Yummy food to make with home grown veggies
The following recipes are from the healthy green veg cookbook and our members. Enjoy! More recipes to come as the garden grows.
We encourage everyone to get cooking with our produce! We'd love to see your tasty delites. Please email pictures, tips and creative tweaks to these recipes to [email protected] or post to our Facebook page.
Have you created a healthy veggie focused recipe or inherited one from grandma? Please submit your recipes for the website to [email protected] or through the Contact Us page.
We encourage everyone to get cooking with our produce! We'd love to see your tasty delites. Please email pictures, tips and creative tweaks to these recipes to [email protected] or post to our Facebook page.
Have you created a healthy veggie focused recipe or inherited one from grandma? Please submit your recipes for the website to [email protected] or through the Contact Us page.
Spicy Green Beans
500g green beans, ends trimmed 2 tablespoons olive oil 6 cloves garlic, chopped 1 shallot, thinly sliced 1 tablespoon chopped chillies (less if you don't want them spicy) flaky salt and lemon zest to garnish Instructions Bring a large pot of water to a boil. Add the green beans and cook for 2 minutes. Drain the green beans and set aside. In a large heavy bottom skillet, heat the olive oil over medium high heat. Add the shallot, garlic and chillies and sauté for 2 minutes until the garlic becomes fragrant. Add the green beans and mix everything together, making sure the garlic and shallots are evenly distributed amongst the green beans. Season with salt and the lemon zest and serve immediately. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Tomato and Spinach salad with cumin spiced dressing 1 tsp cumin seeds 1 garlic clove grated 1 tsp grated ginger 1 tbsp lemon juice ¼ cup light olive oil 4 cups baby spinach 1 small red onion, thinly sliced 2 tomatoes, seeds removed, cut into wedges ¼ cup toasted peanuts ½ cup loosely packed cup each of coriander and mint leaves Instructions Toast the cumin seeds until fragrant. Put in small bowl with garlic, ginger, lemon juice, oil and whisk then season. Toss other ingredients in a bowl. Drizzle with dressing until well combined. Serve immediately. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Spinach and cheese pancakes (8 for 4 people) 1.5 cups flour 2 eggs Salt Enough milk to make a thin batter Butter 4 big handfuls of spinach leaves 1.5 cups ricotta cheese 1 tbsp Dijon mustard Fresh ground black pepper 2 cups grated cheddar cheese ½ cup cream ½ cup parmesan cheese Instructions Make pancake batter by combining the flour, eggs, a little salt and enough milk to make the consistency of pouring cream. Add a small nut of butter to a non stick pan. Add enough batter to thinly coat the bottom of pan. When browned, turn it over and lightly cook the second side. Heat another nut of butter in another pan and add the spinach. Season well and toss it around. When collapsed, remove to a bowl. Add to that bowl the ricotta, mustard, seasoning and three quarters of the cheddar cheese. Lay out the pancakes and divide the mixture between them. Roll them up and place in an ovenproof dish. Pour around the cream and scatter with the rest of the cheddar and parmesan. Bake 225 c. oven until browned and bubbling. Serve with a sharp salad. |
Whole green lentils spinach and ginger (serves 4)
1 cup whole green lentils washed and drained 3 cups water 3 tbsp veg oil 1-2 green chillies sliced 1 tsp grated ginger 1 bunch coriander leaves 550 g fresh spinach, washed, chopped 2 tsp salt Black pepper Lemon juice – 2 tbsp Instructions Put lentils and water in heavy pot and bring to boil – cover then low, simmer until soft, about 25 mins. Put oil in another pot, large enough to hold the spinach. When hot, put in the chilli and ginger. Stir and fry 5 mins. Add the coriander leaves and spinach. Stir until wilted. Add the cooked lentils, salt, stir and simmer covered and cook 2 mins add the pepper, lemon juice and bring back to heat. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Spinach with chick peas and harissa 400g can of chickpeas 2 garlic cloves Oil 1tsp harrisa salt and pepper Instructions Drain a 400 g can of chickpeas, rinse in a sieve and set aside to drain. In a large frying pan, fry 2 chopped garlic cloves in 2 tbsp oil over low heat without browning. Tip in the chickpeas, add 1 tsp harissa, season with salt and pepper and increase the heat slightly. Stir and cook for 3-4 mins until the chickpeas are warmed through. Stir in 200 g baby spinach leaves and cook until the spinach has wilted. Transfer to warm plates and serve immediately. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Pumpkin Soup Perfect for a Cold Winters Evening 800g kent pumpkin, cut into wedges and de-seeded 200g sweet potato, peeled and cut into thick wedges 2 chicken stock cubes 1 brown onion diced 2 garlic cloves minced 1 tsp turmeric 80g can of coconut milk Pepper to taste Flat leaf parsley to garnish Sourdough break Instructions Preheat oven to 180 degrees and place pumpkin, sweet potato and onion in for 30 minutes or until softened. Remove skin from pumpkin wedges, placing pumpkin, sweet potato and onion in the large pot. Add chicken stock, 1 litre of water, garlic, pepper and turmeric to large pot with and bring to boil. Lower heat to a simmer and cook for thirty minutes. Let cool, stir in coconut milk and pulse in blender for desired consistency. Serve with sourdough bread and a sprinkling of parsley. Its always a joy to know the meal you serve up is from produce you've had a hand in growing.
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