Roasted Spring Vegetable Burritos

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

I got away quite lightly with odd food cravings whilst I was pregnant, but I did eat A LOT of burritos. So many in fact that I vowed I would never even look at another one. Forever and ever after! However, there is something so deliciously convenient about having some yummy fillings all parceled up in a tortilla or a beautiful fresh green Silverbeet leaf!

This week, my Petite Produce Box is a little green fiesta and even though I said I’d never go ‘there’ again, it’s just too good an opportunity to miss.

Roasted Spring Vegetable Burrito with Quinoa and Dilly Guacamole.

Serves 4 (or 1 hungry pregnant lady)


  • 1 cup of Quinoa
  • 3 Zucchinis
  • 1 bunch of asparagus
  • ½ Bag of Dill
  • 1 Avocado
  • 1 red onion
  • 1 lemon or lime
  • I pack of your favourite Tortillas/Tacos or the larger Silverbeet leaves


  • Cook the Quinoa as per packet instructions. Drain and season when cool.
  • Chop the zucchinis. Either into slender lady batons or slice on the diagonal.
  • Remove the tough stalk from the asparagus and chop either in half or thirds and add them to the zucchini tray.
  • Chop a little of the stalks from the broccolini, but keep them quite long as their stem is super sweet and tender when roasted!
  • Arrange on one big tray or two if the veggies seem too crowded and drizzle enough olive oil to coat and sprinkle a good teaspoon of Malden salt before gently mixing with your hands.
  • Place in the oven on a high heat for about 8-10 mins or until the veggies look plump and roasty.

For the guac, simply mash the avo, finley chop the dill, add the juice and zest of your chosen citrus, finely chop the red onion, salt and pepper to taste and a dash of olive oil.

I tend to plop the guacamole on the bottom spoon the quinoa on and then top with veggies, but as  long as you have all the good stuff, freestyling is the way to personal perfection.

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Lentil Veggie Burger with Feta Mayo

Posted on October 21, 2015 by Jenny Huxley | 0 comments

In keeping with the lovely legume theme I am making a Falafel ‘style’ lentil and kumara burger with feta ‘mayo’ and (since this is legume appreciation week) a chickpea salad with celery, parsley, feta and pomegranate.

Lentil veggie burger with Feta ‘mayo’

Serves 4
  • 2/3 of a cup of green/puy lentils (basically any, but not orange as they are tooo mushy)
  • 1 kumara chopped into little neat cubes
  • 1 bay leaf
  • 1 small red onion (finely chopped)
  • ¼ bunch of parsley (roughly chopped)
  • 1 clove of crushed garlic
  • 2 tsp of cumin
  • 1 tsp of coriander
  • ½ tsp of sumac
  • 2/3 cup of rolled oats (I use these because I like the texture, but bread crumbs are fine)
  • 1 egg
  • Salt
  • Veggie oil/coconut oil
  • ¼ cup of sesame seeds

In a small to medium saucepan add the lentils, kumara and bay leaf and a pinch of salt and cover with plenty of water (about 2 1/2 cups) and cook until both lentils and kumara are tender. Drain, discard the bay leaf and pop into a food processor along with the rest of the ingredients. I find it’s better to pulse this mixture until the consistency is well incorporated and resembles a sort of chunky batter. You don’t want it to be runny as it is impossible to ‘form’

Shape the mix into 4 patties.

Heat a little oil in a frying pan to cover and coat the bottom of the pan and when hot add the ‘burgers’. I cook two at a time for about 4 mins each side. They should be browned and cooked through.

For the feta ‘mayo’

Simply crumble 75g of feta into a food processor, with a good dollop of Greek yoghurt, a dash of olive oil and a dash of lemon and blend until smooth.

I like to eat mine on top of a mountain of lemony grated carrot, but in a burger bun or a wholemeal pita topped with all the trimmings would be aahhhmaazing!


Chickpea salad with celery, Italian parsley, pomegranates and feta

  • 2 cups of cooked chickpeas
  • 1 bunch of Italian parsley
  • 4 sticks of celery
  • ½ cup of pomegranate
  • 75g of feta
  • 1 lemon
  • salt and pepper
  • 2 tablespoons of good olive oil

Zest and juice the lemon, and the oil and a good pinch of salt and pepper and whisk all together and toss through the chickpeas

Crumble the feta, chop the celery quite small.. I personally LOVE Italian Parsley so I leave a good few sprigs whole but I do make sure I cut the stalks as fine as possible.

