Parsnip, mushroom and kale pasta

Don't knock it 'til you've tried it, this was surprisingly delicious.

1 red onion
olive oil
garlic
2 parsnips
mustard powder
mushrooms
kale
white wine
stock
parmesan (optional)
pasta (gluten free in our case)

1.  Peel parsnip and cut into bite sized peices, fry gently in olive oil for about 10 minutes, add dried mustard powder and keep cooking gently.
2.  In another pan sautee chopped onion and crushed garlic.
3.  Cook pasta according to packet instructions.
4.  When the onion is soft add chopped mushrooms and fry a little longer.
5.  When the mushrooms are about cooked, add in shredded kale, white wine a little stock - allow to steam/fry for a few minutes.
6.  Drain the pasta, add the parsnips and pasta to the other veg, mix together.

Serve with plenty of black pepper and optional parmesan.

Red cabbage crumble, parsnip and carrot parmesan mash

This was DELICIOUS.  I say it myself, and I saw it more than once.  I like red cabbage, but you can have enough braised cabbage.  Also, there is too much red cabbage in the veg box to not have it feature more than as an extra.  So, a little bit of a romp through some cookbooks and quick and dirty searching on the web - braised, spiced and slaw are the over-whelming suggestions - but there was also a smattering of "gratin" - which got me thinking.... the recipe grew as it progressed - but it worked!

Red cabbage and leek crumble

Olive oil
1 leek, chopped
2 cloves garlic, crushed
1/2 red cabbage, shredded
pinch mixed herbs
glass of red wine
small handful of dried cranberries
1 tbsp grainy mustard
juice of an orange
pinch of sugar
seasoning
2 tbsp creme fraiche
2 tbsp natural yogurt
2 tbsp double cream

handful of hazelnuts
2 handfuls of oats
good pinch of mixed herbs
2 rice cakes
olive oil

1.  Sweat down leek in olive oil, add garlic and herbs.
2.  Add shredded red cabbage, herbs, wine, cranberries, mustard and some water - simmer.
3.  When the cabbage is starting to soften add the juice of an orange, a pinch of sugar and seasoning to taste.
4.  Keep simmering and tasting, adding water if it gets dry - after about 40 minutes if should be softish, but still keep a texture.
5.  Remove form the heat.  Allow to cool for a few minutes and then stir in dairy ingredients.
6.  Zap hazelnuts and rice cakes - tip into a bowl with oats and herbs.  Mix into a crumble mix with olive oil.

7.  Top the cabbage, in an oven proof dish, with the crumble mix - and bake for about 30 minutes.

Parsnip, carrot parmesan mash

3 parsnips, peeled and chopped (held in acidulated water)
2 big carrots, peeled and chopped
50g parmesan
butter
black pepper

1. Boil the veg until it's done.
2.  Zizz parmesan.
3.  "Mash" veg with a sharp knife, adding butter and black pepper.
4.  Stir in cheese and bake in oven for 20 minutes or so.

We had both dishes with steamed broccoli.  It were lovely.

Estimated cost:  Veg £2.10, hazelnuts 60p, cheese 75p, dairy 40p other stuff £2 max. (£5.85) Serves 6 - 98p

Rice and lentils, roasted veg, beetroot and kale

All elements of the "recipe" quite simple - but together it was very good, and very nutritious.

Cook rice and lentils, and mix together when cooked.

Peel and chop carrots and parsnips, add wedges of red onion, spritz with lemon juice, drizzle with olive oil and sprinkle with caribbean spices.  Cover with foil and bake for about 30 minutes, remove foil and continue to bake until veg is soft and slightly "caught" around the edges.

Bake the beetroot with garlic cloves and olive oil and black pepper - cover with foil.  Peel when hot, chop and splash on balsamic vinegar.

Steam kale for about 12-15 minutes, after grating on fresh nutmeg.

Scoff.  Some garlic yogurt sauce would have been nice if you like that kind of thing.