7 Recipe Ideas Using This Week's Produce | 01 November 2022

7 Recipe Ideas Using This Week's Produce | 01 November 2022

Looking for some meal inspo for the week ahead? We've put together seven recipe ideas that will help you use up some of the produce from this week's boxes. 

Whether you're looking for something light and healthy or something more hearty and satisfying, we're confident you'll find a recipe here that will satisfy your craving. Happy cooking!


Air fryer zucchini chips

Cooking your zucchini chips in an air fryer makes them crunchy and golden but best of all you only need to use a fraction of the oil that you would use to shallow or deep fry them.

  • 2 eggs
  • 75g (1/2 cup) plain flour
  • 60g (1 ¼ cups) panko breadcrumbs
  • 50g (2/3 cup) finely grated parmesan
  • 2 tsp dried Italian herbs
  • 1/2 tsp ground paprika
  • 4 zucchini, cut diagonally into 7mm slices
  • OGS Tomato Sauce as dipping sauce

Lightly whisk the eggs in a shallow bowl. Place the flour in a separate shallow bowl. Combine the breadcrumbs, parmesan, herbs and paprika on a large plate.

Dip the zucchini slices the flour, shaking off excess. Working one at a time, dip zucchini into egg then breadcrumb mixture, pressing firmly to coat.

Arrange half the zucchini in a single layer in the basket of the air fryer. Spray well with oil and cook at 200°C for 5 minutes. Carefully turn the zucchini and spray again with oil. Cook for a further 5 minutes. Transfer to a plate. Repeat with remaining zucchini.

Return all the zucchini to the air fryer and cook for 3 minutes to reheat. Serve with the warm pasta sauce to dip.


Zucchini Fritters

All you need is five ingredients and 15 minutes to make the ultimate crispy zucchini fritters! Use them as a lunch idea for yourself or the kids, or as an afternoon snack.

  • 4 cups shredded zucchini
  • 2/3 cup all-purpose flour
  • 2 large Gippsland Free Range Eggs, lightly beaten
  • 1/3 cup spring onions (green and white parts)
  • 2 Tablespoons olive oil
  • Sour cream, for serving (optional)

Place the shredded zucchini in a colander set over a bowl and sprinkle the zucchini lightly with salt. Allow the zucchini to stand for 10 minutes. Using your hands, squeeze out as much liquid from the zucchini as possible. Transfer the zucchini to a large bowl.

Add the flour, eggs, sliced green onion, ¼ teaspoon salt and ⅛ teaspoon pepper to the bowl, stirring until the mixture is combined. Line a plate with paper towels.

Add the olive oil to large sauté pan set over medium heat. Once the oil is hot, scoop 3-tablespoon mounds of the zucchini mixture into the pan, pressing them lightly into rounds and spacing them at least 2 inches apart. Cook the zucchini fritters for 2 to 3 minutes, then flip them once and cook an additional 2 minutes until golden brown and cooked throughout. Transfer the zucchini fritters to the paper towel-lined plate and immediately sprinkle them with salt. Repeat the scooping and cooking process with the remaining zucchini mixture.

Serve the zucchini fritters topped with sour cream (optional) and sliced spring onions.


Asparagus and Zucchini Frittata

This versatile frittata with crisp spring vegetables can be eaten warm, or at room temperature! Serve it for brunch or have it as a quick lunch.

  • 2 zucchinis (medium halved lengthwise and sliced)
  • 1 bunch asparagus (trimmed, stems sliced on the diagonal and tips left whole)
  • 8 Gippsland Free Range Eggs
  • Salt to taste
  • Pepper
  • ¾ cup fresh ricotta
  • 1 tablespoon olive oil

Preheat the oven to 160°c. In a medium saucepan of salted boiling water, blanch the zucchini and asparagus for 1 minute, then drain well and pat dry.

In a large bowl, beat the eggs with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Stir in the vegetables. In a bowl, season the ricotta with salt and pepper.

In an ovenproof non-stick pan, heat the oil. Add the egg-vegetable mixture and cook over moderately low heat, stirring occasionally, until starting to set at the edge, 3 minutes. Dot the ricotta on top.

Transfer the pan to the oven and bake for 20 to 25 minutes, until the frittata is just set. Let cool slightly, transfer to a platter, cut into wedges and serve.


Mexican Roasted Sweet Potato Cubes

Delicious cubes of sweet potato, coated in spices, garlic and lime juice and roasted in the oven for just 20 minutes.

