Whilst we’ve opted for a veggie friendly dish, this tasty stir fry, can easily be adapted to suit meat eaters! We’d recommend chopped chicken or turkey breast, which can either be marinated in Harissa Glaze (just make 1/2 more than our recipe) or not – just chuck it in the pan with some oil until cooked, then remove and add towards the end! Harissa Paste hails from North Africa, and is made from various peppers, herbs and chilli. You can make your own, but shops offer such great pre-made ones, we find these work a dream!
Time Preparing: 15 mins
Time Cooking: 15 mins
– 1 Bag of Cavolo Nero
– 1 Red Pepper
– 200g French Beans
– 1 Pack of Noodles
– 2tbsp Harissa Paste
– 2tbsp Honey
– 1tsp Lemon Juice
– 1tsp Paprika
– 1tsp Crushed Chilli’s
– Sesame Seeds, for serving
– Coconut Oil
1. To make your Harissa Glaze, mix the harissa paste, honey, lemon juice and paprika
2. Thinly slice red pepper, discarding any seeds, and chop kale into slices, discarding the stalks
3. Boil a pan of water, before adding french beans for around 4 minutes – until tender
4. Heat coconut oil in a large wok on a high heat, before adding kale and red peppers
5. Keep stirring for a few minutes, then add french beans and Harissa Glaze, continuing to stir
6. If you’re using chicken or turkey, now’s the time to add it to the wok (already cooked!), along with the crushed chilli flakes
7. Keep stirring for a further two minutes, then serve with a sprinkle of sesame seeds
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
* 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
Items marked with (*) above
Broad Beans, Lancs
Bananas, Dom Rep (standard only)