Vegetables this week include: swiss brown mushrooms, potatoes, spring onions, bok choy, beetroot, cauliflower plus in the large box pumpkin, carrots and swedes. Fruit will be kiwifruit, oranges and apples.
In the small and regular boxes:
Swiss Brown Mushrooms – Bold and flavoursome, these mushies are perfect in a soup, risotto or stir fry. However my favourite way to eat them is stuffed with feta, thyme, breadcrumbs and garlic and roasted in the oven and served with some poached eggs and sauteed greens for brunch!
Potatoes – This potato and mushroom bake is italian inspired dish which combines tomato and cheesy goodness to create a glorious comfort meal.
Spring Onions – Described as a perfect snack to take on a picnic or bushwalk, this roasted spring onion and cauliflower frittata is sure to be a tasty lunch served hot or cold.
Bok Choy – If you’re ever lucky enough to get your hands on some delicious sashimi grade tuna, this tuna and boy choy poke bowl is one of my all time favourites – though it is just as good with some wasabi salmon or marinated tofu as well!
Beetroot – For a beautifully colourful and vibrant dish this week, make Amy’s beetroot curry! Served with some rice or roti, it’s a delicious way to enjoy the sweetness of the beets combined with the wonderfully rich and silky coconut milk.
Cauliflower – This whole-roasted white wine and butter cauliflower looks absolutely divine and mouthwatering and is sure to be a hit at dinner. Or try roasted cauliflower, caper and tuna spaghetti for a tasty weeknight meal!
In the large boxes:
Swedes – Hearty root vegetables are the soul of seasonal winter veg, and swedes are fabulous roasted alongside all your other veg (potatoes, beets, pumpkin and carrots!). You could also experiment with these nutty and unique swede chips.
Carrots – Nutritous and simple, this carrot and swede mash is a wonderful side dish this week, perhaps served with a whole roasted cauli, or a beetroot curry!
Pumpkin – The other night my mum cooked up a smashing pumpkin and chickpea soup, and it was a truly delightfully hearty meal and a wonderful boost of nutrients.
In the fruit boxes:
Kiwi – For super easy dessert try this kiwifruit and yoghurt trifle… according to the recipe’s article, kiwifruit contains more than 100% of your daily recommended vitamin C intake, quite impressive!
Oranges – Caramelised in a pan, this recipe kiwifruit and orange in cointreau syrup is perfect on its own, though why not serve it with some vanilla ice cream. For something a little healthier go for a pumpkin, orange and ginger soup!
Apples – Considering baking a scrumptious treat? Look no further than this easy apple and cinnamon crumble cake.
