Ideas for your organics box: part 2

last time when I went nuts in the kitchen and cooked like, a week’s worth of meals because I was worried the stuff in my organics box would go bad before I could get to it all? Well I keep it up as much as I can, because there’s nothing worse than paying so much for wonderful produce only to throw it out because it’s gone all funky in the bottom of the fridge. I’m also trying to think more lately of what I can do that doesn’t require turning on the oven. It’s pretty much summer already here, and I’ll be damned if I turn that bastard on if I don’t need to!

Recipes from this week’s box

• Roasted mushroom and sage ‘beanotto’ (risotto but made with cannellini beans instead of rice)
• Cheesy veggie slice
• Grilled haloumi, eggplant, and zucchini bake
• Marinated and grilled tofu Asian stir fry
• Grilled corn salsa
• Roast pumpkin, spinach and rocket salad with toasted pumpkin seeds (this is a similar but better recipe!)

 

Here’s what I got:

5 carrots

3 potatoes

4 x bok choy

1 x pak choy

1/2 broccoli

1/2 cauliflower

5 pears

5 oranges

4 bananas

2 x sweet corn cobs

3 x zucchini

1/2 pumpkin

2 x kale

1 x spinach

Keep reading 👇🏼