What to make with your box contents w/c 27 May
Be creative and adapt recipes to suit what you have in your fridge and store cupboard. Don’t forget to check out our last few blogs here on box contents use. Recipes are based on the contents of a medium seasonal box.
Tasty potato wedges
Total time: 1 hour
Serves 3
Use 1 potato per person so reduce/increase quantities to suit
Ingredients
- 3 large potatoes
- 80ml olive oil
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon garlic powder
- 1 tablespoon dried oregano
- 1 tablespoon paprika
- 55g parmesan cheese
Method
Preheat oven to 200°C.
Thoroughly wash potatoes, cut in half, and slice into wedges.
Toss wedges in olive oil and seasonings.
Place on a baking sheet, skin side down.
Bake 40-50 minutes.
Enjoy!
Pan seared cod with white wine tomato basil sauce
Total time: 40 mins
Serves 4
Mac n greens pie
Total time: 1 hour 30 mins
Serves 6
Radish and apple salad
Time: 15 mins
Serves 4
Simple radish salad with apples and scallions – crunchy, refreshing, quick, easy, and especially tasty.
Recipe source Lisa’s healthy kitchen, find the recipe here
Moroccan butternut squash and sweet potato tagine
Time: 15 mins
Serves 4
A healthy aromatic Moroccan-inspired vegan dinner recipe that is full of warm flavour for delicious comfort food at its finest! Serve it with steamed rice and veggies for a complete meal.
Recipe source The roasted root, find the recipe here
Carrot and cress salad
Prep time: 5 mins
Serves 1
A really simple, nutritious salad and you only need 4 ingredients and 5 minutes to make it! This salad is so refreshing and energising and has four times the recommended Vitamin A daily intake and it will also provide you with a load of Vitamin C,
Ingredients
- 20g salad cress
- 2 medium carrots
- 10g pumpkin seeds
- 1 lime
- 1 tbsp extra virgin olive oil
Method
Grate the carrots and combine with the cress and pumpkin seeds.
Squeeze the juice of one lime and add to the salad together with the olive oil.
Chicken, pepper and cherry tomato bake
Total time: 55 mins
Serves 2
A colourful and tasty tray bake that will take you to the Mediterranean. A firm family favourite. You can also add a teaspoon of sweet or smoked paprika if you like this sort of flavour. If you aren’t keen on chicken thighs you can also use chicken breast.
Ingredients
- 1 pepper
- 320g British skin on chicken thighs
- 250g cherry plum vine tomatoes
- 1 tsp dried oregano
- 10g fresh basil leaves
- 11g chicken stock mix
- 3 red potatoes
- 2 garlic cloves
- 2 red onions
Method
Preheat the oven to 180°C/ 160°C (fan)/ gas 4
Heat a large, wide-based pan with 1 tbsp olive oil over a medium to high heat
Season the chicken thighs generously with salt and pepper
Add the chicken to the pan, skin-side down, and cook for 4-5 min or until the skin is golden brown
Peel and cut the onions into wedges
Peel and roughly chop the garlic
Cut the cherry tomatoes in half
Slice the pepper into long strips
Chop the potatoes into bite-sized pieces (you don’t have to peel them unless you wish to)
When the chicken has browned, transfer it to a plate for later
Add the onion wedges, sliced pepper and chopped garlic to the pan and cook for 4-5 min or until starting to soften
Add the halved cherry tomatoes, chopped potatoes and dried oregano to the pan
Add in the chicken stock mix and season with a good grind of pepper
Cook for a further 2 min, stirring regularly
Add the vegetables and any remaining juices from the pan into an oven-proof dish
Add the browned chicken, skin-side up, to the vegetables and push them down slightly
Pour over any juices from the plate
Add the dish to the oven for 45 min or until the potatoes are fork-tender and the chicken skin is crispy and the meat cooked through
Tear the basil leaves roughly
Serve the chicken, pepper & cherry tomato bake and garnish with the torn basil leaves
Rhubarb cheesecake
Prep time: 1 hour 5 mins
Serves 12
An exquisite cheesecake made with fresh rhubarb and finished with sour cream topping.
