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More The Box

The Box Saturday 03rd:

Box content:

  • Beef tomatoes
  • Green oranges
  • Green Zucchini
  • Paro/Leek
  • Lemongrass
  • Mangosteens
  • White radish
  • Malabar spinach
  • Avocado
  • Taro
  • Ginger
  • String beans

We suggest Creamy Taro Root Potato Leek Soup with smoked Gouda from Petit Chef

The Box Saturday 26th:

Box content:

  • Plum tomatoes
  • Cucumber
  • Broccoli
  • Green pepper
  • Eggplant
  • Rambutan
  • Pineapple
  • Sweet potatoes
  • Heart cabbage
  • Small carrots

We suggest Griddled sweet potato and aubergine salad recipe from Good To Know

The Box Saturday 19th:

Box content:

  • Cauliflower
  • Yellow corn
  • Baby zucchini
  • Potatoes
  • Guava
  • Roma tomatoes
  • Red dragon fruit
  • Mini green apples
  • Bok choi
  • Red cow horn chili

We suggest cowhorn queso with corn from Sumptuous Spoonfuls.

 

The Box Tuesday 21st

Box content:

  • Squash
  • Pineapple (full box)
  • Turmeric
  • Cocktail tomatoes
  • Carrot
  • Passion fruit
  • Starbor kale
  • Bok choy
  • Lettuce

Try this Butternut Squash soup recipe with our new-in Turmeric – enjoy!

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INGREDIENTS
  • 4-6 baby aubergines or 1 medium aubergine
  • 2 tbsps olive oil
  • 1 medium sweet potato, peeled and thinly sliced
  • About 200g tenderstem broccoli, blanched for 2 minutes
  • 1 red onion, peeled and finely slices
  • 2 handfuls of baby spinach leaves
  • 30g pecan nuts
  • About 2 tbsps pomegranate seeds
  • 2 tbsps finely chopped fresh parsley
  • 2 generous tbsps mayonnaise
DIRECTIONS
  • Halve the baby aubergines or thickly slice the larger one. Brush with a little oil and put cut-side down on a hot griddle until scored, then turn them over and cook until softened. Set aside in warm place. Brush the sweet potato slices with oil and griddle them.
  • Mix the aubergine and sweet potato with the broccoli in a large bowl. Add the red onion, spinach leaves, pecans and pomegranate seeds, just adding a little more oil to give a gloss to everything.
  • Mix the parsley into the mayonnaise. Spoon and smear it on 2 plates, then pile the salad on top and serve warm.

INGREDIENTS

  • 550g carrots, trimmed, peeled and quartered lengthways
  • 650g peeled and deseeded butternut squash, cut into 2.5cm wedges
  • 2½ tbsp olive oil
  • 1 tbsp clear honey
  • 2 large garlic cloves, crushed
  • ½ heaped tsp cumin seeds
  • 1½ tbsp lemon juice
  • 150g peeled and cooked chestnuts, chopped
  • 5g sage leaves (about 18 leaves)
  • 20g butter, chopped
  1. Preheat the oven to gas 6, 200°C, fan 180°C. Arrange the carrots and squash in a large shallow roasting tin in a single layer.
  2. Mix together the oil, honey, garlic, cumin and lemon juice and pour over the veg. Season and toss to coat.
  3. Roast for 25 mins, stirring halfway. Add the chestnuts, sage leaves and butter. Roast for 10-15 mins or until the carrots are tender.

Recipe from Tesco Real Food.