7 Recipe Ideas Using This Week's Produce

7 Recipe Ideas Using This Week's Produce

Green beans, Silverbeet, Sweet Potatoes, Celery and Parsnips are the new additions to your produce boxes this week and we've included a number of recipes for each of these delicious ingredients below. These veggies are perfect for hearty, winter 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.


Green bean mac ’n’ cheese

Green beans make a delicious addition to a comforting pasta bake - top with pumpkin seeds for added crunch!

  • 2 tbsp oil
  • 3 tbsp wholemeal flour
  • 500ml milk
  • 1 tsp ground nutmeg
  • 350g macaroni (or other pasta tubes)
  • 185g runner beans
  • 220g green beans
  • 140g cheddar, half chopped, half grated
  • 25g pumpkin seeds
  • Salad mix to serve

Put the oil in a medium saucepan over a medium heat, add the flour and stir well. Still stirring, slowly pour in a little of the milk and mix well until smooth. Add a little more milk, repeating until all the milk has been added and you have a smooth sauce. Stir in the nutmeg, season, then take off the heat while you cook the pasta.

Heat oven to 220C fan. Bring a large pan of water to the boil, add the macaroni and boil for 8 mins. Add the runner beans and green beans, and boil for a further 3 mins.

Drain the pasta and the beans, and tip into a large gratin dish. Pour over the prepared sauce and tuck the chopped cheese in among the pasta, then top with the grated cheese and pumpkin seeds. Bake for 10-15 mins or until the top is bubbling and golden. Serve with a salad.

Vegetable Pot-au-Feu

Pot au feu is a French disy eaten in two stages. First, the cooking broth is ladled into bowls to be sipped or spooned as a first course. Then, the vegetables (and your preferred protein) are pulled out of the remaining broth and served as the meal!

  • 2 large carrots, peeled, cut on a diagonal into pieces
  • 2 large leeks, white and light-green parts only, cut on a diagonal into pieces
  • 2 large or 3 medium parsnips, peeled, cut on a diagonal into pieces
  • 1/2 medium head of cabbage, cut into 4 wedges
  • 2 flat-leaf parsley sprigs plus 1 tablespoon chopped for garnish
  • 5 cup chicken/vegetable stock
  • salt and freshly ground black pepper

Place carrots, leeks, parsnips, cabbage, parsley sprigs, and stock in large heavy pot. Bring to a boil; reduce heat to low, cover, and simmer until vegetables are tender but not falling apart, about 20 minutes.

Season with salt and pepper. Garnish with chopped parsley.

Creamy parsnip & mustard gratin

This luxuriously creamy bake is the perfect partner to your favourite protein.

  • 800g parsnip , peeled
  • 400ml milk
  • 200ml double cream
  • 200ml vegetable stock
  • 4 tsp wholegrain mustard
  • 4 tbsp grated cheese
  • whole nutmeg , for grating

Slice enough parsnips thinly lengthways to cover the surface of a small ovenproof dish, then slice the rest thinly into rounds. Combine the milk, cream, stock, mustard and half the cheese in a large, lidded saucepan and bring to the boil. Add a good grating of nutmeg and some seasoning. When the cream is simmering again, cover and cook for 6 mins.

Using tongs, get out the long slices of parsnip and set aside. Tip the rest into your dish, then arrange the long slices over the top. Scatter with the rest of the cheese and another grating of nutmeg. Can be chilled for up to 24 hrs.

To serve, heat oven to 180C and bake for 1 hr, then turn up to 200C and brown for 15 mins more.

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.

Zesty potato and pea salad

Put a fresh new spin on the traditional potato salad with this lemon, pea and mint recipe.

  • 1kg potatoes, cut into 3cm pieces
  • 1/4 cup (60ml) extra virgin olive oil
  • 1 lemon, zested, juiced
  • 150g snow peas
  • 500g pkt frozen broad beans, thawed slightly
  • 1 cup (120g) frozen peas
  • 3 spring onions, thinly sliced
  • 1 bunch mint, leaves picked

Place the potato in a large saucepan and cover with water. Bring to the boil over high heat. Cook for 10 mins or until tender but not falling apart. Drain well. Transfer to a large bowl.

Meanwhile, whisk the oil and 2 tbs of the lemon juice in a small bowl. Season. Drizzle half the oil mixture over the hot potato and gently toss to combine. Set aside to cool.

Place the snow peas in a heatproof bowl and cover with boiling water. Set aside for 30 secs. Refresh under cold water, then drain and pat dry with paper towel. Thinly slice.

Place the broad beans and peas in a heatproof bowl and cover with boiling water. Set aside for 2 mins or until heated through. Drain and set aside until cool enough to handle. Peel the broad beans.

Add snow pea, peas, broad beans, spring onion and mint to potato mixture.

Drizzle with the remaining oil mixture. Toss to combine.
Add snow pea, peas, broad beans, spring onion and mint to potato mixture.

Arrange on a serving platter. Sprinkle with lemon zest.

Parmesan Cauliflower Bites

A tasty snack that will impress the kids too! These cauliflower bites are a quick and easy snack idea.

  • 1 1/2 c. panko bread crumbs (or regular bread crumbs)
  • 1/2 c. finely grated Parmesan
  • 1/2 tsp. dried Italian seasoning
  • Salt
  • Freshly ground black pepper
  • 1 head cauliflower, cut into florets
  • 3 large eggs, lightly whisked
  • Marinara, for serving

Preheat oven to 200°. Add panko, Parmesan, and Italian seasoning to a large bowl. Season with salt and pepper, then mix everything together until thoroughly combined.

Dip cauliflower pieces in egg and then roll in bread crumb mixture until fully coated and place on a baking sheet lined with parchment paper. You may need to press on the coating to help it stick to the cauliflower bites. Repeat until all cauliflower florets are coated.

Bake for 20 to 25 minutes, until coating is golden brown and crunchy. Serve with marinara.

Marinated roasted capsicum bruschetta

Wow your guests with this simple bruschetta with marinated roasted capsicum.

  • 5 medium red capsicums
  • 4 garlic cloves, peeled
  • 1/2 cup extra virgin olive oil
  • Olive oil spray
  • 6 slices pane di casa bread
  • Fresh flat-leaf parsley leaves, to serve

Preheat grill on medium-high heat. Line a large baking tray with foil. Place capsicums on prepared tray. Grill for 25 to 27 minutes, turning, or until tender and skin is blistered and blackened. Turn off grill. Allow to cool in grill with door slightly ajar. When cool enough to handle, remove and discard skin. Open capsicums, remove and discard membrane and seeds.

Thinly slice capsicum flesh. Place in a medium bowl. Cut 3 garlic cloves into thirds. Add garlic and oil. Season well with salt. Cover. Set aside at room temperature overnight, to marinate, if time permits.

Heat a chargrill pan over medium-high heat. Spray bread with oil on both sides.

Chargrill bread, in batches, for 1 to 2 minutes each side or until toasted. Transfer to a chopping board. Cut remaining garlic clove in half. Rub cut side of garlic over 1 side of each piece of toast. Drain capsicum mixture, reserving ¼ cup oil mixture. Transfer toast to plates. Top toast with capsicum mixture. Drizzle with reserved oil mixture and sprinkle with parsley. Serve.

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