We made these for crew lunch and served them with a pickled onion and tomato relish. Delicious!!
Ingredients 1 medium size Zucchini 2 eggs mixed herbs Almonds Sesame Seeds Brown Rice Flour Method 1. Grate a medium sized zucchini, put in sieve and squeeze out juice. 2. Grind almonds into fine meal in a food processor. 3. Add lots of chopped herbs and continue to grind. 4. Add sesame seeds and 2 eggs and blend. 5. Hand combine vegetables and add enough flour to make patties. 6. Form into patties and shallow fry. They firm up as cooking.
Another Jamie Oliver recipe...but truthfully there are so many variations of this exact pie...so be adventurous...change the seasoning...add sundried tomatoes, broadbeans or olives,...try it with silverbeet or nettles...just as is IS wonderful though! It is written to make a large family pie. I have halved the recipe before though and even made it in small ramekins. So this will work well for the half share portion of spinach too. Ingredients 100g pinenuts 5 eggs 300g feta cheese 50 g cheddar cheese dried oregano 1 lemon a knob of butter 400g spinach 1 * 270g pack of filo pastry cayenne pepper 1 whole nutmeg for grating
Method 1. Toast pine nuts in the oven or cast iron fry pan on the stove. Toss frequently and watch carefully. Set aside. 2. Wash and clean spinach. 3. Crack eggs into mixing bowl and crumble in 300g feta. Grate 50 g Cheddar. Add a pinch of pepper, a couple of pinches of dried oregano, zest of a lemon, and a lug of olive oil. Add the nuts and mix well. 4. Put the empty frying pan back on the heat. Add a bit of olive oil and butter and half the spinach. Keep pushing it down and stirring it around, as there is room, add more. 5. Meanwhile, take the pastry out of the fridge. Lay a large sheet of greaseproof paper approx. 50cm long on the workbench, rub a little olive oil all over it, then scrunch it up and lay it out flat again. Arrange 4 filo sheets in a large rectangle, overlapping at the edges, so they almost cover the paper. Rub olive oil over them. Sprinkle with a good pinch of salt and pepper and a bit of cayenne. Repeat until you have three layers. Keep Stirring Spinach! 6. Once the spinach is nice and dense, take the pan off the heat. Add spinach to the egg mixture and grate 1/2 nutmeg. Mix well. carefully move the greaseproof paper and filo stack into the empty frying pan so the edges stick over. Push it down into the sides of the pan, then pour in the egg mixture and spread it out. 7. Fold the filo sheets over the top and let them fall where they will. (I have also added extra sheets on top and then rolled all the edges into a crust) 8. Put the pan back on medium heat for a couple of minutes to get the bottom cooking and then put the pan into a 200 degree oven on the top shelf and bake for 18-20 minutes until crispy and golden.
This salad was inspired by Sprouted Kitchens Kale Bowl. Warm salad may sound bizarre but we have served this twice now for crew lunch and both times it was the perfect combination of flavours and perfect balance of proteins. We did not want for anything more all afternoon! Warm salads are perfect for Winter!
Ingredients A large chunk of pumpkin, skinned and seeded and cut into ¾ inch cubes 1 large fennel bulb, reserving fronds for garnish Red or brown onion cut into chunks 5-6 garlic cloves 2 Tbsp. extra virgin olive oil, divided 1 Tbsp. Grade B Maple Syrup 1 tsp. whole grain mustard 1/2 tsp. cayenne pinch of red pepper flakes 1/2 tsp. cinnamon 1/4 tsp. fresh grated nutmeg salt (smoked or sea salt) + pepper 1 bunch purple kale, stems removed tamari roasted pepitas 15 almonds coarsely pounded in a mortar and pestle feta cheese
Method 1. Preheat the oven to 225C'. Arrange one oven rack in the upper third and one on the bottom third. 2. Peel, seed and cube the pumpkin. Slice the fennel down the center, cut out the tough core, slice into 1/2'' wedges. Peel and cut the onion into 1/8ths. Do not peel the garlic. Spread everything on a rimmed baking sheet. Drizzle with 1 Tbsp. of the olive oil, maple, mustard, cayenne, red pepper, cinnamon, nutmeg and a few generous pinches of salt and pepper. Toss gently to coat everything, adding another drizzle of oil or maple if it seems too dry. Roast in the upper third of the oven for 35-40 minutes or until the squash is tender and caramelized, tossing the vegetables halfway through. 3. Rip the kale into large chunks, drizzle it with remaining olive oil and a pinch of salt and pepper. Spread it on another baking sheet. At the 30 minute mark, move the squash tray to the lower rack and put the kale on the top rack. Bake for 10 minutes until the edges are crisp. 4. Squeeze the roasted garlic from its skin. Gently toss everything together. Enjoy warm.
