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.