Red rice and mung beans, ratatouie(ish) and roast butternut squash

The veg box comes on a Tuesday - Sunday and Monday can get "interesting" - today became mediterranean with a little bit of moroccan and caribbean chucked in for good measure.

red rice
mung beans
fried onions
parsley
oregano
cinnamon

olive oil
butternut squash
red onion
garlic
rosemary
caribbean seasoning

onion
olive oil
red pepper
yellow pepper
aubergine
tomatoes
mixed herbs
black pepper
red wine

1.  Cook rice and simmer mung beans.
2.  When cooked, take off the heat and save until ready to serve.
3.  Five minutes before serving heat up with a little olive oil, with fried onions, sprinkle of cinnamon and chopped herbs.

4.  Peel and chop butternut squash
5.  Put into roasting tin with chunks of red onion, cloves of garlic, salt, caribbean seasoning and olive oil.
6.  Roast for about 45 minutes.

7.  Sautee chopped onion in olive oil.
8.  When onion is a bit soft and loads of garlic and diced pepper, aubergine and tomatoes.
9.  Splosh in wine, mixed herbs and seasoning.
10.  Simmer for about 30 minutes.

Really very nice!  Loads left of course.

Baked cod with fennel, orange and olives with red rice

Red rice

Olive oil

Fennel
Cod
Oranges
Black olives
White wine

Cabbage

1.  Cook red rice by your normal method (bring to boil in water an inch above the rice in a cast iron pot, lid on, in medium oven until cooked).
2.  Splash of olive oil in an oven proof dish, add slices of fennel.  Pop the cod (frozen in this case) on top.  Layer on slices of orange and a handful of olives.
3.  Chuck in a glass of white wine - cover with foil and bake.
4.  Shred and steam cabbage.