Looking for some new recipe ideas using this week's produce? Here are seven recipes to get you started. 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!
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. Enjoy!
Roasted Asparagus and Sweet Potato Salad
Try this Roasted Asparagus and Sweet Potato Salad! Full of healthy veggies and a delicious sweet garlic vinaigrette.
- 2 sweet potatoes, peeled and cut into cubes
- 2 cloves minced garlic
- 1 bunch asparagus, trimmed
- Olive oil
- Salt and pepper
- 1/4 cup crumbled feta cheese
- 3 to 4 cups spinach or lettuce
- Sweet Garlic Vinaigrette:
- 1/2 cup extra virgin olive oil
- 3 teaspoons apple cider vinegar
- 1 1/2 tablespoons honey
- 1 clove minced garlic
- Salt and pepper to taste
Preheat oven to 220 degrees c.
Make the vinaigrette: Combine all vinaigrette ingredients in a mason jar. Shake well. Set aside.
Place sweet potatoes in a large bowl, and add 1/4 cup olive oil, minced garlic, 1 1/2 teaspoons salt, and 1/4 teaspoon ground black pepper. Toss to combine. Pour onto a baking tray and roast for about 20-25 minutes, flipping halfway through.
Meanwhile, in another baking tray, toss the asparagus with 1 tablespoon of olive oil, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper. Place asparagus on a baking tray, and roast for 8-10 minutes. Transfer to a plate and carefully cut into pieces.
In a large salad bowl, toss the spinach with some of the vinaigrette. Then add the roasted sweet potatoes, roasted asparagus, and feta. Toss again to combine and drizzle with more vinaigrette.
Broccoli Spinach & Potato Cheddar Bake
Think of your traditional potato bake...but better! Not only does this bake add more vegetables to the recipe, but it also adds more flavour!
- About 8 medium potatoes, cut into chunks
- 200g broccoli, cut into florets
- 1 teaspoon olive oil
- 1 leek, sliced
- 1 clove garlic, crushed
- 450ml milk of choice
- 1 tablespoon cornflour
- 1 teaspoon mixed herbs
- Black pepper and salt, to season
- Large handful of spinach
- 3 tablespoons fresh parsley, chopped
- 150g Cheese
First cook the potatoes in a pan of boiling water until softened, then drain.
Steam the broccoli until tender then drain.
Preheat the oven to 190 degrees C and lightly grease an ovenproof dish.
Heat the oil in a pan and cook the leeks and garlic for 10 minutes until softened, then set aside.
Place the milk in the same pan and bring to just under the boil. Mix the cornflour with 2 tablespoons water to form a paste, then whisk in and add the herbs and seasoning. Cook for a few minutes until thickened, then remove from the heat.
Stir in most of the cheese and spinach leaves and stir to allow the spinach to wilt and cheese to melt.
Arrange the cooked potatoes and broccoli in the dish in a single layer, then pour over the sauce to cover. Sprinkle the rest of the Sheese over then bake in the oven for 10-15 minutes, until bubbling.
Warm Spinach and Green Bean Salad
This simple warm spinach and bean salad is ready in under 20 minutes.
- 250g green beans, topped, halved diagonally
- 150g baby spinach leaves
- 1 cup walnuts, roughly chopped
Dressing
- 1/4 cup extra-virgin olive oil
- 2 tbsp red wine vinegar
- 1 garlic clove, crushed
Cook beans in a large saucepan of boiling salted water for 1 minute or until bright green. Drain and rinse under cold running water. Pat dry and set aside.
Make dressing: Place oil, vinegar, garlic and salt and pepper in screwtop jar. Secure lid and shake to combine. Set aside.
Place spinach, walnuts and cooked beans in a serving dish. Toss to combine. Heat dressing in a small saucepan over low heat for 3 to 4 minutes or until warmed through. Pour dressing over salad and serve immediately.
Spiced Carrot & Onion Soup
The Spiced carrot and onion soup is a very delicious soup that is mildly spiced and easy to make. Just put in carrots, onions and spices together to make this soup recipe. It is a wholesome can cab be served as a main dish for dinner along with some freshly baked bread.
Potato and Broccoli Curry
Weeknight potato and broccoli curry! Ground almonds are the secret to a creamy sauce without the cream. Prepped and ready to eat in about 40 minutes.
- 3 large potatoes
- 1 broccoli, cut into chunks
- 1 piece fresh ginger, peeled and coarsely chopped
- 1 clove garlic, chopped
- 1 can diced tomatoes
- 3/4 cup roasted unsalted whole almonds
- 1/2 teaspoon salt, or more to taste
- 2 tablespoons canola oil
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon red chili powder
- 1/2 teaspoon ground turmeric
- 3 cups vegetable stock
- 1 stick cinnamon
- 2 tablespoons chopped fresh coriander, for garnish
- 2 to 3 cups cooked rice, to serve
Without peeling, cut the potatoes into cubes. Steam the potatoes over boiling water in a vegetable steamer, tightly covered, for 10 minutes. When done, the potatoes should be firm, but tender and easily pierced with a fork. Drain.
