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This week veggie box feature… new ways to use this week’s veggies!

With this week’s bundle featuring many of our favourite vegetables I wanted to share some hopefully new ways to enjoy them… including adding vegetables to your breakfast! 😊

My goal for this week is to inspire you to try something new… you never know you might just find a new favourite recipe! This week blog should also provide you with ideas for using every item included in your box! We don’t want any of this delicious local goodness going to waste.

Have fun and enjoy!





Let’s start with breakfast! Carrot Cake Oatmeal Created By: Megan Gilmore Add a vegetable twist to a classic breakfast dish! Carrot Cake Oatmeal tastes just like it sounds! This healthy breakfast cooks in just about 10 minutes, for a nutrient-rich way to start your morning.



1 cup almond milk (or milk of choice)

1/2 cup water

1 large carrot, shredded (about 1/2 cup)

3/4 cup old fashioned rolled oats

2 TBSP raisins

1 tsp ground cinnamon

1/4 tsp ground ginger

1/8 tsp ground nutmeg

pinch of salt

2 TBSP maple syrup

Optional Toppings: chopped walnuts shredded coconut


1. In a small saucepan over high heat, add the almond milk, water, and carrots. Bring the liquid to a boil, so the carrots will start to soften.

2. When the liquid is boiling, add in the oats, raisins, cinnamon, ginger, nutmeg, and salt. Lower the heat to a gentle simmer, and cook, stirring frequently, until the oats are tender, about 5 minutes.

3. Once the oats are tender, stir in the maple syrup. You can adjust the thickness of the oatmeal to your liking, by either adding in a splash of extra milk, or you can let them cook another minute or two to help them thicken up even more. Serve warm, with any extra toppings you love on top, like shredded coconut, walnuts, or extra shredded carrots.

4. Leftovers can be stored in an airtight container in the fridge for up to 3 days. They are delicious reheated, or just chilled straight from the fridge!


Tofu Scramble

Created by: Megan Gilmore

I’m sure many of us enjoy scrambled eggs for breakfast… but have you ever tried scrambled tofu?! This Tofu Scramble is a delicious plant-based alternative to eggs! It's loaded with protein and veggies, and takes less than 15 minutes to prepare.



1 TBSP olive oil

1 small yellow onion, chopped (1 cup)

1 red bell pepper, chopped (1 cup) fine sea salt

1/2 tsp turmeric

1/2 tsp ground cumin

1 (14 oz.) block extra-firm tofu

1 heaping cup fresh spinach (optional)

Black salt (kala namak), to taste (optional)


1. Heat the olive oil in a skillet over medium-high heat, and sauté the onion, pepper, and a 1/4 teaspoon of salt. Stir until softened, about 5 to 8 minutes.

2. Drain the tofu while the veggies are cooking. There's no need to press it, since you can cook off any extra moisture in the skillet. Add the turmeric and cumin to the sauteed veggies and stir briefly, then crumble the tofu directly into the pan. Season with another 1/2 teaspoon of salt, and stir well.

3. The tofu will start to pick up a yellow color from the turmeric, and you can break up any large clumps with the spatula and you stir. Once the tofu is hot, add in a big handful of fresh spinach, and stir again. It should wilt quickly from the heat, then it's ready to serve!

4. Taste and adjust any seasoning, as needed. At this point, you can add a 1/4 teaspoon of black salt for an egg-y flavor, or just season with additional sea salt, to taste. Serve warm, with your favorite sides. Leftover tofu scramble can be stored in an airtight container in the fridge for up to 5 days. Reheat in a skillet over medium-high heat until warm, about 4-5 minutes.


Next onto a delicious snack or lunch idea. A staple dip with a unique addition.


Roasted Parsnip Hummus

Created by: Wellness with Taryn

I know there are many hummus fans but have you ever had parsnip hummus?! A smooth and creamy hummus recipe, with the incredibly delicious sweetness of roasted parsnips and fresh thyme. Easy, affordable and low in oil!



2 400g Organic Canned Chickpeas (BPA Free Certified Organic)

3 TBSP Tahini

2 Cloves Garlic (unpeeled) 1/2 Medium Lemon (juice of)

5 Parsnips (scrubbed clean and rinsed, no need to peel)

3 Sprigs Fresh Thyme (I used lemon thyme, but any fresh thyme will do)

2 TBSP Olive Oil

1/2 Tsp Flaked Sea Salt

1/2 Cup Water (possibly a bit more)


1. Preheat the oven to 200C

2. Scrub clean and rinse the parsnips. Chop them into strips and lay evenly on a line baking tray.

3. Drizzle over the olive oil, and a sprinkling of sea salt. Place the sprigs of thyme on top. Place the cloves of garlic on the side of this tray, because we're going to roast them for about 7-10mins, just to get the flavors to develop.

