Warm Rainbow Salad

by Liz Child

A warm salad for those chilly last summer days. Any leftovers can be packed up for lunch the next day too. We love adding beans or lentils to as many meals as we can. Pulses are affordable, nutrient-rich powerhouses and the crops are very planet friendly too. A win, win, win! Do you include lots of pulses in your diet?

Get a rainbow of vegetables delivered plastic free to your door here!

Liz x

Ingredients (serves 2 as a big lunch or 4 as sides)

For the roasted roots:

  • 3 beetroot, scrubbed & chopped into bites
  • 2 carrots, scrubbed and chopped into bites
  • 2 tbsp olive oil
  • 1 tbsp fennel seeds (or use caraway, cumin or any herb/spice you prefer)
  • 3 tbsp balsamic vinegar
  • 1 tbsp honey/maple syrup
  • salt and pepper to taste

For the sautéd chard:

  • 7 or 8 large rainbow chard leaves
  • 3 cloves of garlic, peeled and sliced
  • 1 tbsp olive oil
  • salt and pepper to taste

To serve:

  • 1 tin green lentils, warmed and drained
  • 1 heaped tbsp wholegrain mustard

Method

  1. Turn your oven on to 200C and find a deep baking dish.
  2. Tumble your chopped carrots and beetroot into the baking dish. Add the olive oil, vinegar, fennel seeds, honey, salt and pepper and mix well. Place the dish in the oven to roast for 20 minutes or so until just tender.
  3. While the roots are roasting, prepare the chard. Use a knife to separate the stalks from the greens. Cut the colourful stalks into bite sized pieces and place in a frying pan with the chopped garlic, oil, slat and pepper. Sauté for a few minutes until tender. The roughly chop the greens and add to the pan with a small splash of water. Stir for a few minutes to steam-fry and wilt the greens.
  4. When the roasted roots are cooked to your liking, remove the dish from the oven and stir in the mustard, lentils and chard. Serve warm or cold.

Baked Blueberry Blended Oats

by Liz Child

Ok, we’re a little late to this trend, but if you are like me (wanting to eat oats regularly because they are so incredibly healthy, but fed up of porridge) you’ll appreciate this twist on a warm, sweet, oaty breakfast. It couldn’t be simpler really, blend oats with banana, milk, baking powder and a touch of honey and bake while you get ready for the day. You’ll end up with a sort of breakfast pudding that is set on the top and sides and beautifully runny in the middle. I’m sure you can come up with countless variations, but we are REALLY into blueberries right now. Did you know that we have sourced organic blueberries from Banner Berries right here in Ireland, and they come in compostable tubs!? Add some to your next order while they are in season and see what the fuss is about (we order extras and pop them straight into the freezer!).

Liz x

Ingredients (serves 2)

  • 1 small mug of porridge oats
  • 1 small mug of milk (any you like)
  • 1 ripe banana
  • 1 tsp baking powder
  • 1 tbsp honey or maple syrup
  • 1/2 tsp vanilla or other flavouring you like (try cocoa powder for chocolate, cinnamon, ginger, cardamom… a dollop of peanut butter?)
  • a couple of handfuls of blueberries (or any fruit you prefer – all summer berries work well as do sliced stone fruit, figs, apples, pears etc)

Method

  1. Turn your oven on to 180C and gather your ingredients, a couple of large ramekins or oven safe bowls and a blender.
  2. Blend the oats, milk, banana, baking powder, honey and vanilla into a smooth batter. Divide it between the ramekins/bowls, sprinkle each with a handful of blueberries and pop it into the oven to bake while you make coffee and get ready for the day.
  3. After around 15-20 minutes, you should have 2 breakfast puddings ready to eat. they should be slightly risen and golden brown. Dig in with a spoon and find the delicious runny middle. Enjoy as it is or top with a dollop of yoghurt, nuts, seeds more fruit etc as you like.

