Recipe Suggestions, Golden Beetroot & PSB

Hi Everyone,

Just a reminder from us that if you'd like a veg box for our next collection date which is 3rd of April you'll need to get your order in by the end of today.

If you've already placed your order and would like to change anything or cancel please do so also by the end of today. You can log into your Ooooby account here: foodcirclehuddersfield  Don't forget if you're signed up for a regular veg box and need to pause you can add pauses from your account.

We've gone ahead and picked out a couple more recipes we really like the look of for suggestions on what to do with a couple of the items that went out in this weeks veg boxes...

Roasted Purple Sprouting Broccoli with Jewelled Couscous

From Zena's Kitchen

Ingredients:

300g Giant Couscous

600ml vegetable stock

400g pure sprouting broccoli

spinkle red chilli flakes

1 garlic clove grated

1 lemon, zest and juice

olive oil

20g parsley chopped

20g mint chopped

60g toasted almonds

60g dried cranberries

Dressing (Optional)

80ml tahini

2 tbsp olive pil

2 tbsp water

1 tbsp maple syrup or honey

1 large garlic clove minced

1 lemon juiced

Method:

Step 1: Heat your oven to 200 Celsius/ fan 180 or gas mark 6.

Step 2: Pour giant couscous into a medium saucepan set over a medium high heat. Cook until pearls begin to colour, 4-5 minutes.

Step 3: Add the vegetable stock, a pinch of salt and bring to the boil then cover. Reduce heat to low and cook for 10 minutes or until the liquid has been absorbed. Remove from the heat and let the couscous sit covered for a further 10 minutes.

Step 4: Place PSB on a large baking tray and drizzle with olive oil, sprinkle with chilli flakes, salt and pepper and toss to coat. Roast until tender and lightly charred 12 - 15 minutes.

Step 5: meanwhile to your couscous, add the garlic, lemon zest and juice and stir well then add the cranberries, almonds, parsley and mint. Drizzle with olive oil and season.

Step 6: If making a dressing, place the ingredients in a bowl, season generously with salt and pepper and mix well. To serve dish the couscous out onto a large plate, top with the roasted PSB and finish with the dressing.

Roasted Golden Beetroot Salad with Goats Cheese

From Last Ingredient

Ingredients:

2 lbs of golden beetroot

1/4 cup olive oil

1.5 tsp salt

1 tsp pepper

1 garlic clove

2.5 cup rocket

2 tbsp white wine vinegar

1 spring onion

1 tbsp parsley

1/4 cup crumbled goats cheese

1/4 cup walnuts

Method:

Step 1: Preheat oven to 200 celsius / 180 fan or gas mark 6

Step 2: Place each beetroot on an individual piece of aluminium foil. Drizzle with olive oil and season with salt and pepper. Fold into loose packets and place on a baking tray. Roast for 45-50 minutes or until they can be easily pierced with a knife.

Step 3: When the beetroots are cool, use a towel to rub off the skins and cut into 1/2 inch wide wedges.

Step 4: Combine the garlic, 1/2 cup rocket, white wine vinegar, 1/4 olive oil, salt and pepper in a blender or food processor. Puree until smooth and pour into a large bowl.

Step 5: Stir the roasted beetroot into the vinaigrette. Add 2 cups of rocket, spring onion, parsley, goats cheese and walnuts, tossing to combine.