Salad Buddha Bowl

If you’re in a rush or bored of your go-to lunch, it’s time to add some colour to your plate whilst keeping it healthy! This Buddha Bowl is super easy, and by using mostly raw veggies, you’ll get the maximum amount of vitamins and minerals. (Plus, it looks great!).

Time Preparing: 15 mins
Time Cooking: 30 mins
Serves: 2
Difficulty: 1/5
Season: Autumn

Ingredients
– 1 Avocado
– 1 Carrot
– 2-3 Large Radish
– 1 Beetroot
– 80g Wild Rice
– 1 Bowl of Rocket Salad
– Handful of Goats Cheese (optional)
– Sesame Seeds
– Apple Cider Vinegar
– Olive Oil
– Salt & Pepper for Seasoning

Method
1. Start by cooking the wild rice (as per instructions) so that it will have time to cool when you’re preparing the veg
2. Steam the beetroot for 30 mins, then once cooled, peel and cut into small square pieces
3. In a pan, heat the sesame seeds for a few minutes (be careful not to burn them)
4. Peel and grate carrot
5. Wash the radishes and slice them into thin slices
6. Peel Avocado and chop
7. Get a large bowl, and begin assembling wild rice, rocket and vegetables – get creative!
8. Add the sesame seeds, 1-2tbsp of olive oil, 1/2 tbsp apple cider vinegar and some salt and pepper

 

This recipe was created for Tower Green Hamlets by Pauline Cuisine

Radish Aperitif

It could argued that eating radish with only butter and salt can be boring, but when presented like this with a little twist, they transform into an aperitif your guests won’t be able to resist. Happily vegetarian and vegan!

Time Preparing: 5 mins
Time Cooking: 0 mins
Serves: 4 as aperitif
Difficulty: 1/5
Season: Summer / Autumn

Ingredients
– 5 Radishes
– 1 tsp of Wholegrain Mustard
– 2 tsp of Soya Single Cream
– Chives and parsley

Method
1. Start by washing the radish after having removed both the top and the bottom
2. Slice them into small slices, and place them into small spoons
3. In small bowl, mix both wholegrain mustard and soya cream
4. Add the sauce on top of each radish spoon
5. Add finely chopped aromatic herbs such as parsley and chives

This recipe was created for Tower Green Hamlets by Pauline Cuisine

Pan-Fried Chicken with Cucumber & Radish, served with Sauteed Swiss Chard

This recipe is super quick and easy to make, but also super delicious! Whilst we’ve opted for a lighter dinner – omitting any carbs – this goes great with sweet potato wedges or new potatoes.


Time Preparing:
 20 mins
Time Cooking: 10 mins
Serves: 2
Difficulty: 2/5
Season: Summer

Ingredients
– 2 Chicken Breasts
– 1/4 Cucumber, thinly sliced
– Radish Bunch, thinly sliced
– 1tsp Chopped Dill
– 2tsp Lemon Juice
– 3 Garlic Cloves, minced
– 1 Large Onion, finely chopped
– 1tsp Chilli Flakes
– 1tsp Chilli Powder
– 1tsp Brown Sugar
– 1tsp Cumin
– Olive Oil
– Salt and Pepper, for seasoning
– 1tsp Sesame Seeds
– Swiss Chard Bunch

Method
1. Pre-heat a pan on Medium-High heat for the chicken breasts
2. Combine dill, lemon juice, half of the garlic, half of the onion, chilli powder, half of the chilli flakes, brown sugar, cumin and a generous lug of olive oil together. Split into two, and marinate chicken breasts for ten minutes
3. Whilst chicken is marinating, wash and chop swiss chard, removing stalks (remember to save for another dish!)
4. Add the chicken to pan and cook on either side for around 5 minutes, until brown on either sidfe
5. Whilst the chicken is cooking, add the chard to another pan on a medium heat, along with a lug of olive oil, the remaining garlic and chilli flakes
6. Add sliced cucumber and radishes to the dressing reserved from step 2
7. Once the chicken is cooked, spread cucumber and radish mix over breasts, and serve alongside sauteed chard, sprinkled with sesame seeds

Give Your Body New Life with Vegs – Happy Easter! 

Just a reminder about the local Easter services that are happening – do pop over and check them out at St Dunstan across the road from Stepney City Farm, or at St Paul’s Shadwell.

During Easter and Passover we reflect on renewal, a perfect time to celebrate the spring harvest. So it’s great to see the return of some local greens with land cress from Perry Court in the small box this week. Easier to grow as it requires less water than watercress, it has tons of iron, calcium, beta carotene and vitamin C.

Flavourwise it’s peppery and definitely fiery stuff with a real earthiness so it’s often served with other salad greens to temper it. This bite works well as a garnish for other dishes especially meats. For fish, add it finely chopped to a mayonnaise with some capers or make a kind of pesto to serve on the side. If you want to use it straight up as a salad adding honey to your dressing will balance the flavours nicely. Try it with some pecans and goat’s cheese. Or try making this land cress fritatta with parmesan and ricotta, and throw in some mushrooms whilst at it. After all, you can’t really have Easter without eggs…

As for the standard box we have a return of the Kentish wild garlic (check out our previous blog post for recipe ideas) along with local radishes. How about pairing radishes with mushrooms for a slightly less usual combination – slice them up and try one of these suggestions:

Most of these suggestions would also work with either mushroom or radish only, and perfect accompaniment for your Easter eggy brunch.

Meanwhile on the farm-side, the seed sowing is going well and it’s almost beginning to get challenging for space! The propagation tunnels are overflowing and the growing tables outside will soon welcome more plants ready to experience their first few days in their new environment.

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
* Bambino Potatoes, Perry Court
* Onions, Norfolk
* Carrots, Scotland
* Mushrooms, Suffolk
Radish Bunch, Kent
Wild Garlic, Kent
Spring Greens, Lancs
Broccoli, Spain
Small Box Items starred (*) above
+ Land Cress, Perry Court

No-Potato Substitute
Chard TBC

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