Broccolini Zucchini Salad

This week’s regular box has broccolini and zucchini, so simply substitute broccolini for broccoli and you’re good to go!

Serves 4

Ingredients:

• 1 head of broccoli, chopped

• 2 zucchini, chopped

• 2 x 15.5g cans of chickpeas, drained and rinsed

• 1 tbsp olive oil

• Salt and pepper

• 1 tsp dried oregano

• 1/2 cup quinoa

• 1/4 cup pumpkin seeds

• Handful of salad leaves or greens

Ingredients for the dressing:


• 1/2 cup pumpkin seeds

• Large handful of cilantro

• 2 garlic cloves

• 1/4 cup tahini 

• 1/3 cup water 

• 2 tbsp apple cider vinegar

• Salt and pepper

Instructions:

1. Preheat the oven to 350ºF

2. Chop your vegetables and add to a large roasting tin with the chickpeas. Drizzle with the olive oil, add salt, pepper and the oregano and bake for 25 mins, giving a shake halfway through

3. Whilst the vegetables are cooking, add the quinoa to a pan with a cup of water and season well. Bring to the boil and simmer for 12-14 mins with the lid on until cooked

4. Add all the dressing ingredients to a blender and blend until smooth

5. When the vegetables and quinoa are ready, add to a large serving bowl, top with salad and pumpkin seeds, drizzle over the dressing and serve.

Head over to helenridgeway.com for nutritional info and more great recipes and cooking tips.

Strawberry Quinoa Salad

Check out this mouth-watering recipe from reciperunner.com

Ingredients:
Salad

• 2 cups cooked and cooled quinoa

• 5 ounces baby spinach

• 2 cups sliced strawberries

• 2 ounces crumbled goat cheese

• 1/3 cup shelled pistachios

Vinaigrette

• 1 teaspoon lemon zest

• 1/4 cup fresh lemon juice

• 1 tablespoon dijon mustard

• 1 tablespoon extra virgin olive oil

• 2 teaspoons honey or maple syrup

• Kosher salt and fresh ground black pepper to taste

Instructions:

1. Combine all of the ingredients for the salad in a large bowl.

2. In a small bowl whisk together the ingredients for the vinaigrette.

3. Pour the vinaigrette over the salad and toss everything together until combined.

4. Taste for seasoning and serve.

Head over to reciperunner.com for more great recipes and cooking tips.

Roasted Cabbage Steaks

Check out this super simple yet incredibly tasty recipe by Holly @spendpennies

Ingredients:

• 1 head green cabbage

• 2 tablespoons olive oil

• ¼ teaspoon salt more to taste

• ¼ teaspoon black pepper

• 1 tablespoon melted butter (optional)

• chopped fresh parsley or thyme for garnish

Instructions:

1. Preheat the oven to 400°F.

2. Slice across a head of cabbage to create ½-inch thick rounds. Brush each side with olive oil.

3. Place on a rimmed baking sheet (cut rounds in half to fit on the pan if needed). Roast for 25 to 30 minutes. Broil for 1 to 2 minutes if desired.

4. Drizzle with butter and serve.

Head over to spendwithpennies.com for more great recipes and cooking tips.

Garlic Butter Broccolini

Introducing Gideon General (on IG as @gidsgids and also on YouTube) with his tips and recipe for broccolini.

Cook time: 15 mins
Serving: 2-3
Ingredients:

• 2 lbs. Broccolini

• Garlic

• Butter to taste

• lemon juice

• Kosher Salt

Instructions:

1. Peel the bottom stem of the broccolini so that you can eat more of the vegetable (this is optional as our broccolini is very tender).

2. Blanch the broccolini in boiling water for 3 minutes. Then place in a strainer to remove as much water as possible.

3. In a sauté pan, sauté in medium heat for 2-3 minutes or until it gets a nice sear. Then toss in 1-2 Tbsp of butter and a few cloves of garlic. Make sure not to burn the garlic. Season with Kosher salt to taste.

