7 Recipe Ideas Using This Week's Produce

7 Recipe Ideas Using This Week's Produce

This week’s Seasonal FarmBOX (Standard) features Silverbeet, Zucchini and Parsley —  three versatile elements that are sure to enhance any meal. Silverbeet is a good source of iron, vitamins K, A and C and calcium. It is also full of antioxidants and the vitamins within it help to prevent inflammation.

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.


Potato and Zucchini Frittata

This healthy frittata is super easy to make and is great for a meal, alongside a salad or as a snack.

  • 1 small potato, peeled and cut
  • 4 large Gippsland Free Range eggs
  • 2 egg whites
  • 2 tablespoons coarsely chopped fresh coriander leaves
  • 3/4 teaspoon salt
  • 1/4 teaspoon hot sauce
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 1 small onion, finely chopped
  • 1 small zucchini, grated and squeezed dry in clean kitchen towel
  • 1/2 cup grated cheese

Bring the potatoes with enough cold water to cover to a boil in a small saucepan. Cook, over medium-high heat, until the potatoes are tender, 6 to 8 minutes; drain and pat dry.

Whisk together the eggs, egg whites, coriander, salt, and hot sauce in a large bowl.

Preheat the grill to medium-high.

Heat the oil in a medium ovenproof non-stick pan over medium-high heat. Add the garlic and onion and cook, stirring occasionally, until the onion is translucent, 2 minutes. Add zucchini and cook until tender, about 6 minutes more. Add the cooked potatoes and cook, stirring occasionally, until the potatoes begin to brown slightly, about 4 minutes more.

Evenly pour the egg mixture over the vegetable mixture. Cook, over medium heat, tilting the pan and lifting the edges with a rubber spatula to let the uncooked egg flow underneath. Sprinkle with the cheese and put under the grill until the eggs puff and are just set and the cheese is golden brown, about 5 minutes. Remove carefully to a plate, or serve in wedges directly from the pan.


Sweet Potato & Chickpea Salad

Take this colourful dish to your family gathering or enjoy it as a great meal all by itself.

  • 2 medium sweet potatoes, peeled and cubed
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 can chickpeas, rinsed and drained


  • 2 tablespoons rice vinegar
  • 4 teaspoons olive oil
  • 1 tablespoon minced fresh gingerroot
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper


  • 4 cups spring mix salad greens
  • 1/4 cup crumbled feta cheese

In a large bowl, combine the sweet potatoes, oil, salt and pepper; toss to coat. Transfer to a baking tray coated with cooking spray. Roast at 200° until tender, 20-25 minutes, stirring once.

In a large bowl, combine chickpeas and sweet potatoes. In a small bowl, whisk the dressing ingredients. Add to sweet potato mixture; toss to coat. Serve over salad greens; top with cheese.

Potato and Silverbeet Torte

This recipe is a crowd pleaser and is great to take to a friends house, or just to have as a lunch or dinner option.

Olive oil pastry

  • 200g plain flour, plus extra for dusting
  • ½ teaspoon salt
  • 1½ tablespoons extra virgin olive oil
  • ½ cup (125ml) cold water


  • 1 bunch silverbeet
  • 2 teaspoons salt
  • 2 medium potatoes, peeled
  • ½ onion, finely chopped
  • 150g mozzarella, grated
  • 10 stalks parsley, finely chopped
  • 2 tablespoons extra virgin olive oil
  • 1 egg

Olive oil pastry
For the olive oil pastry, place flour and salt in the bowl of a food processor and pulse to combine.

Combine oil and water in a small bowl, then with the motor running, add to food processor, mixing until dough forms a ball.

Dust a clean work surface with flour. Transfer dough to workbench and knead for 1 minute, then transfer the dough to a large clean bowl. Cover with a dry tea towel and set aside to rest for 20-30 minutes.

Preheat oven to 200˚C.

Separate the silverbeet from their stems by slicing along the centre of each side of the thick central stem. Slice the stems finely and place in a medium bowl. Rinse and dry the silverbeet leaves.

Shred the silverbeet leaves and add to the bowl with the stems and 2 teaspoons salt.

Cut the potatoes into quarters and place in a saucepan over high heat. Cover with cold water and a pinch of salt.

Bring to the boil then reduce heat to medium and simmer for 15 minutes or until tender.

Drain and cool slightly, then chop into bite-size pieces. Place in a large bowl with the onion, mozzarella and parsley. Stir in 1 tablespoon of the oil.

Place silverbeet stems and leaves in a colander and quickly rinse with cold water. Shake off water, then place in a clean tea towel and squeeze to extract any excess moisture.

