7 Recipe Ideas Using This Week's Produce | 15 November 2022

7 Recipe Ideas Using This Week's Produce | 15 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!


Classic Potato Salad

It’s BBQ season! Which means you’ll need a staple potato salad recipe that’s easy to create and tastes amazing.

  • About 900g of potatoes, cut into 2 cm pieces
  • 3/4 cup sour cream
  • 1/4 cup mayonnaise
  • 2 teaspoons mustard (your favorite: yellow, Dijon, stone-ground)
  • 1/2 cup thinly sliced spring onions
  • 1/2 cup chopped celery
  • 1/4 cup chopped parsley
  • Salt & pepper to taste

In a large pot, cover potatoes with cold, salted water (1 teaspoon salt). Bring to a boil, reduce heat to a simmer.

Simmer until the potatoes are tender when pierced with a fork, about 20 minutes. Drain, and rinse with cold water to stop the cooking.

In a large bowl, whisk together the sour cream, mayonnaise, and mustard. Add a little salt and pepper.

Add the potatoes and use a rubber spatula to gently combine with the sour cream mixture. Add the spring onions, celery and parsley, again gently combining. Season to taste with salt and pepper.


Roasted Broccoli salad with lemons and almonds

This Roasted Broccoli Salad has both roasted and raw broccoli, toasted almonds, sweet cranberries, and tiny pieces of tart lemon. It is the perfect, nutritious meal for lunch, dinner, or as a side dish!

  • 2 small-medium sized heads of broccoli (or 1 large head)
  • 2 teaspoons olive oil
  • 1/2 teaspoon sea salt
  • 1/2 cup almonds
  • 1/4 cup dried cranberries or raisins
  • 1 tablespoon chopped fresh dill
  • 4 very thin slices of lemon, each cut into 8 tiny triangles

For the dressing:

  • 1/4 cup fresh squeezed lemon juice (from about 1 lemon)
  • 1 tablespoon honey 
  • 1 teaspoon Dijon mustard
  • 1 teaspoon balsamic vinegar
  • 1 garlic clove, very finely minced
  • 2 tablespoons extra virgin olive oil
  • Preheat your oven to 210 degrees celsius.

Roughly chop the broccoli, making sure to include the sweet broccoli stems. You should have around 9 cups. Place 2 cups of the broccoli in a large bowl and the rest on the prepared baking sheet. Drizzle the broccoli on the baking sheet with the olive oil and sprinkle with sea salt. Mix it around so that all of the broccoli is coated with oil. Pop it in your oven and let it roast for 15-20 minutes, or until the florets are dark brown. Remove them from the oven and put them in the bowl with the raw broccoli.

Put the almonds in a small baking dish and roast them in the oven along with the broccoli until they are fragrant and light brown, about 8 minutes. Remove them from the oven and roughly chop them once they are cool enough to handle. Add the chopped almonds, cranberries, dill and lemon slices to the bowl with the broccoli.

In a small bowl whisk together all of the dressing ingredients. Pour it over the broccoli and toss to coat.

Serve immediately, or let it stand for up to 20 minutes.

Italian Baked Zucchini

A delicious, cheesy baked zucchini that you can have for lunch, dinner, or as a side dish!

  • 500g zucchinis
  • 225g mozzarella
  • 680 grams of  marinara sauce
  • 3 tbsp olive oil
  • 1 tsp salt and pepper
  • ¼ cup fresh grated Parmesan

Clean and wash your zucchini. Pre-heat a large heavy bottom skillet

Cut your zucchini lengthwise into 12mm strips. Drizzle the zucchini with olive oil and then sprinkle the zucchini with salt and pepper.

Once your pan is ready, add your zucchini and cook for about 3 minutes per side. Remove your zucchini from the pan and set aside.

Gently heat your marinara sauce on low heat and then pre-heat your grill on high heat. Grab a large oven safe baking dish and scoop ½ cup of your marinara sauce into the baking dish and spread it out evenly.

Next, add your zucchini slices into the dish side by side but not overlapping. You may need 2 baking dishes if your zucchini are larger.

Now take a tablespoon of your marinara and place on each slice of zucchini and spread it out. Keep doing this until all the zucchini has sauce

Now cut your mozzarella into thin strips and place over the zucchini. Don't worry too much about neatness here since it all melts

Next, sprinkle your freshly grated parmesan evenly over top of this

Once your zucchini are all dressed with sauce and cheese, place the zucchini under the grill until the cheese melts and is bubbly and just turning brown (about 3-4 minutes).

Remove from the oven and serve with a side of pasta and the remaining marinara sauce


Lemon Herb Roasted Potatoes

These Lemon Herb Roasted Potato Nuggets are a terrific side dish with many meals.

  • 1kg potatoes, peeled and cut into 1cm chunks
  • juice of one lemon
  • ¼ to 1/3 cup olive oil, butter or other oil will work as well; a butter/olive oil combination is very good too
  • ½ tsp salt
  • ½ tsp cracked black pepper
  • 1 1/2 tbsp dried herbs, oregano, thyme and rosemary are good choices
  • 1 whole garlic bulb broken into about 4 pieces, optional

Parboil the potatoes in salted water for about 3-4 minutes, no longer.

Meanwhile in a 180 degree Celsius oven, heat a baking pan of sufficient size to hold your potatoes without crowding them.

After parboiling, drain the potatoes and let them stand for 5 minutes. Then toss the potatoes with the lemon juice.

Toss together so that the potatoes absorb the lemon juice.

Add the salt, pepper, herbs, garlic cloves and olive oil.

Transfer the seasoned potatoes, garlic and oil to the hot baking pan. These should sizzle as they hit the pan; a good indication that they will not stick. Roast the potatoes for about 60-75 minutes or until they are nicely golden brown all over, turning them every 20 minutes or so. After the first 10 minutes, give the pan a shake to make sure the potatoes are not stuck to it.

The roasted garlic may have to be removed before the potatoes are finished as it generally cooks faster.


Sesame Garlic Roasted Asparagus

Flavourful garlic roasted asparagus deliciously seasoned with sesame oil and sesame seeds then cooked to crunchy perfection right in the oven.

  • bunch asparagus spears, washed and ends trimmed
  • 1 tablespoon sesame oil (or sub olive oil)
  • 3 cloves garlic, minced (or sub 1/2 teaspoon garlic powder)
  • 2 tablespoons toasted sesame seeds (can also use black sesame seeds)
  • Freshly ground salt and pepper

Preheat oven to 220 degrees C. Cut the dry woody ends of the asparagus and discard.

Place asparagus in large bowl and add sesame oil and minced garlic; toss to combine. Arrange spears on large baking sheet and generously sprinkle with sesame seeds. Season with a good amount of salt and black pepper.

Place in oven for 15-20 minutes or until spears reach desired consistency. They should still be a bit crisp. Remove from oven and transfer to serving plate to serve immediately.


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 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!


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.

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