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Veggie Blog Weekly Feature: Use the whole box!


My goal and the purpose of these weekly blogs is to inspire you and help you to enjoy all the vegetables included in your weekly box. While also ensuring you aren’t just having the same roasted carrots and potatoes every week! 😊


We all love variety in the dishes we prepare, eat and serve family and friends, but we sometimes run out of ideas. So, this week I’m sharing recipes that are easy and delicious while using multiple ingredients from the box in each recipe. I’ve tried to feature recipes with at least two bundle vegetables per recipe to ensure nothing is going to waste!

Have fun creating and enjoying!

And for those of you celebrating a Leap Year Birthday this week on February 29th, Happy Birthday!




The Ultimate Stuffed Baked Potatoes with Mushrooms

Created By: Hannah Sunderani

Ultra lush, comforting and cozy stuffed baked potatoes filled with creamy spinach and mushrooms. With vegan gravy to drizzle. Perfect as a stand-alone dish, or a decadent side dish.



4 russet potatoes 200g each

1 TBSP coconut oil

2 cloves garlic, finely chopped

4 cups cremini mushrooms, chopped

pinch salt

1 TBSP almond butter

1 TBSP balsamic vinegar

1 TBSP lemon juice

4 cups baby spinach (approx. 2 handfuls)

canned gravy (you can use vegan or non), to drizzle


1. Preheat oven to 425F/215C. Poke holes around each potato using a fork (this will help the heat to escape while baking). Wrap each in tin foil and bake in the oven for 40-50 minutes, or until you can easily poke through the cooked potatoes with a toothpick.

2. In a skillet add coconut oil, garlic, cremini mushrooms and pinch salt. Cook on medium heat for 5-10 minutes. Whisk together almond butter, balsamic and lemon juice and pour over veg.

3. Continue cooking until mushrooms are browned and ready to eat, then toss in baby spinach and cook until wilted (2-3 minutes).

4. Slice open baked potatoes and fill with mushroom and spinach medley. Drizzle with Quick and Easy Vegan Gravy. (See notes for gravy recipe)


Curried Parsnip Soup

Created By: Pinch of Nom

Soup is great on a chilly day, whether you enjoy for lunch or dinner. Make it on the weekend for easy meals throughout the week.



3 large parsnips peeled

1 large potato peeled

2 cloves garlic crushed

1 large onion diced

1-2 TBSP medium curry powder (use hot or mild if preferred)

1 vegetable stock pot or cube

1 bunch fresh coriander

6 cups boiling water

cooking spray


1. Chop the parsnips into 1-inch pieces. Add to a saucepan with the diced potato, onion, garlic, curry powder and stock pot. Stir in the boiling water and simmer for 10 minutes.

2. After 10 minutes, finely chop the leafy part of the fresh coriander and add half to the sauce pan. Simmer for a further 10 minutes.

3. Blitz the soup or add to a blender and puree until thick and creamy - you may need to add some extra boiling water if it is too thick. Add the remaining coriander leaves and blitz for a further few seconds.

4. Serve immediately, top with sprinkle of curry powder!



Maple Dijon Roasted Carrots and Brussels Sprouts

Created by: Sarah Pilley

These are the perfect side dish for winter. These glazed veggies are super flavorful with a crispy yet tender texture.



1 pound carrots about 6 carrots

2 pounds Brussels sprouts 

¼ cup olive oil or aquafaba

¼ cup maple syrup

3 TBSP stone ground

Dijon mustard

½ tsp salt

½ tsp black pepper

1 tsp thyme

1 tsp garlic powder


How to Prepare the Vegetables:

1. Wash the Brussels sprouts.

2. Peel off any outer leaves that appear yellow, dried, or bruised until you reach the more appealing leaves underneath.

3. Chop off the base of the Brussels sprouts.

4. Chop the Brussels sprouts into halves.

5. Chop carrots on the bias into ¼” thick slices.

How to Perfectly Roast the Vegetables:

1. Whisk together the olive oil, maple syrup, Dijon mustard, sea salt, black pepper, and thyme in a large bowl.

2. Pour the glaze over a bowl of chopped Brussels sprouts and carrots. Mix to coat all the vegetables thoroughly.

3. Roast the vegetables at 425°F for 15 minutes, or until the side touching the pan begins to brown. Flip the mixture over to brown the other side.

4. Continue cooking for 10 to 15 minutes, or until the carrots are tender when pierced with a fork and the glaze is slightly caramelized. (Refer to the equipment section for cooking time adjustments).


Cucumber Tomato Salad

Created By: Kristine’s Kitchen

Makes a delicious and easy lunch for the office, add some chickpeas or tuna for protein! Feta cheese and/or avocado is also a delicious addition to make it a satisfying lunch or meal. Want to use your microgreens? They can be sprinkled on top!


