Recipes

Here you can see recipes for vegetables - both familiar and unfamiliar - that may be in your veg bags over the year.

For this week's bags


Other recipes

1: Meals for 1-2 people

There's a bit of a tyranny in published recipes to go for quantities that serve four. We know that a lot of members of the box scheme are cooking for themselves or one other person, so we've pulled out all our recipes that make a great single or double serving. (Of course, cooking bigger quantities means you can save the rest for another meal - also good.)


2: 20 mins or less

In a hurry and want something delicious? These gorgeous concoctions are all fab and take very little time to prepare.


3: Keep it Simple

Sometimes cooking feels time-consuming and over-complicated. We wanted to have a series of recipes that are essentially preparation guidelines to help you get back to basics and encourage you to prepare your veg in simple ways that don't take long and also don't require much faff.


4: Our kids love...

We find some members leave the box scheme when they have small children - saying that they just can't get them to eat the veg. Yet many others join at exactly the same time - wanting their families to enjoy the benefits of fresh, unprocessed, pesticide-free food. All the evidence suggests that the younger you introduce kids to vegetables and the more times you do it, the more likely they'll be to grow up to be healthy, veg-loving adults. To help in this process, we've tagged the recipes that GC parents have found their kids eat happily. Good luck - hope these help.


5: Vegan

Most of the recipes on this website include instructions on how to make a vegan version of the dish. This section lists only recipes that are totally vegan - with no 'optional' Parmesan or other animal products.


6: Waste not

To help you make the most of every last bit of your veg bag bounty we've compiled recipes that use up the whole of vegetable, even the bits you'd normally chuck in the compost.


7. Universal meal planner

Ever find yourself staring at an unfamiliar – or familiar – vegetable and thinking: just how am I going to cook that? Well, these recipes work with almost everything you’ll find in a GC veg bag. They’re simple, quick, sustaining, versatile and very, very tasty.


Borlotti beans

These speckled pink beans sadly lose their colour during cooking. They are delicious simply boiled until tender then drizzled with olive oil and seasoned with salt and pepper. Add salt after cooking or the skins will toughen. Also good in salads or added to casseroles.


Chicory

Chicory can be eaten raw or cooked. Once picked and exposed to light, chicory leaves gradually start to become more bitter, so they should be stored wrapped in paper to keep out the light.


Collards

Collards or collard greens are in the brassica family and somewhere between cabbage and chard. Great to steam or stir-fry.


Custard Apple (Cherimoya)

A custard apple is ripe when you gently squeeze it and it gives slightly under your hand. Much the same as an avocado. Hasten the ripening process by putting the fruit into a brown paper bag with a banana and leave it on the kitchen bench. Custard Apples are only eaten when soft, and only the flesh is eaten. To eat, simply cut in half and scoop out the white flesh. The Custard Apple should be moist with a pleasant sweet aroma.


Globe artichoke

The globe artichoke is considered to be the 'true' artichoke and is the bud of a large member of the thistle family. The tender ends of the leaves and the base (or 'heart') of the bud are both edible; the tough outside leaves and the furry central choke and its surrounding leaves aren't.


Green garlic

Green garlic is the same plant as normal garlic, but harvested before the bulb has fully formed, so it looks a bit like a spring onion or young leek. It can be used anywhere you'd use normal garlic; it has a less intense flavour so you might want to use a bit more in any recipe. The whole plant is edible, so you can just slice it up like you would a leek or a spring onion. It's good in omelettes (lightly fried before you add the eggs) and makes a tangy addition to salad dressing.


Kohlrabi

The name translates as 'turnip cabbage' and the taste is a bit like turnip with the crisp texture of a waterchestnut. To prepare, cut off the leaf stems and peel, then thinly slice, or cut into chunks or wedges. It's good in a salad, just raw and grated into a slaw, or lightly blanched first. Also works well in a stir-fry, or try steaming for a few minutes then roasting for 45 minutes. The leaves can be cooked like cabbage.


Kumquats

The skin of this tiny citrus is sweet and the flesh sour - great combination. Eat whole including skin and seeds for a taste sensation (or leave out the pips if you prefer). They work well in sweet and savoury dishes. Try adding thin slices into a dark green winter salad or a fruit salad. They also work well in marinades for meat or in chutneys.


Oregano

A strong herb used a lot in Mediterranean cooking. Almost essential in tomato sauces and on pizza, it also goes well with lamb and eggs. It dries really well, so if you'd like to save some for later, just tie a bunch up with string and hang it in a dry, preferably dark, place for a week or two. When dry, keep in an airtight jar or bag until you want to use it.


Radicchio

Radicchio is quite a bitter leaf so benefits from being served with sweet or creamy ingredients - try putting honey in the dressing if using in a salad, or serve with mozzarella, ricotta or parmesan, if you eat cheese. It's good roasted: cut the radicchio into wedges, drizzle with olive oil, season with salt and pepper and roast at about 200C, turning once, until leaves are wilted and slightly charred, 12 to 15 minutes. Drizzle with balsamic vinegar before serving (and Parmesan shavings if you like).


Sprout tops

Sprout tops, cut from the head of brussels sprouts stalks, have exceptionally rich stores ofanti-inflammatory vitamin K, which like calcium, helps build bone density, and vitamin C, which helps strengthen the immune system - perfect to set you up for winter. The flavour is more delicate than sprouts themselves. Use in any recipe that calls for cabbage.


Squash - spaghetti

After roasting or baking, scrape the flesh out with a fork and it looks like spaghetti - very tasty with garlic, butter, salt and pepper.


Swede

Try peeling, cutting into wedges, sprinkling with olive oil and roasting in a hot oven till tender and golden. Or mix boiled swede half and half with potato mash, add plenty of butter, salt and pepper.


Tatsoi

One of the Asian brassicas with a mild, mustardy flavour, tatsoi has rounder leaves than pak choi and is great in stir-fries or soups. You can also use it in salads - it goes really well with sesame oil dressing.


Tomatoes - Marmande

Large delicious beefsteak variety tomatoes


White onions

There aren't many recipes that don't contain onions! Here are some where onions are the main story...


Wild garlic

Wild garlic has a very similar taste to domestic garlic, yet slightly milder. It's still a good idea to keep them wrapped in a plastic bag in the fridge if you are not using the leaves immediately as otherwise the garlic flavour will permeate milk and dairy products. Wild garlic leaves can be used in stir frys or cooked as a vegetable. Nigel Slater recommends cooking the leaves and stems in a pot with a lid, using a couple of spoonfuls of water and some butter. A tight-fitting lid will enable the leaves to steam rather than fry. You can add a squeeze of lemon juice to the pan, too.


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