The quickest way to 'deseed' a pomegranate is to hold it over a bowl and give a few 'assertive' hits with all over with a rolling pin. You should be able to feel the skin has become a little looser and the seeds have come away. Cut the pomegranate in half horizontally and tip the seeds into the bowl.

Add the seeds to the rest of the ingredients and then to the chickpeas. Give the salad a thorough but gentle mix and serve!

Still just as yummy the next day and if you're not thoroughly legumed 'out' it, it makes a fab 'stuffing' for some big mushrooms or in a roasted kumara. Very quick dinner for a mum on the run!


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Celery with tomato, chilli and parsley

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

I’d like to think that throughout the year, we eat a little bit of everything in our house; you may have noted, vegetables are up there with my favourite things in life. I pride myself with having a broad appreciation for all. However, there’s always the odd one that slips under my radar. I truly am thankful for my Petite Produce Box for reminding me of the unsung heroes. It’s all too easy for me to cruise by certain veggies if they haven’t already been designated a purpose. Celery is a classic example. Used all too frequently for stocks and sauces, celery rarely gets the rock star treatment it deserves.

It has a distinctive yet delicate flavour that is mildly salty and a wonderful crunchy texture. As I’m writing this I’m wondering why I don’t eat more celery?! Maybe you are too? Here's my favourite warm celery recipe.

Celery with tomato, chilli and Italian parsley

Serves 4


  • 1 bunch of Te Manaia organic celery, trimmed and cut into 1-inch diagonal pieces
  • 1 tablespoon of extra virgin olive oil
  • 4 cloves of crushed garlic
  • 1 anchovy, rinsed and chopped (optional)
  • 1 can of organic chopped tomatoes
  • 1 handful of roughly chopped flat-leaf parsley
  • A pinch of sugar
  • A pinch of chilli flakes
  • Salt and freshly ground pepper to taste


Cover and steam the celery for 5 minutes, until just tender. Remove from the heat and drain.

Heat the oil over medium heat in a large, heavy pan and add the garlic. After about 30 seconds, add the anchovy if using,then the tomatoes, 2 tablespoons of the parsley, the sugar, chilli flakes and salt and pepper. Stir together, then stir in the celery. Cook, stirring often, until the tomatoes have cooked down and the mixture smells so good, you can’t wait any more.. About 10 minutes. Stir in the remaining parsley just before serving.

This is yummy all on its own, with a good hunk of Leeds Street Polenta and Rosemary bread to mop up the juice or as a veggie dish to go alongside some lamb. The anchovies and chilli work really well with other robust flavours. If you wanted to make more of a veggie feast out of it, stir it through some Bongusto fresh pasta and add a few kalamata olives.

A few other suggestions that deserve a mention..

  • Smashed avocado with feta and celery on toast or stuffed inside a fluffy baked potato
  • Celery, blue cheese and hazlenut. A winning combo; add some chickpeas, farro and rocket for a wholesome and protein packed salad.
  • For all those who love to make brunch on the weekends, celery in  potato rosti is delish. Finely shave a few sticks and add it to your mix.

I think we can all agree that celery doesn't deserve to be stuck at the bottom of the pan!



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BBQ'd Red Cabbage Rolls with Smoked Tofu and Vegetables

Posted on October 01, 2015 by Jenny Huxley | 0 comments

I promised myself I wouldn’t reference the weather..but how can I not when the sun has been shining so brightly?! Now, I probably shouldn’t go too wild, but…It’s been so long since we’ve had a bbq in our little house, I feel we deserve a little Al Fresco loving! This week, from my magical box of goodies I’m going to make some smoked tofu and vegetable red cabbage rolls.

