Meal ideas can sometimes be difficult if you’re feeling uninspired, so it's nice to have a variety of recipes at hand to whip up something delicious and nutritious for the whole family.
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!
Stuffed Capsicums
These stuffed capsicums make a great starter or side dish…or just have them by themselves!
- 60g (⅓ cup) quinoa, uncooked
- 180ml salt-reduced vegetable stock
- 1 tbsp olive oil
- 1 small brown onion, finely chopped
- 2 garlic cloves, crushed
- ½ tsp ground cumin
- ½ tsp paprika
- ¼ tsp chilli powder
- 300g tinned black beans, drained and rinsed
- 150g tinned corn kernels
- 250g tinned crushed tomatoes
- lime juice, to taste
- 75g low-fat cheddar cheese, grated (optional)
- 2 large capsicums (bell peppers), halved lengthways, seeds and membrane removed
- Fresh coriander to garnish
Preheat the oven to 180°C and line a large baking dish with baking paper.
Bring the quinoa and vegetable stock to the boil in a small saucepan over high heat, stirring occasionally. Reduce the heat to low and simmer, covered, for 10–12 minutes or until the liquid has been absorbed and the quinoa is tender. To save time, the quinoa can be cooked the night before and stored in an airtight container in the refrigerator.
Heat the oil in a large saucepan over medium heat. Add the onion and cook for 3-4 minutes until the onion is soft and translucent, stirring occasionally. Add the garlic, cumin, paprika and chilli powder and cook for 1 minute until fragrant, stirring frequently.
Add the black beans, corn and crushed tomatoes and cook for 3-4 minutes, stirring occasionally. Remove from the heat and set aside to cool slightly.
Place the black bean mixture, quinoa, lime juice and cheese (if using) in a mixing bowl. Season with salt and pepper, if desired, and mix until well combined.
Spoon the black bean and quinoa mixture into each of the capsicums. Place them in the lined baking dish, cover with aluminium foil and bake in the oven for 15-20 minutes. Remove the foil and bake for a further 15-20 minutes or until the capsicums are tender and the filling is hot.
To serve, garnish the stuffed capsicums with coriander or your favourite fresh herbs. Enjoy!
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.
- Bunch of Silverbeet
- 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!
Sweet Potato, Carrot & Bean Soup
Warm up with this hearty soup this spring. Serve with crusty bread rolls to complete!
- 200g carrots, cut into chunks
- 400g sweet potato
- 2 1/2 cup salt-reduced vegetable stock
- 1 tsp cinnamon
- 3/4 cup Greek-style yoghurt
- 4 slices sourdough, toasted
- 1 tbs olive oil
- 2 cans cannellini beans
- 3 clove garlic, crushed
- 1 head garlic, slice in half horizontally
Preheat oven to 200°C. Line a baking tray with baking paper.
In a large bowl, toss together oil, cinnamon, sweet potato, garlic and carrot.
Spread onto prepared tray and roast for 35-40 minutes or until vegetables are tender.
Transfer vegetables to a blender (squeezing out garlic from skin) and add cannellini beans and stock. Blend until smooth then pour into a medium saucepan.
Cook over medium heat for 2-3 minutes. Swirl through yoghurt and season with pepper to taste. Pour soup into serving bowls and serve with toasted sourdough.
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.
- 550g white or purple sweet potato, scrubbed or peeled, thinly sliced
- 700g orange sweet potato, 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.
Potato & Carrot Mac ‘n’ Cheese
Mac ‘n’ cheese like you’ve never had it before! This recipe is a great way to sneak in some veggies and makes for a surprisingly good “cheese” sauce.
- 2 potatoes, peeled and cubed
- 1 medium carrot, cut into pieces
- 1 medium onion, peeled and quartered
- ½ cup cashews
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt, plus more for water
- 450g elbow macaroni, cooked, for serving
Peel and cube the potatoes. Peel and chop the carrot. Peel and quarter the onion.
Add the vegetables to a large pot of boiling salted water. Cover and simmer for 10 minutes, until the potatoes are fork-tender. Remove the boiled vegetables and save about 1 ½ cups of the cooking water.
Add the cashews, boiled vegetables, garlic powder, onion powder, salt and reserved cooking water to a blender. Blend until smooth.
Pour the sauce over the macaroni and stir to coat.
Sprinkle with paprika and serve immediately.
Spring Onion and Celery Soup with Crispy Onions
This soup works well as a light lunch or dinner and is the perfect spring meal!
- 2 cups spring onions
- 1 cup celery stalks
- 1 potato
- 1 tbsp butter optional
- 2 tbsps olive oil
- 6 cups chicken stock homemade or low-sodium
- 3 tbsps cream
Slice onions and celery thinly. Peel potato and cut into small cubes. Heat butter and olive oil in large saucepan over medium heat. Add onions and celery and saute until soft (about 15 minutes, reduce heat if they start to brown). Add potatoes, saute for another few minutes then add chicken stock and let simmer for 20-30 minutes or until potatoes are tender. Puree in blender adding as little, or as much, cream as you like. Salt to taste.
Thinly slice some spring onions or scallions. Heat a few tablespoons olive oil in your smallest pan over medium-high heat. When hot, add the onion slices and cook until deep brown (less than a minute). Remove to a plate lined with a paper towel. Use oil in pan to drizzle on top of soup.
Sweet Mandarin Orange Scones
Not only are mandarins a great snack on their own, they are also the perfect addition to these scones, which are an amazing Autumn morning or afternoon snack.
- 1 3/4 cups All Purpose flour
- 2 tablespoons granulated sugar
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 6 tablespoons butter
- 1/2 cup buttermilk
- zest of 2 mandarin oranges reserve 1 teaspoon for the glaze
- 6 ounces fresh Mandarins oranges chopped, about 2
Glaze ingredients:
- 1 cup powdered sugar
- 1 tsp. mandarin orange zest
- 1-2 tbls. orange juice
Preheat oven to 220 degrees C.
With a citrus zester, zest two mandarins and then peel the skin off the oranges and divide into sections. Next, slice all the orange sections into small pieces. Reserve any juice to add to the batter.
In a large bowl mix the flour, sugar, baking powder, baking soda and salt.
Cut the cold butter into small cubes and then add to the flour mixture. Cut in butter with two knives or a pastry cutter until the mixture is the size of peas. Next add the buttermilk, orange zest, and mandarin oranges pieces.
Gently stir this mixture with a wooden spoon until all the flour is incorporated.
Turn dough onto a well-floured board and knead the dough until it comes together; add flour as needed if the dough is sticky.
Press the dough into and a round disk about 1/4" thick then cut into eight wedges Transfer the wedges to a parchment lined baking sheet and bake for 15 to 17 minutes.
Sweet Orange Glaze
Combine confectioners' sugar, reserved mandarin orange zest, and enough orange juice (or mandarin orange juice) to make a runny glaze.
Pour glaze over warm scones.
Scones are best served warm from the oven. If you have leftovers, place in a sealed container for a couple of days.
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