or canola oil
  • 2½ tbsp butter or margarine
  • ⅓ cup sugar (I used ½ cup NuNaturals Presweet Tagatose)
  • 1 egg
  • ½ tsp almond extract
  • ½ cup non-fat milk or coconut milk
  • 1 cup plums, seeded, cut into sliced
  • 1 tbsp. Turbinado sugar (Sugar in the raw)

Preheat the oven to 190 degrees. Spray a square baking dish with cooking spray.

In a medium bowl, whisk together the flour, baking powder, and salt; set a side.

Using an electric mixer, beat the coconut oil, butter and sugar. Beat in the almond extract and egg until blended.

Add the flour mixture in three additions, alternating with the milk, beating after each addition until just combined.

Spread the batter in the bottom of the baking dish. Lay 1 cup plums on the batter with skin side down and sprinkle with turbinando sugar.

Bake the cake for 20-23 minutes or until it is golden brown.