Kale and White Bean Stew

Posted on July 14, 2015 by Jenny Huxley | 0 comments

This week our Petite Produce Box is crying out to be stewed, souped and stuffed! Te Manaia Organic Cavolo Nero, Zoe's Garden Brown Onions and Tomatoes just happen to be the headliners for my one pot wonder Kale and White Bean Stew.  If you don’t like the ‘beany’ element you can substitute Zoes Garden Agria Potatoes instead. Cut them up into cubes, keep the skin on and pop them in!

This dish has many incarnations, I make it a few times a month (I never get bored of these classic flavours) and always manage a smug ‘high five’ to myself for slipping everyone a serious amount of Vitamin C :)

Just as it is in a bowl with a serious glug of really good olive oil and shaved parmesan is crowd pleaser enough..but for nights that require a little more comfort this stew is the 'bones' for a  fantastic pie!

I use a skillet because I like the rustic look and it cooks really well, but you can spoon your stew into whatever pie dish you have; put a 'lid' on it and away you go. Choose a good quality frozen puff or flakey because it is more forgiving and the crunchy top with a juicy filling is just yummy. The centre is already cooked, so you just need to cook the pastry. Preheat your oven to 200 degrees place the pie in the middle of the oven and turn down to 180 degrees and cook for about 15 minutes until golden. Serve with some Te Manaia Purple Sprouting Broccoli and crumbled Kingsmead Castlepoint Feta.

To make the filling simply click on the Kale and White Bean Stew link

Another colourful and GF option to spread the Kale stew love around..Red, green or yellow peppers, whatever you find in your 500g Mixed Peppers will compliment the flavours of this 'stuffing' This stew recipe is enough to fill 6 peppers to bursting..

Slice the tops off your peppers, try and keep the stalks in tact as they look so much prettier..Scoop out the seeds and fill (about 3/4 cup) each pepper, sticking the lids back on.

Place in a roasting dish that is just big enough so they are a snug fit. I like to brush the sides of my peppers with olive oil for an extra taste of sunshine and bake for about an hour at 180 degrees until bursting. A simple Zoe's Garden baby spinach salad with some toasted seeds and raisins is all you need to complete this taste of Mediterranean goodness!


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Beautiful Brussel Sprouts

Posted on July 07, 2015 by Jenny Huxley | 0 comments

Every so often I get a ‘whiff’ of something British and I lose myself in a bit of nostalgia. It’s usually something trivial that catches me off guard; a Royal Christening, a heat wave, Wimbledon..but this week it is something quite significant. The Brussel Sprout. This mighty green nugget has whipped me into a patriotic frenzy; so painstakingly British that I can’t even walk passed one without humming 'God Save the Queen'. So quite simply I have to honour it.

This little vegetable gets a bit of a bum deal, but this is largely due to over cooking; what it really needs is some tender loving care …luckily I’m just the gal for the job.

This is one of my favourite winter recipes. It’s colourful, sweet and nutty and even the fussiest of little eaters will gobble it down before you can say mid-winter Christmas. Perfect for a roasted Cameron Harris Chicken.

Maple Roasted Brussel Sprouts with Pumpkin and Hazelnuts

Serves 2 as a main dish with spelt berries, barley or Quinoa or 4 as a side dish with your favourite Sunday roast.


  • 500g Zoes Garden brussel sprouts, cut in half long ways
  • 500g Zoes Garden Butternut (cut however you fancy)
  • 2 crushed cloves of garlic
  • 2 Tbs of butter or ghee
  • 3 Tbs of maple syrup
  • 1 Tbs of Fix and Fogg Peanut Butter
  • ½ Cup of roasted chopped hazelnuts, almonds or peanuts
  • ½ tsp of salt


  • Preheat oven to 220 (HOT)
  • Pop sprouts and pumpkin in a large bowl and set aside
  • Melt the butter in a saucepan, add the garlic and peanut butter and stir all together until smooth.
  • Cover the sprouts and pumpkin with this sauce and toss through until coated and spread on a tray
  • Roast for 10mins

Serve warm and scatter with roasted nuts of your choice.

