Winter Salad with Golden Beets

Slightly sweeter than traditional beetroot, the golden beet is a wonderful additional to winter salads. This mouthwatering recipe is packed full of nutrients, and is topped with a sweet balsamic glaze and feta cheese.

Time Preparing: 5 mins
Time Cooking:  35 mins
Serves: 2
Difficulty: 1/5
Season: Winter

Ingredients:
– 200g Golden Beets
– Handful Sun-dried Tomatoes
– 1 Small Red Onion
– 1 bag Rocket
– 70g Feta / Goats Cheese
– Pumpkin Seeds
– Olive Oil
– Balsamic Glaze

Method:
1. Preheat oven to 180 degrees
2. Wash (but don’t peel) golden beets, wrap them in kitchen foil then cook for 35 mins
3. Meanwhile, finely slice red onion and sun-dried tomatoes
4. Carefully toast the pumpkin seeds, in a pan on a medium-heat (no oil) for five mins
5. Once the golden beets have cooled, remove their skin and cut into small chunks
6. Layer the veg, then top with seeds, feta, olive oil and balsamic glaze

Beetroot and Orange salad

How to make a summery looking dish when the winter is well settled? The trick is to use some colourful fruits and vegetables such as orange and beetroots. This recipe is good for a large starter or a light lunch.

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

Ingredients:
– 2 Beetroots
– 1 Large Orange
– Lettuce
– Handful of Toasted Seeds (e.g Pine Nuts, Sunflower/Pumpkin Seeds)
– Walnuts
– Olive Oil
– Salt and Pepper
– Parsley

Method:
1. Start by steaming the beetroot (unpeeled) for 45 minutes
2. Peel and slice the orange
3. Once the beetroots have cooled, remove the skin then slice into thin slices
4. Toast the seeds by putting on a medium heat (no oil) for around five minutes. Check regularly as they can burn very quickly!
5. Wash and slice the lettuce
6. Layer the veg onto the plate, then top with walnuts, toasted seeds, seasoning and parsley

 

This recipe was created for Tower Green Hamlets by Pauline Cuisine

Spicy Pumpkin & Coconut Soup

Pumpkin carving has got to be one of our favourite Halloween traditions, but we know far to often, pumpkins are carved and the guts thrown away. Make sure you save everything you take out (minus the skin), as this recipe below is simply divine. The seeds from two pumpkins will be enough to add to salads and the likes for weeks to come.

Time Preparing: 20 mins
Time Cooking: 30 mins
Serves: 4
Difficulty: 2/5
Season: Autumn

Ingredients
– ‘Guts’ from 2 Large Pumpkins / Squash
– 2 Onions, roughly chopped
– 1 Tin of Coconut Milk
– 700ml Veg Stock
– 1tbsp Butter (or vegan alternative)
– Pumpkin Seeds
– Chili Flakes (adjust accordingly)
– Chilli Powder (adjust accordingly)
– 2tbsp Olive Oil
– Salt and Pepper for Seasoning

Method
1. Carve Pumpkins into whatever spooky face you want, saving all guts, seeds and flesh
2. Separate seeds from the guts and set to one side
3. Place the butter in a large pan and set to medium – high heat
3. Add the onions and stir for 5 mins, making sure they don’t burn
4. Once the onions are translucent, add pumpkin guts (or squash), chili and veg stock
5. Reduce the heat to low-medium, cover with a lid and simmer for 25 minutes
6. Whilst the soup is cooking, pour olive oil in a separate pan on a medium heat and add pumpkin seeds. Stir regularly for 15 minutes, before adding a little salt in the last few mins
7. To check that the soup is ready, push a sharp knife through pumpkin/squash. It should feel nice and soft
8. Pour soup into a blender (you may need to split this if your blender isn’t big enough)
9. Once you’re happy with the consistency, pour the soup back into the pan, bring to a boil and add coconut milk
10. Serve in pumpkin / squash, topped with pumpkin seeds

Stuffed Hokkaido Pumpkin

Whilst this may look like the kind of dinner you’d be expecting for Halloween, Hokkaido Pumpkins (aka Japanese Squash or Red Kuri Squash) are actually in season towards the end of Summer. When roasted, they taste rather similar to any normal squash, but we can never resist stuffing them! To give it a little kick, add chilli powder to the olive oil mix.

Time Preparing: 30 mins
Time Cooking: 35 mins
Serves: 1/2
Difficulty: 3/5
Season: Summer

Ingredients
– Hokkaido Pumpkin
– 100g Quinoa
– 1 Small Red Onion, chopped
– 100g Borlotti Beans
– 2 Handfuls of Fresh Spinach
– 200ml Vegetable Stock
– 4tsp Olive Oil
– 1tsp Cumin
– 1tsp Paprika
– 1tbsp Lemon Juice
– Olive Oil

Method
1. Pre-heat oven to 200 degrees
2. Cut the top of the pumpkin, so that you have a lid then de-seed
3. Mix 4tsp olive oil with the spices, then rub onto the inside flesh of the pumpkin
4. Cook in the oven for 20 minutes with the lid on
5. Rinse the quinoa in cold water then cook as per instructions, but in vegetable stock
6. While the quinoa is cooking, pour a little olive oil into a pan and gently sautee the chopped onion
7. Prepare borlotti beans as instructed, then mix with cooked quinoa, onion, spinach and lemon juice
8. Once the pumpkin has had 20 minutes, stuff with the quinoa mix, re-cover then put back into the oven for a further 20-25 minutes – until you can pierce the flesh easily with a knife

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)