We found this recipe on Food52... looking for fennel recipes. This was different and raved about. We made it for crew lunch with an Autumn Salad with Roasted Sweet Potato, Apple and Radish and toasted bread. It was a delicious break from harvesting in the drizzle of early winter. The original recipe suggests a few steps which I combined trying to save time. Roasting the fennel and garlic intensifies the flavour and brings out their natural sweetness. I added extra fennel as we had some. I left out the step of simmering the beans in pressed garlic and olive oil...although it sounds lovely, this was lunch on our busiest day of the week. I doubled the garlic being roasted instead. Ingredients 2 large fennel bulb (reserve the fronds) 4 cloves garlic, in skins 2 Tbsp. olive oil salt and pepper 2 Tbsp. rosemary leaves
2 cups cooked Cannelinni beans, well drained 1/3 cup extra virgin olive oil 3 Tbsp. fresh lemon juice 1/2 cup grated parmesan, plus more for garnish
Method 1. Preheat the oven to 200C. 2. Roughly dice the fennel. Spread onto baking tray and toss the fennel and garlic cloves in the olive oil with salt and pepper. Roast for 30-40 minutes, tossing a few times. Add the rosemary when the fennel is almost finished. 3. In a food processor, combine the white beans, olive oil, lemon juice, roasted fennel, garlic (pushing it out of its skin first) and parmesan. Pulse everything together into a rough puree. Taste and adjust seasoning as needed. Turn the oven up to 225C. Transfer the dip to a baking dish and sprinkle the top generously with grated parmesan. Bake for 15-20 minutes until the cheese has browned. 4. Garnish with diced fennel fronds. Serve warm with toasted flatbread or crackers.
Ingredients2 cups rocket or mixed Asian greens 1/2 sliced, cored apple 1 cup cubed, roasted sweet potato, carrot and/or pumpkin 4 sliced radishes 1 tablespoon sesame seeds, toasted 2 tablespoons lemon juice, freshly squeezed 2 tablespoons olive oil 1 teaspoon honey salt & pepper 1/4 cup crumbled goat cheese
Method 1. Put the greens, apple, roasted veggies, radish and sesame seeds in a large mixing bowl. 2. In a small separate bowl make the dressing: mix the olive oil, lemon juice, honey and season with salt & pepper. 3. Toss the salad with the dressing, using the amount you like. 4. Divide salad into two serving bowls. Scatter the goat cheese on top of the salads.
Ingredients4 cloves of garlic, peeled 4 small shallots, peeled 1 small bunch of kale or other winter green - 1/2 lb / 8 oz, stalks removed, washed well 1/3 cup / 80 ml extra virgin olive oil 1/3 cup / 2 oz goat cheese, plus more for topping 2 tablespoons + hot pasta water fine grain sea salt & freshly ground black pepper fresh lemon juice - optional 12 oz / 340 g dried penne pasta fresh thyme - and thyme flowers
Method 1. Bring a large pot of water to a boil. Salt the boiling water generously, and add the garlic and shallots. Boil for 2-3 minutes, stir in the kale and cook for another ten seconds. Don't overcook. Working quickly, use a slotted spoon or strainer to fish the greens, garlic, and shallots from the water. Use a food processor to puree the ingredients along with the olive oil and goat cheese. Add a couple tablespoons of hot pasta water if needed to thin things out if needed. Then season with a touch of salt and plenty of black pepper. Taste. Depending on your goat cheese, you might need a little extra acidic oomph if your sauce is a bit flat. If so, add fresh lemon juice a bit at a time until you're happy with it the sauce. Set aside. 2. Reheat the pot of water and boil the pasta per package instructions. Drain and toss immediately with the green sauce. Serve topped with a few pinches of fresh thyme, and more crumbled goat cheese.
