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Carrot & Coriander Falafel Burgers

Who doesn’t love a good burger?! These carrot & coriander falafel patties really hit the spot when you fancy something packed full of veg, full of flavour and something a little bit different. Serve them in a bun, naked with a pile of salad or topped on a baked mushroom and wrapped in griddled courgettes! And don't forget the chilli salsa!

Recipe Serves 4

Ingredients:

Crushed Minty Peas & Avocado Toasts

This is a super fresh, summery take on smashed avocado… serve as a dip with crunchy veggies to dunk or dolloped on top of toast for a deliciously light breakfast, brunch or snack.

 

To serve 2:

Ingredients:

2 handfuls of podded garden peas

1 avocado

A small handful of mint leaves, removed from the stalks

1/4 of a lemon

Olive oil

Sea salt 

Freshly ground black pepper

4 slices of bread of your choice, we love using Vegbred

 

Celery & Apple Slaw

This is the perfect slaw for a hot, sunny day… crunchy, juicy, light and so refreshing!

 

Ingredients to serve 4 - 6 as a side:

4 sticks of celery 

4 spring onions

1/2 cucumber

2 apples

1 handful of fresh mint leaves 

The juice of 1 lemon

1 big handful of pumpkin seeds

Sea salt 

Olive oil

 

Method:

Chunky Guac

Who doesn’t love a bowl of guacamole in the middle of the table to dunk into? We love it dolloped on top of a fresh crunchy salad… piled into a sandwich… topped over tacos or simply to dip a tortilla chip into!

 

Ingredients for 4 portions:

1/2 red onion

1 green chilli

2 avocados 

Juice of 2 limes

Olive oil

Sea salt

Freshly ground black pepper

 

Method:

Veggie Stir-Fry Jumble

This is a delicious jumble to make when you’ve got those odd bits and bobs left in the fridge to use up… use the ingredients list as a guideline adding what you have available! 

 

Ingredients to serve 4:

2-3 cloves garlic, finely diced

1 or 2 chillies, seeded and finely diced

A thumb sized piece of ginger, grated or finely diced

1 or 2 peppers, seeded and diced

A handful of mushrooms, diced

2-3 sticks of celery

3-4 spring onions or 2 red onions

2 courgettes, topped, tailed and diced

Summer Pea Salad 

The English pea season is short and sweet so we like to take any opportunity for maximum pea-licious gobbling! This salad is so fresh, light and zippy, it couldn’t be simpler to make and it is a perfect partner to pretty much any meal.

 

Ingredients to serve 4 as a side dish:

1 Cos lettuce or 2 Baby Gem lettuces

5 or 6 spring onions

2 handfuls of shelled garden peas

The zest and juice of 1 lemon

2 tbsp of good quality olive oil

Sea salt

Freshly ground black pepper

Garlicky Jersey Royal Salad

This is a delicious way to serve some seriously wonderful seasonal ingredients!

 

For 2 - 3 portions:

350g Jersey Royals, washed and scrubbed

1 - 2 cloves of garlic, peeled and mashed

1 bunch of spring onions, trimmed and finely sliced

Olive oil

Sea salt

Freshly Ground Black pepper

1 handful of mint leaves

 

Method:

Crushed Roast Rosemary Jersey Royals

Crushed Roast Rosemary Jersey Royals

The Jersey Royal season is quite short so we love to enjoy them at their best as much as we possibly can! This is a delicious, simple way to serve them... perfect with breakfast, lunch, dinner or just as a snack to gobble with
 a glass of something chilled.

For 2-3 portions:

350g Jersey Royals, scrubbed

Olive oil or rapeseed oil

2 sprigs of rosemary, leaves only

Sea salt

Freshly ground black pepper

Avo’ Nice Day With A Fungi Sandwich

Avo’ Nice Day With A Fungi Sandwich

It’s no secret avocado and mushroom is a combo made in vegelicious heaven… join them in a sandwich with a few other delicious veggies and we’re into serious plant powered Manwich territory!

 

To make a couple of rounds…

2 portobello mushrooms or 4-6 chestnut mushrooms, depending on their size

2 sprigs of thyme

1/2 a red onion, finely sliced

6 sun dried tomato halves

6 baby gem lettuce leaves

1 avocado, sliced

Olive oil

Sea salt 

Med Red Soup

Med Red Soup

 

Light, fresh and a real taste of sunshine!

 

Ingredients to serve 3-4:

2 red peppers, deseeded and roughly chopped

2 red onions, peeled and roughly chopped

3 cloves of garlic, peeled and halved

2 sprigs of rosemary, leaves only

2 big handfuls of basil leaves

Sea salt

Freshly ground black pepper

Olive oil

The juice of half a lemon

 

Method: