7 Recipe Ideas Using This Week's Produce | 08 November 2022

7 Recipe Ideas Using This Week's Produce | 08 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!


Best Broccoli Salad

This Broccoli Salad is the best side for your next BBQ or as a light meal.

  • 450g broccoli
  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons mayonnaise
  • 1½ tablespoons apple cider vinegar
  • 2 teaspoons Dijon mustard
  • 1 teaspoon maple syrup or honey
  • 1 garlic clove, minced
  • ¼ teaspoon sea salt, more to taste
  • ⅓ cup diced red onions
  • ⅓ cup dried cranberries

Smoky tamari almonds

  • ½ cup almonds
  • ½ cup pepitas
  • 1 tablespoon tamari
  • ½ teaspoon maple syrup
  • ¼ teaspoon smoked paprika, more to taste

Preheat the oven to 180 C and line a baking sheet with parchment paper.
Chop the broccoli florets and any remaining stems.

In the bottom of a large bowl, whisk together the olive oil, mayo, apple cider vinegar, mustard, maple syrup, garlic, and salt. Add the broccoli, onions, and cranberries and toss to coat.

Place the almonds and pepitas on the baking sheet, toss with the tamari, maple syrup, and smoked paprika and spread into a thin layer. Bake 10 to 14 minutes or until golden brown. Remove from the oven and let cool for 5 minutes (they’ll get crispier as they sit).

Toss the almonds and pepitas into the salad, reserving a few to sprinkle on top. Season to taste and serve.


Easy Sweet Potato Curry

This Easy Sweet Potato Curry is made in one pot & makes the ultimate hearty meal.

  • 2 tablespoons coconut oil
  • ½ red onion finely diced
  • 400g fresh tomatoes, diced
  • sea salt & ground black pepper
  • 3 garlic cloves minced
  • 1 ½ tablespoons garam masala
  • 1 teaspoon curry powder
  • ¾ tablespoon paprika
  • 1/4 teaspoon cumin
  • 1 cup cooked chickpeas
  • 450g sweet potatoes or 3 cups, peeled and cubed into pieces
  • 1 can coconut milk
  • juice of 1 small lime
  • 3 cups spinach

In a deep pot over medium-high heat, add the coconut oil.

Add in the onions and tomatoes. Grind some sea salt and ground black pepper over the mixture and stir together. Lower heat to medium and allow to cook down until juices of the tomatoes are naturally released and onions are soft, for about 10 minutes.

Add in the chickpeas and the sweet potatoes, stirring to combine. Add in the garlic, garam masala, curry powder, paprika and cumin. Stir for about 30 seconds in the heat, until the spices become fragrant.

Add in the coconut milk and stir again. Bring the curry to a boil, and then reduce to medium-low so that the mixture continues to simmer for about 20 to 30 more minutes until the sweet potatoes are fully cooked through and are fork-tender.

Stir in the spinach and squeeze a lime lightly over the top of the curry, stirring to combine. Remove the curry from the heat. Taste the curry and season with more salt and pepper if you desire. Allow to cool slightly and for the spinach to wilt in the heat until wilted (about 3 minutes), then serve. Enjoy!


Creamed Potatoes and Spring Onions

  • 1kg potatoes
  • Salt to taste
  • 1 bunch of spring onions, trimmed, greens thinly sliced
  • 2 Tbs. unsalted butter
  • 3 Tbs. all-purpose flour
  • 1/4 cup dry white wine (optional)
  • 3/4 cup heavy cream
  • Freshly ground pepper

Put the potatoes in a medium saucepan; add enough cold water to cover. Add 1 tsp. salt and bring to a boil over medium-high heat. Reduce the heat and simmer until the potatoes are just tender enough to pierce with a small sharp knife, about 25 minutes. Transfer the potatoes to a plate and let cool completely (do not rinse).

Cut the green portions from the onion bulbs; reserve the greens. Put the onion bulbs in a medium saucepan with 3 cups of cold water and 1/2 tsp. salt. Bring to a boil over medium heat, and then reduce the heat and simmer until the onions are tender when pierced with a knife, 10 to 15 minutes for spring onions.
Transfer the onions with tongs to a plate, and then boil the cooking liquid until reduced by half, about 2 minutes.

Pour the onion broth into a liquid measuring cup and cover to keep warm. Reserve two whole onion tops for garnish, and then finely chop enough of the remaining greens to get a generous 1/2 cup.

Return the pot to the stove and melt the butter over medium heat. Add the chopped onion greens and cook, stirring, 2 minutes. Stir in the flour and cook, 1 minute. Add the wine, if using, and cook, stirring, until nearly evaporated, about 20 seconds. Gradually whisk in 1-1/2 cups of the reserved warm onion broth, and cook until the mixture begins to thicken, about 5 minutes. Gradually whisk in the cream. Continue whisking until the mixture simmers, about 3 minutes. Reduce the heat slightly and simmer, stirring constantly, until thick and creamy, about 2 minutes. Season with 1 tsp. salt and 1/4 tsp. white pepper, and remove from the heat.