Lunch box – Courgette & Carrot Muffins

by Lou Robbie

Its the end of the summer holidays and back to school and work routines for most! If you are looking for ways to get a bit more veg into yours and/or your child’s lunch box then give these muffins a go. They are lightly sweetened and alongside a sandwich, some fruit and raw veggie sticks they are the perfect lunch. #backtoschool

They freeze really well so why not pop some in the freezer that are handy to defrost overnight, making filling the lunch box a little bit easier. #freezerstash

If you have kids get them to help make them, let them grate the courgette and carrot. Let them get used to cooking and baking with seasonal Irish vegetables and have a chat about where they are grown too. Cooking together creates great opportunities for learning about where our food comes from and why it’s important that we support our local farmers. 

Lou 🙂

Makes 18 regular muffins – approx

  1. Preheat the oven to 180℃.
  2. Prepare your muffin tins with paper cases if needed. I use silicone moulds that don’t need paper cases. 
  3. To make the muffins begin by gathering all the ingredients. 
  4. Grate the carrot and courgette. 
  5. Sieve the flour into a large mixing bowl, add the sugar and cinnamon and mix. 
  6. Add the grated carrot and courgette and mix well again with a wooden spoon. 
  7. Measure the oil into a jug and crack in the eggs, whisk well. 
  8. Pour the oil and egg mix into the bowl and gently mix until there is no visible flour.
  9. Scoop into the muffin tray. 
  10. Bake for 20 mins or until, when checked, a skewer comes out clean.  
  11. Allow to cool completely then bag up to stash in the freezer for the future lunch box. 
  12. To defrost, take one from the freezer bag and pop in the lunch box the night before. 

Courgette “Croque Monsieur”

by Lou Robbie

Courgettes are such a versatile vegetable. They work in their raw state or taste delicious in sweet cakes and muffins or savoury when roasted or baked.  Char grilled courgettes are sublime! It brings out the natural sweetness and adds that charred bitterness that works so great here. 

Charred veg of any sort is delicious in a sandwich. There is no ham needed in this grilled cheese interpretation of the French classic Croque Monsieur – meaning Bite Mister or maybe its Mister Bite!

This glorious sandwich is worth all the effort. 

Charred Courgette, spicy mustard, crunchy bread, creamy bechamel, grilled cheese = The ultimate indulgence at lunch time.

Enjoy this one, 

Lou 🙂

Makes 2 large sandwiches

For the grilled courgette:

For the bechamel sauce: 

For the mustard mayo

For the sandwich:

For the grilled courgette: 

  1. Get a griddle pan on the hob nice and hot- you can use a frying pan instead if you wish. 
  2. Wash and dry the courgette then slice it long ways keeping the slices about 5mm thick. 
  3. Spray or drizzle oil on the courgettes and when the griddle pan is smoking hot add the courgettes to get those nice charred bar marks. 
  4. Don’t move the courgettes for a couple of minutes. Then using a thongs lift and turn to do the other side.
  5. Add to a plate to cool, repeat with the rest of the courgette slices. 

To make the bechamel: 

  1. Add the milk, chopped onion, garlic, bay leaf, cloves and grated nutmeg to a pot and slowly bring the milk to the boil. Take off the heat immediately and leave to infuse for 10-20 minutes. 
  2. In another pot add the butter and flour and cook until it turns a golden brown colour, use a wooden spoon to stir it.
  3. Strain the milk and whisk in gradually until you have a thickened sauce, check the seasoning and adjust if it needs something. Whisk and cook on a low heat for a further few minutes. 
  4. Add the sauce to a bowl and set to one side. 

To make the mustard mayo. Simply mix the mayonnaise and mustard together in a small bowl.

To make the sandwich. 

  1. Heat the grill area of the oven.
  2. To make one sandwich: Take 2 slices of sourdough and brush one side of each with melted butter.  (If making for 2 people brush all 4 slices with butter now)
  3. Grill the buttered sides until toasted. 
  4. In the meantime chop the grilled courgettes into thick pieces. 
  5. Take the sourdough from the grill and turn over the slices. 
  6. On one piece add a layer of mustard mayo, top with a spoon of bechamel sauce, then add a layer of grilled courgettes, top that with a handful of grated cheese. Put the second slice of sourdough on top. Add another layer of bechamel sauce and top that with grated cheddar cheese. 
  7. Return the generous sandwich to the grill – let it bubble and char and toast. Keep a watchful eye on it!

Take from the grill and cut in half with a bread knife! 

