Creamy Kalette Tops Linguine

Whilst the bright green colour of the dish can prompt thoughts of artificial colouring, this is actually the result of cooking and blending.

Time Preparing: 10 mins
Time Cooking:  10 mins
Serves: 2-3
Difficulty: 1/5
Season: Winter

Ingredients:
– Bunch of Kalette Tops
– 200g Linguine
– 2 Garlic Cloves
– 1/2 Lemon
– 30g Parmesan (omit for vegan option)
– 3tbsp Sour Cream (or vegan alternative)
– 3 tbsp Olive Oil
– Salt and Pepper, for seasoning

Method
1. Begin by cooking the Linguine as instructed on the packaging
2. Thoroughly was the kalette tops, before removing from stems
3. Peel (but don’t chop) the garlic
4. Add the kale and garlic to the linguine pan, for the final five minutes of cooking
5. Drain the linguine, and carefully transfer the kale and garlic to a blender. Add the olive oil, sour cream, lemon juice and seasoning before blending until smooth
6. Mix the linguine and kale sauce until thoroughly coated
7. Season and top with parmesan

Chunky Mango Guacamole

It’s no secret how popular avocado’s are – either for Brunch or with a Mexican-esque dinner. However, it’s the Mango that we feel is seriously underrated, and have come up with the recipe below which combines these two powerhouse foods. The Mango adds a deliciously sweet taste to the guacamole, without being too powerful.

Time Preparing: 10 mins
Time Cooking: 0 mins
Serves: 4-6 (as dip)
Difficulty: 1/5
Season: Summer

Ingredients
– 2 Avocados
– 1 Mango
– Juice from 1 Lime
– 1 Small Red Onion, finely chopped
– 1 Handful Cilantro Leaves
– Salt and Pepper, for seasoning
– 1 Garlic Clove, minced

Method
1. Peel avocado, remove stone and scoop flesh into a bowl, and mash as much as you’d like
2. Peel mango, remove stone and finely chop flesh before adding to the avocado
3. Add lime juice, garlic, cilantro and red onion to the avo-mango mix
4. Taste and adjust with seasoning
5. Serve with your favourite Mexican dinner, or for an avocado breakfast with eggs

Celery and Potato Soup

Nothing hearty bowl of creamy soup when the leaves begin to drop (along with the temperature). This Celery and Potato Soup is packed with veggie goodness, and really does hit the spot!

Time Preparing: 10 mins
Time Cooking: 20 mins
Serves: 3-4
Difficulty: 2/5
Season: Autumn / Winter

Ingredients
– 4 Potatoes
– 3 Celery Stalks
– 1 Large Leek
– 1 Large Onion
– 1 Garlic Clove
– 300ml Veg Stock
– 50g Butter (or vegan alternative)
– 100ml Soya Single Cream

Method
1. Begin by scrubbing potatoes and washing veg
2. Peel potatoes and chop potatoes, celery and leek into 1inch cubes. Finely chop onion and mince garlic.
3. On a medium heat, add butter, onions and leek and leave to cook for 5 minutes
4. Add the remaining ingredients (minus the cream), making sure the stock is covering all of the vegetables – you may need to add more water depending on the size of your pan
5. Cover with a lid and leave for 20 mins
6. Add your chunky soup to a blender (you may need to do this in sections) until smooth, then add the cream

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

Harissa Baked Aubergine, Cauliflower Rice and Sauteed Garlic & Lemon Swiss Chard

This Vegetarian feast is just as easily turned into a Vegan friendly meal, by omitting the feta or Greek Yoghurt. Inspired by Moroccan cuisine, this blend of favours gets everything right for a light yet filling Summer dinner. Zingy Lemon, Aubergines with a kick, and cauliflower rice so tasty, we guarantee you’ll be asking for more.