Now everybody knows that Bacon and Brussels are best of friends so if you feel like a little extra texture then try sprinkling some bacon crumb over the top! Naughty!

Bacon Crumb


  • 6 Plentiful Deli Crostini
  • 6 Rashes of Cameron Harris Middle Bacon
  • Cook the bacon until crisp. Pat dry and leave to cool.

Combine the crostini and bacon in a food processor and blitz until desired consistency.



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Tandoori Cauliflower

Posted on June 30, 2015 by Jenny Huxley | 0 comments

There are some weeks when the Petite Produce Box is so full to the brim of my favourite things; I am overwhelmed with vegetable love.

Te Manaia Purple Sprouting Broccoli has to be up there with reasons to get out of bed on a rainy day. Keep the stems long, roast and toss them in sesame oil, sprinkle with toasted sesame seeds and dunk in garlicky hummus for a sesame fiesta.

Or maybe a quick and colourful comfort dinner of sweet, earthy Beetroot grated with lime, salt, pepper; add some avocado, roasted pumpkin seeds and jam into a baked Kumara with a few healthy chunks of Kingsmeade feta.

There are even more luscious greens from Zoes Garden to stir fry, steam, or add to soups and stews, Tomatoes to confit, Rocket for salads, sandwiches and pesto.

Te Manaia Cavolo Nero, is my ultimate green hero this week. Sauté with chilli and lemon and pair with pan fried Fish Factory fillets and a large glass of dry Riesling.

Oh, so much to choose from..

But this week I have to talk about cauliflower, because were it not for me, in our house it would either get put into a plant pot and watered or pushed to the back of the fridge in the hope it would morph into cheese or chocolate. I just don’t understand why!

It makes deliIcate and sophisticated soups, wonderful GF alternatives and is hearty and robust when roasted and let’s not forget about cauliflower cheese. It seems I have to do an awful lot of ‘pimping’ to get ‘cauli’ on our dining table without hisses and boos. Thankfully this Tandoori Cauliflower gets it passed my biggest critics every time.

Tandoori Cauliflower with coriander and coconut chutney

Serves 4-6

But I could eat a whole one..

For the Cauliflower

  • 1 Zoes Garden Cauliflower
  • 1/2 cup plain yoghurt
  • 3 grated garlic cloves
  • 1 tsp of grated Ginger
  • 2 tsp of Garam masala
  • 1 tsp of Turmeric
  • 1/2 tsp of Chili powder
  • 1/2 tsp of Salt

Rinse and dry the cauliflower and cut off the leaves and core.

In a small bowl, mix together all the ingredients except the cauliflower.

Brush the yogurt mixture all over the cauliflower. This is a fun job for a small person.

Put the cauliflower in Dutch oven/casserole dish or on a baking tray and pop in the fridge to marinate for at least an hour, but overnight or all day (if you can do it before work) really locks in the flavour.

When you’re ready to cook the cauliflower, preheat the oven to 220 or gas mark 7 (HOT)!

Transfer the cauliflower to the oven and bake for 45 to 60 minutes until a knife inserted into the middle goes in easily.

Let cool for about 10 minutes before serving and devour with some coriander coconut chutney.

For the chutney

  • 150 grams of grated Coconut
  • 100 grams of fresh Coriander leaves
  • 1 medium green Chilli, chopped
  • A thumb of Ginger, chopped
  • 1/2 teaspoon Cumin seeds
  • salt to taste
  • juice from one Lemon

Pop all the ingredients, except for the lemon juice, into a food processor and blitz.

Transfer to a bowl, pour over lemon juice and stir.


