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Hearty Winter Green Salad

Posted on July 22, 2015 by Jenny Huxley | 0 comments

Since we seem to be stuck in an Artic groove, emphasis lately has been on warming foods to keep our inner furnaces ticking along. But as I write this I see the sun is tipping his hat to me so I am inspired to direct my bounty of Petite Produce towards wholesome and nourishing salads.

My nerdy, vegetable loving heart skips a beat when I see that Te Manaia Organic Red Kale is back in the box this week; earthy Beetroot to be eaten raw or roasted, Te Manaia Organic sprout combo for punch and protein, Avocado for creamy goodness (makes a great vegan mayo!) and more, there’s still so much more! Generally speaking, we seem to have a perfect box of textures, colours and flavours to put together some seriously yummy salad ensembles that can win over even the most carnivorous creature! In the winter months Ceres Organics Red Quinoa, Farro and Brown Basmati rice are my three favourites to tie my salads together.

Hearty Winter Green Salad

(Serves 4 generously or 6-8 modest portions)

Ingredients

1 Zoe’s Garden Broccoli (cut florets into mouthful size pieces)

150g of Zoe’s Garden Spinach stems finely chopped

Te Manaia Red Kale stems removed, roughly chopped

1 raw Beetroot, peeled and julienned/grated/finely shaved

1 Avocado

2 Cups of Ceres Organics Farro, Freekeh or Quinoa

2 Lemons zest and juice

Salt and pepper to taste

Good quality extra virgin olive oil

  • Cook the grains as per instructions on packet. (I always add bay leaves to mine and sometimes a little bouillon). Once cooked place in a bowl and add some sea salt and pepper, zest and juice of one lemon and a glug (about a tablespoon) of olive oil. Mix it gently and set aside.
  • Blanch the broccoli florets in boiling water for two minutes and cool immediately (If you can be bothered, plunging them in an ice bath really does help maintain their integrity). Drain and set aside.
  • Chop half of your avocado into chunks and pop the other half in a food processor with the remaining lemon juice, salt, pepper and dash of olive oil and whizz until smooth.
  • Rinse the kale and pop into a mixing bowl. Add the avocado and gently massage into the kale.
  • Add the rinsed and prepared spinach.
  • Prepare your beetroot but add this last to protect your greenery!
  • Gently toss all ingredients together with a clean hand and then incorporate your beetroot and grains for one final mix and ta dah..green, crunchy and creamy.

If you like a bit more ‘dressing’ this Mandarin Vinaigrette is really vibrant and works particularly well with earthy salads;

¼ of a cup of cider vinegar

¼ of a cup of mandarin juice (about 2 Mandarins)

½ tspoon of balsamic or red vine vinegar

½ tspoon of brown sugar

Pinch of salt to taste

1/3 cup of olive oil

(Makes a cup)

Put all of the ingredients except the olive oil into a little food processor and whizz for a minute, then trickle in olive oil to emulsify. That’s it! Yum.

A few more suggestions...

  • Lemony brown rice with Tamari Sauteed Kale, roasted kumara, salad sprouts and chilli flakes
  • Red Quinoa with spinach, shaved beetroot, apple, cheddar and avocado
  • Farro with broccoli, sultanas, avocado and parmesan
  • Red Quinoa, with green beans, feta, roasted beetroots and toasted walnuts

 

 

 

 

 

 

 

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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.

Ingredients

  • 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

Method

  • 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

Ingredients

  • 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

Or…

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

Ingredients

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.

Method

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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