Hopefully you were inspired with some of our suggestions last week (or even better, by the fruit and vegetables themselves) to batten down the hatches and cook up a storm for a great start to the year.
If not, hopefully the photo above of the stuffed cabbage leaves would! We didn’t even bother to cook the rice in advance but wrapped it up in the savoy cabbage leaves, topped up with some water before putting the cover on.
You could do another salad with beetroot (this time purple instead of golden) and kale as we suggested last week, or how about try a beetroot orange salad. Add some toasted walnuts and/or goats cheese, and also some mixed spice or ground cinnamon to the dressing. And this week’s red kale would be perfect for Jamie Oliver’s minestrone soup
For a welcome addition to the usual roasted purple carrots and swede to go with the Sunday roast how about try roasted red onions with balsamic vinegar, butter, honey and thyme? Pairs perfectly with a steak if that is your idea of a good life. And finish off with a tried-and-tested pear and chocolate crumble.
Now, on what to do with the vegetables in your box here are a few ideas from our past newsletters/ blog posts:
- Purple Carrots – A Purple Haze has some fun facts on these carrots and ideas on what to do with them
- Swede – Rooting for Roots is written for these and other roots
- Kale – More ways to eat your greens: link
- Cauliflower – Many suggestions for cooking this beautiful brassica in this post and a write-up on Jamie Oliver’s whole baked cauliflower with tomato and olive sauce
- Leek – The classic leek and potato soup makes the perfect winter comfort food, or add some bacon for a variation. Or try our favourite chicken and leek pie? Throw in some puy lentils for a twist and cheat with ready made puff pastry!
This Week’s Bounty
* Bakers Potatoes, UK
* Purple Carrots, Lancs
* Red Onions, Norfolk
* Red Kale, Kent
* Swede, Lincs
Items starred (*) above
Squash, Perry Court
Mandarin, Spain (standard only)
Pear – Comice, Kent