Serves 4-6. Source: Heidi Swanson, 101 Cookbooks
Ingredients3 cups chopped fresh broccoli (stems cut into ½ inch lengths and florets into 1 inch chunks) 1 large egg 1/2 cup (65 grams) all-purpose flour 1/3 cup (30 grams) finely grated parmesan cheese 1 small clove garlic, minced 1/2 teaspoon Kosher salt, plus more to taste A pinch of red pepper flakes or several grinds of black pepper Olive or vegetable oil for frying
Method 1. Steam your broccoli until tender (3-4 minutes). Drain the broccoli, then set aside to cool. 2. In a large bowl, beat the egg. Add flour, cheese, garlic, salt and pepper. Add the cooled broccoli and mash all the ingredients with a potato masher to combine. 3. Heat a large heavy-bottomed pan over moderate heat. Once hot, add a small amount of oil to cover the bottom of the pan and scoop a two tablespoon-size mound of the batter and drop it into the pan, flattening it slightly with a spatula. Repeat with the rest of your batter, leaving a couple inches space between each. Cook for 2-3 minutes, until golden brown underneath, then flip the fritters and cook for another 1 to 2 minutes. 4. Transfer fritters onto paper towels, then serve. These are best enjoyed immediately, or you can also keep them warm in the oven on a moderate setting.
Recipe credit: Smitten Kitchen blog.
My daughter requested these brownies for a school lunch box snack. We have tried two recipes which were both good but I really like the simplicity of this one, by The River Cottage...7 ingredients!! Ingredients 250g unsalted butter, cut into cubes 250g dark chocolate (about 70% cocoa solids), broken into pieces 3 medium eggs 250g caster sugar A pinch of sea salt 150g self-raising flour (wholemeal ideally but white works well too) 250g beetroot, boiled until tender, cooled, peeled and grated
Method 1. Grease a shallow baking tin, approximately 20 x 25cm, and line the base with baking parchment. 2. Put the butter and chocolate in a heatproof bowl. Set the oven at 180°C and put the bowl in it for a few minutes until the chocolate and butter start to melt. 3. Stir, then put back in to the oven for a few more minutes to melt completely. 4. Whisk the eggs and sugar together in a large bowl until combined then beat in the melted chocolate and butter until smooth. 5. Combine the salt with the flour, sift them over the chocolate mixture, then gently fold in with a large metal spoon. Fold in the grated beetroot – be careful not to over-mix or it will make the brownies tough. 6. Pour the mixture into the prepared tin and smooth the top with a spatula. Bake for 20 – 25 minutes; when the brownies are done, a knife or skewer inserted in the centre should come out with a few moist crumbs clinging to it. 7. Don't be tempted to overcook them or they will be dry. Remove the tin from the oven and leave on a wire rack to cool before cutting in to squares.
Source: The River Cottage
Quinoa, a grain like seed is a complete protein, unlike rice or beans. It is also gluten free. It is the best source for a plant based protein and being high in fiber and iron it should have a place in every vegetarian kitchen. Sopa de quinoa is a staple soup in Peru. The Andes is where this grain thrives. Quinoa is cooked with potatoes, onions and garlic in lard or oil and flavored with native oregano and annatto seeds. Whatever vegetables or greens are at hand are added to the soup. The soups I had ranged from a clear pale yellow soup to a thick creamy one, chock full of vegetables and greens.It usually served with an aji made from chili peppers. You can take one slice from a chili and float it in your bowl of soup until you have the desired heat you like.
Ingredients 8 cups (2 liters) of vegetable or chicken stock 1/2 cup quinoa, well rinsed 1 cup carrots, quartered and sliced 1 cup pumpkin, peeled and cubed 1 cup onion, finely chopped 1/2 cup celery, chopped 1 cup potatoes, cubed salt (to taste) 1/4 cup minced fresh parsley 1cup minced nettle
Method 1. Combine carrots, onions and celery in a heavy bottomed soup pot with a splash of olive oil. Gently fry until the onion is translucent. 2. Add pumpkin, potato, quinoa and stock. Bring to a boil then reduce to a simmer. Continue to simmer until the vegetables are tender and the quinoa has "split", the curly tails have removed, about 10-15 minutes. 3. Adjust the seasoning with additional salt, if necessary and add the fresh herbs. Cook 2 more minutes, then remove from the heat.
