Courgette, Aubergine and Tomato Pasta

Time Preparing: 15 mins
Time Cooking: 45 mins
Serves: 2
Difficulty: 2/5
Season: Spring

Ingredients:
– 400g Aubergine
– 200g Courgett
– 400g Tin of Chopped Tomatoes
– Olive Oil
– Mixed Herbs
– Salt and Pepper
– 220g Wholewheat Pasta

Method:
1. Slice aubergine into half cm slices, discarding the head
2. Slice Courgette into small chunks
3. In a dish, mix 2-3tbsp olive oil with herbs, before coating aubergine and courgette before leaving to marinate for 30mins
4. Add 1/2 tbsp olive oil to another pan, and roast the aubergine for 3-5 mins on either side
5. Cook pasta as instructed
6. Add courgette and aubergine to a pan on a medium heat for 5 mins, until the courgette softens
7. Add chopped tomatoes and seasoning and continue to cook for a further 5 mins

 

This recipe was created for Tower Green Hamlets by Pauline Cuisine

 

Courgette Quiche

Time Preparing: 15 mins
Time Cooking: 45 mins
Serves: 2
Difficulty: 2/5
Season: Spring

Ingredients
– 2-3 Courgettes
– 50g Cheddar
– 70g Smoked Pancettea
– 50ml Milk
– 50ml Cream
– 2 Eggs
– Handful of Chives
– Salt and Pepper, for seasoning
Ingredients – Short Crust Pastry
– 150g Self Raising Flour
– 60g Corn Flour
– 60g Butter
– 20ml Water

Method
1. In a large bowl mix corn flour, self-raising flour and butter
2. Knead the dough with fingers before adding water (start with 20ml then increase if necessary)
3. Once the dough has formed into a ball, wrap in cling film and let cool in the fridge for 30 mins
4. Pre-heat oven to 180 degrees
5. Peel the courgette and cut into small square pieces, then add to a pan of water with pancetta, letting them boil for 5 mins
6. Roll out the dough into a mould and bake for 10mins
7. Spread the courgette and pancetta onto the base, then top with cheese, seasoning and chives
8. In a seperate bowl, mix eggs, cream and milk before pouring on top of the quiche
9. Bake for 30-40 mins – serve hot or cold

 

This recipe was created for Tower Green Hamlets by Pauline Cuisine

Salsify Stir Fry

Time Preparing: 10 mins
Time Cooking: 10 mins / 30 mins inc. rice
Serves: 2
Difficulty: 2/5
Season: Winter / Spring

Ingredients
– 24g Broccoli
– 80g Salsify
– 50g Courgette
– 200g Beansprout
– 1/2 Onion, finely chopped
– 60g Wild Rice
– 2tbsp Soya Sauce
– 2tbsp Sesame Oil
– Sesame Seeds

Method
1. Peel and slice Salsify
2. Slice Courgette into small chunks
3. Cut Broccoli if florets are too large
4. Cook rice as instructed on the packaging
5. Heat the oil in a wok on a medium to high heat, then add the Salsify for 3mins
6. Add Broccoli and Onion for a further 3 mins, continuing to stir
7. Add the Courgette and Beansprouts for a further 2 mins
8. Stir in the Soya Sauce until all veg is covered
9. Serve on a bed of Wild Rice, topped with toasted Sesame Seeds

 

This recipe was created for Tower Green Hamlets by Pauline Cuisine

Tomato and Courgette Tart

Time Preparing: 15 mins
Time Cooking: 40 mins
Serves: 2
Difficulty: 1/5
Season: Spring / Summer

Ingredients
– 3 Tomatoes
– 1 Courgette
– 40g Grated Cheddar
– 2tbsp Mustard
– Pepper for seasoning
– Dry Mixed Herbs
– Puff Pastry

Method:
1. Start by rolling the puff pastry into a mould and bake for 10 mins at 180°C
2. Slice the courgette and tomatoes into uniform slices
3. Spread mustard on the pre-baked pastry, then sprinkle the cheddar
4. Arrange tomatoes and courgette slices on the top of the pastry
5. Add pepper and dried herbs, then bake in the oven for 40 mins

 

This recipe was created for Tower Green Hamlets by Pauline Cuisine

Honey Roasted Vegetables with Bulgar and Quinoa

Honey Roasting Vegetables is a delicious and easy was to incorporate your five-a-day into one meal. Served with Bulgar and Quinoa, this tasty recipe is a great Winter warmer!

Time Preparing: 15 mins
Time Cooking: 55 mins
Serves: 2
Difficulty: 2/5
Season: Autumn / Winter

Method 1.

