I regularly get a vegetable box delivered for a few reasons: I like that I have to use what I receive which means I get more variety than I probably would otherwise and there’s only so many times you can make mushroom risotto so I find myself trying out new recipes to use the vegetables. Grown With Love got in touch to see if I would like to try out some of their veg so I was looking forward to getting stuck in.
The vegetables that came from Grown With Love were very nice, they were all prepared which is something that I never buy normally. Considering they were prepared I was impressed with the shelf life of the veg and that the texture remained good. I received: butternut squash and sweet potato mix (chopped 50:50), butternut squash (peeled and deseeded), tenderstem broccoli (in bags and some that came with asparagus too), sweetcorn (some with garlic butter, some without) and sweet potato wedges.
Instead of reviewing each of the vegetables (not very fun reading) I thought it would be more useful to provide you with quick and simple ideas for how to use the vegetables above should you find yourself with any of them or fancy throwing something different into your basket next time you’re shopping.
I used the butternut squash and sweet potato mixture to make a soup. I simply fried it gently in a little oil with some garlic, seasoning and garam masala before adding enough stock to cover. I simmered until the veg were cooked and added a little coconut cream at the end. Sorry, I didn’t get a photo of this one!
The next recipe was from cooking to eating in less than 20 minutes. Boil some pasta in a pan then steam the broccoli over the pasta for the last few minutes of cooking. I made a simple blue cheese sauce to go with it (recipe for this coming in the next post).
Sweetcorn salsa is one of my favourite ways of eating sweetcorn (other than griddled) and it’s so easy to make. Boil the sweetcorn and cut off the kernels when cooked. Add to a bowl with one or two chopped tomatoes, a small chopped red onion, roughly chopped coriander and salt and pepper. I had this at the same time as some of the sweet potato wedges (which I find cook so much quicker than standard potato wedges) and are lovely dipped in some hot chilli sauce.
I wouldn’t normally buy sweet potatoes but having had some delivered, I couldn’t not use them so it made me try something I would normally never have cooked. Just having a few quick and simple ideas ready in the recipe bank makes it easier to know what to cook up. If you’ve got any recipe ideas to use your veggies I’d love to hear them!
Thank you to Grown With Love for the vegetables. All opinions expressed are my own.