Add silverbeet to bowl with potatoes and season with black pepper. Add the egg and mix to combine.

Place the remaining 1 tablespoon of oil in a small bowl, then brush a pizza tray.
Roll out two-thirds of the pastry on a clean, lightly floured work surface into a large circle, 3-5cm wider than the tray. Carefully lift the pastry circle onto the oiled pizza tray.

Pile the potato and silverbeet mixture on top of the pastry, leaving a 5cm border.
Roll out the remaining pastry to form a lid, then lay over the filling.

Roll the bottom outer edge up and over the top outer edge, then pinch together to make a good seal.

Prick the pastry lid all over with a fork, brush it with remaining oil and scatter lightly with salt.

Place in the oven and bake for 25 minutes or until golden and pastry is cooked through.

Allow to cool for 5 minutes, then use a serrated knife to slice the tart, to serve.

Zucchini and Tomato Gratin

This Summer Zucchini and Tomato Gratin is filled with layers of delicious veggies all topped with a cheesy, crunchy herb topping that is baked to perfection!

  • 2 medium zucchini, sliced
  • 4 to 5 truss tomatoes, sliced
  • 2 Tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp Italian seasoning
  • Salt and pepper, to taste
  • 1/3 cup grated parmesan cheese
  • 1/4 cup panko breadcrumbs
  • Fresh basil, optional

Preheat oven to 180 degrees C.

Lightly coat a baking dish with cooking spray and arrange zucchini and tomato slices, alternating between the two.

Drizzle veggies with olive oil, sprinkle with garlic powder, onion powder, Italian seasoning, salt and pepper then top with parmesan cheese and bread crumbs. Cover with foil.

Bake in the oven for 25 to 30 minutes until veggies are tender then remove foil and bake an additional 10 minutes until lightly browned. Top with fresh basil (optional), serve immediately and enjoy!

Parsley Chimichurri

With its zesty flavour and bright green colour, chimichurri sauce is an ideal sauce for any protein, and takes only 5 minutes to make!

  • 1 cup fresh coriander leaves and tender stems, tightly packed (about 1 large bunch)
  • 1 cup fresh parsley leaves and tender stems, tightly packed (about 1 large bunch)
  • 2 spring onions (tops only)
  • 1 garlic clove
  • ½ cup extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon dried oregano
  • ¼ teaspoon salt
  • Several grinds black pepper

Slice off the tops of the spring onions. In a blender or small sauce blender, blend all ingredients until a smooth sauce forms.

To serve, drizzle your protein with chimichurri

Asparagus and Sweet Potato Soup

This delicious silky and creamy fresh asparagus soup has a subtle sweetness from cubes of sweet potato.

  • 1 onion, diced
  • 1 leek, trimmed, sliced and washed
  • bunch of asparagus - trim ends and slice
  • 450g sweet potato, peeled and chopped
  • 3 cups of chicken or vegetable stock
  • ½ cup (120ml) of coconut milk
  • salt and black pepper
  • olive oil spray

Heat a large lidded saucepan over a medium high heat

Spray with olive oil and add the onion and saute to until lightly golden and translucent.

Add in the leek and continue to saute to soften

Add in the asparagus, sweet potato and stock, bring to a boil, cover and simmer for 20 minutes.

Add half the soup to a blender and blend till smooth.

Add it back to the saucepan, stir in the coconut milk and continue to heat until silky and creamy, taste and season as needed with salt and black pepper.

Oven roasted red onion and truss tomato pasta

The perfect weeknight pasta meal that is sure to impress!

  • 7 - 8 truss tomatoes
  • 2 red onions
  • 3 garlic cloves, roughly crushed
  • 1 tbsp dried oregano
  • Olive oil, for cooking
  • 500 g pappardelle pasta
  • Salt and pepper, to taste
  • To serve
  • Grated parmesan cheese
  • Fresh oregano leaves

Preheat the oven to 180°C.

Line 2 baking trays with baking paper.

Spread out the red onion and truss tomato wedges on the baking trays, add the crushed garlic and dried oregano followed by a good drizzle of olive oil and cover with tin foil. Bake in the oven for 25-30 minutes or until the red onions have softened and become transparent.

Remove the tin foil and place back in the oven to roast uncovered for a further 15-20 minutes or until the onions and tomatoes are a little crispy on the outer edges and soft on the insides.

While the vegetables are roasting the pappardelle pasta can be cooked – follow the packet instructions.

Remove the red onions and tomatoes from the oven once they are done, add the drained pasta to the tray and gently toss through to coat the pasta in the sauce.

Serve with grated parmesan over the top and some fresh oregano leaves for colour.


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. 

Back to blog