We have garlic in our boxes again, which goes perfectly with spinach, courgettes, cucumber, carrots and mushrooms.
If you’ve had a bad day at work or home (or just for the fun of it) try preparing the Chinese smashed cucumber salad for a stress reliever. This rather unconventional culinary preparation method releases the water and softer inner lining, and preserves the crunchy parts of the cucumber. The ragged edges are ideal for soaking up the marinade ingredients, with each bite producing a satisfying crunch. There is a video to watch preparation in action if you are still feeling slightly unsure.
Obviously feel free to bash the garlic as well since that could release more of the compounds that fight disease than slicing or mincing it. Cool and crispy – an absolute classic dish that is perfect for the summer we have all been waiting for. But if the idea of banging your veg seems wrong to you, then try a more conventional chilled garlic soy sauce cucumber salad instead.
Any sunny day is worth celebrating with this marinated courgette ribbon salad. Flavour with salt as the perfect pairing to lemon and throw in some finely chopped garlic if you like and finish with some chopped herbs like chives and mint if you fancy. If you prefer a sautéed version, then lightly fry the chopped garlic until golden brown and its aroma is wafting through, then throw in the courgette ribbons and sautée until just tender, and then just a little more with the lemon juice and herbs.
If you ever despair eating your leafy greens like spinach, then banish those fears with some buttered garlic spinach which would go perfectly with fish or chicken. If you prefer a healthier olive oil alternative to butter and would like to ditch the lemon juice, then try this spinach with garlic and pinenuts version instead.
Or put it all together and try this spinach and courgette pesto parmesan puff tart, topping it off with a few slices of mushroom if you like.
If you need an idea for what to do with all your carrots then why not try this carrot, quinoa and spinach soup? You could also add in some chilli, fennel and turmeric to really turn up the spice-o-meter a few degrees. Or simply roasted caramelised carrots with garlic – add in some thyme in addition to the parsley, and some honey or balsamic vinegar if you like.
For more ideas on how to eat the vegetables in this week’s box, try searching on our webpage for past blogs!
This Week’s Bounty
* Rooster Potatoes, Lincs
* Carrots, Scotland
* Garlic, Spain
* Spinach, Yorks
Items starred (*) above
Mandarins, Spain (standard only)
Cox Apples, NZ