Last week in my veggie box there was:
Organic Vegetables
- 3 Beetroot
- Stir-fry Vegetables
- Chard
- Tomatoes
- Mushrooms
- Cauliflower
- Onions
Below are a selection of recipes I used this week.
Stir Fry Vegetables
I usually start using my veg on a Friday night, because cooking on week nights is just too much hassle (the other half makes dinner then, I am one super lucky girl). However this week I made an exception, and I made a stir-fry, I love stir-fries as they are quick and easy, and I can easily make them when I get home from work.
This stir-fry was so simple, thinly chop an onion, add to some oil in a hot wok and heat for a couple of minutes, then add half a red pepper (from the week before’s box). Cook for another two minutes, then add sliced mushrooms. Then add a huge number of stir-fry vegetables (these are mainly a selection of different leaves) I ended up adding them all, which was 290 grams. It seems like a lot when you first add them, but after 2 minutes of cooking they reduce – a lot. I then added 3 tablespoons of soy sauce (1 dark, 2 light) and a teaspoonful of Chinese 5 spice.
Stir Fry Vegetables with rice
Beetroot Risotto
Last time I got beetroot I made a great selection of roasted vegetables including them. This recipe starts with roasting the beetroot but then adding them to a risotto. The result? A wonderfully purple dish, see full Beetroot Risotto recipe.
Strikingly purple beetroot risotto
Cauliflower Mash
While I used most of the cauliflower as a side to my Mince Round, I also used leftover cauliflower and mashed potato as the topping for my Shepherd’s Pie. I used equal half potato and half cauliflower to make it, and it was really good.
It does take a bit of extra mashing, or to make it easier keep down the amount of stalk.
A fairly successful week, as I used up everything apart from 2 mushrooms and 1 tomato, and next weeks box looks much more interesting!