If you’re sat there looking at your kohlrabi wondering why on earth you’ve been sent a vegetable that has tentacles, fear not. I’ve been getting an organic veg box for years and I wanted to share some of my favourite vegetable box recipes. Sometimes you can end up with a vegetable you’ve never cooked with before so hopefully you can find a recipe for almost everything here! In this post I’ll take you through the contents of my most recent veg box and how I used everything up.
BBQ Lamb Kebabs with Halloumi
Most people would take one look at our barbecue and wonder what on Earth we were thinking when we bought it. As non-seasoned barbecuers we didn’t want to splash the cash and bought pretty much the cheapest barbecue we could find. It’s cast iron, uses coal or wood and has just enough space for food for two or three people and it’s brilliant. Of course, the first ever barbecue was too hot, the second was too cold but we are pros now and not even a bit of rain will stop us.
I love mixing up my own marinades, sauces and spice mixtures to use and my latest invention are these BBQ lamb kebabs. We served them with halloumi and made a sort of Greek inspired pitta. I should point out that I am aware these are not really kebab shaped, they are most certainly burger shaped; but that makes it easier to move them on the grill!
Tandoori Chicken Flatbreads
There’s no denying that this is a plate full of colour; it’s also absolutely bursting with flavour. These Tandoori Chicken Flatbreads are a recipe of two halves: you can make it all at once, or alternatively, do as I did and batch cook the tandoori chicken and keep it in the freezer to make weeknight meals like this. The flatbreads are topped with a whole load of fresh salad, spiked yoghurt, mango chutney, the warm chicken and fresh chillies. They are really flexible too; you can add or leave out anything that you prefer.
Chargrilled Broccoli, Potato and Pesto Salad
It was one of those evenings. You know the ones, where you look in the fridge expecting a sudden moment of inspiration and the fridge just stares blankly back. I’d put something down on the meal plan but for one reason or another didn’t manage to cook it; sometimes I forget to buy an ingredient or I use it all in another meal forgetting to save any for later in the week. My potato, chargrilled broccoli and pesto salad came out of seemingly nowhere. This meal’s saviour turned out to be a little pot of pesto; it transformed a sorry looking collection of vegetables into a rather tasty meal.
ingredients
You will need (for two):
- 2 large handfuls new potatoes
- 1 small head broccoli
- Small handful green beans, sliced diagonally
- 3-4 tbsp pesto (fresh from a deli or homemade if you like). You could use a vegan pesto to make the meal vegan
- Small handful pine nuts
- 2 handfuls washed rocket
method
Start by scrubbing the potatoes and then chopping them into halves or quarters depending on their size and how you like them. Leaving them a little larger just means they will take a little longer to cook. Put the potatoes into a pan of cold salted water and bring the pan to a boil, then reduce to a simmer. Simmer until cooked through.
Chop the broccoli into small florets and pop them in a steamer over the potatoes for 1-2 minutes until bright green but still crunchy.
Get a griddle pan onto a medium/high heat and tip the broccoli in. Keep the broccoli moving occasionally but allow it to get chargrilled at the same time.
Re-use the same steamer and pop the green beans above the potatoes for the last few minutes of the potato cooking time.
Drain the potatoes and green beans and put to one side.
Put a small frying pan onto a medium heat and add the pine nuts, moving them round the pan often until they are toasted.
Mix the broccoli and pesto into the potatoes and beans and then serve up with the rocket and top with the pine nuts.
The chargrilled broccoli adds such a great flavour to this salad, if I was having a barbecue I’d definitely try the broccoli on there before mixing into the salad. This is a really hearty and filling dish and would be a great side but I enjoyed it just on its own. A few halved cherry tomatoes, some leftover chicken or salmon would be delicious additions and would probably leave you enough for lunch leftovers the next day.
Carrot Falafel and Quick Pickled Onions
I’ve tried to make falafel a few times before without much success; it seems to fall apart when I cook it. Experimenting with this falafel recipe, a bit more of this and a bit less of that, means that I’ve now ended up with a pretty sturdy recipe. These carrot falafel are really easy to make; everything gets blended together, and I’ve served them with all my favourite sides. Quick pickled onions will be appearing on everything from now on!
Ingredients
You will need (for two):
- 1 tin chickpeas, drained and rinsed
- 100g carrots, grated
- 1 clove garlic, crushed
- 1/2 tsp ground cumin
- 1/2 tsp sweet paprika
- Zest 1 lemon
- 1/4 tsp chilli powder
- Salt and pepper
- 1 tbsp plain flour
- Sesame seeds
- Oil for frying
For the Pickled Onions
- 1 red onion, thinly sliced
- 1 tbsp sugar
- 1 tsp salt
- 100ml white wine or cider vinegar
Sides
Smoked Chicken Caesar Salad
There’s something about an iceberg lettuce and I feel it is sometimes a little overlooked. When it’s properly crunchy it’s so refreshing and I think rather delicious. My Smoked Chicken Caesar Salad is a recipe which is perfect for the hot weather we are having at the moment. I didn’t make the dressing myself but a homemade dressing would be fantastic. Personally I didn’t fancy all that whisking, I much preferred the idea of sipping a well iced beverage outside. As green beans are in season at the moment it would have been rude not to add a handful.
