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. CELERY, SPINACH & APPLE SALAD
- 1/2 cup pecans
- 1 tablespoon lemon juice
- 2 stalks celery, finely sliced diagonally
- 75g spinach leaves
- 1 tablespoon apple cider vinegar
- 2 tablespoons olive oil
- 1 teaspoon wholegrain mustard
- 2 red apples
Preheat oven to 180°C or 160°C fan-forced. Spread pecans on an oven tray, and roast for 4-5 mins, until fragrant and lightly toasted. Transfer to a plate to cool.
Quarter apples and remove cores. Cut lengthways into thin slices. Toss with lemon juice. Combine apple, celery and spinach in a large bowl.
Place vinegar, oil and mustard into a small screwtop jar. Shake to combine. Pour over salad and toss to coat. Add pecans and serve immediately.
Excellent with roast meat.
2. BRAISED CELERY
- 1 head celery, outer stalks removed
- Coarse salt and freshly ground pepper
- 4 to 6 large sprigs thyme
- 6 tablespoons unsalted butter, cut into small pieces
- 2 1/2 cups low-sodium chicken broth
- 1/4 cup olive oil
Preheat oven to 190 degrees, with rack in upper third. Cut each head of celery in half lengthwise, and peel larger stalks with a vegetable peeler. Trim 1/4 inch from bases (keeping heads intact), then trim tops so each half is about 12 inches long.
Arrange celery in a single layer, cut-sides up, in a 9-by-13-inch baking dish. Season generously with salt and pepper; scatter with thyme and dot with butter. Pour in broth and oil.
Cover with parchment-lined foil. Bake until celery is knife-tender, 40 to 45 minutes. Turn oven to broil; remove foil. Spoon juices over celery and broil until lightly charred in spots, 5 to 10 minutes. Serve with protein of choice.
3. CHILLI PRAWN ZUCCHINI PASTA
- 12 prawns
- 2 zucchini
- 1 red chilli, seeds removed and chopped finely
- 2 cloves garlic, roughly chopped
- 2 tablespoons olive oil
- fresh parsley
Take a simple veggie peeler and simply peel ribbons from the zucchini to make your 'pasta'
Heat a good slug of extra Virgin olive oil over gentle heat in a non-stick pan. Throw in prawns, chopped garlic and chilli. Fry until prawns are just cooked.
Take off the heat and toss through chopped fresh parsley and the zucchini pasta and another splash of olive oil. The residual heat will be enough to gently wilt the pasta without making it soggy.
Season well with pink salt flakes and an optional grating of lemon zest and squeeze of fresh lemon juice.
4. SWEET POTATO KUGEL
- 4 eggs
- Salt to taste
- 2 large sweet potatoes, peeled and grated
- 2 apples, peeled, cored and grated
- 1 tablespoon fresh lime juice
- 1 tablespoon honey
- 3-4 tablespoons melted unsalted butter
Heat the oven to 190 degrees. Butter a baking dish
In a large mixing bowl, beat the eggs with salt to taste (I suggest about 1/2 teaspoon). Add the grated sweet potatoes and the apples. Pour the lime juice over the grated apples and sweet potatoes, then stir everything together. Combine the honey and 2 tablespoons of the melted butter and stir together, then toss with the sweet potato mixture and combine well.
Transfer the mixture to the prepared baking dish. Cover the dish tightly with foil and place in the oven. Bake 45 minutes. Remove the foil and brush the top of the kugel with melted butter. Return to the oven and bake for another 15 to 20 minutes or longer, brushing every 5 minutes with butter. The kugel is ready when the edges are browned, the top is browned in spots and the mixture is set. Remove from the heat and allow to cool for 10 to 15 minutes before serving
5. DIJON ROASTED CHICKEN AND CARROTS
- 1 tablespoon olive oil
- 4 chicken thighs, boneless and skinless
- 1 tablespoon dijon mustard
- 1/2 tablespoon freshly squeezed lemon juice
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon thyme
- 4 carrots sliced on an angle
Preheat oven to 200 degrees.
Heat a large, oven proof skillet over medium-high heat and add the olive oil.
In a large bowl, combine the chicken thighs, dijon mustard, lemon juice, salt, pepper and dried thyme and mix evenly to coat the chicken.
Add the chicken to the hot skillet and cook for 6-8 minutes until well-browned. Flip the chicken over, turn off the heat and add the carrots on and around the chicken.
Transfer the pan to the oven and roast for 30 minutes, or until chicken is cooked through.