Whole Larder Love, and a few people lately have asked me what I’ve been making from the contents. It’s a bit fun, like a Masterchef Mystery Box, but gianter and with more cabbage.
I must admit, I’ve been thinking in all sorts of traditional recipe ways when I open the box and see it swimming in potatoes, cabbage, cauliflower, broccoli, and beets. Nothing fancy from this kitchen! I’ve even been looking toward traditional European recipes owing to the cabbage and potato business. German, Irish, British – give me all of the peasant food! Hearty, easy, delicious ways of using this wonderful veg.
So here’s a list of what’s been going down:
Colcannon – (my silverbeet/chard version is here, but it’s usually made with cabbage) I made a massive batch and froze most of it. Using the potatoes and cabbage (kale would be good too).
Gnocchi – made with mashed roasted potatoes, and pesto using the basil.
Baked loaded potato skins (made from the skins of the potatoes I roasted for the gnocchi), topped with spring onion + sour cream
Yakisoba – using the cabbage, carrot, broccoli and any other veg you like.
Roasted beetroot chunks in salads
Roasted beetroot risotto
Gourmet Girlfriend’s Beetroot Marmalade
Also probably will make beetroot hummus (and this beetroot and feta puree would make a great dip)
This quiche recipe was good with kale + onions mixed in, and sliced tomato on top
Pizza sauce with the tomatoes – I simmered chopped tomatoes with some basil, salt, a pinch of sugar and a little tomato paste. You can blend to make it smooth, but I don’t bother. Freezes well.
Margarita pizza with the above sauce, the basil, and homemade pizza bases.
I have thought about making gazpacho from the tomatoes, cucumber, basil etc. Haven’t quite gotten there yet!
Roasted corn and boiled corn as side dishes
I used some boiled corn and some thinly-sliced cabbage and red onion in a mexican-style salad with thinly-sliced jalapeno, manchego cheese, lime + olive oil dressing. Lots of salt, a few sneaky sliced black olives.
Will be making this corn chowder today, which is THE BEST IN THE WHOLE WORLD, and I will freeze for dinner next week. I’m actually the most excited about this.
Also considered making corn relish.
Gourmet Girlfriend’s Cavalo Nero and asparagus tart merged with Cavalo Nero, Caramelised Onion, Pea and Ricotta tart (I used the homemade base of one of the recipes, then the filling of the other)
Gourmet Girlfriend’s Quinoa, Tuscan Kale, and potato soup (I threw in some of the tomatoes, and served with parmesan-style cheese and some of the basil. Also really good with feta!)
Baked turnips and potatoes
Veggie Slice – a good catch-all for kale, chard, carrots, potato, zucchini, etc.
Veggie-cheddar soup – again, throw in whatever you have.