4. When the oven is pre-heated, pop the tray in for about 20-25mins - until golden brown.

5. In a food processor, add the lemon juice. Once the garlic cloves have been in the oven for about 10mins, remove and place directly into the food processor. No need to peel or chop.

6. Blitz until the garlic is finely mushed.

7. In a blender (or food processor) add the canned chickpeas and tahini.

8. Using a mesh sieve, pour over the lemon and garlic mixture, and press as much liquid out as possible, without getting any of the actual garlic into the blender. You can also use the food processor for this, but you'll have to remove the lemon mixture first.

9. Next, add the salt and parsnips once they're golden brown and almost caramelized. Add as much of the oil that they cooked in too, as a lot of the flavor will have seeped into this.

10. Add about 1/2 cup of water, and blend.

11. If you need to add more water to get things moving, add little bit by bit.

12. Once fully blended, creamy and smooth, remove and store in airtight glass jars, in the fridge for up to 4 days.

13. You can dip this week’s grape tomatoes, red pepper and/or cucumber into it! Also delicious with crackers!


Time for a unique salad dressing! A delicious addition to lunch or dinner!


Beet Dressing

Created By: Snacking in Sneakers

We usually think of adding beets to our salad but this recipe inspires you to use the beets as the dressing!

Drizzle over this week’s mixed lettuce, cucumbers, tomatoes, red pepper and carrot for a delicious salad for lunch or dinner with your favourite protein!


1/2 cup chopped cooked beets

1/3 cup olive oil

2 1/2 tbsp lemon juice

1/2 tbsp apple cider vinegar

2 tbsp honey

1/8 tsp salt

1/8 tsp pepper


1. Place all ingredients in a blender. Blend about 30-60 seconds, until smooth and creamy. Store any leftovers in the fridge for up to 4 days.


On to new lunch or dinner side dishes!


French Potato Salad with Mustard and Sausage

Created by: Lizzy Loves Food

Potato salad may not be anything new for you… but have you ever added sausage to yours?! A delicious recipe from France, makes a great dish for lunch or dinner.



1 lb yellow potatoes

1 sausage sliced

Vinaigrette Mix

1 TBSP Dijon mustard

2 TBSP white wine

5 TBSP olive oil

1 TBSP mayonnaise

2 TBSP tarragon chopped

2 TBSP parsley chopped

Salt & Pepper as desired


Potatoes and Sausage

1. In a medium pot add potatoes with cold water and 1 teaspoon of salt, let boil for about 15 minutes. Test with a fork to see if potatoes are done.

2. Slice sausage about a quarter of an inch in thickness. Take a pan add a little spray oil. cook on both sides until toasty. Adjust the heat while cooking the sausage. When sausage is done cooking, place on a plate with a paper towel to adsorb the fat from the sausage.

Vinaigrette Mix

1. Add, Dijon mustard, white wine, olive oil, mayonnaise, tarragon, parsley to a bowl

2. Mix everything together until it looks smooth and creamy. This is where I taste it to see if I need to add salt and pepper. 3. Once the potatoes are drained and cooled off but still warm, add the salad dressing.

4. Mix everything together until everything is coated, then add the sausage and mix again. Top with some herbs for garnish and this the time that I always add salt and pepper if I need too.




Created By: Chili Pepper Madness

Have you ever had this Italian dish? Peperonata is a rustic Italian recipe with bell peppers stewed low and slow in olive oil with onions, tomatoes and garlic until fork tender. Perfect as an appetizer or as a pasta sauce.



¼ cup olive oil

4 red peppers sliced into strips (red is best, but you can use orange or yellow as well)

2 pounds plump tomatoes blanched, peeled and chopped (and seeded, if desired – canned works great, too)

1 medium onion sliced (white or yellow)

4 cloves garlic chopped

Salt and pepper to taste

Basil leaves for serving

Spicy pepper flakes and balsamic vinegar for serving optional


1. Add the olive oil to a large pan and heat it through to medium-low.

2. Add the peppers, tomatoes, onion and garlic.

3. Season with salt and pepper and stir.

4. Cover and cook on medium-low for 30 minutes to 1 hour, depending on how softened you’d like your peperonata.

5. Adjust for salt and pepper, then garnish with basil (whole or chopped). Sprinkle with spicy chili flakes if you’d like a bit of extra flavor and heat.



Friendly Reminder: Looking for additional inspiration? ALL recipes from the past two years are available on the blog for reference. 😊

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