Last month I entered a monthly blogging challenge guest hosted by Elizabeth’s Kitchen Diary and developed by Fuss Free Flavours and Utterly Scrummy Food for families. The challenge is to keep finding new ways to get an extra portion of veg in your family meals, a great challenge, isn’t it? I shared the recipe of my carrot coconut puree (a clear family favourite) and I won a prize (!!!): a huge fruit and veg box from Wholegood!!! They definitely know how to reach a blogger’s heart… my head was spinning with recipe ideas!!!
Lots of you actually asked me what I was going to do with it and now that everything has been eaten I thought it was a nice idea to share with you what I did with the all thing… I would love to know as well what you would have done if you would have received the same fruit and veg box or what you did with your latest fruit and veg box.
- Portobello Mushrooms
I made a delicious omelette on the top of which I added the cooked portobello mushrooms with some grated emmental before folding, awaiting for the cheese to melt before serving…. a wonderful quick & easy supper.
I made a crust-free quiche with leeks and bacon, another quick and easy recipe I am yet to share! The boys always wolf this down.
- Brussel Sprouts
As you can see the boys were really keen to help me prepare the Brussel sprouts! They managed to rip most of the sprouts and put them in a bowl for me! I cooked brussel sprouts with chestnut and bacon as a main. It was a wonderful combination. My husband and I loved it but the boys were not so keen. I think I should have chopped everything in even smaller pieces or even puree the Brussel sprouts and leave the chestnut and bacon in small pieces. It was so nice and not bitter in any way so I will definitely give it a try another time.
- Cauliflower & Purple sprouting broccoli
I added the purple sprouting broccoli to my traditional “gratin de choux-fleur” which was delicious.
- Rainbow carrots
I added them to my vegetable pasta sauce, they were so tasty and beautiful.
- Rainbow chard
I have had lots of Swiss chard when I was a child and I loved it. Little did I know that rainbow chards excisted! So beautiful! Anyway I just thought that I needed an expert to help me preparing and cooking this… so I called… my dad :-) We had these rainbow chards as a side with a little bit of creme fraiche, delicious, we all loved this.
- Red onions
They were so many onions in this bag, they could not have been used to season dishes only so I made a dish full of it: an onion tart, it was amazing.
- Robinta red potatoes
Potatoes are so versatile yet I don’t cook with them this often in our house at the moment. As a result they ended up as the last ones to be used. I finally found a perfect happy ending for them when my friends came over for a raclette: they ended up steamed with new potatoes :-)
- Falstaff apples, conference pears and mandarins
We have eaten all of these fruits raw. The boys go through so much fresh fruits every week that these came in very handy and the selection was really appropriate as the boys favourite fruit at the moment is pear. The mandarin skin was too thin for clementine lanterns but yet delicious.
So the question is… what would you have done if you would have received the same fruit and veg box? And oh… what have you done with your latest fruit and veg box?
This has just reminded me that I need to order my fruit and veg box. Everything looks so delicious in yours.
It was amazing indeed. I do not order one on a regular basis nowadays but I have to say this made me re-consider it!
I am feeling very behind the times as I have never had a fruit and veg box delivered but I’m sure it must be very inspiring to receive one as you never know what you will get and probably gets you cooking things you would have thought to do!
I don’t have a veg box delivered but you have tempted my by seeing how inspired your week has been. Maybe that is just what I need. I lose a lot of my lustre in the kitchen over the winter. Especially loving the look of that tart.
What a gorgeous box. I envy you those Brussell sprouts – I would have steamed and sauteed them and eaten them straight out the pan. Chard stalks are good for juicing.
Oh I never thought of juicing the chard stalks! Thank you for the tip!
What a great veg box and great idea for using it! I shred the chard (stems as well – just slice them thinly) and sautée with onion and garlic and bacon bits. Stir in some balsamic right at the end and serve on creamypolenta. Divine! There is a recipe on my blog :)