Recipes Using Autumn Vegetables from Goldbush Micro Farm
You have four yummy recipes here using what is in the Vege Bag for 3rd May.
Of course, you can use these any time and with vegetables you've grown yourself or from supermarket vegetables.
Here are the recipes you'll find below:
Carrot and Sweet Pepper Curry
Spinach and Rainbow Chard Quiche
Green Bean Salad with Mustard Dressing
Spinach and Sorrel Pesto Pasta
All four of these recipes are simple and easy, they rely on the delicious flavour of the vegetables themselves, you are welcome to add extra herbs and spices though to make them more fancy!
Carrot and Sweet Pepper Curry
(Serves 2-4)
2 tbsp vegetable oil
1 onion, diced
1 sweet pepper, sliced
2 large carrots, peeled and diced
2 garlic cloves, minced
1 tbsp curry powder
1 can coconut milk
1/2 cup vegetable broth
Salt to taste
Heat the oil in a large frying pan over medium heat. Add the onion, sweet pepper, and carrots. Cook for 5-7 minutes or until the vegetables are tender. Add the garlic and curry powder and cook for 1-2 minutes or until fragrant. Pour in the coconut milk and vegetable broth. Bring to a boil, then reduce heat and simmer for 10-15 minutes or until the sauce has thickened slightly and the vegetables are tender. Season with salt to taste. Serve over rice.
Spinach and Rainbow Chard Quiche
(Serves 4)
1 pre-made pie crust
2 cups spinach
2 cups rainbow chard, chopped
2 spring onions finely chopped
4 eggs
1/2 cup milk
1/2 cup grated cheese
Salt and pepper to taste
Preheat the oven to 190°C. In a large bowl, whisk together the eggs, milk, cheese, salt, and pepper until well combined. Set aside. Place the chopped spinach, rainbow chard and spring onions in the pre-made pie crust. Pour the egg mixture over the top of the vegetables. Bake for 30-35 minutes or until the filling is set and the crust is golden brown.
Green Bean Salad with Mustard Dressing
(Serves 2-3)
200g green beans
2 spring onions, thinly sliced
2 Tbsp Dijon mustard
1 Tbsp honey
1/2 cup olive oil
1 Tbsp lemon juice
Salt to taste
Bring a pot of water to a boil. Add the green beans and cook for 4-5 minutes or until tender-crisp. Drain and rinse under cold water. In a small bowl, whisk together the mustard, honey, olive oil, lemon juice, and salt until well combined. Toss the green beans and sliced spring onions with the dressing and serve. Use leftover dressing on any salad!
Spinach and Sorrel Pesto Pasta
(Serves 4)
400g pasta
2 cups spinach
1 cup sorrel
2 garlic cloves
1/4 cup pine nuts
1/2 cup grated parmesan cheese
1/2 cup olive oil
Salt and pepper to taste
Cook the pasta according to package instructions. In a food processor, combine the spinach, sorrel, garlic, pine nuts, and parmesan cheese. Pulse until finely chopped. While the motor is running, slowly pour in the olive oil until the pesto is well combined. Season with salt and pepper to taste. Toss the pasta with the pesto and serve.
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