7 Recipe Ideas Using This Week's Produce

7 Recipe Ideas Using This Week's Produce

Farmbox Co.23 November 2021

We’ve got a huge range of new additions to your produce boxes this week with Leek, Chicory, Cauliflower, Mint, Radish and Sweet Potatoes. All of these veggies make some unique and delicious summer meals!

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!

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.

Easy Sweet Potato Curry

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

  • 2 tablespoons coconut oil
  • ½ large 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!

Caramelised chicory and onion tarte tatin

The sugar in this recipe caramelises the chicory bringing out its delicious flavours. This is the ultimate easy party pleaser.

  • Plain flour, for dusting
  • 230g sheet ready-rolled puff pastry
  • 50g unsalted butter
  • 1 onion, finely sliced
  • 25g caster sugar
  • Small bunch fresh thyme, leaves picked
  • 4-5 chicory, ends trimmed, halved lengthways
  • 75g soft goat’s cheese, crumbled, plus extra to serve
  • Handful toasted pine nuts

Preheat the oven to 200°C. On a floured surface, roll out the pastry a little, then trim into a rough 25cm circle (use a dinner plate as a guide). Prick all over with a fork, then chill on a plate. Discard the trimmings.

Melt half the butter in an ovenproof frying pan over a medium heat. Add the onion and gently fry for 10 minutes until soft and lightly browned. Set aside.

Heat the remaining butter in the frying pan, then sprinkle the sugar into the pan in an even layer. Cook over a low heat, but do not stir, until the sugar has melted. Increase the heat and cook until caramelised.

Remove the pan from the heat, scatter the thyme over the caramel, then top with the chicory halves, as many as you can fit in a single layer, cut-side down. Season well, scatter with the cheese and most of the pine nuts, then spoon over the onions.

Drape the pastry over the pan and tuck the edges in around the filling. Bake for 30-35 minutes until golden and risen. Remove from the oven and cool in the pan for a few minutes before turning out onto a platter. Sprinkle with a little more cheese and pine nuts just before serving.

Bang Bang Cauliflower

Not only is this recipe quick and easy, but the dish is super adaptable and is sure to be a crowd pleaser.

  • 2 tbsp. extra-virgin olive oil
  • 1 tbsp. sweet chili sauce
  • ½ tbsp. sriracha
  • Juice of 1 lime
  • 2 cloves garlic, minced
  • ½ cauliflower, cut into florets
  • salt
  • Freshly ground black pepper
  • 1 tsp. Chopped coriander, for garnish

Preheat oven to 220º. In a small bowl, whisk together olive oil, sweet chili sauce, Sriracha, lime juice, and garlic.

On a large baking sheet, toss cauliflower in sauce until fully coated. Season generously with salt and pepper. Spread into an even layer and roast until slightly charred and tender, 30 to 35 minutes. Garnish with coriander and serve.

FOR THE AIR FRYER:

In a large bowl, whisk together olive oil, sweet chili sauce, Sriracha, lime juice, and garlic.

Add cauliflower to the bowl, season generously with salt and pepper, and toss well to combine.

Place one third of the cauliflower in a single layer in the basket of the Air Fryer. Cook at 180º for 12 minutes, tossing halfway though.

Broccoli, Zucchini and Leek soup

This soup is packed with leek, a natural prebiotic promoting the growth of good bacteria, and broccoli, full of disease and cancer-fighting compounds.

