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. SILVERBEET & CHICKPEA HARISSA
- 2 tablespoons olive oil
- 1 onion, sliced
- 4 silverbeet leaves, stalks removed and sliced on an angle, leaves shredded
- 2 garlic cloves, thinly sliced
- 1 tablespoon ground cumin
- 400g can chickpeas, rinsed, drained
- 2 tablespoons tomato paste
- 2 tablespoons good-quality harissa paste
- 2 tablespoons apple cider vinegar
- 1/2 cup thick Greek-style yoghurt
- 2 tablespoons zaatar
Heat oil in a large, deep frypan over medium heat. Add onion and cook, stirring, for 5 minutes or until translucent. Add silverbeet stalks and cook, stirring, for a further 5-6 minutes until softened and onion is starting to caramelise. Add garlic, cumin, chickpeas, tomato paste, harissa, and 1 tablespoon water. Cook, stirring, for 3 minutes or until well combined and tomato is softened.
Add the silverbeet leaves, vinegar and a splash of water, then cover with a lid and steam for 3-4 minutes until silverbeet is wilted but is still bright green. Season.
Serve the harissa chickpeas topped with yoghurt and zaatar.
2. MUSHROOM & GREEN BEANS
- 100g green beans, trimmed and cut into laves
- 200g mushrooms, sliced
- Pinch of salt
- 4 garlic cloves, minced
- 2 fresh chili peppers
- 3 green onions
- 2 tablespoons tamari
- 2 tablespoons olive oil
- 500g chicken strips
Heat up the oil in the wok. Add green beans to fry for 4-6 minutes until there are wrinkles on the surface. Add the mushrooms and stir fry for 2 minutes. Transfer the beans, mushrooms and any extra oil if there is out of the wok.
Add minced garlic, chili pepper and green onion; fry for 1 minute over slow fire. Add the chicken strips and fry until for 10 minutes until cooked through.
Return the mushrooms and beans, stir in tamari and salt and combine.
Serve with rice or noodles
3. MUSHROOM & ROCKET RISOTTO
- 8 cups chicken stock
- 100g butter
- 250g brown mushrooms, sliced
- 1 onion, finely chopped
- 5 cups arborio rice
- 1 cup grated parmesan cheese, plus shaved parmesan to serve
- 1 bunch rocket, trimmed, washed and chopped
Heat chicken stock in a saucepan until simmering.
Melt half of butter in a large heavy-based frying pan on medium. Cook mushrooms for 5 minutes, until golden. Remove from pan and set aside. Add onion to same pan and cook for 3 minutes. Stir through rice and cook for 1 minute, until rice is translucent.
Add 1 cup of hot stock. Simmer, stirring constantly, adding a ladle of stock at a time as liquid is absorbed. This should take 15–20 minutes, until rice is just tender.
Remove from heat and stir through grated parmesan, rocket, mushrooms and remaining butter. Cover and set aside for 2 minutes. Top with shaved parmesan to serve.
4. CARROT CAPSICUM RICE
- 250g Long grain Rice
- 100g carrot, finely chopped
- 100g capsicum, finely chopped
- salt to taste
- 1/4 teaspoon turmeric
- 1/2 teaspoon mustard seeds
- few curry leaves
- 1 teaspoon masala powder
- 2 tablespoon olive oil
- 1 tablespoon lemon juice
Wash and cook rice normally and keep aside.
Heat oil in wok, add mustard and curry leaves, allow mustard to crackle. Then add carrot, capsicum, turmeric and little salt. Cook till vegetables are tender.
Add masala powder, salt and saute for a while.
Add rice and mix well.
Remove from flame and add lemon juice. Mix well.
5. TUNA, CORN, FETTA & ROCKET WRAPS