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

Turkey Wraps with Plum Sauce, Cucamelons and Spring Onions

Time Preparing: 30 mins
Time Cooking: 15 mins
Serves: 4
Difficulty: 2/5
Season: Summer

Ingredients
– 250g Turkey Breast, chopped
– 4 Wraps
– Handful of Cucamelons
– 1 Spring Onion Bunch
– 300g Plums, pitted and halved
– 1tsp Ginger, chopped
– 2tbsp Soya Sauce
– 3tbsp Apple Cider Vinegar
– 1 Clove of Garlic
– 100g Brown Sugar
– 1tbsp Chinese Five Spice
– 1tsp Allspice
– Coconut Oil

Method
1. Start by making the plum sauce, by adding plums, ginger, soya sauce, vinegar, sugar and spices into a pan on a medium heat
2. Leave uncovered for half an hour, until the skins of the plums come loose
3. Remove the plum skins, then blend until smooth
4. Heat the coconut oil in a separate pan on a high heat, and add turkey breasts. Fry for 5 minutes, until golden on the outside
5. Finely slice spring onions (white parts only), and halve cucamelons
6. Heat wraps under the grill for a few minutes, before assembling wraps

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