Ingredients
– 1 Courgette
– 2 Beetroots
– 3 Carrots
– 1 Sweet Potato
– 1/2 Fennel Bulb
– 1tbsp Honey
– 3tbsp Olive Oil
– Salt for Seasoning
– Rosemary

Method:
1. Start by peeling all veg, apart from the fennel and courgette
2. Remove the fennel head and wash thoroughly with the courgette
3. Cut all veg into 1 inch squares
4. Steam for 15 mins
5. In a large bowl, mix honey and olive oil before adding veg and thoroughly coating
6. Cover a large baking tray with baking parchment or foil, spread vegetables evenly and top with rosemary and salt
7. Put in a preheated oven at 180 degrees for 30 – 40 mins

 

This recipe was created for Tower Green Hamlets by Pauline Cuisine

 

Salmon and Courgette Noodle Bowl

A delicious and quick lunch, which is actually a lot more filling than it looks. We’d originally thought we were preparing a meal for two, but found it could easily cater for up to four, depending on how big an appetite you and your guests have! The crunch of the bok choy perfectly compliments the soft textured salmon, and can be adapted to suit your spice tolerance!

Time Preparing: 20 mins
Time Cooking: 25 mins
Serves: 2-4
Difficulty: 2/5
Season: Autumn

Ingredients
– Marrow / 3-4 Courgettes
– 2 Bok Choy
– 1 Romano Pepper
– 1 Spring Onion Bunch
– 1 tsp Ginger
– 1 Garlic Clove
– 2 Salmon Fillets
– 1 tbsp Sesame Oil
– 1 tbsp Soya Sauce
– 1 cup Vegetable Broth
– Chili (optional)
– Salt and Pepper for Seasoning

Method
1. Preheat oven to 180degrees, then cook salmon (wrapped loosely in foil) for 25 minutes, or as instructed
2. Prepare veg – thinly slice courgette or use a spiraliser, thinly chop garlic and ginger, thinly slice pepper, trim the end of the bok choy stems off and discard and chop spring onion bunch, discarding heads
3. Add Sesame Oil to a wok or pan on Medium Heat
4. Once the oil has been heated, add the garlic and ginger for a minute
5. Add bok choy, season with salt and pepper and stir for a further 2-3 minutes
6. When the bok choy has started to wilt, add vegetable broth and soya sauce along with your courgette noodles and half of the spring onions before turning the heat to Medium-High
7. Leave to cook for just over 5 minutes until courgette noodles have softened before adding the cooked salmon and remaining spring onions

Pesto Courgetti with Sun Dried Tomatoes

When spiralized vegetables became cool, it seemed like every veggie lover and their cats went and bought a spiralizer, often in an attempt to kid the kids they were having spaghetti. We absolutely love this pesto courgetti recipe which has quickly become a staple at TGH HQ. And the best thing about this recipe – we’ve worked out you don’t really need to invest in a sprializer to make this gorgeous courgetti. All you need is a really sharp nice and a little patience! It’s super easy to cater for the meat eater and the vegetarian at the same time – simply cook the chicken separately and add after. You can expect courgettes and onions in our veggie boxes throughout Summer.

Time Preparing:
 20 mins
Time Cooking: 10 mins
Serves: 2
Difficulty: 2/5
Season: Summer

Ingredients
– 4 Courgettes
– 1 Chicken Breast (optional)
– 4tbsp Pesto
– 2 Onions
– Handful of Sun Dried Tomatoes
– Olive Oil
– Parmesan
– Black Pepper

Method

1. If using a spiralizer, work the courgettes through the machine. If you’re going at it with the knife, chop both ends of the courgettes and discard. Cut the courgette into manageable sections length ways, before cutting as finely as you can
2. Finely chop the onions – we find red onions compliment this dish perfectly, but white & green work nearly as well
3. If using chicken, cut the chicken breast into small chunks before frying on a high heat with the olive oil. Once cooked through and crispy on the outside, set to one side
4. On a medium heat, gently cook the chopped onions for around 5-8 minutes before adding your courgetti for a further 5 minutes
5. Add the pesto (either home made if you’ve got the time, or shop bought), ensuring the courgetti and onions are completely coated
6. Chop the sun dried tomatoes into small chunks and add to the mix
7. If using chicken, stir in the chicken before serving with parmesan and black pepper

Going Stir (fry) Crazy

We don’t know about you, but we’re thrilled that Autumn is now approaching and with that hopefully some slightly cooler weather. As much as we’ve loved this summer and the gorgeous veg we’ve been getting, we’ll certainly relish less humidity!

So, as the new season is upon us, the farm is promising some autumnal goodies in the form of Rhubarb, Squashes, Golden Beetroot, Garlic, Ginger, Pears and Plums!

This weeks box includes some great ingredients to make a cabbage & pepper stir fry. The great thing about a stir fry is that you can practically chuck anything in, and it will still taste great (although we particularly love this combination)!

