This week's produce selection includes Leeks, Betroot and Snow Peas and we've included some great recipes of each to inspire you.
With its ability to lower your blood pressure and it's anti inflammatory properties, beetroot is a must have for any household and also tastes amazing in a variety of ways.
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 & Beetroot Salad
An alternative to the traditional potato salad, this betroot and potato salad is sure to impress and provides a range of nutrients.
- 5 medium potatoes, cut into chunks
- 4 medium beetroots
- 4 spring onions (including green tops), sliced
- 2 sticks celery, sliced
- 1 cucumber, sliced
- 1/2 cup sultanas
- 1 tbs olive oil
- 1 tbs red wine vinegar
- 1 tbs orange juice
- 3 tbs fresh herbs (parsley, mint, coriander and/or basil), chopped
Steam potatoes for 15-20 minutes until tender.
Boil unpeeled beetroot for 30-40 minutes until tender. Cool, peel and cut into wedges.
Mix all salad ingredients in a serving bowl.
Combine remaining ingredients in a screw-top jar and shake well to make the dressing.
Toss through salad and serve immediately.
Sesame Snow Peas & Carrots
Sesame snow peas and carrots is a quick and easy side dish that’s ready in just 10 minutes! You’ll love how colourful and tasty this recipe is for a quick weeknight veggie side!
- 1 teaspoon extra-virgin olive oil
- 1 teaspoon sesame oil
- 2 cups snow peas, ends removed
- 1 cup carrots, cut thinly into matchsticks
- 2-3 spring onions, chopped
- 1 teaspoon grated fresh ginger
- 2 teaspoons low-sodium soy sauce (or sub tamari to make this gluten-free)
- 1 tablespoon toasted sesame seeds
- Salt and black pepper, to taste
Heat both oils in a medium pan over medium-high heat. Add the snow peas and carrots and cook for 3-4 minutes, until tender.
Add the spring onions, ginger, soy sauce and sesame seeds. Stir to combine and cook another minute.
Season to taste with salt and black pepper and serve hot.
This colourful mash looks amazing on the table, and tastes great too!
- 500 g Beetroot
- 1 onion
- 1 clove garlic, crushed
- 1 tbs red wine vinegar
- 1 tbs extra light sour cream
Preheat oven to 200°C or 180°C fan-forced. Wrap beetroot and onion individually in foil. Place on a baking tray and bake for 1 hour or until tender (cooking time may vary according to size of beetroot used). Set aside to cool slightly.
Remove skins and any stalks from beetroot. Coarsely chop beetroot and place in a food processor with onion, garlic and red wine vinegar. Pulse until smooth. Stir in sour cream. Season with salt and pepper. Serve.
Leek & Pumpkin Frittata
A quick and easy lunch or dinner that can be served hot or cold.
- 500g pumpkin, peeled, seeded, cut into 1cm cubes
- 2 tbsp extra virgin olive oil
- 2 leeks, white part only, thinly sliced
- 8 Gippsland Free Range eggs
- 1/2 cup (125ml) thin cream
Preheat oven to 180°C. Line an oven tray with baking paper. Place the pumpkin on the lined tray and drizzle with 2 teaspoons of the oil. Season with salt and pepper. Bake in preheated oven for 20 minutes or until tender.
Heat 2 teaspoons of the remaining oil in a non-stick frying pan over medium heat. Add the leek and cook, stirring occasionally, for 5 minutes or until leek softens. Add the pumpkin and stir to combine.
Meanwhile, preheat a grill on medium. Whisk the eggs and cream together in a medium bowl. Season with salt and pepper. Pour the egg mixture over the pumpkin mixture. Reduce heat to low. Cook for 5-7 minutes or until frittata is set around the edges. Cook under preheated grill for a further 5 minutes or until golden brown and just set. Remove from grill, cut and serve!
Spicy Wok-Charred Snow Peas
These spicy snow peas are the perfect side dish or can be enjoyed with your favourite protein!
- 2 tablespoons oil
- 6 to 8 small dried red chillies
- 450g snow peas, trimmed
- 1 bunch spring onion, trimmed and chopped
- Salt and pepper
- 4 garlic cloves, minced
- ½ teaspoon grated ginger
- ½ teaspoon toasted sesame oil
- 3 tablespoons crushed roasted peanuts
- 2 tablespoons roughly chopped coriander
Put vegetable oil in a wok over high heat. Add chillies and let sizzle for a few seconds.
Add snow peas and scallions and season well with salt and pepper. Cook vegetables over high heat, stirring constantly, until cooked through and lightly charred, 2 to 3 minutes. Peas should be bright green and crisp-tender.
Add garlic, ginger and sesame oil, toss well and cook 1 minute more.
Transfer to a serving platter and sprinkle with peanuts and coriander
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.
- 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
- 1 large sweet potato chopped into 1cm cubes
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!
Broccoli and Cheese Muffins
Savoury muffins filled with broccoli and melted cheese are delicious warmed up for breakfast, as an easy on-the-go snack, or in lunch-boxes.
- 2 tablespoons oil for greasing
- 2 cups flour
- 3 teaspoons baking powder
- 1 Gippsland Free Range egg
- ½ teaspoon salt
- ¼ teaspoon black pepper freshly crushed
- 1 cup milk
- ¼ cup vegetable oil or softened butter
- 1 ½ cups steamed and chopped small
- 2 cups grated cheese
Preheat oven to 220°C/200°C. Grease the cups of a muffin tray, or insert paper liners and set aside.
Sift the flour and baking powder into a large mixing bowl, add salt, then mix in the broccoli, cheese and pepper.
In a smaller bowl, blend the eggs, milk and butter till fully combined.
Pour egg mixture into the four and lightly mix everything together till moistened.
Fill the muffin liners ¾ full with batter and bake for 5 minutes, then turn down the heat to 190°C/170°C Fan and bake for a further 13-15 minutes, till golden. Allow to cool for 5 minutes before removing. Best served warm.
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.