This weeks box includes bell peppers which are fantastic when stuffed!
We’ve come up with a healthy and flavoursome twist on this classic Mediterranean dish, which uses three of the ingredients from your box!
To begin, cut the peppers in half and scoop out any of the seeds and white membrane. Drizzle with a splash of olive oil and bake for approximately 20 minutes – just until the peppers are tender.
Whilst the peppers are baking, fry onions and cashews for around 5 minutes, before adding some crushed garlic and sundried tomatoes for another minute. Add some kale from your box with a little water and cook for a further 2 minutes.
Finally, add in some cooked quiona or cous cous, some lentils then fill your peppers with your mix. Cook for a further ten minutes then serve with salad.
After last weekends Roman Road Festival, all seems pretty quiet in Tower Hamlets this week, but as the weather is set to remain mild and dry, it’s a great weekend to wander down our canals or head to one of our parks!
In other news, we’re currently working on an exciting new website, so keep your eyes peeled!
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
* Charlotte Potatoes, Perry Court
* Onion Bunch, Perry Court
* Cauliflower, Perry Court
* Bulls Blood, Perry Court
* Kale, Perry Court
Mini Cucumber, Perry Court
Items starred (*) above
* Oranges, Spain