Tuck in. 🙂

Turmeric & Ginger Paste

by Liz Child

I always try to keep a jar of this fresh paste in the fridge. It is so handy for making golden milk in the evenings and I love stirring a spoon through my morning porridge. Turmeric and ginger have many amazing health benefits, I started eating this to help manage my knee pain, but I stuck with this paste because it’s actually very delicious! We stock fresh, organic turmeric and ginger roots in the shop so you can easily add some to your next order.

Liz x

Ingredients (don’t need to be exact)

  • a large thumb of fresh ginger
  • a similar amount of fresh turmeric
  • 1 heaped tbsp coconut oil (this helps your body absorb the turmeric and ginger)
  • 4 or 5 tbsp maple syrup (or your choice of sweetener)
  • 1 tsp ground cinnamon
  • 1/2 a tsp black pepper
  • 1/4 tsp ground cloves
  • a splash of water

Method

  1. As you are using organic turmeric and ginger, you don’t really need to peel them, but if you would like to, use a teaspoon to scrape off the skin and get into the awkward nooks and crannies without wasting too much flesh. Roughly chop and add to a small, strong food processor.
  2. Add the rest of the ingredients and blend into a smooth, thick paste.
  3. Pour the paste into a very clean jar and keep in the fridge. Use within 3 weeks. You can also freeze the paste in ice cube trays to keep it fresher for longer.

How to use:

Add a spoon or two to a mug of hot milk and drink in the evening after a long day, especially if you are feeling achey. I like mine topped with a sprinkle of cinnamon.

Blend a spoon with banana, ice and milk to make a golden smoothie. Kids love these!

Simmer a spoon into your morning pot of porridge. Top with coconut flakes and cinnamon or your favourite fruit and nuts.

  • Do not consume high amounts of turmeric if you are pregnant. Consult a doctor if you are concerned that turmeric will interact with other medication or health problems.

Stuffed Mushrooms w/ Roast Veggies & Sauté Kale

by Lou Robbie

When the Zero Waste Veg Box was delivered to my door I was so excited to think what I could make with all the fabulous ingredients. The chestnut mushrooms grabbed my attention first and I thought how could I make them the star of the show!! My recipe thought path went something like this: mushrooms and walnuts, walnuts and cheese, cheese and bread… stuffed mushrooms it had to be!! 

When you open your veg box and take a vegetable out and touch it and smell it and imagine what works well with it, the ideas will come flooding in. 

These are gorgeous chestnut mushrooms, when they roast slowly they release the juice into the bread stuffing, making them extra tasty.

While you’re roasting the stuffed mushrooms in the oven, roast the veg at the same time, its more efficient to use your oven this way. 

Enjoy,

Lou 🙂

Most ingredients are from the seasonal Zero Waste Box

For the stuffed mushrooms:  

For the roast veg: 

For the sauté kale: 

  • 100g kale 
  • Small knob of butter
  • salt and pepper

For the sauté kale: 

  • 100g kale 
  • Small knob of butter 
  • salt and pepper

To make the stuffed mushrooms: 

  1. Preheat the oven to 180℃. Line a small baking tray with parchment paper. 
  2. Clean the mushrooms by wiping them with a piece of kitchen paper. 
  3. Remove the stalks and keep them to roast with the veggies. 
  4. Make the stuffing by adding the bread, grated garlic, grated cheddar, walnuts, chopped rosemary and salt and pepper to a blender. Blend briefly until you have breadcrumbs. 
  5. Spoon the breadcrumb mix into the mushrooms. 

(Tip: If there are extra breadcrumbs you can toasted it in the oven for 10 minutes and use it to sprinkle over the roast veggies.)

  1. Add all the stuffed mushrooms to the tray. 
  2. Cover in tinfoil and bake in the oven for 30 minutes, or until fully cooked. 
  3. After 30 minutes take the foil off and bake for a further 10-20 minutes to crisp up the top of the mushrooms. Alternatively put them under the grill for a few minutes. 

To make the roast veggies:

  1. Line a large baking tray with parchment paper.
  2. While the mushrooms are roasting- chop the red pepper, yellow pepper and onion into chunks add the cherry tomatoes whole. 
  3. Add all to a mixing bowl along with a pinch of salt and pepper, a couple of sprigs of rosemary (or a pinch of dried herbs) and a drizzle of oil. 
  4. Pour the chopped veg onto the baking tray and roast in the oven for 30-40 minutes at 180℃.

