In this week’s produce box, we’ve included a super unique vegetable, Kohlrabi!
The name is a fun combination of German/Swiss words for cabbage and turnip, which is perfectly descriptive. It’s an imperfectly round, tennis ball-shaped vegetable with a spout of leaves, but comes with a great variety of benefits, such as being an excellent source of magnesium, calcium, iron, vitamin C and folate!
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.
Sauteed Kohlrabi with Onions and Cream
This delicious dish is sure to surprise you and works great as a side dish with your favourite protein.
- Cubes of peeled kohlrabi
- Thinly sliced white onion
- Unsalted butter
- Finely shredded kohlrabi leaves
- Heavy cream
- Salt and pepper
- Grated nutmeg
Cook kohlrabi and onion in butter over medium-high heat until almost tender. Stir in kohlrabi leaves, and cook until wilted. Add a generous splash of heavy cream and cook for a few seconds to reduce. Season with salt, pepper, and nutmeg. Serve with your favourite protein.
Crisp Apple & Kohlrabi Salad
This super simple kohlrabi salad features apples, lemon, tarragon and olive oil! It’s a delicious and unique spring side salad.
- 2 small kohlrabi, cut into matchsticks
- 1 large apple, cored and cut into matchsticks
- ⅓ cup grated gouda cheese (optional)
- ¼ cup fresh tarragon leaves
- 3 tablespoons toasted sunflower seeds
- Lemon zest, to taste
- 1 to 2 tablespoons olive oil, to taste
- 1 to 2 tablespoons lemon juice, to taste
- Salt and pepper, to taste
In a large serving bowl, combine the kohlrabi and apple matchsticks. Add the cheese, if using, and the tarragon leaves and sunflower seeds. Shave lemon zest liberally over the bowl.
Drizzle in 1 tablespoon olive oil and 1 tablespoon lemon juice, then sprinkle lightly with salt and black pepper. Use your hands to gently toss the salad, then add another drizzle of olive oil and lemon juice if the salad seems dry. Finish with another light sprinkle of salt and pepper and serve immediately.
These delicious pumpkin fritters are cheesy and super family friendly. Ideal as lunch, a dinner side or even a savoury breakfast.
- 1 cup cooked mashed pumpkin approx 300 grams of fresh uncooked pumpkin
- 2 eggs
- ½ cup self raising flour
- 1 tsp dried sage
- ½ tsp smoked paprika
- ½ cup grated cheese
- 4 spring onions finely chopped
- 3 tbsps olive oil
Crack the eggs into a large bowl.
Whisk in the flour, paprika and sage.
Add the pumpkin, chopped spring onions and cheese. Mix well to combine.
Heat oil in a medium pan over medium heat.
Place tablespoons of the mix into the pan and squish with a spatula.
Cook until golden, then flip, and cook on the other side until golden.
Drain on paper towel.
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.
Zucchini, Almond & Mint Pesto
This unique combination is full of freshness, from the zucchini sauteed, to the combination of almonds, the mint and Parmigiano. This pesto is great on pasta, or even a risotto.
- 1 zucchini
- a dash of onion powder
- a dash of garlic powder
- 2 heaping Tbsp skinless almonds
- 1 small bunch fresh mint
- 2 Tbsp Parmigiano Reggiano, grated
- 2 drops freshly squeezed lemon juice
- 40 ml + 1 Tbsp olive oil
Place almonds in a mortar and pestle and crush them up a bit.
Gently wash and dry mint leaves. Wash the zucchini and cut into cubes.
In a saute pan drizzle in 1 Tbsp olive oil, toss zucchini in when the oil starts to be hot.
Season with salt, pepper, a dash of onion powder and garlic powder and cook for about 10 minutes, adding a tablespoon of water to braise.
Remove from heat and set aside to cool.
When zucchini are cooled, toss into a food processor, along with the other ingredients, leaving the olive oil out.
Pulse 4-5 times, then start slowly pouring in the olive oil as you pulse until mixture becomes smooth and well incorporated. You may have to use the spatula to clean off the sides of the processor bringing the mixture back into the middle. This is done with the machine turned off.
Scoop mixture out of food processor bowl and into 2 small plastic food storage containers or mason jar.
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 Broccoli Salad
This homemade version of a store bought deli classic will have you asking for more! Perfect for lunches, or summer picnics, give this healthy version a try today!
- 1 Head Broccoli, chopped
- 1/2 Head Cauliflower, chopped
- 2 cups Sugar Snap Peas, chopped
- 1/4 cup Red Onion, or Shallot, minced
- 1 cup Shredded Cheddar Cheese
- 1/2 cup Mayonnaise
- 1/4 cup Apple Cider Vinegar
- Salt and Pepper
- 2 Cloves Garlic, minced
In a large mixing bowl, add in all chopped vegetables and shredded cheddar cheese.
In a small bowl, mix together the mayo, apple cider vinegar, salt and pepper to taste, and garlic. Pour the dressing over the vegetables, and stir to combine.
Cover and place in the fridge and allow to chill until ready to serve.
If you haven't ordered a veggie box for this week or 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.