boxxfreshAdmin's blog

Charred Asparagus and Tenderstem

Charred Asparagus and Tenderstem Broccoli with Chilli Lime Yogurt 

 

This has to be the ultimate treat of a side dish… sensational with a steak… fab with fish or our personal favourite… featured on an abundant picky board with garlic prawns and polenta coated sweet potato fries.

 

To Serve 4:

1 bag or a big handful of Tenderstem broccoli

1 bunch of asparagus

4 tbsp natural yogurt or dairy free alternative

Middle Eastern Pepper Dip

We love this dip served with big shards of crunchy crostini as a tasty snack or relaxed starter or part of a mezze sharing platter.

 

Ingredients:

3 red peppers, deseeded and roughly chopped

2 tsp cumin seeds

2 tsp balsamic vinegar or pomegranate molasses if you have it

1 clove of garlic, roughly chopped

A big handful of walnuts

Juice of half a lemon

Sea salt

Freshly ground black pepper

Good quality olive oil

 

Method:

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.

Roast Rhubarb with Vanilla and Honey

Rhubarb is a true seasonal treat which, when roasted, goes soft, jammy and sticky. Use it for a pie or crumble filling, in the middle of the table at brunch or our personal favourite, layered with big scoops of natural yogurt and topped with toasted almonds.

 

Makes 4 portion

Ingredients:

4-6 sticks of rhubarb

A sprinkle of unrefined sugar

1 vanilla pods

Chilli & Lime Cauli Slaw

Fresh, crunchy and totally gets the tastebuds going... 

To serve 4

Ingredients:

The zest and juice of 3 limes
3 tbsp olive oil
1 clove of garlic, crushed or grated
2 red chillies, deseeded if desired and finely sliced
1 cauliflower
6 sticks of celery, finely sliced on an angle
1 red onion, finely sliced
1 bunch of coriander, roughly chopped
Sea salt
Freshly ground black pepper

Zippy Rhubarb Salsa

This is a delicious, savoury way of using rhubarb, it’s natural sharpness matches brilliantly with the other flavours.

 

Ingredients:

4 sticks of rhubarb, leaves removed, halved lengthways and diced

1/2 cucmber, diced

1 big handful of vine tomatoes, diced

2 red onions, peeled and finely diced

2 chillies, deseeded if desired and finely diced

1 avocado, diced

The juice of 2 limes

1 big handful of coriander, parsley or mint, roughly chopped

Sea salt

Butternut Chips & Dips

Butternut Chips with Chilli Yogurt and Garlicky Green Sauce

 

These butternut chips are a total Boxxfresh favourite... served with the chilli yogurt and garlicky green sauce, which can be make with coriander or watercress, they make a real treat!

We love to serve them in the middle of the table for everyone to share.  

 

For the butternut chips:

1 butternut squash, chopped into 2cm thick wedges

1 tsp ground cinnamon

olive oil

Thai Red Pepper Soup 

A delicious, light and fragrant soup

1 red chilli, roughly chopped, deseeded if you want less heat

3 cloves garlic, peeled and roughly chopped

3 peppers, deseeded and roughly chopped

1 red onion, peeled and roughly chopped

A 1-2 inch piece of ginger, according to your taste, peeled and roughly chopped

1 tin of coconut milk

Tamari sauce

The zest of 1 lime

A handful of coconut flakes

Coconut oil or olive oil

 

Method:

Super Stuffed Peppers

Stuffed red peppers with mushrooms, walnuts and chickpeas - A gloriously old-school dish with a Boxxfresh twist.

To serve 2 as a main course or 4 as a light lunch or side dish

Ingredients:

2 peppers

2 handfuls of chestnut mushrooms or 2 flat mushrooms, roughly chopped

2 cloves of garlic, finely diced

1 chilli, finely diced

1 big handful of walnuts, chopped

1 tin of chickpeas, drained and rinsed

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.