MEAL PLAN - DEC 19, 2016 ORGANIC FARM BOX

By Ramya Sundrapandi

FIVE EASY FARM BOX DINNERS YOU CAN MAKE THIS WEEK

This meal plan was curated in collaboration with Holistic Life Coach/ Personal Trainer Keren Slutzkin from Vital Assurance.

 

1. CHRISTMAS SALAD

Serves 3-4

  • 2 beetroots, baked and diced
  • 100g baby spinach, washed and dried
  • ¼ red onion
  • ¼ cup walnuts, roughly chopped
  • ¼ cup dill, chopped
  • Feta cheese

 Dressing

  • 2 tablespoons Extra Virgin Olive Oil
  • 1 tablespoons Balsamic vinegar
  • Salt & Pepper to taste

Pre-heat oven to 180 degrees.

Prepare the beetroot first by wrapping them individually in aluminum foil and placing them on a baking tray. Bake in the oven for approximately 60 minutes until they are soft. Once cooked remove beets from the oven and wait a few minutes for them to cool. Once they are cool enough for you to handle, peel the skin away and cut the top and bottom off. Dice the beets.

Whilst the beets are cooking, prepare your dressing by mixing all the ingredients in a jar and set aside.

Assemble the salad, by placing the spinach on a platter and then top with the other ingredients.

Drizzle with the dressing just prior to serving.

 

2. RICE PAPAER ROLLS

Serves 2

  • 4 sheets rice paper
  • 1 tablespoon butter
  • 2 eggs + 1 tablespoon of water, whisked
  • handful baby spinach, shredded
  • ½ cup carrot, grated
  • ½ cup beetroot, grated

Start the preparation by cooking an omelette. Heat butter in a pan. When melted, pour in the whisked egg. When most of the egg is cooked, flip carefully onto the other side and cook for a further minute. Remove the omelette from the pan and cut into thin slices.

Prepare the rest of your vegetables. (If you have cucumber left over from last week, use one, julienned).

You can also add cooked prawns and chicken.

Start assembling the rice paper rolls by following the instructions of the packaging to prepare the sheets. Layer the spinach, carrot, beetroot and omelette and then gently roll.

Serve with soy or tamari for dipping.

 

3. ZUCCHINI BRUSCHETTA

Serves 2

  • 2 zucchini, sliced length ways
  • 8 cherry tomatoes, quartered
  • ¼ red onion
  • handful basil, chopped
  • Goats cheese (optional)

Dressing

  • 1 tablespoon Extra Virgin Olive Oil
  • 2 tablespoons Balsamic vinegar
  • Salt & Pepper to taste

Slice zucchini length ways and sprinkle with salt. Set aside for approximately 10 minutes for zucchini to soften.

In the meantime, combine tomatoes, onion and basil.

Add dressing ingredients to tomato mixture and set aside until the zucchini is ready.

Preheat oven to 180 degrees.

After 10 minutes, rinse and pat dry the zucchini. Place on a baking tray and top with prepared tomato mixture. If using Goats cheese, place small pieces over tomato mixture.

Cook in the oven for approximately 30-40 minutes.

This goes well with fish or makes a beautiful entrée.

 

4. THYME ROASTED MUSHROOM 

Serves 2

  • 100 g mushrooms, wiped clean
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 1 tablespoon fresh thyme, chopped
  • salt and pepper to taste

Preheat your oven to 180 degrees.

Place the mushrooms in a baking dish. Drizzle with the olive oil and then add garlic, thyme and seasoning. Mix so that it is well combined.

This is a beautiful side dish to beef, chicken or lamb

 

5. GLAZED PUMPKIN & CARROT

Serves 3-4

  • 500g pumpkin, peeled and cut into 5cm pieces
  • 3 carrots, cut into 3 diagonal pieces
  • 2 tablespoons honey
  • 1 tablespoons wholegrain mustard
  • 2 teaspoons olive oil
  • salt and pepper to taste

Pre-heat oven to 200 degrees.

Line a tray with baking paper and place the vegetables in a single layer.

Mix honey, mustard and olive oil until well combined and drizzle over the vegetables. Season with salt and pepper and toss so everything is well combined.

Place in oven and roast until the vegetables are golden brown and tender, turning occasionally.