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!
Mushroom and Asparagus Omelette
For a quick and easy hot breakfast try this vegetarian mushroom and asparagus omelette.
- 1 tbsp olive oil
- 200g mushrooms, halved
- 1 red onion, halved, thinly sliced
- 2 garlic cloves, crushed
- Bunch asparagus, trimmed, halved
- 100g Peashoots microgreens
- 6 Gippsland Free Range Eggs
- 2 egg whites
- 1/3 cup parmesan
Heat oil in a large non-stick frying pan over medium-high heat. Add mushrooms and cook, stirring, for 2-3 minutes or until browned. Stir in onion and garlic and cook for 1 minute or until aromatic. Add asparagus and cook for 1-2 minutes until tender crisp. Stir through sprouts until just wilted. Remove pan from heat, set aside and keep warm.
Whisk eggs, egg whites and 2 tbs water in a large bowl, Season well. Spray a small 24cm non-stick frying pan with oil. Heat over medium-high heat. Pour in a quarter of the egg mixture and swirl to coat base. Cook omelette for 1-3 minutes or until just set. Carefully slide onto a plate. Repeat with remaining egg mixture to make 4 omelettes.
Silverbeet & Mushroom Pie
This Silverbeet & Mushroom Pie is one of the most delicious ways to enjoy one of the easiest vegetables to cook! Silverbeet can be praised for its high levels of vitamins A, K and C, as well as being high in minerals such as potassium, iron, zinc and manganese.
- Bunch Silverbeet
- a handful or two of mushrooms, sliced
- 6 spring onions chopped
- 2 cloves of garlic, crushed
- 125g of feta cheese crumbled
- 1/2 cup of Parmesan cheese, grated
- 5 eggs lightly beaten
- 1/2 tsp. nutmeg
- 16 sheets of filo pastry, thawed
- olive oil
- egg, milk or olive oil for brushing the top
- poppy seeds or sesame seeds
Preheat oven to 210°C and grease a baking dish. Wash spinach. Cook still wet over low heat until just wilted. Cool and squeeze out excess moisture then finely chop.
Sauté mushrooms, onion and garlic in a little oil over medium heat until soft. Mix together spinach, onion and mushroom mixture, cheeses, eggs, nutmeg and season to taste.
Lay pastry in the baking dish letting the edges hang over the sides of the dish, brush lightly with oil and lay another pastry sheet over. Repeat with about 7 layers of pastry.
Spread the filling over the pastry layers and fold in edges
Place remaining pastry on top of the filling brushing with oil between each sheet. Brush the top with egg or oil or milk, sprinkle with poppy or sesame seeds and bake for around 30 – 40 minutes or until golden on top.
Serve warm with bread and salad!
Roasted Carrot, Apple, and Celery Soup
Roasting intensifies the flavours and smooths the texture of the vegetables and fruit in this vibrant carrot, apple, and celery soup. Not only is it nutritious, but it’s also mouth watering!
- 500g carrots, peeled, trimmed, halved lengthwise if large, and cut crosswise
- 1 large apple, peeled, cored, and cut into wedges
- 3 stalks celery, trimmed and cut into pieces
- 3 tablespoons extra-virgin olive oil, divided
- 1/2 small red onion, peeled, trimmed, and finely chopped
- 3 to 4 cloves garlic, peeled, smashed, and finely chopped
- 1 (2 cm) piece ginger, peeled and minced
- 4 cups vegetable stock
- 1 tablespoon unsalted butter
- Salt and freshly ground pepper, to taste
Preheat oven to 220 c. Place carrots, apples, and celery in a single layer on a large baking sheet. Drizzle with 2 tablespoons of olive oil and toss to coat.
Roast for 25 minutes, turning once midway through cooking, until fairly tender.
In a pot, warm remaining tablespoon of olive oil. Add onion and sauté over medium-high heat until it begins to soften and turn translucent, about 5 minutes.
Add garlic and ginger and sauté until fragrant, about 1 minute more. Add roasted carrots, apple, and celery and stir to coat.
Pour in vegetable stock, raise heat, and bring to a boil.
Reduce heat to low and simmer, partially covered, for 15 minutes, or until vegetables are tender.
Remove from heat and, using a blender, carefully purée soup.
If desired, add butter to soup and stir until it is melted and evenly incorporated.
Season to taste with salt and freshly ground black pepper.
Garlic Mushroom Quinoa
Quinoa and mushrooms are both amazing plant-based sources of protein, which makes this meal absolutely protein packed! Have it as a main meal, or as a side dish with your protein of choice.
