Veggie box - week 47

Contents:
Sauerkraut
Leek
Endive
Courgette (Zucchini)
Radishes
Turnip

- Finely chopped leek and thinly sliced courgette used as topping on a homemade pizza
( the tomato sauce was made by blitzing a few fresh tomatoes with some sundried tomatoes, dried italian herbs, salt, garlic and a bit of chili paste)
- Vegetarian risotto with diced turnips, chopped leeks and mushrooms
- the sauerkraut will keep for a while, so I'm using that at a later stage.
- I fed the endive to my cavies :)

This was the last veggie box for the time being.

Veggie box - week 41

Contents:
Corn on the cob
Green cabbage (savoy cabbage)
Cauliflower
Red peppers
Leek
Radishes

What I made:
- casserole of cabbage leaf rolls stuffed with seasoned ground beef, topped with tomato sauce and grated cheese, served with pasta.
- red pepper stuffed with a mixture of ground beef and chopped veggies, baked in the oven and served with rice.
- I gave the corn away.

Veggie box - week 35

Contents:
radicchio rosso
lettuce
butternut squash
carrots
green beans
red pepper

What I made:
- potatoes & beans, served with massala chicken and (store-bought) roti.
- stirfry with carrots, red pepper, cabbage*, zucchini* and leek*, with some curry-flavoured Boursin cream cheese stirred in, served with chicken and basmati rice.
- coleslaw made with finely chopped cabbage*, carrots, red pepper and some yoghurt-based mayonaise.

I fed the radicchio to my cavies :)

*left over from last week

Veggie box - week 34

Contents:
cabbage
tomatoes
leek
radishes
zucchini (courgette)
purslane

What I made:
- poached fish, cabbage and leek sauteed with onion and garlic, then stewed with courgette in vegetable broth, served with panfried potatoes. (based on this recipe)
- tomato chutney
- omelet with chopped onion, yellow pepper and zucchini.

Veggie box - week 33

Contents:
green beans
red pepper
mushrooms
fennel
broccoli
eggplant

What I made:
- vegetarian fennel and mushroom risotto (based on this recipe). The next morning, I made panfried risotto cakes from the leftovers which I ate cold for lunch at work. Not bad at all!
- homemade pasta sauce made with fresh tomatoes, onion, red pepper and eggplant, served with pasta (adapted from this recipe)
- stir fry with (blanched) green beans, sliced onion, garlic and sambal oelek, served with pan fried potatoes and chicken.