What you’ll need:
– Cabbage, peppers and green onions (from box)
– 4tsp Soya sauce
– 3tsp honey
– 1 lime
– Splash of dry sherry
– Sesame (or vegetable) oil
– Chili flakes
– Chicken or Tofu
– Rice or noodles

Pre-prepare either the rice or noodles and chicken or tofu. Add the oil to a wok and set on high heat.
Whilst the oil is bubbling, slice the peppers and cabbage into thin slices along with your green onions. Chuck your veg and chili flakes into the wok and set about making your stir fry sauce. Simply mix the honey, soya sauce and lime juice before stirring well. Add the sauce along with a splash of sherry before adding your meat/tofu.

This whole dish should be done in half an hour from start to finish so is a great way to create something special when you’re in a rush.

What’s in the box?
* Charlotte Potatoes, Perry Court
* Cabbage, Perry Court
* Green Onions, Perry Court
* Peppers, Perry Court
* Tomatoes, Perry Court
French Beans, Perry Court
Courgette, Perry Court
Bulls Blood, Perry Court
Fruit Supplement 
* Discovery Apples, Perry Court
Grapefruit
No-Potato Substitute 
Swede
Small Box 
Items marked with (*) above 

Please note that this may be subject to slight change depending on availability.

Guarantee a ‘baking’ hot Bank Holiday

Whilst the Bank Holiday Monday is looking like it may be a wash out, we’ve got a great recipe that will ensure you’ll still baking!

Baked Courgette Fries are super easy to make and are the perfect healthy snack. This recipe also works for the aubergine in the large boxes.
To make your fries and a gorgeous tomato salsa for dipping, you’ll need the following:

– Courgettes from your box
– Half a cup of Breadcrumbs
– Quarter of a cup of Parmesan
– 1 egg
– Tomatoes from your box
– Half of the Onions from your box
– 1 clove of garlic, crushed
– 1 tsp chili flakes
– 1 tsp parsley, chopped
– Seasoning

Preheat the over to 200degrees. Stir the bread crumbs and cheese in a bowl before whisking the egg in a separate bowl. Cut your courgette into thin slices before dipping first into the egg, then the breadcrumb mixture. Place all fries on a baking tray an pop into the oven for 15 minutes.
Whilst you’re courgette fries are in the oven baking, begin working on your tomato salsa.
Chop your tomatoes finely, and the onion even finer. Mix in a bowl with the garlic, parsley, chili flakes and seasoning. Using a pestle (or fork), crush the mix – the tomato juice should make sure your salsa is ready for dipping!

For ideas on how to eat the vegetables in this week’s box, try searching on our webpage for past blogs!

We’re still after images of you’re creations so don’t forget that for the rest of August, we’ll be offering a complimentary surprise vegetable in your next box if you send us your ‘before and after’ shots. 

What’s in the box?
* Charlotte Potatoes, Perry Court
* Courgette, Perry Court
* Green Onions, Perry Court
* Kale, Perry Court
* Tomatoes, Perry Court
Aubergine, Perry Court
Beetroot, Perry Court
Peppers, Perry Court
Fruit Supplement 
* Oranges, Spain
Kiwis, Chile
No-Potato Substitute 
TBC
Small Box 
Items marked with (*) above 

Please note that this may be subject to slight change depending on availability.

Be a Double Winner like Max!

The Olympics is well and truly under way, and Great Britain are enjoying winning gold after gold, currently placing us in second place. Max Whitlock is GB’s pummel horse underdog, winning two Olympic Gold medals for his outstanding routines.

So with all the success from our veggie loving Olympians, what better way to celebrate than to give you the chance to be a double winner as well!

For our first offer as part of your new Community Corner, we’re offering you the chance to win your next box for free! All you need to do is recommend a friend to sign up for a trial month with us, and your next box will be on us. We’ll also throw in a complimentary box for your friend, so they’ll receive five boxes for the price of four!**

For the rest of August, we’ll also be offering a complimentary ‘surprise’ vegetable in your next box if you send us a ‘before and after’ shot of what you’ve created this week. So as we approach the final weekend of the Olympics, pick up that community baton and run with it!

In other local news, Victoria Park are running a Sports and Healthy Living Day next Wednesday (11am-3pm) in the Opera Field. They’re promising a wide range of fun-filled activities to promote healthy living.

 

For 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
* Charlotte Potatoes, Perry Court
* Courgette, Perry Court
* Chard, Perry Court
* Green Onions, Perry Court
* Chili Peppers, Perry Court
Mini Cucumber, Perry Court
Tomato Punnet, Perry Court
Spinach, Perry Court

Small Box
Items starred (*) above

No-Potato Substitute
Carrots / Squash

Fruit Supplement

* Oranges
Grapefruit