1 English cucumber, no need to peel

1 tomato, chopped

½ small red onion, thinly sliced, about

½ cup 2 TBSP olive oil

2 TBSP red wine vinegar

1 tsp honey

½ tsp Kosher salt or fine sea salt

¼ tsp black pepper

1 TBSP chopped fresh parsley, dill and/or basil, optional

1 TBSP fresh parsley leaves, finely minced (optional garnish)


1. Trim off the two ends of the cucumber and then halve it lengthwise. Then slice it into ¼-inch thick half rounds.

2. Place the cucumber, chopped tomato and sliced red onion in a medium bowl.

3. To make the dressing, in a small bowl, whisk together the olive oil, red wine vinegar, honey, salt and pepper.

4. Pour the dressing over the salad and toss gently to mix.

5. Gently stir in the fresh herbs, if using. Serve immediately or chill in the refrigerator for an hour or two to let the flavors meld together and then serve.


Roasted Beets, Carrots, and Jerusalem Artichokes with Lemon and The Greenest Tahini Sauce

Created By: Sarah Dickerman and Marissa Lippert

A delicious meal or side dish to your favourite protein.



1 lb beets, peeled, cut into

½" wedges

4 tablespoons olive oil, divided

Kosher salt, freshly ground black pepper

1lb carrots, sliced

¼" thick 1lb Jerusalem artichokes (also called sunchokes), unpeeled, sliced ¼" thick

1 tsp finely grated lemon zest

¼ tsp Aleppo pepper or hot paprika, plus more to taste

2 tsp fresh lemon juice, divided, plus more to taste

2 cups watercress, large stems trimmed

¼ cup The Greenest Tahini Sauce


1. Preheat oven to 425°. Toss beets with 1 Tbsp. oil on a lightly oiled rimmed baking sheet; arrange in a single layer and season with salt and black pepper. Roast 20 minutes, then turn over wedges and continue to roast until beets are tender and darkened around the edges, about 30 minutes total.

2. Toss carrots with 1 Tbsp. oil on one half of a lightly oiled rimmed baking sheet. Toss Jerusalem artichokes with 1 Tbsp. oil on the other half of the baking sheet. Arrange carrots and Jerusalem artichokes in a single layer, season with salt and black pepper, and roast until vegetables are lightly browned, about 20 minutes.

3. Toss all the warm roasted vegetables together with lemon zest, ¼ tsp. Aleppo pepper, and 1 tsp. lemon juice. Season with salt, Aleppo pepper, and lemon juice. Reserve 1 cup vegetables for Quinoa and Roasted Vegetable Salad.

4. Toss watercress with remaining 1 Tbsp. olive oil and 1 tsp. lemon juice; season to taste with salt and black pepper. Serve roasted vegetables with dressed watercress and tahini sauce.


Greenest Tahini Sauce


2 cloves garlic, peeled

1 tsp kosher salt, plus more

1 bunch watercress, thick stems trimmed

1 cup fresh mint leaves

½ cup fresh flat-leaf parsley leaves

½ cup tahini (sesame seed paste)

2 TBSP (or more) fresh lemon juice


1. Cook garlic in a medium saucepan of boiling salted water until slightly softened, about 30 seconds. Using a slotted spoon, transfer garlic to a bowl of ice water; let cool.

2. Return water in saucepan to a boil. Cook watercress, mint, and parsley just until wilted, about 15 seconds; drain. Transfer watercress and herbs to ice water; let cool. Drain watercress, herbs, and garlic and squeeze between paper towels to remove as much moisture as possible; coarsely chop.

3. Purée watercress, herbs, garlic, tahini, lemon juice, 1 tsp. salt, and ¾ cup water in a blender until smooth, thinning with more water as needed to reach desired consistency; season with salt and more lemon juice, if desired.

4. Cover and shake before using



Jerusalem Artichoke and Carrot Soup

Created by: Visit Norway

Delicious for lunch or dinner!



1 onion

1 TBSP olive oil

400 g Jerusalem artichoke 

1 carrot 

2 TBSP olive oil

1 TBSP fresh parsley


1. Finely chop the onion. Heat the oil in a wide pot and sauté the onion until it is soft and translucent.

2. Wash (scrub) the Jerusalem artichokes thoroughly and chop into pieces. It is not necessary to peel them. Peel the carrots, ginger, and garlic and chop into medium size pieces.

3. Put everything into the pot and sauté thoroughly for several minutes. Add vegetable stock. Bring to the boil, lower the heat and allow the soup to simmer for 15-20 minutes, or until the vegetables are completely soft.

4. Blitz the soup with a hand mixer or blender until completely smooth. Add lemon, salt, and pepper to taste. Add a little water if the soup is too thick.


1. Slice artichoke and carrot into as thin slices as possible, using a cheese slicer or mandoline slicer. Dry the slices thoroughly with paper towel.

2. Heat the oil in a frying pan with tall sides. Add the vegetable slices and fry for a couple of minutes per side, until golden brown. Place them on paper towel to remove excess fat.

Serve the soup topped with fried vegetables in deep bowls. Garnish with a little chopped parsley.



Recipes curated by Lauren

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