This Week's Vegetable Box Feature - 5 Ingredient Recipes featuring Veggie Box Items!
Our days are busy and I know many of us don’t have hours to spend shopping for ingredients or making elaborate dishes so this week my recipes are delicious, easy and only contain 5-6 ingredients, one being a box item.
5-Ingredient Zucchini Noodle Lasagna
Created by: Primal Palate
A delicious twist on a favourite dish!
2 lb Ground Beef
6 whole Eggs
2 cup Blanched Almond Flour
28 oz Tomato Sauce, (2 cans)
3 lb Zucchini, 5-6 large ones
1. Preheat oven to 400 degrees.
2. Chop off the ends of your zucchini.
3. Using a mandolin or a very sharp knife, slice your zucchini into 1/4 inch wide strips, resembling lasagna strips.
4. Using two pie pans or bowls, add your eggs into one pan (scramble them first), and your almond flour into the other. These are for breading your zucchini.
5. Dread your zucchini into the almond flour, trying to get an even coat, and then straight into the eggs. Then place on a lined cookie sheet.
6. Bake your zucchini strips for 15 minutes until brown, flipping the strips over half-way through the cooking.
7. While your zucchini is baking, brown your ground beef in a large skillet over medium-high heat.
8. Once the beef is cooked, drain the excess grease if desired (optional).
9. In a 9x13 baking dish, add 1/4 cup of your tomato sauce and spread to evenly coat the bottom of the pan.
10. Add in your remaining tomato sauce to your ground beef, and mix to fully incorporate.
11. Using 1/2 of your baked zucchini noodles, layer them on top of the tomato sauce in your 9x13 pan, to form an even layer.
12. Spoon in 1/2 of your tomato/ground beef mixture on top of the zucchini noodles.
13. Add your remaining zucchini noodles as a second layer in your pan, and top with the remaining tomato/ground beef mixture.
14. Place aluminum foil on your pan, and cook for 45 minutes in the oven.
15. Remove the aluminum foil after 45 minutes, and cook for an additional 10 minutes to brown the top of your lasagna.
5-Ingredient Crispy Sliced Roasted Potatoes
Created by: Jamie Silva
A delicious side dish for any occasion!
1/2 cup unsalted butter melted, divided
4 lbs Yukon Gold potatoes thinly sliced
3 cloves garlic minced
1 TBSP fresh thyme plus more for garnish
1 tsp kosher salt plus more for garnish
1. Preheat oven to 375 degrees F. Coat the bottom of a cast iron pan or large skillet with 2 tablespoons of melted butter. Set aside.
2. Arrange the potato slices vertically at a angle in the pan, filling the pan completely without crowding it. Make sure there's space in between each slice so it cooks evenly.
3. In a small bowl, mix remaining melted butter (6 tablespoons) with minced garlic, fresh thyme and salt. Pour the butter mixture on top, making sure each slice is evenly coated.
4. Place skillet in the oven and roast potatoes for 1 hour until the top edges of the potatoes are crispy. Remove from oven and cool for 10 minutes before serving. Enjoy!
Easy Cucumber Salad
Created By: Two Peas & their Pod
A simple & refreshing salad.
2 to 3 tablespoons rice vinegar or white vinegar
1 tsp honey (or sugar)
1 large English cucumber, thinly sliced ¼ large red onion, thinly sliced
1 to 2 TBSP chopped fresh dill
Kosher salt and black pepper, to taste
Directions: 1. In a medium bowl, whisk together the vinegar and honey. Add the cucumber slices, onion slices, and dill. Season with salt and pepper and toss to coat. Let sit for 10 minutes before serving. You can also chill for a couple of hours before serving to let the cucumbers marinate.
Baked Roasted Radishes Recipe
Created By: Maya
A delicious side for your favourite protein!
2 lb Radishes (trimmed and halved)
3 TBSP Olive oil
1 tsp Sea salt (plus more to taste when done)
1/4 tsp Black pepper 1/2 tsp Smoked paprika
1/4 tsp Garlic powder
1. Preheat oven to 400 degrees F.
2. Toss radishes with olive oil and spices. Arrange in a single layer on a baking sheet, making sure each radish touches the pan.
3. Roast for about 30 to 35 minutes, until golden and crispy.
4. Season with extra salt and pepper to taste.
Recipes are curated by Lauren.
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