boxxfreshAdmin's blog

Asparagus & Courgette Salad

This is a fab salad to use our celebrated British asparagus…

 

To serve 4, you will need:

2 courgettes

1 bundle of asparagus

The zest and juice of 1 lemon

1 tbsp olive oil

Sea salt

Freshly ground black pepper

Method:

1. Break off the ends of the asparagus at snapping point before slicing them lengthways as thinly as possible and place in a large mixing bowl.

Charred Asparagus and Tenderstem

Charred Asparagus and Tenderstem Broccoli with Chilli Lime Yogurt 

 

To Serve 4:

1 bag or a big handful of Tenderstem broccoli

1 bunch of asparagus

4 tbsp plant based yogurt of your choice - we use a coconut or almond yogurt

1 chilli, finely chopped, deseeded if you prefer less heat

The zest and juice of 1 lime

Olive oil

Sea salt

Freshly ground black pepper

 

Method:

Roast Squash, Mushroom & Tomato Salad

This is a truly satisfying salad with a mouth-watering combination of sweet, earthy and zingy flavours; total comfort food!
 

Ingredients:
1 medium sized butternut squash

2 cloves of garlic, grated or finely diced

3 flat mushrooms, sliced

Juice of 2 limes

2 tbsp balsamic vinegar

1 tsp agave surup

6 or 7 vine tomatoes, quartered 1 red onion, finely sliced

1-2 red chillis, deseeded and finely sliced

Olive Oil

Sea salt

Freshly ground black pepper

Aubergine & Watercress Salad

Golden scorched aubergines, crispy rosemary potatoes, peppery watercress and a mustardy yoghurt dressing… a truly vegelicious winter salad.

Recipe to feed 2 generously or 4 as a side dish:

1 bunch of watercress, about 50g
1 aubergine,
1 large or 2 small potatoes, diced into 1 cm cubes
2 red onions, cut into wedges
2 sprigs of rosemary, stalks removed and roughly chopped
Sea salt
Freshly ground black pepper
Olive oil

Crunchy Winter Jumble

This is a delicious salad to serve on it’s own or as part of a lovely picky feast! 

Ingredients to serve 4:

1 butternut squash, cut into bite sized chunks
8 stalks of kale
1 red onion, finely sliced
1 avocado, diced
2 tbsp toasted sesame seeds
Red wine vinegar
Sea salt
Freshly ground black pepper
Olive oil

Method:

A Vegelicious Tray Of Roasties

This tray of roasted veggies is vegeliciously simple, it’s just a case of a little chopping, a little jumbling and let a hot oven do the hard work. A perfect side dish!

Ingredients to serve 4:

1 bunch of carrots

1 red onion

1/2 a large butternut squash

Olive oil

Sea salt 

Freshly ground black pepper

 

Method:

1. Preheat the oven to 180c/ 350f/ gas mark 4 and ready yourself with a large roasting tray.

Roasty Toasty Potatoes!

Who can resist a fluffy on the inside, crispy on the outside, golden wonder of a roast potato?! Serve them with a roast… serve them part of a picky sharing platter… serve them with salad and a jumble of spiced roast veggies… or simply serve them in a bowl alongside your favourite dip!  

This is the best method we know to cook to perfect roast spud - the key is to let the potatoes go completely cold after part boiling. We won't bore you with the science of why it works - just trust us and see for yourself!

Ingredients:

Hot Wok Tamari Greens

You can make these Tamari greens in minutes… you can always add some finely chopped chilli for a fiery kick.

Ingredients:
2 leeks
 A portion of spring greens or half a green cabbage
Freshly ground black pepper
2 tbsp tamari sauce
Olive oil

Method:
1. Trim the tops and bottoms of the leeks and peel off the first layer and finely slice. Wash thoroughly in a colendar,

Whole Baked Onions

Onions are incredibly sweet when they’re baked and make a delicious, fresh tasting companion to any dish or as part of a picky board or a Sunday roast!

To serve 2-3 side dish…

2 onions, red or white

4 sprigs of rosemary

8-10 sage leaves

2 tbsp olive oil

Sea salt

Freshly ground black pepper

Method:

1. Preheat the oven to 180c/ 350f/ gas mark 4.