This week’s Vegetable box is filled with favourite vegetables. So, this week I’ll be sharing some of my family’s favourite spring inspired recipes using them. As always, focusing on simple & delicious!
Where to Store this Week’s Vegetables:
On the counter:
Red or Spanish Onion
Yukon Gold Potato
In the fridge:
Kale or Mustard Microgreens
Do you find turnip (rutabaga) a tad bitter? If so, the secret to a tasty mashed turnip/rutabaga is… yep - Sugar. Add about a Tablespoon of sugar (or sucanat or honey or sweetener of choice) to the cooking water and it will be perfect every time.
BBQ Baked Rutabaga
Created by: Lindsay Cotter
These chips are a healthy and flavorful gluten free side dish, appetizer, or snack! Turnip/Rutabaga is a root vegetable that’s easy to bake and cook with, so making the baked chips recipe is easy, too!
2-3 small turnip/rutabaga (about the size of a fist)
1–1 ½ TBSP olive oil or avocado oil. For crispier chips, use a coconut oil or avocado cooking spray
1 TBSP BBQ spice seasoning of choice
Dash of sea salt and black pepper
Optional ⅛ to ¼ tsp garlic or onion powder, fresh cilantro and lemon/lime wedges to serve
Optional toppings – red pepper flakes or grated hard cheese (omit for paleo/vegan)
Dipping sauce options: ranch dressing, tomato sauce, spicy ketchup, or aioli
1. Preheat oven to 450°F. Wash and cut turnip/rutabagas into fine slices. A mandoline slicer works best to cut into about ¼ to ½ inch thick slices. The thinner the slices, the faster they will bake.
2. In a small bowl or ziplock bag, place all the spices and oils.
3. Carefully coat the turnip/rutabaga chips in the bowl/bag with oil and spices.
4. Lay slices flat on a cookie sheet and spread evenly. Place in oven.
5. If the chips are very thin, be sure to check on them often so they don’t burn. Bake for 25 minutes, turning them half way.
6. After 25 minutes, reduce to 350°F and cook for an additional 5-10 minutes or until crispy. Cover if they start to burn on edges.
7. Bake longer or shorter for texture to be more or less crispy.
8. Remove for oven and let cool.
9. Transfer to bowl or plate. Season with extra red pepper flakes or smoked sea salt if desired.
Created by: Chatelaine
This makes a delicious and easy office lunch!
2 tsp vegetable oil
2 garlic cloves, minced
1 1/2 cups pearl couscous
1/4 tsp salt
2 cups vegetable broth
4 cups spinach, puréed
1 TBSP finely grated fresh ginger
2 green onions, sliced diagonally
1. Heat a medium saucepan over medium-high. Add oil, then garlic. Cook until garlic is fragrant, 30 sec.
2. Add couscous, salt and broth. Bring to a boil, then reduce heat to low. Cook, covered, until liquid is absorbed and couscous is tender, about 10 min.
3. Stir in spinach until combined. Keep covered until ready to serve. 4. Fluff just before serving.
Radish and Carrot Chickpea Salad Tossed in Dill and Mustard
Created By: Hugo
A wonderful salad to be enjoyed outside in the sun. The peppery radish imparts a lovely warmth to the salad.
1 ½ cups radish
1 ½ cups carrot
¼ cup fresh mint
1 ½ cups cooked chickpeas
¼ cup fresh dill
4 TBSP olive oil
2 TBSP wholegrain mustard
2 TBSP red wine vinegar
1 tsp ground coriander
1. Thinly slice the radish and peel and grate the carrots, place both alongside the chickpeas into a large mixing bowl. Loosely chop the mint and tip into the bowl.
2. Mix together the dressing. Place all the ingredients into a small glass or jug and combine. Finely chop the dill and spoon over the dill and dressing into the chickpea mixture. Toss the salad until the dressing and dill covers the bowl contents evenly. Season well with salt and pepper and toss again. Serve.
Sheet-Pan Pepper & Shrimp Fajitas
Created By: Taste of Home
An easy and delicious weeknight meal with minimal dishes to wash!
1-1/2 pounds uncooked shrimp (31-40 per pound), peeled and deveined
3 medium red peppers, each cut into 1/2-inch strips (can add other colours like yellow or green)
1 Spanish onion, cut into 1/2-inch strips
2 garlic cloves, minced
2 TBSP olive oil
2 tsp chili powder
1 tsp ground cumin
3/4 tsp salt
12 corn tortillas (6 inches), warmed
Optional: Lime wedges, crema, fresh cilantro and sliced avocado
1. Preheat oven to 425°. In a large bowl, combine shrimp, peppers, onion and garlic. Drizzle with oil; sprinkle with chili powder, cumin and salt. Toss to coat. Spread evenly between 2 greased 15x10x1-in. baking pans.
2. Roast 10 minutes, rotating pans halfway through cooking. Remove pans from oven; preheat broiler.
3. Broil shrimp mixture, 1 pan at a time, 3-4 in. from heat until vegetables are lightly browned and shrimp turn pink, 4-5 minutes. Serve in tortillas with toppings as desired.
Recipes are curated by Lauren
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