What's in the box?
Beaut Beans with Black Rice
Fry garlic and onion in ghee then add your choice of spices like paprika and cayenne and stir through. Add chopped red capsicum, soaked & cooked kidney beans (or use tinned kidney beans or four bean mix), a jar of passata or tinned tomatoes, maple syrup, salt and pepper and a bit of water. Simmer for 10 minutes, adding water if it gets too dry. Serve with black rice for a bold colour contrast , a dollop of yoghurt and fresh basil leaves. Inspired by the lovely Kati at The Food Effect.
Roast Pumpkin Soup
Chop pumpkin, carrot, onion and garlic and toss together with oil in an oven pan. Roast for about 30 – 40 minutes until soft, then tip cooked vegies into a saucepan with stock and chopped herbs like fresh oregano. Simmer for 10 minutes then blend for a smooth rich pumpkin soup. Add more stock for a thinner soup. A tried and true favourite from an old Women's Weekly cookbook.
Osso Bucco on Cauliflower mash
Toss veal osso bucco in flour and brown in an oven friendly pot or a dutch oven. Add wine, tomato passata and stock to cover meat, then cover with a piece of baking paper cut to fit the pan. Simmer with the lid on for 1.5 hours on low heat, checking a few times to make sure liquid is covering meat. Stephanie Alexander’s bible The Cook’s Companion has an extremely easy no fail recipe, but you can find plenty online as well. To make cauli mash, saute onion and garlic until soft, add chopped cauliflower and a small amount of vegie stock and steam until soft. Blend in a food processor and serve Osso Bucco on top.
Chop onion, carrots and garlic and saute until soft. You can also add capsicum, sliced beans and chopped broccoli stalks (peel or slice the edges off first and just use the tender inner part). Add tomatoes, herbs and a cup of water then bring to the boil. Add a cup of lentils and simmer gently for 30 - 40 minutes until lentils are soft. (You can add mince beef instead/as well as lentils) Add water as needed if it begins to dry out. Serve with spaghetti or your choice of pasta. This recipe sounds yummy.
Peel potatoes and onions and slice them thinly, cutting big pieces in half. Cook in ghee or oil for 15 minutes until potatoes are soft. Set aside to cool. Beat 6 or 7 eggs, season, then tip in the cooled potatoes and onions. Let the mixture sit a while then pour it gently into an oiled pan and flatten with a spatula and cook until almost done, then slide it off onto a plate and flip back into the pan upside down (you could pop it under a grill instead, if this is too daunting!). Here’s a simple recipe with lots of extras like veggies and bacon that’s a bit like a frittata, or try this more traditional spanish tortilla with only eggs, potato and onion.
Eggplant Parmagiana with Sautéed Endive
This is a classic Italian dish with heaps of variations. Slice eggplant, brush with oil and fry in a pan for 5 minutes. Simmer skinned tomatoes (or use tinned) with garlic, onion and oregano for 10 or 15 minutes, add some wine vinegar and basil. Lay the eggplant slices in an oven dish and pour the tomato sauce over the top. You can layer the eggplant with grated parmesan and tomato or simply pile it in together. Top with a beaten egg and/or breadcrumbs and grated cheese and bake for 20 - 30 minutes. Here’s a Jamie Oliver recipe for Aubergine Parmagiana. Serve with curly endive sautéed in garlic and olive oil and sprinkled with grated parmesan and lemon juice.
And, just in case you'd never considered it, here's some more ideas of things to do with broccoli stems!