To make the saute Kale: 

  1. Put a large pot of water on to boil.
  2. Pick the kale from its stalks, and chop into bite sized pieces, add to a bowl. 
  3. Finely slice the stalks too and add to the bowl with the kale leaves. 
  4. When the water is boiling add all the kale and stalks, if it doesn’t all fit do it in batches. 
  5. Blanche for 2-3 minutes to soften. 
  6. Drain through a colander and keep in a bowl until needed. This will keep in the fridge in a closed container for a couple of days. 
  7. When ready to sauté, warm a frying pan on a medium heat. 
  8. Add a knob of butter and a handful of kale, add a small pinch of salt and pepper and heat through. 

To serve: 

Add the warm stuffed mushrooms, roasted veg and sauté kale to a plate. And enjoy!!! 

One Pot Broccoli, Lemon & Garlic Pasta

by Liz Child

One pot pasta dishes are our favourites! Not just because of less washing up, but also because when you create a sauce in the pasta’s starchy cooking water, it is so luscious, silky and rich.

We have loads of amazing broccoli here on the farm now, we love it so much that we use half a head per person in this recipe (based on the traditional Italian broccoli orecchiette). The broccoli is deliberately cooked for longer than we would usually cook it, until it collapses into the sauce. We use a big dollop of miso (in place of anchovies) for complex depth of flavour and loads of gorgeous garlic and lemon to make this simple dish sing. Give this recipe a try for your next pasta night.

Liz x

Ingredients (serves 4)

  • 4 tbsp extra virgin olive oil (plus extra for drizzling on the bowls)
  • 6 fat garlic cloves, peeled & finely chopped
  • 2 heads of broccoli, finely chopped – stalks included
  • 1 tbsp miso paste
  • the zest and 1/2 the juice of a lemon
  • 400g pasta (any small shape you prefer)
  • salt and pepper to taste
  • chilli flakes and grated cheese to serve

Method

  1. In a large, heavy bottomed pot, sauté the garlic and finely chopped broccoli stalks in the oil until very fragrant and starting to soften – about 5 minutes or so.
  2. Season with salt, pepper, miso and lemon zest and then add the dried pasta and broccoli florets.
  3. Just cover with water, give the pasta a stir and put the lid on the pot to help the water come quickly to a boil.
  4. Once boiling, remove the lid and stir to ensure no pasta is sticking to the bottom. Cook until the pasta is soft. Taste and adjust the seasoning as needed with more salt and pepper and the lemon juice.
  5. Let the pasta sit off the heat and rest a few minutes before serving. This will allow the sauce to thicken into the perfect texture. Serve with a drizzle of extra virgin olive oil, a sprinkle of cheese and chilli flakes. Enjoy!

Salmorejo with Spiced Chickpeas

by Liz Child

If you like gazpacho, you’ll love this simpler version of chilled tomato soup. It is so quick and easy to make and perfectly balanced with a creamy texture and refreshing sweet and tangy tomato flavour. Traditionally it is served topped with chopped boiled egg and jamón slices but we love it with cumin and smoked paprika chickpeas. This soup is only as good as the quality of the ingredients, so use ripe tomatoes, really good olive oil and for the best flavour, sourdough bread.

Liz x

Ingredients (serves 4)

For the soup:

  • 500g tomatoes (any fresh, ripe tomatoes)
  • 1 tbsp red wine or sherry vinegar
  • 1 clove of garlic
  • 4 tbsp extra virgin olive oil
  • 2 slices of stale sourdough bread
  • salt and pepper to taste

For the chickpeas:

  • 1/2 a tin of chickpeas, drained & rinsed
  • 1 tsp olive oil
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • salt & pepper to taste

Method

  1. Put the soup ingredients into a strong blender and blend until smooth.
  2. Taste and adjust the seasoning if needed with more salt, pepper or vinegar.
  3. Pour into a jar or jug and chill in the fridge for at least 3 hours.
  4. Meanwhile fry the chickpeas in a hot frying pan with the oil and spices until they start to pop. Tumble into a bowl and keep in the fridge to serve with the soup later.
  5. Divide into 4 bowls and top with the spiced chickpeas. The soup will keep fresh in the fridge for 3 days.