4. Add a few splashes of lemon juice at the end and you’re ready to eat. Enjoy!

Google "Gideon General recipes" for more great recipes and cooking tips.

Pickled Radishes

Check out this recipe from sivanskitchen.com to enjoy our radishes pickled. 

Ingredients (approximately 4 32-Ounce Mason Jars):

• 4 lbs of radishes (trimmed and washed thoroughly)

• 4 beets, raw, unpeeled, and washed

• 4 Serrano chilies (optional), sliced into thin circles

• 8 Tbsp kosher salt (2 Tbsp per jar)

• 4 tsp peppercorns (1 tsp per jar)

• 4 bay leaves (1 per jar)

• 2 cups white distilled vinegar (½ cup per jar)

• Room temp filtered water, to fill jars

Instructions:

1. Trim the radish tops and tails and wash them thoroughly. You can use a sink with a mild soap solution if needed, but rinse them well to ensure no soap residue remains.

2. Scrub the beets clean and slice them into thin half-moon shapes.

3. Cut the chilies into thin circles if you like an extra kick of heat.

4. In each clean mason jar (32-ounce size), begin layering:

5. Start with a few slices of beet at the bottom of the jar. Add radishes, filling the jar halfway.

6. Sprinkle 1 teaspoon of sliced Serrano chilies on top of the radishes. Add 1 bay leaf. Add more beet slices to create another layer. Fill the rest of the jar with whole radishes, packing them tightly.

7. To each jar, add: 2 Tbsp of kosher salt, 1 tsp of peppercorns, ½ cup of white distilled vinegar. Top off the jars with filtered water, leaving about ½ inch of space at the top.

8. Screw the lids onto the jars tightly. Place the jars on your counter at room temperature for 2 days to allow the radishes to ferment slightly.

9. After 2 days, transfer the jars to the refrigerator to stop the fermentation process and enhance the crispness of the radishes. They are ready to be enjoyed. Keep refrigerated and consume within 1-2 months for the best flavor and texture.

Head over to sivanskitchen.com for lots more exciting ways to prepare your produce.

Heirloom Tomato Galette

Grab some fresh local organic tomatoes while they are still here and try this delicious recipe from flourist.com

Ingredients:

• 4-5 medium Heirloom Tomatoes, sliced 

• 1 cup (250g) ricotta cheese

• 1/2 cup packed (70g) cheddar cheese, grated

• 1/2 cup (60g) parmesan cheese, grated

• 1/2 tsp salt 

• Freshly ground black pepper

• 1 egg white

• 1 pie crust

• 2 tbsp finely chopped Italian Parsley

Directions:

1. To prepare the filling, combine cheeses together with the salt and freshly ground pepper in a small bowl. Slice the tomatoes thinly and set aside, in a single layer, on paper towels for about 30 minutes. This will help to draw some of the moisture from the tomato slices. 

2. Preheat oven to 375°F. Line a baking sheet with parchment paper.

3. Remove dough from the fridge. Lightly flour your rolling pin and roll the pastry dough out to a 12-inch circle, approximately 1⁄8-1/4" thick. Gently place on the prepared baking sheet and spread ricotta mixture on top, leaving 3 inches from the edge. Arrange tomato slices on top (overlapping slightly as shown) and fold edges of dough over the filling, tucking and overlapping slightly as needed. Lightly salt the tomatoes with an additional sprinkle of salt. Place in refrigerator to chill for 30-45 minutes, the colder the better. 

4. To create an egg wash, lightly whip up the egg white with 1 tablespoon water with a fork. When ready to bake, brush the dough edges with egg wash and bake for 35-45 minutes until the crust is a deep golden brown. Serve warm or at room temperature, garnished with freshly chopped parsley or basil leaves and freshly ground black pepper.

Yields: 1 large (approximately 9 inches) galette

Let us know how it turns out and go to flourist.com for more great recipes!

