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More The Box

The Box Tuesday 3rd:

  • Roseberry tomatoes
  • Coconut (full box only)
  • Red pepper
  • Carrots
  • Onion
  • Green beans
  • Japanese cucumber
  • Mango
  • Broccoli
  • Butterhead lettuce
  • Coriander

Try this all-time favorite broccoli salad recipe below – we do recomend substituting the mayo with sour cream – enjoy! Reciep  from “spend with pennies”

The Box Saturday 30th:

Box content:

  • Roseberry tomatoes
  • Coconut (full box only)
  • Red pepper
  • Carrots
  • Onion
  • Green beans
  • Japanese cucumber
  • Banana
  • Beetroot
  • Butterhead lettuce
  • Coriander

We found this lovely Warm Carrot Salad which could make for a perfect side dish this evening – thanks Kitchen Stories!

Ingredients

Servings: 8

  • 8 cups broccoli cut into bite sized pieces
  • 1/3 cup red onion diced
  • 1/2 cup dried cranberries
  • 1/4 cup sunflower seeds
  • 1/2 cup bacon bits
  • 3 tablespoons cider vinegar
  • 2 tablespoons sugar
  • 1 cup mayonnaise (we use sour cream)
  • salt & pepper

  1. Whisk together cider vinegar, sugar, mayonnaise (sour cream), salt and pepper in a medium bowl. Set aside.

  2. In a large bowl, combine broccoli, onion, cranberries, sunflower seeds, and bacon bits. Pour the prepared dressing over and mix well.

  3. Refrigerate for an hour before serving.

Ingredients

Servings: 2 sides

 

500 g carrots
100 g purple carrots
100 g yellow carrots
2 shallots
50 ml sesame oil
1 tbsp ras el hanout
2 tbsp honey
2 tbsp sesame seeds
5 tsp coriander seeds
120 ml white balsamic vinegar
15 g sugar
60 ml carrot juice
100 ml vegetable oil
100 g cream cheese
6 sprigs cilantro
2 tbsp dried cranberries
salt

 

  1. Preheat oven to 160°C/320°F. Slice shallots and set aside. Wash and peel carrots. Cut most of the orange carrots into thicker strips, then use a peeler to peel the remaining carrots into very thin strips and set aside.
  2. Transfer thickly sliced orange carrots with sesame oil, ras el hanout, honey, and salt to a baking dish. Toss to combine and roast for approx. 20 – 30 min. at 160°C/320°F.
  3. Toast sesame seeds in a small pan and set aside, then toast coriander seeds.
  4. Use a hand mixer to blend shallots, balsamic vinegar, sugar, salt, carrot juice, coriander seeds, and vegetable oil. Strain through a fine sieve set over a bowl, then mix thin, raw carrot strips with the dressing.
  5. Spread roasted carrots on a large plate. Use tweezers to swirl the raw carrot strips into rosette shapes on top. Spoon cream cheese in dollops all over, then garnish with cilantro, sesame seeds, and cranberries. Enjoy!