Kale and Swiss Chard Parcel

 

Time Preparing: 30 mins
Time Cooking: 20 mins
Serves: 2
Difficulty: 2/5
Season: Autumn

Ingredients:
– 1 Role of Ready to Use Puff Pastry
– 100g Kale
– 50g Swiss Chard
– 4tbsp Soya Cream
– 50g Vegan Grated Cheese
– 2tbsp yeast
– Sesame Seeds
– Seasoning
– 1tbsp Olive Oil

Method:
1. Roughly chop kale and swiss chard
2. Heat olive oil in a pan on a medium heat, before adding vegetables
3. Cook for 10 mins, stirring regularly
4. Add cream / yoghurt and coat vegetables
5. Cut the puff pastry into 4 equal sized squares
6. Add a quarter of the vegetable mixture to the centre of each puff pastry square, add cheese, seasoning and yeast before closing the parcel (Note: Use water to seal)
7. Sprinkle each parcel with a little water and sesame seeds, then cook in the oven for 30 mins on 180°C

 

This recipe was created for Tower Green Hamlets by Pauline Cuisine

Stir Fry with Kalettes, Brussels Sprouts, Beetroot and Green Beans

Stir fry is the perfect dish to make when you are in a hurry but still want to eat something nutritious. This delightful recipe has lots of greens, but with the beetroot adds enough colour to make it look as gorgeous as it tastes!

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

Ingredients
– 100g Brussels Sprouts
– 120g Green Beans
– 100g Kalettes or Kale
– 150g Beetroot
– 1tbsp Sunflower Oil
– 2-3tbsp Soya Sauce
– Handful of Sesame Seeds

Method
1. Thoroughly wash all vegetables
2. Remove the ends of the green beans and cut in half
3. Half the kalettes (or finely slice kale) and sprouts
4. Peel the beetroot and cut into small square chunks (pre-cook if desired)
5. Heat the oil in a wok, and once hot add the kalettes for 3 mins
6. Add the sprouts for a further few minutes until they start to brown
7. Add the green beans and beetroots, continuing to stir for a further few minutes
8. Add the soya sauce, continuing to stir until absorbed by the vegetables (around 2 mins)
9. Serve hot with rice or noodles, sprinkle with sesame seeds

 

This recipe was created for Tower Green Hamlets by Pauline Cuisine

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

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

Mushroom, Kale and Bean Sprout Stir-Fry

Stir Fry’s are really easy to make and as the vegetables cook quickly in a hot wok, it helps to keep as much of the nutrients as possible. Stir Fry’s are also tasty when reheated, so are a great idea if you need a packed lunch the following day. This recipe features a number of veggies that you’ll find in your boxes throughout the winter months.

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

Ingredients
– 1 Small Pepper
– 1 Small Chilli
– Handful of Kale
– 25g Bean Spouts
– 100g Mushrooms
– 2 Nests of Asiatic Egg Noodles
– 3 tbsp Soya Sauce
– 2 tbsp Sunflower Oil / Sesame Oil
– Handful of toasted Sesame Seeds

Method
1. Wash all of the vegetables, chop kale and slice bean sprouts
2. Slice mushrooms into small chunks
3. Heat oil in a wok on a medium heat
4. Cook the bean sprouts for a few minutes
5.Add the kale and continue to cook for a further 2 minutes
6. Add Mushrooms, chopped pepper and chopped chilli for a further few minutes
7. Cook the eggs noodles as per instructions
8. Add soya sauce, followed by noodles. Stir to coat all veggies, then serve immediately, topped with toasted sesame seeds

 

This recipe was created for Tower Green Hamlets by Pauline Cuisine

Leek, Kale and Sweet Potato Rosti

Rosti’s – or more appropriately vegetable cakes – are an easy way to get more veg into your diet. This recipe uses kale, sweet potato and leeks and omits egg which is traditionally used to bind the mixture.

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

Ingredients
– 1 Large Sweet Potato
– 2 Leeks (white part only)
– 50g Kale
– Salt & Pepper for Seasoning
– Paprika
– Parsley

Method
1. Peel and grate sweet potato
2. Wash leeks and kale, then thinly slice
3. Steam all the vegetables for 15mins
4. Mix the remaining ingredients together (if using egg, add one here and mix well)
5. Using a round cookie cutter, split the mixture into evenly sized rosti balls on a baking tray
6. Sprinkle with paprika, then bake for 15mins at 180 degrees
7. Serve with salad and eaten hot or cold

 

This recipe was created for Tower Green Hamlets by Pauline Cuisine

Tumeric Basmati Rice and Lentils with Vegetables

This dish based on basmati rice has the value added to use Tumeric which adds colour to the dish and is really good for the health. Indeed, Tumeric is well known as an antioxidant and anti inflammatory, so there is no excuse to not using it.