Position a rack in the centre of the oven and heat to 180°C. Peel the cooled potatoes and cut lengthwise into quarters. Add the potatoes and whole onions to the sauce and toss to coat. Transfer the mixture to a baking dish, and bake until hot, about 30 minutes. Sprinkle the reserved onion greens on top, and serve.


Panko Roasted Asparagus

Get your daily veggies in with these crispy panko roasted asparagus and dip in a creamy mayo, lemon sauce.

  • 1 bunch of asparagus spears
  • ½ cup light mayonnaise
  • ¼ cup Dijon-style mustard
  • 2 teaspoons lemon juice
  • 1 cup panko bread crumbs
  • 2 tablespoons peanut oil

Preheat oven to 220°C. Snap off and discard woody bases from asparagus. If desired, scrape off scales. In a small bowl combine the next three ingredients (through lemon juice). Transfer half of the mixture to a small bowl; cover and chill until ready to serve.

Place bread crumbs in a shallow dish. Spread asparagus with remaining mayonnaise mixture, then roll in bread crumbs to coat. Place in a baking pan. Drizzle with oil.

Roast 12 minutes or until asparagus is crisp-tender and crumbs are golden. Serve with reserved mayonnaise mixture.


Zucchini Curry

This tasty, lusciously creamy, Zucchini Curry is perfect paired with some roti for a meal your family is sure to love.

  • 2 tbsp oil
  • 1 red onion
  • 5 cloves garlic
  • 2 tsp ginger , freshly grated
  • 3 tsp coriander
  • 2 tsp smoked paprika
  • 1/2 tsp turmeric
  • 1 tsp cumin
  • 2-3 zucchini
  • 1 can (180ml) tomato paste
  • 1/2 cup vegetable stock
  • 1 can (400ml) full-fat coconut milk
  • salt and pepper to taste
  • coriander to garnish (optional)

Dice the onions and garlic and grate the ginger.

Then add oil to a pan over medium heat and when warm, add in the diced onions and saute for about 7 -10 minutes, stirring to keep the onions from burning.

While the onions are sauteing, dice the zucchini into bite-sized pieces.

Then add the ginger, garlic, and zucchini into the pan with the sauteed onions and saute for about 5 minutes, stirring often.

Add in the coriander, cumin, smoked paprika, and turmeric, and stir so spices are well incorporated.

Then add in the tomato paste, vegetable stock, and coconut milk and stir till all three have combined well. Once it has been mixed well, let this simmer for about 3-5 minutes.

Season with salt and pepper. If you'd like it a bit spicy, add in a teaspoon of chili powder and mix. Garnish with chopped cilantro and enjoy with roti or naan or rice.


Cucumber and Red Onion Salad

This Cucumber Salad Recipe comes together quickly and with just a few ingredients. A refreshing and tangy side salad.

  • 1 large cucumber
  • 1 red onion sliced
  • 1/3 cup apple cider vinegar
  • 1/4 cup water
  • 1 tablespoon sugar
  • 1 teaspoon fine sea salt
  • 1 teaspoon black pepper
  • (Optional) mint leaves

Slice each cucumber in slices and add to a large bowl.

Add in the sliced red onion (sliced into half moons and toss to combine.

In a mason jar or small bowl whisk together the apple cider vinegar, water, sugar, salt, and pepper.

Pour the dressing mixture over the cucumber and onion and toss to fully coat/combine.

Keep in the fridge until ready to serve.


Orange Bars

These bars are a great snack for the kids lunch box, or a as a special afternoon treat.

For Crust

  • 1/3 cup Butter or Margarine to make dairy free
  • 1/4 cup Sugar
  • 1 cup Flour

For Filling

  • 2 Eggs
  • 3/4 cup Sugar
  • 2 tablespoon Flour
  • 2 teaspoons orange zest
  • 1/4 cup Orange Juice
  • 1/4 teaspoon Baking Powder


  • Powder Sugar if desired

In a bowl beat the butter. Add the sugar and cream until well combined.

Add the flour and mix until crumbly. The crust mixture will not come together into a dough, it will be dry.

Dump the crust mixture into a un-greased baking dish. Press down firmly and evenly.

Bake in a 180 degree oven until lightly browned about 16-18 minutes.
While the crust is cooking, add the filling ingredients into a bowl and beat until well combined.

Once the crust is done baking pour the filling on top.

Bake for 20 minutes or until the filling is browned on the edges and set in the middle. Cool on a wired rack and sprinkle powdered sugar on top if desired.

If you haven't ordered a veggie box for this week or would like to explore the rest of our product range, please visit our Shop.

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