  • 1 tbsp extra virgin olive oil, plus extra, to serve
  • 1 large leek, white part only, thinly sliced
  • 2 large celery sticks, pale leaves reserved, finely chopped
  • 2 garlic cloves, crushed
  • 2 tsp finely grated lemon rind
  • 2 (about 300g) potatoes, peeled, chopped
  • 500ml (2 cups) vegetable stock
  • 1 large zucchini, chopped
  • 450g broccoli, cut into florets
  • 75g baby spinach
  • 50g creamy feta, crumbled
  • 1 tbsp pepitas, toasted

Heat oil in a large saucepan over medium heat. Add leek and celery. Cook, stirring, for 6-7 minutes or until softened. Add garlic and rind. Cook, stirring, for 1 minute or until aromatic. Add potato, stock and 500ml (2 cups) water, and bring to the boil. Reduce heat to low, partially cover and simmer for 5 minutes. Add zucchini and broccoli. Simmer, partially covered, for 6-7 minutes or until broccoli is tender. Stir in spinach until just wilted.

Set soup aside to cool slightly before blending, in batches, until smooth. Season. Return to a clean saucepan and heat over medium heat until warmed through. Serve topped with feta, pepitas, reserved celery leaves and a drizzle of extra oil.

Grilled Sweet Potato and Spring Onion Salad

Complete a picnic meal with this sweet salad that is super easy to put together.

  • 3 – 4 sweet potatoes
  • 8 spring onions
  • 3/4 c. olive oil
  • 2 tbsp. Dijon mustard
  • 1/2 c. cider vinegar
  • 1/2 c. balsamic vinegar
  • 2 tsp. honey
  • salt and freshly ground Pepper
  • 1/4 c. flat-leaf parsley

Preheat grill to high. Brush sweet potatoes and spring onions with 1/4 cup oil and arrange on grill. Grill potatoes for 3 to 4 minutes on each side, or until just tender. Grill spring onions until softened and grill-marked, about 2 minutes. Remove spring onions and cut into thin slices.

In a large bowl, whisk remaining 1/2 cup olive oil with the mustard, vinegars and honey. Season with salt and pepper to taste. Add potatoes, spring onions and parsley, and toss until potatoes are well coated. Transfer to a platter and serve.

Cauliflower Fritters with Mint & Pea Spread

This is a great snack or light meal that is packed full of nutrients!

For the spread:

  • 2 cups peas, blanched if fresh or thawed if frozen
  • 1/4 cup mint leaves, finely chopped
  • 2 cloves garlic, minced
  • 1/4 cup walnuts, chopped
  • 1/4 cup Parmesan cheese, shredded
  • 1 1/2 tablespoons fresh lemon juice
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 teaspoon fine sea salt
  • 1/3 cup extra-virgin olive oil, plus more to thin if necessary

For the fritters:

  • ½ cauliflower, cut into florets (about 2 1/2 cups)
  • 1/2 cup chickpea flour (can substitute for regular flour)
  • 1/4 cup grated Parmesan cheese
  • 2 spring onions, white and green parts, thinly sliced
  • 1 large egg, lightly beaten
  • 1/2 teaspoon salt
  • 2 to 3 tablespoons oil for frying

Prepare the pea spread by combining the peas, mint leaves, garlic, walnuts, Parmesan, lemon juice, pepper flakes and sea salt in a food processor or blender. Process until finely chopped, scraping down the sides as necessary. With the motor running, slowly drizzle in the olive oil. Process until everything is well-combined but still a little chunky. Taste and add more salt or pepper to taste.

For the fritters, combine the cauliflower florets with 4 cups of water in a large pot. Bring to a boil and cook until cauliflower is tender, 3 to 4 minutes. Drain and pat the cauliflower dry. Transfer to a cutting board and finely-chop the florets.

Place the chopped cauliflower in a large bowl. Add the chickpea flour and toss until evenly coated. Stir in the cheese, spring onions, egg, and salt.

Heat the oil in a large pan over medium-high heat. Once hot add about 1/4 cup of cauliflower batter to the pan. Use a spoon, spatula, or the backside of the measuring cup to flatten the fritter into a uniform shape. Add as many fritters to the pan as can fit without overcrowding. Cook until browned and crisp on the underside, 3 to 5 minutes. Flip fritters and repeat on the opposite side.

Serve while warm with the pea spread.

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.