This week’s Seasonal FarmBOX includes the additions of Spinach and Baby Broccoli, both of which are super versatile vegetables and can add some green goodness in to your daily meals!
Dark, leafy greens like spinach are important for skin, hair, and bone health. They also provide protein, iron, vitamins, and minerals. Also just an FYI, this week's spinach will be freshly harvested from Verduci Market Gardens in Hazelwood North so you know it'll be crisp, fresh and highly nutritious!
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.
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.
Roast Tomatoes With Garlic, Thyme & Balsamic
This recipe is really easy, but very effective as a side dish to your weekday dinners, even making it feel a little fancy!
- 750g truss tomatoes, halved 750 grams truss tomatoes, halved
- 2 tbs balsamic vinegar 2 tablespoon balsamic vinegar
- 2 tbs olive oil 2 tablespoon olive oil
- 10 sprigs fresh thyme 10 sprigs fresh thyme
- 1 whole garlic bulb, halved crossways 1 whole garlic bulb, halved crossways
Preheat oven to 200°C. Line a baking tray with baking paper.
Place tomato and garlic on tray, cut-sides up. Drizzle evenly with vinegar and oil and add thyme. Season with salt and pepper.
Bake for 50 minutes or until very soft and caramelised. Squeeze garlic from bulb halves and serve with tomatoes.
This is a great way to get your fussy eaters to eat cauliflower! These are great for an afternoon snack.
- cauliflower 1 small
- vegetable oil for frying
- egg 1, beaten
- whole milk 100ml
- buckwheat or plain flour 60g
DILL AND GARLIC MAYONNAISE
- mayonnaise 150g
- garlic 1 clove, finely grated
- dill a handful, finely chopped
Cut the cauliflower into small florets, and keep any smaller leaves. Blanch the florets and leaves in a pan of boiling salted water. Take the leaves out after 2 minutes and the florets after 5 minutes. Refresh both in cold water, then drain well and pat dry with kitchen paper.
Heat 4 tbsp of oil in a frying pan over a medium heat – it should cover the base of the pan (if not add a little more).
If you are using buckwheat flour, make the batter just before you are ready to fry as it becomes gloopier by the minute. In a bowl, whisk the egg with the milk, then add the flour and whisk until smooth. Season well with salt and pepper.
Drop four pieces of cauliflower into the batter bowl at a time, making sure they are all thickly coated. When the oil is really hot, put the batter-coated pieces of cauliflower into the pan. Depending on the size of your pan, you should be able to fry between four and eight fritters at a time. When they are golden all over, drain on kitchen paper. You might need to wipe out the pan with kitchen paper and add more oil between batches.
For the dill and garlic mayonnaise, combine all the ingredients in a small bowl and serve alongside the fritters for dipping.
Warm Spinach and Green Bean Salad
This simple warm spinach and bean salad is ready in under 20 minutes.
- 350g green beans, topped, halved diagonally
- 150g baby spinach leaves
- 1 cup walnuts, roughly chopped
- 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.
- 1 Onion, finely chopped
- 2 Carrots, cut into small cubes
- 1cm ginger ,thinly sliced
- 1 teaspoon Cumin powder
- 1/2 teaspoon Turmeric powder
- 1/4 teaspoon Cinnamon Powder
- 2 cups Vegetable stock
- 1 cup Milk
- 1 tablespoon Butter (Salted)
- Coriander Leaves , small bunch, finely chopped
- Salt , to taste
- Sugar , to taste
- Black pepper powder , freshly crushed to taste
- Fresh cream , or coconut cream for garnish
To begin making the Spiced Carrot and Onion Soup Recipe; heat the butter in sauce pan, saute the onions and ginger until soft. Add the carrots and saute covered for a minute or two until it gets cooked.
In a small bowl combine the spice powders along with a little water to make a paste and add it to the onion and carrots. Stir well to combine and saute for a minute.
Blend all the ingredients by adding the stock and milk to make a smooth puree.
Once blended, pour the carrot onion soup into the saucepan and give the soup a quick boil. Check for the salt and spice levels and adjust to suit your taste.
To Serve the Carrot and Onion Soup garnish it with some cream and coriander leaves and served with a toasted bread.
Cheesy leeks are great as a side dish for your weekday dinners. This recipe makes enough for a generous supper for two or a vegetable accompaniment for four.
- 4 leeks, trimmed
- 20g butter, plus extra for greasing
- 20g plain flour
- 200ml milk
- 1 tsp English or Dijon mustard
- 100g/3½oz mature cheddar cheese, or other cheese, finely grated
- 2 tbsp dried white breadcrumbs (ideally panko breadcrumbs), optional
- salt and freshly ground black pepper
Preheat the oven to 220C. Lightly butter a shallow baking dish.
Fill a medium saucepan with water and bring to the boil. Remove any tough or damaged leaves from the outside of the leeks if not already done. Trim the leeks, leaving all of the white part and some of the green.
Cut the leeks into roughly 3cm pieces and add to the water. Return to the boil and cook for 5 minutes, depending on the thickness, or until the leeks are tender. They are ready when the tip of a knife slides in easily. Drain in a colander over a large mixing bowl to reserve the cooking water.
To make the sauce, return the empty pan to the heat, add the butter and melt gently. Stir in the flour and cook for 10–15 seconds stirring. Gradually add the milk and then a ladleful (around 100ml) of the reserved cooking liquid, stirring or whisking well between each addition to make a smooth, creamy sauce.
Add the mustard, half the cheese and season generously with salt and pepper. Simmer gently for 1–2 minutes, stirring constantly.
Scatter the leeks into the baking dish and pour the sauce on top. Mix the remaining cheese with the breadcrumbs, if using, and sprinkle on top. Bake for 12–15 minutes or until bubbling and golden brown.
3-Ingredient Mediterranean Salad
An amazing mediterranean salad recipe that is quick and refreshing featuring three simple key ingredients: cucumbers, tomatoes, and parsley in a light lemony dressing!
- 6 tomatoes, diced (about 3 cups diced tomatoes)
- 1 cucumber
- ½ to ¾ cup chopped fresh parsley leaves
- kosher salt, to taste
- ½ tsp black pepper
- 1 tsp ground Sumac
- 2 tbsp extra virgin olive oil
- 2 tsp freshly squeezed lemon juice
In a large mixing bowl, place the diced tomatoes, cucumbers, and parsley. Season with kosher salt and toss. Set aside for 5 minutes or so.
Add the sumac, olive oil, and lemon juice. Give the salad a gentle toss. Enjoy!