Mousakka with Cavolo Nero, Kumara and Cauliflower Bechamel

Posted on August 19, 2015 by Jenny Huxley | 0 comments

This week our Petite Produce Box is overflowing with vitality; we have packed in a little extra love in the Vitamin C department to combat the dreaded cold that is making its unwelcome way into so many homes this Winter!

As always, lots of options, but I’m going for maximum comfort, convenience and an opportunity to slip in as many vegetables as possible!

‘Moussaka’ with cavolo nero, kumara and cauliflower 'bechamel'

So ‘technically’ speaking this may not be the most traditional of moussakas, but it is definitely a tasty and nutritious variation!

Serves 4


  • Olive oil
  • 1 onion, peeled and finely diced
  • 3 cloves garlic, peeled and crushed
  • 500 g of Harringtons Beef Mince
  • 2 cans of Ceres Organic Tomatoes (chopped)
  • 3 carrots, grated
  • 2 Kumara cut into fine-medium discs..about 5mm
  • Te Manaia organic Cavolo Nero
  • 1 Zoes Garden cauliflower
  • ½ cup of vegetable stock
  • ½ cup of milk
  • 3 cloves of garlic, peeled and crushed
  • 25 g of butter
  • salt and pepper to season
  • 150 g Parmesan cheese, grated

Preheat the oven to 190ºC.Place 1 tablespoon of olive oil in a large pan on medium-high heat; add the onion and sauté until tender, then the garlic and sauté for another minute. Add the mince and stir to brown all over. Add the tomatoes and the carrots and turn the heat down to medium-low for about an hour.

  • Meanwhile, brush the kumara with a a little oil and bake in the oven for about 7-10 minutes or until they are soft and start to brown. Remove and set aside and turn the oven down to 180 deg
  • Sauté or steam the cavolo nero and set aside
  • To make the béchamel, cut the cauli into small florets and cook in a large pot of boiling water until tender. Remove the cauli and add to a blender with the milk and the stock and blend until smooth.
  • Lightly sauté the garlic and butter and add the cauliflower and heat through for a minute or two
  • In a lasagne dish, layer the ingredients starting with the mince, then a sprinkle of parmesan, then some kumara, cavolo nero and cauli béchamel and continue until you have reached the top! Bake in the oven for about 30 minutes until the parmesan has melted and browned.

Serve with a fresh cos lettuce and avocado salad or some wilted Winter Greens.

(If you love cauliflower so much that you are not willing to sacrifice it for a sauce then how about a cauliflower and broccolini gratin or a roasted cauliflower, sautéed cavolo nero, roasted tomato and feta stuffed kumara?)

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Asian flavours

Posted on August 04, 2015 by Jenny Huxley | 0 comments

In all honesty, it doesn’t matter what The Petite Produce Fairies put in my box; I’m always delighted by the variety and the care that has gone into the compilation. Occasionally the contents favour a certain cuisine, which makes planning even easier.

This week with all the greens, ginger, lime and coriander I can’t help but lean towards a few Asian style dishes.

Before I arrange my vegetables, which is never the difficult part, I’ll have to organise some meaty numbers. I know I can whip up a yummy Teriyaki inspired marinade which will go with fish/chicken/pork/lamb/beef/mushrooms/eggplant..you name it! It’s a simple one that will last a good few days in the fridge and unlike the traditional sticky Teriyaki sauce, it’s lighter in texture but still brings lots of flavour, especially if the protein is left to marinade overnight.


(Makes 1 cup for 4 Servings)

  • ½ cup of soy sauce or tamari
  • ¼ cup of mirin (or Sake if you’re feeling flash!)
  • 2 tablespoons of light brown sugar
  • 2 cloves of garlic, minced or finely chopped
  • 1 tablespoon of finely grated fresh ginger

Put all the ingredients into a bowl and whisk until the sugar has dissolved. You can literally pop this into a ziplock bag along with the protein of your choice and forget about until the next day when it’s ready to grill or bake!

To go with my Teriyaki meal I’m going to go with a soba noodle chow mein using a good few of my organic greens and ginger. Click here for the recipe! Te Manaia Organic green kale, carrot, ginger soba noodle Chow Mein.

I'm still left with lots of choices..
Zoe's Garden Asian Broccoli Salad, Honey and sesame roasted Carrots and Parsnips, Asian Slaw, Zoe's Garden Spiced silverbeet and Potatoes.


And when it comes to mid week and I'm a bit over it all I'll most likely braise my zucchinis in a tomato sauce with some white beans, olives topped and finish off with some chunky Kingsmeade Feta and a bit too much olive oil!




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Te Manaia Kale and Carrot Soba Noodle Chow Mein

Posted on August 04, 2015 by Jenny Huxley | 0 comments

This tasty dish can be enjoyed with or without meat. Feel free to mix and match your veg!