Extra Crispy Cauliflower Steaks

Here’s an easy-to-prepare, yet super yummy recipe from IG's @matthewfrancisj

Ingredients:

• 2 medium heads cauliflower

• 1/4 cup extra-virgin olive oil plus 2 tablespoons, divided

• 1/4 cup grated Parmesan cheese, divided

• 1 tablespoon salt-free Italian seasoning

• 1 1/2 teaspoons grated lemon zest, plus lemon wedges for serving

• 1/4 teaspoon salt

• 1/3 cup whole-wheat panko breadcrumbs

• 2 medium cloves garlic, grated

Directions:

1. Preheat oven to 425°F. Line a large baking sheet with foil. Remove and discard outer leaves of cauliflower heads; trim stems. Place the cauliflower heads, stem-side down, on a cutting board; cut 2 (3/4-inch) steaks from the center of each. Reserve the remaining cauliflower for another use. Arrange the steaks in a single layer on the prepared baking sheet.

2. Stir 1/4 cup oil, 2 tablespoons Parmesan, Italian seasoning, lemon zest and salt in a small bowl until combined. Brush the mixture on the top of each cauliflower steak (about 1 tablespoon each). Roast until the cauliflower is fork-tender, about 20 minutes.

3. Meanwhile, combine panko, garlic, 1 tablespoon oil and the remaining 2 tablespoons Parmesan in a small bowl.

4. Remove cauliflower from oven. Reduce oven temperature to 400°F. Sprinkle each steak evenly with the panko mixture; gently pressing to adhere.

5. Roast until the panko is golden brown, about 5 minutes. Drizzle the cauliflower steaks with the remaining 1 tablespoon oil. Serve with lemon wedges, if desired.

Enjoy!

Extra Crispy Cauliflower Steaks

Ingredients:

• 2 medium heads cauliflower

• 1/4 cup extra-virgin olive oil plus 2 tablespoons, divided

• 1/4 cup grated Parmesan cheese, divided

• 1 tbsp salt-free Italian seasoning

• 1 1/2 tsp grated lemon zest, plus lemon wedges for serving

• 1/4 tsp salt

• 1/3 cup whole-wheat panko breadcrumbs

• 2 medium cloves garlic, grated

Instructions:

1. Preheat oven to 425°F. Line a large baking sheet with foil. Remove and discard outer leaves of cauliflower heads; trim stems. Place the cauliflower heads, stem-side down, on a cutting board; cut 2 (3/4-inch) steaks from the center of each. Reserve the remaining cauliflower for another use. Arrange the steaks in a single layer on the prepared baking sheet.

2. Stir 1/4 cup oil, 2 tbsp Parmesan, Italian seasoning, lemon zest and salt in a small bowl until combined. Brush the mixture on the top of each cauliflower steak (about 1 tbsp each). Roast until fork-tender, about 20 mins.

3. Meanwhile, combine panko, garlic, 1 tablespoon oil and the remaining 2 tablespoons Parmesan in a small bowl.

4. Remove cauliflower from oven. Reduce oven temperature to 400°F. Sprinkle each steak evenly with the panko mixture; gently pressing to adhere.

5. Roast until the panko is golden brown, about 5 minutes. Drizzle the cauliflower steaks with the remaining 1 tablespoon oil. Serve with lemon wedges, if desired.

Sugar Snap Peas and Watermelon Radish

Ingredients:

• 1 tbsp unrefined cold-pressed extra-virgin olive oil

• 1 pound sugar snap peas trimmed

• 1 medium watermelon radish or any radish julienned

• Sea salt and freshly ground black pepper

• Zest of 1 lemon

• A few chives about 5, chopped

• 2 tbsp fresh mint chopped

• Optional add-ons: feta goat cheese, edible flowers

Instructions:

1. Heat a large skillet over medium-high heat. Add the oil and when warm, add the sugar snap peas and radish. Toss to coat in the oil and cook until just crisp tender, stirring often for 2-3 minutes. Season with salt and pepper.