Cut the broccoli stems from the crown. Use a paring knife to peel the tough outer skin from the broccoli stems. Slice the stems into pieces.
In a food processor or blender, combine the ginger, garlic, tomatoes, 1/2 cup of the almonds (set aside the remaining 1/4 cup for garnish), and salt. Pulse the mixture until it is smooth.
In a pot with a lid, heat the oil over medium heat. Add the chili powder, coriander, cumin, and turmeric. Cook, stirring, for 1 minute until the spices are fragrant.
Add the pureed tomato mixture to the pot with the spices. Cook, stirring, for 2 minutes. Add the stock and cinnamon stick. Bring to a boil. Simmer uncovered, stirring occasionally, for 10 minutes.
Add the potatoes and broccoli to the sauce and bring to a boil. Cover the pot and simmer for 8 minutes, or until all the vegetables are tender when pierced with a skewer.
Remove the cinnamon stick. Coarsely chop the remaining 1/4 cup almonds. Ladle the curry into bowls with rice and garnish with almonds and coriander.
Broccoli and Mushroom Stir fry
This quick dish can be served over rice or noodles for a quick weekday meal, or on it’s own as a side dish!
- 1 Cup Broccoli
- 1 Cup Button Mushrooms
- 1 tbsp Garlic(finely chopped/minced)
Sauces
- 2 tbsp Soy Sauce
- 2 tbsp Tomato Ketchup optional
- 1 tbsp Vinegar
- 1 tbsp Chilli Sauce
Spices
- 1 tsp Black Pepper
- 1 tsp Sesame Seeds
- 1 tsp Chilli Flakes
- 1 tbsp Brown Sugar/Agave Nectar or any other sweetener
- 2 tbsp Oil(Sesame preferably)
- Salt to taste
Wash both broccoli and mushrooms, get rid of all the dirt from mushrooms.
Cut broccoli into small florets and cut mushroom into half or as preferred. You can cut the stems if you want.
Mix all the sauces together.
In a wok or in a non-stick pan, add oil and when the oil is hot enough, add garlic and saute for a minute, add mushrooms and broccoli and stir-fry on high. Keep stirring the veggies so that it doesn't burn.
Stir-fry for 1-2 minutes, keep the texture as you like.
Add sauces and mix well. Fry again for a minute and serve as you like it.
Sweet potato and broccoli frittata
This super easy frittata is quick to make and a great dish for lunch or dinner. It's also delicious hot or cold.
- 500 g sweet potato (peeled, thinly sliced)
- olive oil spray
- 8 eggs
- 1/2 cup light thickened cream
- 3/4 cup tasty cheese (grated)
- 100 g small broccoli florets (blanched)
- 2 tbs basil (shredded)
Preheat oven to 200°C/180°C fan-forced. Lightly grease and line base and sides of a 20 x 30cm rectangular slice pan.
Place sweet potato on a lined oven tray. Spray with oil and bake for 15-20 minutes until tender.
Beat eggs, cream and half of the cheese together. Layer sweet potato and broccoli over base of pan. Pour over egg mixture. Sprinkle with basil and remaining cheese.
Bake for 25-30 minutes until golden and set. Stand for 5 minutes before slicing.
Stir Fry Chinese Celery
This quick stir-fry has the perfect balance of salty, sweet, and spicy. It takes just 15 minutes from start to finish and tastes great with rice, noodles, and a variety of other vegetables.
- ½ of a Celery
- 1 tablespoon vegetable oil or peanut oil
- 2 garlic cloves, finely chopped
- 1 fresh chili, seeds removed and thinly sliced
- 1 1/2 tablespoons chicken broth or water
- 1 tablespoon light soy sauce
- 2 teaspoons Chinese rice wine
- 1 teaspoon sugar
Gather the ingredients.
Remove the leaves and roots from the celery stalks.
Rinse the celery and drain.
Place the celery on a cutting board and use your hand to press down on the celery stalks to gently crush them.
Slice the celery stalks into 3cm long sections.
Add the oil to a wok and heat it over high heat. When the oil is hot, add the garlic and chili and stir-fry just a few seconds until fragrant.
Add celery and stir-fry until it turns slightly dark green, about a minute.
Add the broth and cook for 30 seconds.
Add the soy sauce, rice wine, and sugar and mix evenly.
Stir-fry a few minutes until the mixture is nearly dry. Serve.
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