7 Recipe Ideas Using This Week's Produce

7 Recipe Ideas Using This Week's Produce

This week we have some delicious recipes that are sure to impress your guests over Christmas time! There are both main and side dishes, as well as easy to make, weekday recipes.

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 Pasta

This recipe is super easy and is perfect for a healthy, weeknight dinner. Pasta with broccoli, tomato sauce, garlic, onion and oil cooked in one pan and topped with cheese.

  • 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.

Zucchini Garlic Bites

These tasty zucchini garlic bites combine shredded zucchini with garlic, Parmesan cheese, fresh herbs, and is served with a marinara dipping sauce for an Italian inspired twist.

  • 1 cup shredded zucchini drained well
  • 1 clove garlic grated fine
  • 1/3 cup breadcrumbs
  • 1/4 cup grated Parmigiano-Reggiano cheese
  • 1 Gippsland free range egg
  • 2 tablespoons chopped fresh chives (or 1 tablespoon dried chives)
  • 1 tablespoon chopped fresh parsley (or 1/2 tablespoon dried)
  • 1 teaspoon chopped fresh basil (or 1/2 teaspoon dried)
  • 1 teaspoon chopped fresh oregano (or 1/2 teaspoon dried)
  • pinch of salt and pepper
  • tomato sauce for dipping

Preheat oven to 200˚C. Lightly coat a baking sheet with olive oil or non-stick spray. Set aside.

Use a box grater to grate the zucchini into a clean towel. Roll up the towel and twist to wring out the moisture.

Grate the garlic using the small holes on the box grater.

Add the shredded zucchini, garlic, egg, breadcrumbs, parmesan, chives, parsley, basil, oregano, salt and pepper to a medium bowl. Mix well to combine.

Shape a tablespoon of the mixture into your hands, pat into small balls, and place on the baking sheet.

Bake for 15-18 minutes in the preheated oven until golden. Serve warm with marinara sauce. Recipe makes about 16 bites.

Roasted Asparagus and Carrots with Parmesan

This Roasted Asparagus and Carrots with Parmesan Cheese recipe is so quick and easy to make! It comes together with just a few simple ingredients.

  • 1 bunch of asparagus
  • 5 dutch carrots peeled and cut lengthwise in half or quarters, depending how large they are.
  • 3 Tbsp olive oil
  • ⅓ cup parmesan cheese shredded
  • sea salt to taste
  • black pepper to taste

Preheat the oven to 190 degrees C.

Toss asparagus and carrots with olive oil.

Spread on a baking sheet and top with a dash of salt & pepper.

Bake for approximately 25-30 minutes, turning with tongs once or twice while cooking.

Remove from the oven and top with shredded parmesan cheese.

Serve hot out of the oven and enjoy!

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
  • 1 large cucumber
  • 1/3 cup packed chopped fresh coriander
  • 1/2 cup salted peanuts
  • 1 large jalapeño pepper, seeded and minced (or use 1-2 Thai chillies for more heat)
  • 1/4 teaspoon salt (optional)


  • 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.

Silverbeet and Potato Gratin

The perfect dish to whip up for Christmas lunch alongside your favourite protein.

  • Pinch ground nutmeg
  • 1 bunch silverbeet, leaves removed, chopped
  • 400g potatoes, peeled, thinly sliced
  • 1 small brown onion, thinly sliced
  • 1/2 cup grated cheese
  • Fresh chopped chives, to serve

Milk mixture

  • 1/4 cup milk
  • 1/4 cup pure cream
  • 2 garlic cloves, crushed

Caramelised Onion Tarts

These tarts are a great addition to any dinner party and are sure to impress.

  • 80g butter
  • 3 red onions, thinly sliced
  • 2 garlic cloves, crushed
  • 3 sprigs thyme
  • 2 tbsp red wine vinegar
  • 2 tbsp caster sugar
  • 2 sheets (25 x 25cm) frozen ready-rolled puff pastry, just thawed
  • Goat's cheese, to serve
  • Finely chopped chives

Preheat oven to 220C. Spray twenty-four mini muffin pans with oil spray. Line the bases with discs of baking paper.

Melt butter in a large frying pan over medium heat until foaming. Add onions, garlic and thyme and cook, stirring occasionally, for 20 minutes or until tender and lightly golden. Add the vinegar and sugar and cook, stirring, for 5 minutes or until sauce thickens slightly. Remove from heat. Season well with salt and pepper. Set aside to cool.

Spoon onion mixture evenly among the prepared muffin holes. Use a 5cm round pastry cutter to cut discs from the pastry. Place a pastry disc over each pan and fold the edge inside the tin. Bake in oven for 10 minutes or until pastry is puffed and golden. Remove from oven and press the pastry down gently. Set aside for 5 minutes to stand.

Turn the tarts onto a clean work surface. Transfer to a serving plate. Dollop with goat’s curd and sprinkle with chives to serve., to serve

Carrot, Sweet Potato & Haloumi Baked Rosti

Rosti’s can be eaten at any time of the day and for any meal! We love a rosti for breakfast, or even as a side dish with your favourite protein.

  • Olive oil, to brush
  • 200g sweet potato, coarsely grated
  • 300g potatoes, coarsely grated
  • 300g carrots, coarsely grated
  • 250g haloumi, coarsely grated
  • 1/2 onion, coarsely grated
  • 2 tbs thyme leaves
  • 2 Gippsland free range eggs
  • 1/3 cup (50g) plain flour
  • 1/2 cup (120g) sour cream, to serve

Preheat oven to 220°C. Brush skillets with oil.

Place sweet potato, potato, carrot, haloumi, onion, thyme, eggs and flour in a bowl. Season well.

Divide sweet potato mixture among skillets and press firmly together to create a thin pancake. Bake for 35 minutes or until crisp and golden.

You can then scatter a quick salad over the rosti, or drizzle it with sour cream to serve!

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. 

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