Ingredients
You will need (for two):
- 1 smoked chicken breast (or pack of smoked chicken)
- Handful green beans
- ¼ iceberg lettuce, washed and shredded
- Large handful mixed salad leaves
- Good quality Caesar dressing
- Parmesan
- Crusty bread
Method
If you can get your hands on some smoked chicken from your butcher I find it always has a great flavour and a delicious texture. I have seen it in supermarkets too which would be good to use. Dice or slice up the smoked chicken and put to one side.
Tip the green beans into a pan of salted boiling water and cook for two minutes then drain. You want them to retain some bite.
Layer all the ingredients up in a bowl, drizzle over the Caesar dressing (I am pretty liberal with mine!) and then add some shaved Parmesan over the top.
Serve with a nice crusty bread.
I made an extra serving of this and had it for leftovers for lunch the next day. A few of the salad leaves looked a little sad but as the flavours had had time to mingle together it had a great flavour.
Where’s the bacon? Well, because I used smoked chicken in this recipe I don’t feel that bacon is really necessary but you could add some if you so wish. I also didn’t add any croutons as I prefer to share some warmed bread which you can rip in to and mop up those last bits of dressing in the bowl. Crisp leaves, flavourful chicken, savoury Parmesan and sweet green beans; all rounded off with rich Caesar dressing, this is simple food at its best. Using some hot smoked salmon would be delicious in this recipe, especially with a little sliced cucumber.
Simple BBQ Sides
We bought our first ever BBQ this year. Not knowing how much it might get used we went for a basic entry level one which has been great, and it’s getting used at least once a week at the moment. When the BBQ is on I like to be outside, nice cold drink in hand, to watch everything cooking. That’s why these simple BBQ sides are my go to recipes whenever we’re cooking al fresco. I can make them quickly in the kitchen so they are ready to go once the hot food is ready.
Mustard Pickled Cucumber
You will need (for two as a side):
- 1 small or half a large cucumber
- 1 tbsp white wine vinegar
- 1 tbsp sugar
- Pinch salt
- 1 generous tbsp Dijon mustard
- 2-3 tbsp extra virgin olive oil
- Black pepper
Peel the cucumber into strips using a vegetable peeler and put to one side. You could salt the cucumber if you wanted to, I have tried salting it and leaving it to drain then squeezing the water out but I don’t think it really makes much difference for this.
Put the vinegar, salt and sugar into a small bowl and whisk together. Add the mustard and give it another quick mix.
Pour in the oil and whisk until all the ingredients are combined; a big whisk and a small bowl are helpful for this.
Check the seasoning, add a little black pepper and then pour the dressing over the cucumber.
Variation
If you add a little dill to this mix with some very thinly sliced onion is makes a great Scandi inspired side.
Balsamic and Herb Tomatoes
You will need (for two as a side):
- Large handful really ripe cherry tomatoes
- Pinch salt
- 2 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
- 1 tsp dried oregano
- Black pepper
Start by halving all the tomatoes and putting them into a bowl. Sprinkle over the salt, mix it all together well and then leave for 10-15 minutes.
Add all the other ingredients and mix together well.
The reason I add the salt first is because it takes a little of the excess water out of the tomatoes which is delicious for two reasons: firstly it helps intensify the tomato flavour and secondly, you’re left with the tomato juice, oil, herbs and vinegar at the bottom of the bowl which is just asking to be mopped up with some bread.
Variation
I love adding avocado, torn mozzarella and loads of fresh basil to this. It’s also great if you roast this mix in the oven for 20 minutes if you want something hot.
Classic Potato Salad
You will need (for two as a side):
Miso Glazed Aubergine with Pickled Cucumber Salad
I’m not ashamed. I will admit it. I am an aubergine-aholic. Babaganoush, parmigiana, in a curry, moussaka, stirred through pasta there isn’t any meal I don’t love which has aubergines in. This recipe may sound familiar, as I have made something similar before, but this miso glazed aubergine when combined with a quick pickled cucumber salad really is a match made in heaven. Depending on the size of your aubergines this takes around half an hour to make, a little longer if they are large and need more time in the oven.