If tofu isn’t your thing, you could sub in some pre roasted mushrooms or even some meat. (Chicken or Pork works well with this recipe)

I think this is the perfect way to utilise some of the fab ingredients we’ve got going on in the Petite Produce Box this week. Lots of versatile veggies to be quickly flash fried or made into interesting salads! You could eat these cabbage rolls hot along side some Miso Maple glazed chicken or cold at a picnic, if they survive a night in the frigde. They're perfect for a midnight snack :)

Smoked Tofu and Vegetable Red cabbage rolls

Serves 4 (2 Each)


  • 8 Large Red Cabbage Leaves and a little light oil for brushing

For the filling

  • 100g of roughly grated smoked tofu
  • 125g (half the bag) of Te Manaia Mung Beans
  • 1 cup of grated carrots (about two carrots)
  • 1 teaspoon of finely grated ginger
  • ½ cup of finely chopped coriander..leaves and stalks
  • 2 tablespoons of tamari
  • 1 teaspoon of sesame oil
  • 1 tablespoon of rice wine vinegar
  • ½ teaspoon of sugar
  • 1 teaspoon of cornflour

Bring a large saucepan of water to the boil add the cabbage leaves and turn the heat off. Set aside for 2 mins. The leaves should be tender but not soggy. Drain well and rinse under cold water until completely cold. Set aside and leave them to dry.

For the filling, pop all the tofu and veggie stuff in a bowl and toss together lightly to combine. In a separate little bowl put the rest of the ingredients, whisk together and then pour the mix over the veggies. Season with a little salt and pepper and stir to coat all the vegetables.

Place about ½ cup of mix at the bottom of the cabbage leaf and try and keep the mix as compact as possible for rolling in a sort of oval shape. As you roll tuck in the sides and do one flip over. (You may have some escapees (you may even have a neater way of doing this than me, I’m a bit of an animal) but don’t worry as you are going to roll them in foil for the bbq anyway).

Repeat with the remaining leaves and the rest of the filling.

Use 8 pieces of foil (big enough to fully wrap the rolls).  Brush each piece of foil with a little oil and roll each cabbage roll in the foil, twist the package firmly at the ends to seal. Preheat the bbq to medium and cook for 10 mins and serve with sunshine.

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Leek and Winter Greens Tart with Cauliflower crust

Posted on September 02, 2015 by Jenny Huxley | 0 comments

As a new mum I find that I am often on the bottom of my list of priorities; if I don’t make a conscious effort to prepare something ahead of time for myself for lunch, then I will quite happily go ‘without’ and tell myself I’ve earned that second peanut slab after dinner. Something I have just learned after nearly 11 months…in order to look after a small person properly, you have to look after yourself too!

As always I am grateful that my Petite Produce Box comes packed, loaded with care and so much beautiful fresh produce that it would be criminal of me to survive on scraps until dinner.

This week with my Zoes Garden Cauliflower, Zoes Garden Winter Greens and Leeks I’m going to make a tart. Something quick and easy (of course) to make and something I can grab from the fridge when hunger strikes!

Leek and Winter Greens Tart with Cauliflower Crust

Serves 4-6


For the crust

  • 1 Zoes Garden cauliflower, stems removed
  • ½ a cup of grated Parmesan cheese
  • 1 large egg
  • 1 teaspoon of mixed herbs/spices of your choice
  • A pinch of salt and freshly ground black pepper
Spray a medium size tart tin with non-stick spray and set aside.
Cut the cauli into pieces and remove as much of the stem as possible. Rinse the florets in a colander.
Pulse the florets in a food processor until they look like 'crumbs'.
Place them in a pot of boiling water and cook for about 5 minutes. When they are cooked, set aside and cool for about 10 minutes. When cool, use a strong kitchen towel to wring out all of the moisture. Pop the ‘dry’ cauliflower back to bowl.
Preheat the oven to 220 degrees. In a small bowl, blend together the Parmesan, egg, and spices. Add to the cooled cauliflower and mix together with your hands.
Transfer the dough to the tin and smooth it out with your hands; spread it evenly to cover the bottom and the sides.
Bake for about 15-20 minutes until the edges are brown. Allow to cool before adding your filling

For the filling

  • 200g of Zoes Garden Winter Greens
  • 1 large Leek
  • 200ml of milk
  • 150ml of cream fraiche or whizzed up cottage cheese or cream
  • 2 eggs
  • 85g of grated parmesan
    Trim the Leeks and Winter Greens and chop fairly finely. In a large pan sauté the leeks and cook until they start to soften before adding the greens into the mix. Season well and when cooked, leave to cool for a few minutes before arrange the mix on the tart crust.
    Beat together the milk, cream and eggs until they are well blended. Stir in the Parmesan and some freshly ground black pepper and then pour into the tart case. Bake for 25 mins until just set.


    This will last a good few days in the fridge, but if you have a busy house on the go, it’s perfect to pack up for a school/office lunch.



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