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More The Box

Your The Box ByNature

Celery
Spinach
Lime
Carrots
Green pepper
Broccoli
Coconut
Purple onion
Chili
Beetroot
Kohlrabi

This week we suggest Broccoli – Spinach Soup with Avocado Toasts from Foods.

Broccoli - Spinach Soup with Avocado Toasts

Ingredients

Directions

Instructions Checklist
  • Heat oil in a medium saucepan over medium-high heat. Add leek and cook until tender, about 4 minutes. Add stock; bring to a boil. Add broccoli and cook, covered, until bright green and tender, about 2 minutes.

  • Remove from heat. Stir in spinach, Parmesan, and tahini. Let cool slightly. Season with salt and pepper.

  • Working in batches, puree soup in a blender until smooth.

  • Top bread with avocado and radish sprouts. Season with salt and pepper, squeeze with lemon, and drizzle with oil.

Your The Box ByNature

Celery
Spinach
Lime
Carrots
Green pepper
Broccoli
Coconut
Purple onion
Chili
Beetroot
Kohlrabi

This week we suggest Herb-roasted chicken with root vegetables from Kitchen Stories.

Herb-roasted chicken with root vegetables

Ingredients

whole chicken
1½  lemons
sweet potato
½  celery root
sunchokes
mixed beets
mixed carrots
20  thyme
20   rosemary
20   sage leaves
3 tbsp  olive oil
red onions
1 head  garlic
scallion
50   unsalted butter
200g  full-fat Greek yogurt
flaky sea salt
pepper

Directions

      • sweet potato
      • ½ celery root
      • mixed beets
      • sunchokes
      • mixed carrots
      • red onions
      • 1 head garlic
      • oven
      • knife
      • cutting board
      • peeler

      Preheat the oven to 180°C/355°F. Peel sweet potato, halve, and chop into thick matchsticks. Remove celery root peel and slice into thick matchsticks. Peel and quarter the mixed beets. Peel sunchokes. Trim carrot greens, halve each carrot widthwise, then lengthwise. Cut the onions into wedges. Halve the whole head of garlic widthwise.

    • Step 2/5

      • lemon
      • 15 g thyme
      • 15 g rosemary
      • 15 g sage leaves
      • flaky sea salt
      • fine grater

      Season the chicken all over with flaky sea salt, rubbing it into the skin. Zest half the lemon and rub into the chicken skin. Quarter the lemon and stuff into the chicken cavity along with thyme, rosemary, and sage.

    • Step 3/5

       

      • 3 tbsp olive oil
      • baking sheet

      Transfer vegetables to a baking sheet. Add olive oil, season with salt, and toss well. Place chicken on top, transfer to oven, preheated to 180°C/350°F, and roast for approx. 1.5 hrs.

    • Step 4/5

      • 50 g unsalted butter
      • 5 g rosemary
      • 5 g thyme
      • 5 g sage leaves
      • saucepan (small)
      • rubber spatula
      • cutting board
      • knife
      • pastry brush

      In the meantime, make herb butter by melting butter in a saucepan over low heat. Add remaining rosemary, thyme, and sage, stir and let bubble gently for approx. 2 min. Remove from heat and set aside. Approx. 10 min before the end of the cooking time, baste chicken with melted herb butter.

    • Step 5/5

      • 200 g full-fat Greek yogurt
      • ½ lemon
      • 3 tbsp olive oil
      • cutting board
      • knife
      • fine grater
      • rubber spatula

Recipe: Cooktoria.