For making sure that the dish contains all the vitamins and nutriments, lentils need to be added and then adding sesame seeds and chia seeds complete the goodness of the dish. Lentils can be easily remove from the recipe if you don’t like it

Time Preparing: 25 mins
Time Cooking: 20 mins
Serves: 2
Difficulty: 2/5
Season: Winter

Ingredients
– 100g Basmati Rice
– 50g Green Lentils
– 3 Carrots
– 2 Parsnips (or swede)
– 100g Mushrooms
– 60g Red Russian Kale
– 1 Red Onion
– 2tsp Turmeic Powder
– Handful of toasted Sesame Seeds
– Hadful of Chia Seeds
– Aromatic Herbs
– Salt and Pepper for seasoning

Method
1. Soak the lentils for an hour (optional but helps to reduce cooking time)
2. Wash kale, peel and cut parsnips and carrots into small chunks then steam carrots and parsnips for 10 mins
3. Peel and chop the onion
4. Cook the rice as instructed on package and add turmeric to the cooking water
5. Add carrots and lentils into a pan of boiling water for 15mins with veg stock
6. On a medium heat cook red onion with 1tbsp olive oil
7. After a few minutes, add kale to onion and continue to fry for another few minutes
8. Add remaining veg to the pan along with seasoning
9. Serve by layering turmeric rice, lentils and carrots, then veg
10. Sprinkle with roasted sesame seeds, chia seeds and aromatic herbs

 

This recipe was created for Tower Green Hamlets by Pauline Cuisine

Cauliflower and Kale Gratin

This recipe is essentially a play on Cauliflower Cheese with extra kale goodness. Creamy and tangy, this gratin works wonders as a side for four, or a main for two.

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

Ingredients
– 1/2 Bunch Kale (from box)
– 1 Cauliflower (from box)
– 50g Butter
– 100g Cheddar Cheese, grated
– 50g Parmesan
– 1 Small Onion, finely chopped (optional)
– 300ml Milk
– 50g Plain Flour
– 50g Breadcrumbs
– 2tsp Rosemary
– Salt and Pepper, seasoning

Method
1. Start by preheating the oven to 200 degrees
2. Remove stalks from kale leaves and cut into 2 inch strops
3. Remove cauliflower leaves and stalks, so you’re left with the florets
4. Add cauliflower to a pan of boiling water (with a little salt) and leave to boil for 10 mins
5. Whilst the cauliflower is boiling, being to make your sauce. Melt the butter in the pan, add flour until you have a thick paste then gradually add milk
6. Once you have a smooth consistency, add two thirds of the cheddar
7. Once the cauliflower had been boiling for ten mins, add the kale for a further two then drain
8. Add kale and cauliflower to an oven dish, spread sauce over then top with the parmesan, breadcrumbs and remaining and cheddar
9. Bake for 20 mins until golden and crispy

Cavolo Nero, French Bean and Red Pepper Stir Fry with Harissa Glaze

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
Serves: 2
Difficulty: 1/5
Season: Summer

Ingredients
– 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

Method
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

Build Me Up Butter-Nut

This weeks boxes contain Butternut Squashes, as well as an abundance of salad style veggies. We’ve put together a roasted butternut squash salad, using the kale and tomatoes from the boxes. Whilst you can cook butternut squash in a variety of ways, roasting is by far our personal favourite, so our recipe does just that!

Team TGH headed over to the London Stadium on Monday night to see the superhuman’s in action at the Para Athletics. Tickets are still available here, and we urge anyone who’s got a free evening to head on down there. After all, it’s inspiration right on your door step!

Butternut Squash and Kale Salad

Salad Ingredients
– Butternut Squash from your box
– Kale from your box
– Tomatoes from your box, chopped
– Handful of Pumpkin Seeds
– 50g Feta Cheese (optional)
– Olive oil
Dressing Ingredients
– 3 tbsp extra virgin olive oil
– 1 tbsp cider vinegar
– 1 garlic clove, finely crushed
– Sea salt
– Finely ground black pepper

Method
1. Preheat oven to 160 degrees
2. Peel and cut your squash into 1cm squares, discarding seeds and skin. Lightly coat in olive oil, then roast in the oven for 30 minutes, turning occasionally
3. Heat olive oil in a pan before adding kale and tomatoes
4. Toast pumpkin seeds on a low heat for 5 minutes, stirring regularly
5. To make the dressing, mix all ingredients together
6. Once the squash has finished roasting, toss all ingredients together before serving with dressing and sprinkling with crumbled feta

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

All Boxes
Potatoes, Perry Court
Kale, Perry Court
Leeks, Suffolk
Pointed Cabbage, Suffolk
Tomatoes, Perry Court
Butternut Squash, ESP

Medium & Large Boxes
Cucumber, Perry Court
Lettuce, Kent
Large Boxes
Turnips, Yorks



Fruit Supplement

Oranges, ESP(All Boxes)
Grapefruit, ESP (Medium & Large Boxes)
Apricots, Kent (Large Boxes)