  • 1 pack of Soba Noodles
  • *2 tspoons of arrowroot powder
  • 1 tbspoons of sesame oil
  • 1 tbspoon of veg oil
  • 2tspoons of tamari
  • ½ cup of chicken/veg stock
  • Te Manaia Organic green Kale, shredded
  • 2 Carrots, peeled into ribbons
  • ½ Green cabbage, shredded
  • ½ Bag of Te Manaia mung beans
  • Small thumb of ginger ,grated finely
  • 1 large clove of garlic, sliced finely
  • 1 small onion, sliced
  • 1 tbspoon of toasted sesame seeds
  • A few sprigs of fresh coriander

Serves 4


Cook the soba noodles as per packet instructions, drain well and set aside. Toss lightly with a little sesame oil to prevent them from sticking.

In a small bowl, whisk together the stock, arrowroot powder, tamari and sesame oil and set aside.

In a pan or a wok heat the vegetable oil over a medium heat and fry the garlic, ginger and onion until the onion is translucent, add the mung beans and the shredded kale, cabbage and carrot ribbons and continue cooking for two minutes, add the ‘broth’ and cook for a further two minutes until the kale has wilted and the sauce has thickened. Quickly add the noodles and give a good (but gentle!) toss on the heat so they are thoroughly coated in the sauce and then serve immediately. Maybe slice some of your fish, chicken or pork and serve on top with a wedge of lime and a few coriander leaves and sprinkle with toasted sesame seeds or peanuts.

*Arrowroot is a thickening agent which has a slightly lighter appearance and texture to cornflour. If you don’t have any you can sub in cornflour, but you may wish to add in an extra tbspoon of water and take care of the lumps…or you could miss it out and have a runnier sauce!


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Cavolo Nero and Feta Meatballs

Posted on July 29, 2015 by Jenny Huxley | 0 comments

Often when I see the contents of my Petite Produce Box I do a quick ‘sweep’ of the good stuff and roughly assign the fate of the beloved fruit and vegetables. In a small house of ‘near toddler' chaos this is my one opportunity of the week to seize control and independence, even if it is just putting away the groceries :)

I know immediately when I see the Mushrooms that I’ll make stuffed mushrooms, Baby Spinach will either be a fresh salad or thrown into a spiced Cauliflower and lentil soup. I’ll use the other half of the Zoe’s Garden Cauliflower to make Gratin, Red onions, I will use everywhere because I love them. Zoe’s Winter Greens will most likely get sautéed and tossed through some fried brown rice. The Te Manaia Cavolo Nero and Zoe’s Garden Butternut throw me into a quick tail spin though. Such a winning combo; with these two together, options are plentiful. Cavolo Nero and pumpkin pizza? Pumpkin and white bean mash? Beef Lasagne with Cavolo Nero and roasted pumpkin? I make a decision and commit to it. Cavolo Nero and Feta meatballs with some roasted pumpkin, roasted red onion and sautéed winter greens with brown rice. Requires a bit more than one pot, but I think it’s my turn to have someone clear up after me!

Cavolo Nero and Feta Meatballs with special fried Brown Rice


Serves 4 (with rice left over for stuffing mushrooms!!)

For the meatballs

  • 500g Harringtons Minced Beef
  • Te Manaia Cavolo Nero
  • 2 tablespoons of tamari
  • 1 pinch of salt and pepper
  • 1 good pinch of dried chilli flakes
  • 150g Kingsmeade Feta cut into little cubes (about 5g)

For the rice

  • ½ Zoe’s Garden Butternut Pumpkin
  • Zoe’s Garden Winter Greens
  • 2 Zoe’s Garden Red onions
  • 1 ¼ cup of Ceres Organic Brown Basmati
  • The juice of one lemon

For the sauce

1 Bongusto Arrabiata Pasta Sauce

Don’t be put off by the list of ingredients. Once the vegetables are prepared it’s simple. Just make sure you have an empty dishwasher and a willing extra pair of hands.

  • Remove and discard the stalks from the Cavolo Nero, shred the leaves finely and saute for a few minutes to soften.
  • Cook the brown rice as per instructions and set aside once cooked.
  • Chop half the pumpkin into chunks and pop on a baking tray along with the quartered red onions, some salt, pepper and olive oil and roast on a high heat for about 30 mins. Set aside when cooked.
  • Remove and discard stalks from the winter greens and chop leaves finely.
  • To make the meatballs simply put all of the ingredients except the feta into a bowl and squish together with your hands making sure the seasoning and cavolo nero are distributed evenly. I don’t add eggs or breadcrumbs to my meatballs or burgers. With good quality mince, you just don’t need to.
  • Roll the meatballs into about the size of a button mushroom, this mix will yield about 20-25
  • Once rolled, use your finger to make an indentation in the middle big enough for a piece of cubed feta, pop in the feta and smooth the top over.
  • Gently brown on both sides in a large pan, or in two batches. When they’re cooked heat the sauce in the dish or pan you will finish cooking the meatballs in. When the sauce is up to temperature place meatballs in the sauce and cover, either with a lid or foil. Place in the oven and cook for about 30mins on medium heat.
  • Take your winter greens and sauté with olive oil and lemon juice, add the brown rice, pumpkin and onion and toss through until thoroughly combined.
  • Spoon the rice into bowls and plop some saucy meatballs on top. Definitely worth the effort and a well deserved glass of Pinot Noir :)




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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)


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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