MEAL PLAN - JULY 17, 2017 ORGANIC FARM BOX

By Ramya Sundrapandi

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. THAI GREEN CURRY

 

Serves 2-3

  • 1 tablespoon olive oil
  • 1 onion, sliced
  • 1/4 cup green curry paste
  • 1 cup chicken stock
  • 400ml can coconut milk
  • 2 cups barbecued chicken, shredded
  • 100g green beans or snow peas
  • 2 carrots, sliced
  • 1/4 cup coriander leaves

Heat oil in a large saucepan on high. Cook 1 sliced onion for 2-3 minutes, until tender.

Blend in curry paste and cook for 1 minute until fragrant. Stir in stock and coconut milk. Bring to the boil on high. Reduce heat to low and simmer, covered for 10 minutes.


Stir in chicken, beans/snow peas and carrot. Simmer, uncovered for a further 2-3 minutes, until beans are tender and chicken is hot. Season to taste.


Remove from heat. Stir through coriander leaves and serve with rice.

 

2. CABBAGE & POTATO SOUP

 

Serves 4

  • 3 tablespoons olive oil
  • 2 onions, sliced
  • 8 cups shredded cabbage
  • 2 garlic cloves, finely chopped
  • 2 medium potatoes, peeled and diced
  • 2 cups vegetable stock
  • 2 teaspoons salt
  • 2 thyme branches
  • 1/2 teaspoon black pepper

Heat the oil in a large pot over medium heat, add the onions and cook until soft and golden around the edges, 5 to 7 minutes. Add the cabbage and garlic and cook, stirring occasionally, until cabbage begins to caramelize, about 10 minutes.

Stir in potatoes, stock, 4 cups water, salt and thyme. Bring soup to a simmer and cook, partly covered, until potatoes begin to fall apart, 45 to 50 minutes. Add more water, as needed, to reach the desired consistency. Season with black pepper and serve, topped with cheese.

 

3. CAULIFLOWER POPCORN

Serves 4

  • 1 head of cauliflower, cut into small florets
  • 3/4 cup flour
  • seasonings to taste
  • 1 cup buttermilk
  • 1 cup panko crumbs

Preheat oven to 180 degrees and prepare baking tray with parchment paper.

In a large bowl, whisk together buttermilk, flour and seasonings. Mix until the batter is smooth.

Dredge each cauliflower floret in the batter until evenly coated. Allow excess batter to drip off, then roll each piece in the breadcrumbs until evenly coated and then place on prepared tray. Spray with olive oil and bake for 30 minutes until nice and crispy.

Season with more salt and pepper, to taste prior to serving.

 

4. HOISIN & SESAME GLAZED CORN

Serves 2-4

  • 1/4 cup hoisin sauce
  • 1/4 cup honey
  • 2 tablespoons tamari
  • 2 tablespoons lime juice
  • 2 Corn cobs, husks removed, halved if preferred
  • 2 teaspoons toasted sesame seeds

Preheat grill to 220 degrees.

Mix together hoisin, honey, tamari and lime.

Grill corn, turning often and basting with glaze, until glaze is caramelized and grill marks start to appear, about 10 minutes.

Transfer corn to a platter and sprinkle with sesame seeds

 

5. SPINACH PESTO

 

Serves 3

  •  Spinach leaves picked off stem and washed thoroughly
  • 1/4- cup fresh basil leaves
  • 1/4- cup fresh parsley
  • 1/2- cup chopped walnuts OR pine nuts
  • 1/2- cup parmesan cheese
  • 3 garlic cloves
  • 1 tablespoon fresh lemon juice
  • 1/2- teaspoon lemon zest
  • salt and fresh ground pepper , to taste
  • 1/3- cup extra virgin olive oil (use more or less for desired consistency)

Combine all ingredients in a food processor; process until smooth, scraping the sides of the bowl with a spatula as necessary. 

Taste for seasoning and adjust accordingly.

Transfer to a jar with a lid. Keep in the refrigerator for up to two weeks. 

Great with pasta and grilled meat.