Time Preparing: 30 mins
Time Cooking: 35 mins
Serves: 2-4
Difficulty: 3/5
Season: Summer

Ingredients
– 2 Aubergines
– 1 Cauliflower
– 250g Swiss Chard (stalks and leaves)
– 1 Onion
– Handful chopped Coriander
– 4 tbsp Harissa Paste
– 1 tbsp Honey
– 4 tbsp Lemon Juice
– 1 Garlic Clove
– 3 tbsp Greek Yoghurt OR Crumbled Feta for serving (optional)
– Coconut Oil

Method
1. Pre heat oven to 180 degrees
2. Start by preparing your Harissa Glaze by mixing the harissa paste, honey and 1tbsp lemon juice. Mix well and set to one side
3. Grate cauliflower heads so that they are rice sized
4. Cut aubergines in half and score diagonally, making sure you don’t cut through to the skin
5. Spread half of the Harissa Glaze over the aubergines, then put them in the oven for 10 minutes
6. Next, start  on the Swiss Chard. You want to separate the stalks from the leaves, making sure the stalks are finely chopped. Set the leaves to one side, then chop the onion finely.
7. Remove the aubergines, spooning the remaining Harissa Glaze over them then return to the oven for a further 15 minutes
8. Heat half of the coconut oil in a pan on a medium heat, then add the chopped onions and chard stalks for 5 minutes. Next add the cauliflower rice and 1 tbsp lemon. Fry for a further 10 minutes, stirring occasionally
9. Meanwhile, add the remaining oil to another pan, adding the garlic, Swiss Chard leaves and remaining lemon. Sautee for 5 minutes
10. Serve everything up, with optional Greek Yoghurt or crumbled feta

Patatas Alioli with Garlic Chives

Traditionally a Spanish Tapas dish, Patatas Alioli is known for its creamy consistency and  garlic-y tang. As much as we love Tapas at TGH HQ, this quick and easy side dish goes great with nearly every meal as it’s essentially potato salad disguised with garlic! Garlic Chives are quite a bit milder than tranditional garlic bulbs, so don’t be afraid to go overboard with how many you use. You’ll find Garlic Chives in our boxes in the Spring, often creeping into the early Summer.

Time Preparing: 10 mins
Time Cooking: 20 mins
Serves: 4
Difficulty: 1/5
Season: Spring / Early Summer

Ingredients
– 3 Garlic Cloves
– 3/4 Garlic Chive Strands
– 1 tsp Lemon Juice
– Salt and Pepper for seasoning
– 150g Mayonnaise
– Olive Oil

Method
1. Start by peeling potatoes and cutting them into small, bite size chunks
2. Boil in a pan of salted water for 15-20 minutes
3. Meanwhile mix mayonnaise, minced garlic, lemon juice, salt and pepper in a bowl then refrigerate
4. Check the potatoes with a knife, and drain before they feel ready (the knife will be able to go through the potato, but won’t feel fully cooked)
5. Fry potatoes in the olive oil for 5 minutes
6. Finely chop the garlic chives, and mix into the alioli mix, reserving a handful
7. Add potatoes to the alioli sauce, mixing well before sprinkling the remaining garlic chives on the top. Serve warm or cold

Roasted Golden Beets

Whilst we’re big advocates of using beet greens alongside golden beets, this simple side dish makes a wonderful accompaniment to any dinner (plus, its really rather easy)! You’ll find Golden Beets in our veg boxes in the Summer months.

Time Preparing: 20 mins
Time Cooking: 40 mins
Serves: 3/4
Difficulty: 2/5
Season: Summer

Ingredients
– 4 Golden Beetroot
– 2 Garlic Cloves
– 2tsp Rosemary
– Generous lug of olive oil

Method
1. Pre-heat oven to 180 degrees and start by washing any mud off of the golden beets
2. Cut off greens, making sure you save them for another dish
3. Peel skin off beets – you can use a knife if the beets are particularly hardy
4. Cut beets into small cubes
5. Finely chop garlic, before mixing beet cubes, rosemary, oil and garlic in a bowl
6. Spread onto a baking tray and cook for 40 minutes until edges darken
7. Serve hot or cold

Smashing Garlicky Goodness

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.

Suffering from bad breath after all those yummy garlicky dishes? Perfect time for an apple from the box, says the Daily Mail, or check out the other suggestions on Breath MD.

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
* Rooster Potatoes, Lincs
* Carrots, Scotland
* Garlic, Spain
* Spinach, Yorks
Cucumber, Yorks
Courgettes, Spain
Onions, Spain
Beetroot, Lancs

Small Box
Items starred (*) above
+ Red Onions, Netherlands

No-Potato Substitute
Mushrooms, Suffolk

Fruit Supplement
Mandarins, Spain (standard only)
Cox Apples, NZ