Swiss Chard, Tomato and Red Lentils with Pasta

Time Preparing: 20 mins
Time Cooking: 30 mins
Serves: 3
Difficulty: 1/5
Season: Spring / Winter

Ingredients
– 200g Swiss Chard
– 1/2 Onion
– 100g Red Lentils
– 1 Tin of Chopped Tomatoes / 3 Large Tomatoes
– 1 Veg Stock
– 120g Pasta
– Parmesan (or vegan alternative)
– Handful of Basil
– 2tbsp Olive Oil

Method:
1. Chop the swiss chard, separating the stems from the leaves
2. Peel and chop the onion
3. Heat the oil in a large pan on medium heat, then add the onion and swiss chard stems. Cook for 5 mins
4. Add swiss chard leaves and cook for a further 5 mins
5. Wash the lentils and add to the pan, along with tomatoes
6. Add boiling water – just enough to cover the ingredients – along with a veg stock
7. Simmer for 20 mins
8. In the meantime, cook the pasta as instructed
9. Serve with parmesan and basil

 

This recipe was created for Tower Green Hamlets by Pauline Cuisine

Homemade Pesto Recipe – with Sprouts Tops

Pesto is undoubtedly a fantastic addition to pasta dishes, and goes well with white meat such as chicken. This delightful pesto recipe is made from Brussels Sprouts tops, but can easily be replaced with Kale, Rocket, Kalettes or Basil.

Time Preparing: 15 mins
Time Cooking:  2 mins
Serves: 4+
Difficulty: 1/5
Season: Winter

Ingredients:
– 200g Brussels Sprouts Tops
– 80g Parmesan Cheese (or vegan alternative)
– Juice from 1 Lemon
– 160ml Olive Oil
– Pine Nuts (optional)
– Handful of Basil
– Handful of Parsley

Method:
1. Discard the stems from the leaves, and chop leaves into rough pieces then wash thoroughly
Note: Keep the stems for another recipe such as soup!
2. Add the sprouts tops into boiling water for 2 mins, then dry on kitchen towel
3. Blend sprouts tops in a blender until they form a paste
4. Add the juice from the lemon, parmesan, herbs, and half of the olive oil. Blend until all ingredients are mixed together
5. Depending on the texture desired, add more olive oil a little at a time, blending in between

 

This recipe was created for Tower Green Hamlets by Pauline Cuisine

Beetroot & Carrot Spaghetti

When beetroots come into season, creative ways to cook them need to be found! What about having a pink dish/lunch box thanks to the colour of the beetroots? This dish is a promise to have a happy lunch time.

 

Time Preparing: 10 mins
Time Cooking: 30 mins
Serves: 2
Difficulty: 1/5
Season: Autumn / Winter

Ingredients
– 120g Whole Wheat Spaghetti
– 2-3 Beetroots
– 2 Medium Carrots
– 1 Red Onion, finely chopped
– 1tbsp Olive Oil
– Handful of Pine Nuts
– Handful of Basil

Method
1. Start by cooking the whole wheat pasta as it is suggested on the packaging
2. Peel carrots and beetroot then cut into square pieces
3. Steam beetroot and carrots for 25/30mins
4. In a large pan, heat the olive oil, then add the chopped onion for 5mins
6. In a small pan, roast the pine nuts (check frequently, as it can burn pretty quickly)
7. Add the cooked spaghetti in the pan with the chopped onion
8. Add the steamed carrots and beetroots and stir everything together for 2mins
9. Add the roasted pine nuts and freshly chopped basil

 

This recipe was created for Tower Green Hamlets by Pauline Cuisine

Swiss Chard Lasagna

Swiss chard are referred to as a nutritional powerhouse as they are a great source of vitamins (K, A and C), minerals (magnesium, potassium and iron) and fibre. They can be colourful as the rainbow chard which add a splash of colour to any dish.
Using them in lasagna is really nice in terms of texture because of the right balance between the softness of the leaves and the crustiness of the stems.

Time Preparing: 20 mins
Time Cooking: 45 mins
Serves: 4
Difficulty: 3/5
Season: Summer

Ingredients
– Large Bunch of Swiss Chard Leaves
– 400g Tin of Plum Tomatoes
– 40g Cheddar, Grates
– 4 Lasagna Sheets
– 1/2 Onion, Finely Chopped
– Handful Basil Leaves
– Olive Oil
– Salt & Pepper for Seasoning
Ingredients – Bechamel Sauce
– 400ml Milk (or Soya for vegan alternative)
– 40g Flour
– 40g Olive Oil

Method
1. On a medium heat, gently cook onion in olive oil
2. Wash the swiss chard, then separate the leaves from the stems. Cut the stems into small pieces then add to the onion. Cook for a further 7 minutes
3. Add the leaves and cook for a further 7 minutes
4. Prepare the bechamel by mixing the milk and flour. On a medium heat, add the mix to the oil and stir until it becomes warm. Continue stirring until a smooth consistency is reached
5. Whilst the sauce is cooking, empty the plum tomatoes and cut into small pieces
6. Grease an oven tray (or baking dish) and layer the lasagna in the following order: tomato, lasagna sheet, swiss chard mix, tomato, bechamel, grated cheese, seasoning and basil, lasagna sheet, swiss chard mix, tomato, bechamel then top with the remaining grated cheese
7. Cook in a pre-heated oven for 30 minutes

This recipe was created for Tower Green Hamlets by Pauline Cuisine

Italian, Greek or French?

Tomatoes and basil need no introductions but with the current weather a rich and creamy tomato basil soup may be in order. Or taste the sunshine in a tomato salad and imagine you are on holiday (or still there if you’ve been and back).

Go classic Italian by arranging sliced mozzarella or baby boccocinis and tomato wedges on a serving dish before topping with torn basil leaves. Drizzle with the best olive oil and balsamic vinegar (if you like) you can afford and grind a few twists of salt and pepper to finish.

Or skip the cheese, with some minced garlic and red wine vinegar instead of balsamic, to keep it fresh. Or simplify even further and just add some salt to chopped tomatoes and basil leaves to really bring out the flavour. Leave for a few hours to let the flavours really develop.

And continuing with our Greek theme from last week why not try a classic Greek salad? Even in restaurants, the Greeks serve their salad very simply, scattered with dried oregano, but often without any salt (since the saltiness comes from the feta which is often served as a whole slab), leaving it to you to dress to your heart’s content. Definitely drizzle with olive oil, maybe some vinegar or lemon juice if you like. Peppers are optional but without sliced red onions and olives it would be feeling a little naked. You could even top with sheep/goat’s cheese instead of feta like how they use mizithra on Crete.

We also have French beans which we haven’t had in a long so why not go French with a tuna nicoise salad. Or french beans with almond pesto as a lovely side. If making your own pesto sounds too ambitious then simply toss with some store-bought pesto. Just top and tail green beans and cook in boiling water until crisp tender, for about about 3 minutes (or microwave for 1-2 minutes) before dressing with pesto.

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

Standard Box
* Linda Potatoes, Perry Court
* Tomatoes, Perry Court
* Basil, Kent
* Courgettes, Perry Court
* Carrots Bunch, Norfolk
Spinach, Perry Court
Mini Cucumber, Perry Court
French Beans, Perry Court

Small Box
Items marked with (*) above
No-Potato Substitute
Broad Beans, Lancs

Fruit Supplement
Bananas, Dom Rep (standard only)
Oranges, SA