help - what can I do with these veg box vegetables?(18 Posts)
Staying at my inlaws whilst they are away and their vegbox has been delivered containing:
- spring onions
- globe artichokes x 3
Also leftover in the fridge we have beetroot, more lettuce and tomatoes, peppers, chestnut mushrooms and courgettes.
I need some inspirations as to what to cook with all these vegetables please, don't want them to go to waste but we don't normally cook with this many vegetables! Thanks.
First set - apart from artichoke - big salad.
Beetroot peppers mushrooms and courgettes, roast for a roast veg to go into jacket spud etc.
I had a great salad from "Hello Fresh' yesterday - kohlrabi, apple, spinach, chicken, lemon, olive oil and bulgar wheat. Would never have made it myself in a month of Sundays but it was great. Can give you the recipe if it sounds good...
Beetroot - boiled, diced, into a salad with puy lentils, feta cheese and a vinaigrette with garlic and flat leaf parsley; kohlrabi you can slice about 3mm thick, boil until tender (not mushy), and serve with cheese sauce - goes well with something salty like bacon; spinach, mushrooms, tomatoes and courgettes could go into a curry (how long are you staying and using these veg?)
Prawns stirfried just with some root ginger slices and chopped spring onions, serve with rice.
Artichokes!!!! Fantastic. Basically boil them and make a hollondaise sauce, or just melted butter, but hollandaise is better. This recipe isn't too badly done if you ignore about 90% of what's on the page and just focus on the bit about actually making the sauce.
Tomato salad - slice, sprinkle with chopped fresh herbs (ideally basil but whatever you have that is fresh will be nice), sprinkle generously with some oil and vinegar or whatever dressing you like, leave for a while in the fridge or just eat it fresh. Make a separate green salad by washing the lettuce (properly, wash each leaf), then put into a teatowel, hold the corners and whizz it round outside to get rid of the extra water, then dress it using your clean hands to make sure the leaves are coated. Fantastic with chicken.
Spinach is great just washed as a green salad vegetable. The basic principle of cooking it is to wash the leaves, shake a little, then put into a big pan with a cover while it is still wet and heat until it has wilted - it shrinks a lot. You can do that by putting it into a stew or soup as well.
Kohlrabi - I never found a recipe I liked very much for this so usually ended up just chopping it and putting some into a stew. I tried a recipe for it baked with cheese once, that was awful.
send the artichokes to me [helpful]
you can steam the artichokes until the "petals" just tug off, then eat them with garlic mayo or butter, or garlic mayo and butter. Rinse them well first though in salted water, can be full of bugs.
make a dip with the beetroot www.foodandwine.com/recipes/zaatar-spiced-beet-dip-with-goat-cheese-and-hazelnuts
Thanks for all the suggestions, they've given me some good ideas.
Twunk if you can send me the recipe that would be great, it sounds good.
SunnySomer we're here for a few more weeks so can easily try a number of recipes.
Not had the artichokes before so am intrigued to try them. Not so sure about the kohlrabi, looks too much like celeriac to me!
Elysianfields handily there is some goat's cheese also in the fridge!
Will do! It's downstairs and I'm in bed so pm me if I forget x
I would do a big ratatouille with most of the veg and freeze the leftovers for other meals.
Creamed spinach with a poached egg each
Courguette tortilla- with courgettes and onions (or potatoes,onions,courgette)
Garlic mushrooms to go with meat or fish
Artichokes give a beef stew a wonderful flavour
Spinach salad- spinach,caramelised walnuts,slivers of a strong cheese,apple
with a vinagrette dressing or honey mustard dressing.
Roast peppers with garlic and olive oil
Salad- Lettuce, tomato,spring onion,boiled egg, tuna, olives, pepper rings and vinagrette dressing
If you google riverford recipes they have a load of great recipes for every veg they deliver (covers everything you've got here!)
That last salad should have included boiled sliced beetroot
For the spinach salad change the sliced strong cheese for quickly pan fried goat's cheese or crumbed and deep fried camembert
Curried kohlrabi soup - like curried parsnip but with kohlrabi.
Spinach - salad or use in a bluecheese & spinach lasagne.
Artichokes send to me.
Braised lettuce (and peas)
Tomatoes - roast with herbs serve with Salad
Could also make ratatouille with left overs
Similar to SunnySomer I was going to suggest the Abel and Cole web site, they have recipes indexed by (box) vegetable.
170 gram bulgar wheat (I think really many things could be the carbs bit of this - cous cous perhaps)
Half a lemon
200g chicken thigh - cut into strips - can be marinated
300g spinach or baby spinach
300ml veg stock
Extra virgin olive oil
Pepper & salt
Cook bulgar wheat in the stock in a pan with a lid for 8 minutes - stir occasionally.
Remove leaves from kohlrabi and chop into 1cm blocks. Zest and juice lemon.
Heat olive oil in a wok or frying pan with a lid to a medium-high heat. Cook kohlrabi with lemon zest, pepper and salt and cook for one minute, add 2 tablespoons of water, cover pan and cook for 10-12 minutes on medium heat.
Heat another pan with olive oil and cook chicken for 6-8 minutes on medium heat
Chop Apple into 1cm blocks, and chop up the spinach
Put the bulgar wheat into a salad bowl, add extra virgin olive oil, lemon juice and seasoning. Add rest of ingredients, mix and season to taste.
Thanks again for all the recipes, you've given me some great ideas for now and the future, especially when we get passed food from both our parents' gardens!
We're going to do the artichokes with butter and try out Twunk's salad to use the spinach and kolhrabi. Also thenumberseven's salad to use up the rest of the spinach plus goat's cheese. A lot of the rest has gone in salads and sandwiches. Would love to try Elysianfields' beetroot dip but the inlaws haven't got za'atar or all the ingredients to make it but it's one for us to try when we're back in our own house.
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