What's in the box?
Weekly Meal Plan Snapshot
This is my favourite easy meal when cooking feels too hard. I make pesto in big batches in summer, then freeze it in ice cubes to use when the basil is no longer growing. If you didn’t plan ahead this year, never mind as you can usually buy a jar of additive free pesto from your local grocer or health food store. When you find a good one, stock up and make sure there’s always one in the fridge. Simply stir a few tablespoons of pesto through cooked pasta and top with steamed beans and broccoili. Nice with a shaving of parmesan on top
Autumn’s last BBQ
With a forecast of sunny and 21, Friday might be your best opportunity for one last BBQ this year. Sizzle your favourite BBQ products alongside thinly sliced potato and onion. Add crushed garlic at the last minute and toss in a bowl with something green (garlic chives or parsley maybe). Chop tomatoes with bocconcini, olive oil, a dash of balsamic, salt & pepper. Top the spread off with a quick kale salad. Simply massage lemon juice, olive oil and a sprinkle of salt into chopped kale and toss with apple slices and your choice of nuts or seeds. Try walnuts, pumpkin seeds and pecorino.
Vegie Shepherd’s Pie with Cauliflower Mash
Chop, dice or process mixed vegies including onion, carrots, zucchini, corn, capsicum and beans. Heat ghee in a frypan and gently heat, adding herbs to taste. Add dried brown or puy lentils (or tinned), wine, stock and chopped (or tinned) tomatoes then simmer for 30 – 40 minutes until lentils are soft. Make a cauliflower mash by sauteeing onion and garlic with chopped cauliflower and a small amount of vegie stock. Steam until soft then blend in a food processor. Pour the lentil and vegie mixture into an oven dish and spoon mash over the top. Sprinkle with grated cheese and herbs, then pop in the oven for 30 minutes.
Italian Wedding Soup
I’ll be honest, I’m not a huge fan of Curly Endive. But I’ve been motivated by the challenge of making this bitter green appetising. The best I’ve found is this delicious looking Italian Wedding Soup. Make meatballs with pork, onion, garlic, parsley, a beaten egg and some breadcrumbs. Heat some good quality chicken broth and simmer the meatballs for 8 – 10 minutes with half a bunch of chopped endive. Slowly pour in one or two whisked eggs while you’re stirring the soup - keep stirring for a minute, then serve. This recipe has a vegetarian meat ball recipe worth checking out.
Roast Pumpkin, Fennel and Beetroot with Quinoa
Pop whole beetroot in the oven to bake for half an hour. Chop pumpkin fennel and red onion into chunks or wedges. Melt a little ghee in an oven pan and toss the veggies in melted ghee and dried herbs. Bake for 20 – 30 minutes until veggies are done. Let beetroot cool a little, then peel (optional) and cut into chunks. Toss with cooked quinoa, feta and a dressing of honey, mustard and olive oil. You can get really fancy like this amazingly colourful recipe or just sprinkle a few seeds or nuts over the top and serve. Kale (steamed or massaged in oil) or curly endive (steamed for a minutes) would also work with this salad.
A bit like Hellenic Republic’s Cypriot Grain Salad
If you’ve been lucky enough to try this salad at Hellenic Republic you would be as excited as I was to find a recipe online. The salad is amazing and I hope this version with a few substituted ingredients is just as good. Cook freekeh (or quinoa) and puy lentils separately in water until just cooked, then cool. Finely chop parsley & coriander, red onion, zucchini, apple or pear and kale and mix with capers, currants, toasted pine nuts, the juice of a lemon and olive oil. Top with a dressing made from yoghurt, a scoop of honey and a teaspoon of ground cumin. The original recipe has pomegranate seeds, so if you can get hold of one, by all means give it a shot! Another option is to cook extra quinoa and puy lentils from the other meals this week, and use the leftovers here.
... you’ll need to make a batch of yummy ANZAC biscuits on Friday. Why not try Sarah Wilson’s sugar free option this year? I know I will be. You’ll need the usual butter, bicarb soda, oats, coconut and flour, but may need to stock up with rice malt syrup and macadamias.
Happy Eating :-)