VegBox Recipes
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Featured Recipes
Browse the latest 'seasonal eating'
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Veggie-in-the-Spotlight: Broccoli - Calabrese Purple Sprouting and Tenderstem®
- Broccoli is a member of the brassica family, like cabbage.
The plant produces green flower heads on thick stalks. They are picked and eaten before the flowers bloom.
There can be confusion between these different types of Broccoli so let us try to help.
Purple Sprouting ... - A simple and delicious recipe for cucumbers. The combination of flavours brigtens up a summer lunch.
Ingredients:
(Serves 4)
2 cucumbers (medium or large)
100g Feta cheese
100g black olives, pitted (stones removed)
1 tablespoon fresh mint leaves, chopped
1 tablespoon natural yoghurt
50g sunflower ... - We are close to declaring squashes our favourite of all the ingredients we write about. Maybe it's the sheer variety of them in all their amazing ornamental shapes, sizes and colours. Maybe it's their versatility for cooking savoury and sweet dishes with.
We also love that they all ... - This is a great way of using up spare courgettes and aubergines, towards the end of the veg box's week. And it's so easy!
Ingredients:
(Serves 4)
* 2-3 courgettes
* 1 large aubergine or 2 small ones - note: late season work best ... - This delicious recipe makes the most of summer's courgettes and cracked bulgar wheat is a delicious, nutty companion to the creamy smoothness of the courgettes. It also works well with couscous or quinoa, if you prefer.
Ingredients:
½ cup cracked bulgar wheat
2-3 medium courgettes
2-3 ... - The great thing about deciding to grow your own is that you can pretty much start any time of year. We used to think that, once Summer was underway, it was all just about maintenance and then harvest, but there's plenty you can still plant.
Sowing:
You can ... - We're using this recipe in conjunction with our feature on ethically-sourced chicken.
The recipe was submitted to us by Justin, who says:
"Well, I had some red chard I didn't know what to do with, so I figured I could put it in a spinach quiche (in ... - Following on from the June feature on ethical egg shopping, this month we’ve collaborated with the good folks over at Farm-Direct to bring you some thoughts about the chickens behind the eggs.
Since the start of VegBox Recipes, we’ve been focused almost exclusively (and unsurprisingly!) on ... - In the spirit of zero waste and do it yourself, and to accompany our feature on ethical meat consumption, here is a basic homemade chicken stock recipe.
Ingredients:
* Remains of a whole cooked chicken
* 2.5 litres water
* Salt, pepper, ... - This recipe came to us from our friends at British Carrots to accompany our feature on ethical meat consumption.
They say:
"The next time you’re having a roast chicken, this soup is the ideal thing for the next day. Use the chicken bones to make delicious ... - This compote recipe comes from our friends over at The Blackcurrant Foundation, from their Chocolate and Blackcurrant Torte Recipe.
We love the compote recipe in its own right, so we've separated it out for you to enjoy with sweet or savoury dishes. A pot of this on ... - This is a great bit of fun for you and the kids for the summer and a money saving idea if the budget's a bit tight.
Ingredients:
(Makes up to ten lollies)
100g blackcurrants
50g caster sugar
200ml water
Method:
Place the ... - This month we’ve collaborated with the most glorious Blackcurrant Foundation (isn’t it just brilliant that there even IS one?!) to celebrate British Blackcurrant Season, which starts as early as June in some areas and runs until the end of August / beginning of September.
Blackcurrants have grown in ... - This recipe is fresh from the folks at The Blackcurrant Foundation.
Ingredients
(Serves 1)
115g/4oz fresh or frozen blackcurrants
1 small ripe (sea freighted, fair trade, organic) banana
200ml apple juice
2 tbsp plain yogurt or non-dairy alternative
Method
Hardly warrants ... - This recipe has been provided for us by the lovely people over at The Blackcurrant Foundation.
We normally balk at the idea of making jam, because of the associations we have of seemingly arcane methods requiring something called muslin?!
However, no such trouble with this one. You ... - This recipe has been shared with us by vegbox enthusiast Sybil, who says:
"I was messing around with vegetables in the vegetable box and came up with this with what I had in my fridge and cupboard."
That's exactly our kind of cooking, Sybil!
Ingredients - This recipe in its basic form is so simple it barely warrants writing a recipe card, as it boils down to: slice the aubergine, grill it with a bit of oil on, put on a dollop of tomato sauce, slice the cheese and put it on top, grill again, eat!
- Here in the UK, we are most used to cooking and eating aubergines in bakes and casseroles, so we thought it might be more interesting to include a humble sandwich idea – now you don’t need to wait till dinner time to rummage in your veg box!
... - Our friend Amanda shared this recipe with us, which is perfect for barbeques and likely to get a big thumbs up even from non-vegetarians.
Ingredients
(Makes four kebabs)
1 aubergine
2 courgettes
12 cherry tomatoes or 6 regular tomatoes
2 mozarella balls
For the marinade - It's hard to believe we're nearly half way through 2010! The bonus is that by now, newbie veggie growers may be starting to feel like they're a bit more in their stride, and the joy of the first home grown mini-harvests can be savoured.
There’s still plenty of time ...
© Veg Box Recipes 2008 - 2009