2. Transfer sugar snap peas and radish to a serving dish. Toss with lemon zest, chives, and mint.

Vegetable Soup

Check out this easy-to-make “Easy Vegetable Soup” from IG's @nicoandlouise

This vegetable soup recipe isn’t only easy to make, infinitely tasty, comforting, and perfect for meal prep as it keeps in the fridge for several days. 

You can also use your favorite vegetables, not only the ones listed in the recipe.

Ingredients

• 2 tablespoons extra virgin olive oil

• 1 large onion coarsely chopped

• 2 large carrots coarsely chopped

• 1 stalk celery coarsely chopped

• 3 cloves garlic grated or minced

• 1 teaspoon cumin ground

• 1 sprig rosemary

• 2 bay leaves

• 4 cups vegetable broth

• 1 pound of diced tomatoes

• 1 can (15 ounces) white beans drained and rinsed

• 1 heaping cup green beans halved

• 4 cups cauliflower florets

• 1½ cups potatoes peeled and diced

• 4 cups spinach optional

• 1½ teaspoon salt or more to taste

• ¼ teaspoon black pepper or red pepper flakes

Instructions:

1. Heat 2 tablespoons extra virgin olive oil in a large pot. Add 1 large onion, 2 large carrots, 1 stalk celery (all chopped), and sauté on medium heat for 3 minutes.

2. Add 3 cloves garlic (grated), ½ teaspoon dried rosemary, and 3 bay leaves and sauté one more minute.

3. Add 4 cups vegetable broth, 1 small 15-ounce can diced tomatoes, 1 small 15-ounce can white beans, 4 cups cauliflower florets, and 1½ cups potatoes (diced).

4. Season with 1½ teaspoon salt and ¼ teaspoon black pepper, stir, cover with a lid, and bring to a boil on high heat.

5. Then crack the top open and simmer for 15 minutes on medium-low heat.

6. Add 1 heaping cup green beans and cook for 8 to 10 more.

7. Taste and adjust for salt before serving it with a drizzle of good olive oil, fresh basil, and a slice of crusty bread rubbed with garlic.

Enjoy!

Find more great recipes at theplantbasedschool.com

Bok Choy with Oyster Sauce

Here is a simply delicious, easy-to-prepare Bok Choy dish from twoplaidaprons.com

Try it today and let us know how it turns out!

Ingredients

• 2 lbs bok choy

• 2 tbsp neutral oil 

• 2 tbsp garlic minced

For a thin sauce:

• 3 tbsp oyster sauce

• ¼ tsp granulated sugar (opt)

For a thicker sauce:

• ¾ cup water

• 5 tbsp oyster sauce

• 1 tbsp cornstarch

• ½ tsp granulated sugar (optional)

Instructions

1. Bring a pot of water to a boil.

2. Meanwhile, trim away the excess root of the bok choy. Cut in half or quarters lengthwise. 

3. Blanche the bok choy by placing it in boiling water for about 30 seconds to 1 minute (longer if you prefer it more tender), until the leaves are bright green and the stems are just cooked. Drain and set aside.

Option 1 - Thin sauce

1. In a large pan over medium heat, add the oil. Once the oil is hot, add the garlic and cook until fragrant.

2. Immediately add the prepared bok choy. Toss and stir fry briefly to coat the bok choy with garlic.

3. Season the bok choy with oyster sauce and sugar. Stir fry until evenly coated with sauce and well combined. 

Option 2 - Thick sauce

1. In a bowl or measuring cup, whisk together the sauce ingredients until smooth. Set aside

2. In a large pan over medium heat, add the oil. Once the oil is hot, add the garlic and cook until fragrant.

3. Give the prepared sauce a good mix and pour into the wok or pan. Heat until it becomes thickened and glossy. Stir frequently, especially when the sauce starts to thicken, so the sauce can thicken evenly.

4. Once the sauce has evenly thickened, add the prepared bok choy and toss until everything is evenly coated with sauce. Serve and enjoy!

Check out twoplaidaprons.com for a lot more easy, yet super delicious, recipes.