- 1 cup quinoa
- 1 tablespoon olive oil
- 200g mushrooms, thinly sliced
- 250g Flooding Creek Fungi Gourmet Mushrooms
- 5 cloves garlic, minced
- 1/2 teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
- 2 tablespoons grated Parmesan
In a large saucepan of 2 cups water, cook quinoa according to package instructions; set aside.
Heat olive oil in a large skillet over medium high heat. Add mushrooms, garlic and thyme, and cook, stirring occasionally, until tender, about 3-4 minutes; season with salt and pepper, to taste. Stir in quinoa until well combined.
Serve immediately, garnished with Parmesan, if desired.
Easy Onion Bahji
Serve your crispy onion bhajis with cooling cucumber and mint raita as a snack, or eat alongside a homemade Indian curry. You'll be surprised by how easy they are to make!
- 2 onions, finely sliced
- 100g gram flour
- ½ tsp baking powder
- ½ tsp chilli powder
- ½ tsp turmeric
- 1 green chilli, deseeded and very finely chopped
- vegetable oil for frying
For the raita
- ½ cucumber
- 150g tub Greek-style yogurt
- 2 tbsp chopped mint
Soak the onion in cold water while you make the base mix. Sift the flour and baking powder into a bowl, then add the chilli powder, turmeric, chopped chilli and a good sprinkling of salt. Mix in about 100ml of cold water to make a thick batter – add a splash more if it feels too stiff.
For the raita, peel the cucumber and grate it into a sieve set over another bowl. Mix the remaining ingredients with some seasoning and the drained cucumber – squeezing out any extra moisture with your hands – then spoon into a small serving bowl.
Drain the onion well and mix it into the batter. Heat about 5cm of oil in a wok or deep pan. Do not fill the pan more than a third full. Add a tiny speck of batter. If it rises to the surface surrounded by bubbles and starts to brown, then the oil is hot enough for frying.
Lower heaped tbsps of the bhaji mixture into the pan, a few at a time, and cook for a few mins, turning once, until they are evenly browned and crisp, so about 3-4 mins. Drain on kitchen paper, sprinkle with a little salt and keep warm while you cook the rest. Serve with the raita.
Broccoli Pesto
This pesto can be used for pretty much anything and is great for hiding veggies too!
- 1 head broccoli, florets removed and blanched
- 1 cup fresh basil leaves
- 1/2 cup extra-virgin olive oil
- ¼ cup Parmesan
- 1/4 cup almonds
- 1 clove garlic, minced
- 1 tsp salt
In the bowl of a food processor, combine broccoli, basil, and oil and pulse until combined. Add Parmesan, almonds, garlic, and salt and blend until combined.
Store in an airtight container up to 1 week.
Sweet Mandarin Scones
Not only are mandarins a great snack on their own, they are also the perfect addition to these scones, which are an amazing morning or afternoon snack.
- 1 3/4 cups All Purpose flour
- 2 tablespoons granulated sugar
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 6 tablespoons butter
- 1/2 cup buttermilk
- zest of 2 mandarins, reserve 1 teaspoon for the glaze
- 2 fresh Mandarins chopped
Glaze ingredients:
- 1 cup powdered sugar
- 1 tsp. mandarin zest
- 1-2 tbls. orange juice
Preheat oven to 220 degrees C.
With a citrus zester, zest two mandarins and then peel the skin off the oranges and divide into sections. Next, slice all the orange sections into small pieces. Reserve any juice to add to the batter.
In a large bowl mix the flour, sugar, baking powder, baking soda and salt.
Cut the cold butter into small cubes and then add to the flour mixture. Cut in butter with two knives or a pastry cutter until the mixture is the size of peas. Next add the buttermilk, orange zest, and mandarin oranges pieces.
Gently stir this mixture with a wooden spoon until all the flour is incorporated.
Turn dough onto a well-floured board and knead the dough until it comes together; add flour as needed if the dough is sticky.
Press the dough into and a round disk about 1/4" thick then cut into eight wedges Transfer the wedges to a parchment lined baking sheet and bake for 15 to 17 minutes.
Sweet Orange Glaze
Combine confectioners' sugar, reserved mandarin orange zest, and enough orange juice (or mandarin orange juice) to make a runny glaze.
Pour glaze over warm scones.
Scones are best served warm from the oven. If you have leftovers, place in a sealed container for a couple of days.
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