Beetroot, Fennel and Swiss Chard with Quinoa

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

Ingredients
– 60g Bulgar
– 60g Quinoa
– 60g Swiss Chard
– 240g Fennel
– 1/2 Onion
– 1 small red beetroot
– 4tbsp Olive Oil
– Veg Stock
– Pepper for Seasoning

Method
1. Heat 2tbsp oil on a low heat, then add bulgar and quinoa for 5mins
2. Cut the fennel into small square chunks
3. Separate stems and leaves on swiss chard. Finely chop stem, and roughly cut leaves
4. Peel and chop the onion, and peel and grate beetroot
5. Heat the remaining oil in a separate pan on a medium heat, then add onion and swiss chard leaves for 3mins
6. Add fennel and continue to cook for a further 3mins, before adding swiss chard leaves for a further 3mins
7. Add bulgar, quinoa and grated beetroot along with 800ml boiling water and veg stock along with pepper for seasoning
8. Cook for 20mins on a medium-low heat

 

This recipe was created for Tower Green Hamlets by Pauline Cuisine

Honey Roasted Vegetables with Bulgar and Quinoa

Honey Roasting Vegetables is a delicious and easy was to incorporate your five-a-day into one meal. Served with Bulgar and Quinoa, this tasty recipe is a great Winter warmer!

Time Preparing: 15 mins
Time Cooking: 55 mins
Serves: 2
Difficulty: 2/5
Season: Autumn / Winter

Method 1.

Ingredients
– 1 Courgette
– 2 Beetroots
– 3 Carrots
– 1 Sweet Potato
– 1/2 Fennel Bulb
– 1tbsp Honey
– 3tbsp Olive Oil
– Salt for Seasoning
– Rosemary

Method:
1. Start by peeling all veg, apart from the fennel and courgette
2. Remove the fennel head and wash thoroughly with the courgette
3. Cut all veg into 1 inch squares
4. Steam for 15 mins
5. In a large bowl, mix honey and olive oil before adding veg and thoroughly coating
6. Cover a large baking tray with baking parchment or foil, spread vegetables evenly and top with rosemary and salt
7. Put in a preheated oven at 180 degrees for 30 – 40 mins

 

This recipe was created for Tower Green Hamlets by Pauline Cuisine

 

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

Healthy New Year!

We hope you had a very happy ringing in of the new year and are all ready to start your detox diet and healthy living for the year! Most of us are a little (or very) broke so cooking meals to eat out less and packing lunch to save a few pounds (whilst losing those pounds gained over the holiday season) would most definitely help!

We are back to normal collections this week and hope you are looking forward to your boxes – most of us are running low or out of veg by now.

What better way to start the year than with a “superfood” beet, apple, carrot/kale and quinoa salad. Or use cous cous instead. Try this roasted beet version with kale, goats cheese, and walnut vinaigrette. It is not essential to peel and dice the beets before roasting (although these golden ones won’t stain) as you could roast them whole with a little olive oil then rub off the skins when cool. Or try this grated raw beetroot coleslaw-like version with carrots and raisins, nuts and seed.

And be ambitious in the New Year with a recipe you may not have tried before, like stuffed cabbage leaves. A herby beef mince option or a paprika pork mince version, or omit the meat for a vegetarian dish.  Since you need cooked rice for the recipe, why not cook more for some egg fried rice with broccoli florets? Substitute white for brown rice if really on the healthy mode.

And if you are yearning for the simple after rich and lavish meals, try this tagliatelli with cavolo nero, chickpeas and pecorino (or parmesan).

Now, on what to do with the vegetables in your box here are a few ideas from our past newsletters/ blog posts:

  • Golden Beet – Golden Beet Balls has lots of ideas on what to do with them
  • Parsnip – Rooting for Roots is written for these and other roots or try a curried parsnip and apple soup?
  • Black Kale – A Tuscan soup for the Tuscan kale, ribollita, is the classic way to cook cavolo nero. Link has lots of hints for twists and variations and here’s another – try it with rosemary and/or some Tuscan sausages. Even better made in advance.

This Week’s Bounty

Standard Box
* Valour Potatoes, Perry Court
* Carrots, Lancs
* Onions, Norfolk
* Black Kale, Kent
* Savoy Cabbage, Kent
Broccoli, Spain
Parsnips, Lancs
Golden Beets, Lancs
Small Box
Items starred (*) above

No-Potato Substitute
Turnips, Perry Court

Fruit Supplement
Oranges, Spain (standard only)
Apples – Gala, Kent