We’d not had a chilli in weeks because there had been no sweet peppers coming in the veg box. I usually use a green and red pepper and a tin of kidney beans, but the recipe worked just as well with less peppers and adding cannellini beans. I typically serve chilli with rice, but on this occasion, chose salted greens cooked in garlic and butter with olive oil roasted potato wedges for a grain-free option as we had quite a lot of spring greens in our veg box this week.
Category: Main Course
We had Ribollita last night and I still had loads of cooked cannellini beans left. There was also chorizo in the fridge and some spinach lurking that was going to go off if it didn’t get used up soon.
In my stash in the cupboard, I had some dried cannellini beans. I soaked some overnight and cooked them and wondered what to do with them. I looked through some of my recipe books and settled on trying a Ribollita recipe from “The Art of Eating Well” by Jasmine and Melissa Hemsley”. Unusually, I had most of the ingredients for this spicy, traditional Italian peasant dish served with bread or potatoes. It went down well, was easy to make and could easily be adapted for different vegetables or herbs.
I often make spaghetti bolognaise style sauce using a recipe I’ve adapted from one in the book “Nourishing Traditions” by Sally Fallon. However, I didn’t have the usual vegetable combination to hand: I was missing a green pepper but had some chard and wild garlic so I improvised a bit. The resulting meal was tasty and comforting with a serving of spelt spaghetti.
Curly kale! We all hate it! My heart sank when I saw it in my veg box. I went to my favourite foodie groups on Facebook for tasty ideas and found we are not alone. Its not a very popular vegetable. Suggestions of roasting for 10 minutes with olive oil and salt and pepper or putting in smoothie came as I expected. There were a couple of interesting recipes came up for which I had so few of the ingredients I couldn’t even try, so I was left with hiding it in meals. Chorizo paella is something I often make as a brunch or lunch, but uses a red pepper and frozen peas which I didn’t have, so I substituted a Romano pepper and curly kale. It was well received- the strong flavours in the paella hid the curly kale well, and the vivid green made the dish look delicious too.
There always seems that bit too much meat on our beef joints, but what’s left isn’t quite enough to stretch to a full roast dinner. A popular way to use up our leftovers is meat and potato pie. I usually serve with gravy made with broth and a stock cube and veggies, but today it was far too Sunday a day for a pie. Instead, I made the pie earlier in the afternoon and let it cool and served with a big bowl of salad.
With a big bag of baby spinach and several leeks left with only two dinners left to veg box day, I decided to make them disappear in a yummy curry. Having made paella earlier in the day, we didn’t fancy rice, and with so many potatoes in the dish, I wondered if it might be carb overload! With that in mind we just had a large bowl of curry served with homemade mint yogurt.
This is a firm favourite in our house and is based on a meal Chris’s mum used to make when he was younger. It also uses cheese and potatoes of which we’ve had plenty. It doesn’t take much preparation but does take a while to cook and you need to be sure the potatoes aren’t still a bit hard before you serve it.
The kids love fish cakes made with fish roes , potato and coated in breadcrumbs. I had some tinned cod roes in the fridge and plenty of spuds still in the sack I got from the fish shop, but was lacking in breadcrumbs. So I improvised and made a slightly thicker than usual pancake batter to coat them instead. It was a complete hit at lunchtime today – the recipe made 8 cakes: 4 between the kids today and enough left for tomorrow!!
With a couple of days left til veg box day and a relatively bare cupboard, I needed to come up with a nourishing dinner using sweet potatoes. In the past, I’ve made a butterbean and tomato stew that everyone has eaten happily, so decided to have a go adapting that to use up a rather large sweet potato. The sweetness of the sweet potato and tomatoes went very well with the warmth of smoked paprika, ground coriander and cumin.