FIVE EASY FARM BOX DISHES YOU CAN MAKE THIS WEEK
This meal plan was curated in collaboration with Holistic Life Coach/ Personal Trainer Keren Slutzkin from Vital Assurance.
1. PASTA WITH SNOW PEAS & CHERRY TOMATOES
- 200g pasta of choice
- 100g snow peas, string removed and sliced
- 3 spring onions, sliced
- 1 cup cherry tomatoes, halved
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh chives, chopped
- 2 teaspoons olive oil
- 1 cup chicken stock
- 1/2 cup shredded cheese
Cook the pasta according to the package and drain once it has finished cooking.
Once the pasta is cooking, heat the olive oil on medium, heat and saute the spring onions for 3-5 mins. Add the peas and saute a further 2 minutes. Add the stock and herbs and bring to a simmer.
Add the drained pasta and stir to combine. Add the cherry tomatoes, stir to combine and then transfer into a bowl. Sprinkle with the cheese.
2. ZUCCHINI FRITTERS
Makes 6 fritters
- 2 zucchini, grated
- Salt and pepper
- 2 eggs, lightly beaten
- ¼ cup basil leaves, finely chopped
- ½ cup almond meal
- ½ teaspoon cumin
- ½ teaspoon ground coriander
- 1-2 tablespoons extra virgin olive oil
To make the fritters, place the grated zucchini in a colander with some salt. Sit for 10 minutes to release the moisture. Squeeze dry with your hands.
In a mixing bowl, combine the zucchini and all the remaining ingredients except for the olive oil.
Heat up the olive oil in a large non-stick frying pan over a medium heat, then add large spoonfuls of the zucchini mixture in batches. Use a spatula to gently press the mixture to flatten.
After 3 minutes, turn the fritters and cook the other side for 2 minutes or until golden brown. Repeat until the batter is used up.
3. CHICKEN & CORN FRIED RICE
- 2 ears corn
- 2 tablespoons olive oil
- 2 chicken thigh fillets, cut into 2cm pieces
- 2 cloves garlic, minced
- 1/2 cup sliced spring onions
- 5 cups leftover cooked jasmine rice, cold
- 3 eggs
- 1 teaspoon sesame oil
- 1 teaspoon salt
- 1 tablespoon soy sauce
- 1/4 teaspoon white pepper
Carefully run a knife down the sides of the corn to remove the kernels from the cob. Beat the eggs with the sesame oil and 1/4 teaspoon of salt.
Heat the vegetable oil in a wok or large frypan over high heat and fry the chicken until lightly browned. Add the corn, garlic, half the spring onions and the remaining 3/4 teaspoon salt and toss until fragrant.
Add the rice and soy sauce and toss well, pressing the rice against the side of the wok to break up any clumps.
When the rice softens and begins to toast, move all the rice to one side of the wok and add the egg mixture to the open side. Stir the eggs until they are nearly set, then combine with the rice. Add the remaining spring onions and white pepper and toss through the rice.
4. MAPLE SWEET POTATO MASH
- 2 large sweet potatoes
- 1 tablespoon butter, melted
- 1-2 tablespoons maple syrup (depending on how sweet you like it)
- 1/8 teaspoon ground cinnamon
- pink salt and black pepper
- splash of stock or almond milk as needed
Pre-heat oven to 180 degrees. Poke each potato with a fork all over. Bake for 1 hour or until tender. Allow to cool for about 5 minutes.
Combine butter, maple syrup and cinnamon in a large bowl. Split the potatoes down the middle and scoop the hot insides into the bowl with the butter mixture. Use a fork or potato masher to mash well, adding a little stock or milk as needed to desired consistency.
Season with salt and pepper to taste.
Beautiful side to any protein and is great for Christmas!
5. SESAME HONEY CARROT RIBBON SALAD
Serves 2 - 4
- 3 large carrots
- 2 tablespoons orange juice
- 2 tablespoons rice vinegar
- 1 tablespoon reduced-sodium tamari or soy sauce
- 1 teaspoon toasted sesame oil
- 1 teaspoon honey
- ¼ teaspoon garlic powder
- 3 spring onions, sliced
- 2 tablespoons toasted sesame seed
Using a vegetable peeler or mandoline, make long, thin strips of carrot until you have about 8 cups of carrot ribbons.
Whisk orange juice, vinegar, tamari (or soy sauce), oil, honey and garlic powder in a large bowl. Add the carrot ribbons and scallions and toss well to coat. Let stand 5 minutes; toss again. Sprinkle with sesame seeds before serving.