  • 1 large sweet potato chopped into 1cm cubes
  • 2 teaspoons cumin
  • 2 teaspoons smoked paprika
  • 1 teaspoon chilli flakes
  • 1 teaspoon salt
  • 2 cloves garlic crushed or grated
  • 3 tablespoons olive oil
  • Juice of 1 lime

Preheat your oven to 220C

Mix together the cumin, paprika, chilli, salt, garlic, olive oil and lime juice in a large bowl.

Add the cubes of sweet potato and stir to coat thoroughly.

Place the sweet potato cubes on a large non-stick baking tray, ensuring the cubes are well spread out. Roast in the oven for 20 minutes and you’re done!


Sweet Potato Bake

This sweet potato bake is an alternative to your traditional white potato bake and is the perfect comforting meal or side dish for Autumn.

  • 700g sweet potatoes, scrubbed or peeled, thinly sliced
  • 2 tsp olive oil
  • 1 leek, trimmed, thinly sliced
  • 150g crème fraîche
  • 150ml milk
  • 1 garlic clove, crushed
  • 1 tbsp chopped fresh sage
  • 55g parmesan, finely grated
  • 50g vintage cheddar, coarsely grated
  • Fresh baby herbs, to serve (optional)

Preheat oven to 200C/180C fan forced. Lightly grease a 6.5cm-deep, 20 x 30cm baking dish.

Place the sweet potato in a large microwave-safe bowl with 60ml (1/4 cup) water. Cover with 2 sheets of plastic wrap. Cook in the microwave on High for 8 minutes or until just tender. Remove and drain. (Alternatively, you can steam the sweet potato.)

Meanwhile, heat the oil in a small non-stick frying pan over medium heat. Add the leek and cook, stirring, for 3-4 minutes or until the leek is softened and lightly golden. Remove from heat.

Whisk together the crème fraîche, milk, garlic and sage in a jug. Season.

Layer the sweet potato, leek and parmesan in the prepared dish until all the ingredients have been used. Sprinkle with the cheddar. Pour the milk mixture evenly over the top. Season with pepper.

Bake for 35-40 minutes or until the top is golden and cheese has melted. Set aside for 10 minutes before serving. Sprinkle with baby herbs, if you like.


Zucchini Banana Muffins

Thinking of ways you can add some greens in without noticing? Then this is the recipe for you. These zucchini and banana muffins are delicious, and you won’t even notice that you’re eating an entire zucchini! These are perfect for your kids lunch boxes or an afternoon snack.

  • 2 cups (260 g) all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ⅓ cup (80 ml) canola or vegetable oil
  • ¾ cup (157 g) light brown sugar, packed
  • 1 ½ cups (341 g) mashed ripe banana, about 3 bananas
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup (145 g) shredded zucchini, about 1 medium zucchini
  • banana chips, optional

Preheat the oven to 220°C Spray 14 muffin cups with cooking spray or line with paper liners; set aside.

In a large mixing bowl, add the flour, baking powder, baking soda, salt, and ground cinnamon. Stir with a whisk to combine. Make a well in the centre; set aside.

In a separate bowl or large liquid measuring cup, whisk the oil, sugar, banana, and vanilla together until well combined. Add the eggs and whisk to combine. Pour the mixture into the centre of the dry ingredients. Use a silicone spatula to fold the batter together just until the dry ingredients are moistened. Gently fold in the zucchini

Spoon the batter into the prepared muffin pan; filling each cup ⅔ full. Top each with a banana chip if desired. Bake for 5 minutes. Reduce the oven temperature to 350°F and bake for an additional 10 to 15 minutes or until a toothpick inserted into the centre comes out clean. Remove the muffins from the pan immediately and cool for 10 minutes before serving.


Avocado Chocolate Mousse

This secretly healthy chocolate avocado mousse will take you completely by surprise and is great for a cheeky afternoon snack or a dessert that’s sure to impress.

  • flesh of 2 ripe avocados 
  • 1/4 cup regular cocoa powder
  • 1/4 cup melted chocolate chips
  • 3-4 tbsp milk of choice
  • 1/2 tsp pure vanilla extract
  • 1/8 tsp salt
  • sweetener of choice to taste (we like 1/4 cup pure maple syrup)

Combine all ingredients in a blender or food processor until completely smooth. That’s it! Make adjustments as you need to if you like a sweeter treat.


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