This is my new favourite crew lunch soup recipe. The chunkiness allows each vegetable to speak for itself while the overall flavour is gorgeous. Ingredients 300 gm sweet potato - scrubbed not peeled and cut into 1 cm rounds (if they are the finger sweet potatoes) 500 gm potato - scrubbed not peeled and cut into large bite size pieces 3 carrots - halved and cut into 1/2cm semi rounds 1 leek halved and sliced into 1/2cm semi circles 250ml white wine 200 gm of pumpkin peeled and cut into 2 cm squares a large knob of butter...about 80 grams 1.5L vegetable stock 1/2 cup chopped parsley 3/4 cup chopped stinging nettles
Method 1. Place the butter and leeks into a large heavy bottom stock pot on medium heat. Caramelise the leeks...stirring occasionally until they begin to brown. 2. Add carrots, potato, pumpkin, sweet potato and wine and turn the heat up burning the alcohol from the wine. 3. Turn heat back to medium and add stock. Ensure that there is ample stock to cover vegetables. Simmer until pumpkin begins to break down. The pumpkin can completely disintegrate adding flavour to the stock. Add stock if needed. 4. Add salt and pepper to taste. Once the stock is well flavoured, add the parsley and nettles and remove from heat. Let rest for five minutes before serving.
Photo Credit Belinda Sheekey at Dyeing Trade
This recipe comes from one of our CSA members Karen Thornton. Served at a family get together, it was raved about! Ingredients 2 tbsp olive oil 1 tsp coriander seeds 1 tsp cumin seed, plus extra to garnish ½ tsp ground turmeric ½ tsp mustard seeds 2 large onion, cut into 8 chunks 3 garlic cloves 675g parsnips, diced can of diced tomatoes 1.2L veal stock (you can use vegetable) 1 tbsp lemon juice
Method 1. Heat oven to 220C. 2. In a bowl, mix together the oil and spices. Add the vegetables and mix well. Spread over a heavy baking sheet, then roast for 30 mins until tender. 3. Spoon into a food processor or liquidiser with half the stock and process until smooth. Pour into a pan with the remaining stock, season, then heat until barely simmering. Remove from the heat and stir in the lemon juice. Garnish with cumin seeds.
Photo Credit Heidi Sze from Apples Under My Bed
Ingredients700g sweet potatoes A small bunch of fresh coriander 2tbsp mango chutney Soy sauce 2 limes
Method 1. Wash the sweet potatoes, trim off any gnarly bits, then cut them into chunks and put them into a steamer with half a lime. Add water and steam them for about twelve minutes or until tender. 2. Finely chop the coriander on a large wooden chopping board, setting a few leaves aside for the garnish. Add the mango chutney, a good splash of soy sauce, a drizzle of extra virgin olive oil, the juice from ½ a lime and the reserved chopped chilli. Chop and mix everything together on the board. 3. Check the sweet potato are cooked through, then use tongs to squeeze over the juice from the hot lime half and discard them. 4. Carefully tip the sweet potatoes on top of the mango chutney mixture and use a knife or masher to chop and mash everything together, including the skins. Season to taste, adding more fresh lime juice if needed.
Ingredients1 medium potato 2 sweet potatoes olive oil 1 fresh red chilli A bunch of fresh coriander 50g (1¾oz) feta cheese
Method 1. Preheat the oven to 200ºC. 2. Toss the sweet potato wedges in a roasting tray with a pinch of salt and pepper, the paprika and a lug of olive oil. 3. Cook in the hot oven for 35 to 40 minutes, or until golden and cooked through. 4. Meanwhile, finely chop the red chilli and most of the coriander on a board, mixing as you go. Add the feta and keep chopping and mixing. 5. Toss the coriander, feta mix through the wedges.
Here is a recipe inspired by one of Jamie Oliver's 30 minute meals. Ingredients 2 medium sweet potatoes, scrubbed clean and cut lengthways into wedges ½ teaspoon sweet paprika olive oil For the basil mayo 4 sprigs fresh basil 1 heaped tablespoon low-fat mayonnaise juice of ½ lemon 1 tablespoon fat-free natural yoghurt
Method 1. Preheat the oven to 200ºC. 2. Toss the sweet potato wedges in a roasting tray with a pinch of salt and pepper, the paprika and a lug of olive oil. 3. Cook in the hot oven for 35 to 40 minutes, or until golden and cooked through. 4. Meanwhile, chop off the tough ends of the basil stalks then pound the rest of it with a pinch of salt in a pestle and mortar until you've got a paste. Add the mayonnaise, yoghurt and lemon juice and muddle it all together.