Cherry Tomato & Bean Salad w/ Green Cashew Dressing – Serves 4 as a side

by Lou Robbie

Simple summer salads dressed in a punchy dressing tick all the boxes! These Galway grown sweet cherry tomatoes are just delicious and bursting with flavour. The kale is coarse and crunchy and the dressing is fresh, punchy (from the garlic), vibrant and invigorating! #feelthegoodnesss

This is a gorgeous salad to eat solo or add a warm savoury pastry or some sourdough bread and cheese to make it a main meal.

Enjoy!

Lou 🙂

For the dressing

  • 15g fresh kale leaves – finely chopped
  • 12g fresh basil leaves – finely chopped 
  • 80g raw cashews
  • ½ lemon – juice
  • 130ml water
  • 1.5 tablespoons light oil (vegetable or olive)
  • 3 cloves garlic, finely chopped (less if you wish)
  • Pinch salt and pepper 

For the salad

  1. To make the dressing measure the cashews into a bowl and cover with boiling water, set aside to soften for 15 minutes. 
  2. To a blender add the finely chopped kale, basil, chopped garlic, lemon juice, water, oil, salt, pepper. 
  3. Drain the cashews and add them to the blender too. 
  4. Blend until you have a vivid green dressing. 
  5. Taste the dressing, it will be punchy and zingy from the garlic. Add more salt, pepper or lemon juice if it needs it. 
  6. When you’re happy with it, add it to a bowl or jug. 
  7. To make the salad begin by rehydrating the raisins. Add them to a small bowl and cover with boiling water, set aside to soften.
  8. Next, chop the kale into small pieces and add to a mixing bowl. Drizzle over a small amount of oil, add salt and pepper and massage (give it a good squeeze) to soften the leaves, this makes it easier to eat. 
  9. Quarter the tomatoes and add them to a bowl, drizzle a small bit of oil over them, add a small pinch of salt and pepper and toss to coat. 
  10. Drain the can of cannellini beans and the raisins. 
  11. To assemble, add the kale to a large serving plate, scatter over the tomatoes, beans, raisins and dollop the dressing on top. 

2 Homemade Ice Lollies

by Liz Child

Phew it’s been hot! Anyone else overdosing on ice cream? We have started making our own, healthier ice lollies as we are getting through so many and we are trying to avoid the packaging and intense sugar levels of shop bought ones. Here are our two currant favourite flavours. We would love you to share your favourite flavours in the comments please. Always looking for inspiration. Apart from simply freezing our favourite smoothies, we are thinking of doing some more ’grown up’ ones too involving coffee… and maybe a gin, tonic, cucumber & mint one?

We invested in a silicon ice lolly mould this year, but in the past have used saved yoghurt tubs and water cups. You can buy lolly sticks in craft shops or use wooden takeaway cutlery. Any other ice lolly hacks are very welcome! Don’t forget to stock up on our wide range of organic fruits, they’re the perfect healthy sweet and refreshing treat.

Liz x

Watermelon Ice Lollies

  • watermelon
  • kiwi

Method:

  1. Slice a mini watermelon and remove the pips and rind. Blend then pour into ice lolly moulds leaving a couple of cm space. Freeze for 30 minutes then insert a stick.
  2. Halve kiwis and scoop out the flesh with a spoon. Blend then carefully top the watermelon moulds to imitate the green part of the watermelon and freeze until solid (at least 4 hours).
  3. Remove the lollies from their moulds and store in the freezer in a large plastic box. For best flavour, eat within a couple of weeks.

Yoghurt, Maple & Blueberry Ice Lollies

  • natural yoghurt, any one you like
  • maple syrup to taste
  • blueberries – fresh or frozen

Method:

  1. Mix maple syrup into yoghurt to sweeten to your taste. Then pour into ice lolly moulds halfway up.
  2. Add a tbsp or so of blueberries then top up with more sweetened yoghurt.
  3. Insert the lolly sticks and freeze until solid. Enjoy!