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Spinach and Mushroom Quinoa Risotto

Posted on June 23, 2015 by Jenny Huxley | 0 comments

If you’re feeling a bit leafy greened out, then this week our Petite Produce Box is for you. Packed full of variety your meal options for the week could include;

A Salad Nicoise, just add some Bennicks Free Range eggs and juicy Plentiful Kalamata Olives

Red Pepper Pesto with any Bongusto Fresh Pasta you fancy

Roasted Greek Salad with some Ceres Organics Basmati Rice, just remember to pick up some Kingsmeade Castlepoint Feta

‘Eco Pork’ loin chops with creamy mushrooms and spinach

Broccoli and feta fritters with lemony carrot and roasted pepper salad


If like me, you are still revelling in your winter woollies and embracing comforting, wholesome meals then you will love this EASY but supremely tasty Spinach and Mushroom Quinoa ‘Risotto’. I love this dish because I love quinoa, I love spinach and I love mushrooms but what I really LOVE is not having to stir the quinoa like a crazy person. A purist would say this is not really risotto, but I don’t care, I feel no shame, because it is delish.

Serves 4


2 tablespoons of olive oil
1 large or 2 small red onions
2 cups of sliced button mushrooms
1/2 cup of white wine
1 1/2 cups of Ceres Organics quinoa, rinsed
1 1/2 cups of stock..(2 if you’d rather drink the wine than cook with it)
300g of chopped Zoes Garden spinach, (stalks removed)

A drizzle of some really lovely olive oil and some generous shavings of parmesan.


Heat the olive oil in a large sauté pan. Sauté the onions and mushrooms in the olive oil over high heat. Stir in the white wine, and when the wine is absorbed, add the quinoa and the stock. Stir to combine and lower the heat as low as possible. Cover the pan and let simmer for 20-25 minutes until most of the liquid is absorbed.

Add the fresh spinach to the top, cover, and continue cooking for 2-3 minutes or until spinach is cooked. Stir to combine.

And that really is it!!! I love mine just as it is, but if you need to ‘beef’ it up, mushrooms and spinach are such versatile companions you can eat this with any one of your favourite proteins. Should you have any 'leftovers' it would make a quick salad lunch or a more substantial stuffing for a roasted kumara x 

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Winner, Winner Chicken Dinner

Posted on June 10, 2015 by Jenny Huxley | 0 comments

Some days I just don’t want lots of washing up and when I’m fighting the urge to retire at 6pm with a jar of Fix and Fogg and a little light reading, only this one pot wonder can save me.

Chicken with Chorizo, Chickpeas and Kale

This easy, wholesome and super satisfying meal can be served as a rustic stew with a lovely thick wedge of Leeds Street Bakery Rosemary and Polenta bread or you could ‘pimp’ it up by serving it with some Zoes Garden Cauliflower 'Couscous'  (Simply chop your cauli florets into smallish pieces and pulse in the food processor until they resemble course breadcrumbs. Turn out into a clean tea towel and squeeze out excess moisture. Heat the couscous in a pan with a little olive oil and serve!)

Serves 4

Preheat the oven to 200C. Heat the oil in a large casserole dish. Add the chicken thighs/drumsticks and brown them thoroughly on both sides. Make sure the skin is crisp and brown. Remove the chicken from the dish and set it aside, make sure you pour out the excess chicken fat.

Add the slices of chorizo to the casserole dish and brown them for a couple of minutes on each side. Remove them from the pan and pat off any excess fat. Add the onion to the casserole and fry gently for 5 minutes, then add the garlic and cook for another minute.

Add the chickpeas, pumpkin and tomatoes and stir well to combine. Pop in the sprig of thyme, pour the stock over the top and season with salt and pepper. Pile the kale on top and then arrange the chicken and chorizo on top. A little more seasoning :)

Pop the lid on the casserole dish and place the dish in the oven for 20 minutes. Then remove the lid and cook for a further 15 minutes or until the chicken is completely cooked through.

However, there is a lot to love this week in our Petite Produce Box and with a few extra pantry staples and some free range proteins all your bases are covered for some yummy nights in. A few suggestions if you haven't already planned the fate of your fabulous vegetables!

Roast Eco Pork fillets with braised cabbage and apple and pumpkin mash

Rocket and Almond Pesto tossed through some Bongusto fresh pasta

Pan Fried Factory Fish Fillets with roast beetroot, kale, roast tomato and puy lentil salad

Garlicky Cauliflower Soup

‘Whatever’s in the Fridge’ Friday Frittata with rocket, pear and avocado salad



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