Another quick and easy Jamie Oliver recipe perfect for the cooling nights Ingredients 1 head of celery, sliced 1 large onion, finely chopped 1 clove of garlic, chopped Small bunch of flat leaved parsley, roughly chopped 1 litre of vegetable stock 100ml single cream (plus a little extra for serving if desired) A good pinch of nutmeg and some black pepper to season A couple of tbsps of extra virgin olive oil (or a mix of oil and butter)
Method 1. In a large saucepan or casserole, heat the oil gently and add the sliced celery, onion and garlic to the pan. Sweat over a gentle heat till vegetables are soft but not browned. This process will take around 15 minutes. 2. Add the chopped parsley and vegetable stock then season well with nutmeg and black pepper. 3. Simmer the soup for approx. 15 minutes then pour into a blender or food processor along with the single cream. 4. Process/puree at high speed till soup is smooth and creamy.
Serve with an extra drizzle of cream if you wish.
Ingredients30 grams butter 6 cloves of garlic 1 onion (Brown onion,red onion or shallotts) 1/2 cup flat leaf parsley 4 stems of thyme 1.5 teaspoons lemon zest mussels (quantity depends on the catch but let's say this is around 1kg) 1 cup white wine 1 cup cherry tomatoes
Method (If you want to eat the mussels with spaghetti, cook the pasta just before beginning cooking the mussels. Drain the spaghetti in a colander and place a lid on top to keep it warm) 1. In a large heavy based pot with a lid, melt butter over medium heat and saute onion and garlic til onion is soft. 2. Add in wine, tomatoes, thyme and mussels, turn heat up to high and place lid on. Bring to boil then reduce to simmer until mussel shells open (about 6-8 minutes), discard any that don't open. 3. Remove the pot from the heat and stir in the parsley and lemon zest. 4. If you want to reduce the liquid you can remove the mussels once they open and turn the heat up to reduce the 'soup'. 5. To serve put the spaghetti in bowls, place mussels on top and then pour the mussel soup over the top of the spaghetti.
Photo: Nikki Fisher at Wholefood Mama
There is an old adage "Don't pick the corn until the water is a boilin' ". The sweetness in corn begins to turn to starch as soon as it is picked. We pack all of the CSA boxes and THEN pick the corn to try and ensure you receive the freshest of sweet corn. We strongly suggest you eat it tonight! When it is this fresh, it is amazing raw! Consequently, when you cook it, you should just heat it through. Here is the method we use which produces perfect steamed corn. Ingredients Fresh Sweet Corn
Method 1. Take a wide mouth sauce pan that fits the corn lying down and put 1 cm of water on the bottom or if your corn fits in your steamer, use that. 2. Layer the corn cobs. They can be stacked. 3. Put onto high heat. Watch the corn as the water boils. The kernels will bead. After you see this bead, cook for three more minutes and then remove from heat. 4. Serve immediately. You can add butter, salt and pepper or just eat as is.
This is wonderfully fresh on corn chips or with black bean burritos. You can also make it when you have a glut of tomatoes and preserve for the winter. This is a very quick recipe that involves no peeling of tomatoes. I use a food processor and while the texture could be a bit chunkier, it takes 5 minutes at the most to prepare! Ingredients 6 tomatoes (I use the over ripe ones) 1 capsicum - coloured or green 1 red onion 2 fresh garlic cloves 1/4 bunch coriander - mince the leaves and stems juice of one lime 1/2 tsp olive oil 1/4 tsp sea salt freshly ground black pepper
Method 1. Roughly divide the onion, capsicum, garlic cloves and optional chili pepper and put into food processor. Mince finely (you may need to scrape the side of the bowl) 2. Add 4 tomatoes and olive oil and blend being careful to keep it a bit chunky. 3. Add lime juice and mix through. 4. Add salt and pepper to taste. Depending on your tomatoes, you may need a pinch of sugar too. 5. Once the seasoning is right, add the extra tomatoes pulsing to keep them chunky. Add coriander. Check seasoning. Serve! 6. The flavours will marry over time but wonderful straight out of the mixer too.