Ingredients
You will need (for two):
For the aubergines
- 2 aubergines, sliced in half lengthways and flesh scored in a criss cross pattern (don’t slice into the skin though)
- 2 tbsp miso paste (the best you can get your hands on)
- 1 1/2 tbsp soy sauce
- 2 tsp runny honey (use agave or maple syrup to make it vegan)
- 1 tsp water
- 1 tbsp rapeseed oil
For the cucumber pickle
Sticky Chilli Chicken with Avocado Rice Salad
I have to admit that I turn to a chicken dinner in some form or other most weeks. Especially as the evenings get lighter and warmer as it’s an easy meal to pull together and so flexible on the ingredients used too. My latest offering, this sticky chilli chicken with avocado rice salad, is full of colour and vibrant flavour and ready in 30 minutes. Trust me on the grapefruit. If you don’t fancy using chicken in this then I think tofu, halloumi or aubergine would be great alternatives.
Ingredients
You will need (for two):
- 2 chicken breasts
- Rapeseed oil for cooking
- Salt and pepper
- 2-3 tbsp sweet chilli sauce
- 150g brown rice
- 1 large avocado, skin and stone removed, roughly chopped
- 1/2 grapefruit, peel and pith removed, roughly chopped
- 1 small red onion, peeled and finely chopped
Method
Pop a pan of water on to boil and once boiling add the rice and cook according to packet instructions. I find it normally takes around 20 minutes.
Then, put the two chicken breasts between two sheets of clingfilm and whack them with a rolling pin to make them a little thinner; around 1-1.5cm thick is ideal. Season both sides of the chicken with salt and pepper.
While the rice cooks prepare the avocado, grapefruit and onion. Mix them all together in a bowl and add a little salt and pepper. The grapefruit juice will stop the avocado from turning brown.
Around 10 minutes before the rice is cooked heat up a frying pan on a medium/high heat and add a little oil. Add the chicken and fry on both sides until cooked through and starting to turn golden brown. Pour in the sweet chilli sauce and leave it to bubble up, turn sticky and coat the chicken.
Drain the rice well and stir in the avocado mix. Serve up with the chicken on the side.
The chicken is so good! It’s sticky, spicy and, depending on the sweet chilli sauce you use, garlicky too! The brown rice brings a lovely wholesomeness while the avocado works to smooth everything out. Adding the grapefruit means there’s a fantastic sharpness to cut through everything. You could use so many different ingredients like mango and quinoa, miso or aubergine! And if you’re a fan of quick recipes during the week you might like to take a look at my other 30 minute recipes.
Roasted Superfood Salad with Baxters Super Good Soups
Comforting, nourishing and wholesome; there’s nothing quite like a bowl of soup. It’s my lunch of choice, especially during the week when I want something quick and easy. I like to vary what I have with my soup and more often than not I don’t have it with bread, preferring to have a salad or some leftovers on the side. This recipe for roasted superfood salad works particularly well with Baxters new Super Good Chicken Noodle Soup because the turmeric, chillies and carrots in the soup mirror the flavours of the salad. The Baxters Super Good range is made to help you eat well and feel great; full of flavour and health-boosting ingredients.
Ingredients
You will need (for one):
- 2 carrots, cut into batons
- 1 tbsp olive oil
- 1 tsp each turmeric and paprika
- ½ tsp dried chilli
- Salt and pepper
- ½ small broccoli, cut into florets
- 1 small mug frozen peas
- Juice 1 lemon
- Small bunch fresh coriander, roughly chopped
- 1 can Baxters Super Good Soup (I used their Super Good Chicken Noodle Soup)
Method
Preheat an oven to 180C.
Mix together the carrots, oil, spices and seasoning and tip onto a baking tray. Roast in the oven for 15 minutes.
Add the broccoli to the carrots and roast for a further 10 minutes. I like to cook the broccoli from raw as it has a lovely toasted flavour but you could steam it quickly before adding it to the carrots if you prefer.
Get a small pan of water on to boil and then add the peas. Boil for 2-3 minutes then drain and put to one side.
Pop the soup into a saucepan or microwave to warm up until just simmering.
Remove the vegetables from the oven and add the peas, lemon juice and coriander.
Serve the vegetable salad alongside the soup and enjoy.
The sweetness from the carrots and peas works so well alongside the earthy turmeric and punchy paprika. The little heat from the dried chillies combined with the fresh coriander and lemon means this roasted superfood salad is so full of flavour. This is exactly what I am after at lunchtime; something filling and healthy to give me plenty of fuel for the afternoon. Top tip: make a double batch of roasted veg as it keeps really well in the fridge meaning you can just grab the salad and soup and off you go!
This is a featured post and I was reimbursed by Baxters for my time and ingredients. All opinions and words are (as always) my own. Thank you for supporting the brands that support me.
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