{ 16 comments… read them below or add one }

The Nourishing Road said,
24 Jan 2012 at 22:14

I made a wonderful protein packed porridge. Using jumbo oats and almonds from my order. See my recipe here:

http://www.thenourishingroad.blogspot.com/2012/01/i-love-porridge.html?m=1

Amanda said,
26 Jan 2012 at 10:37

I am making a spicy root & lentil casserole, I have used my onion, potato, turnip, swede, carrots and last weeks parsnips (I’d actually forgotten them on sunday roast) made a huge pan full, some for the freezer, some to be made into my weekly ‘leftover soup’

Loetitia said,
26 Jan 2012 at 13:47

My housemate made a fabulous Salmon and Leeks risotto using the leeks from the box this week and I made Sheperd’s pie using the carrots, potatoes, leeks from the box + the mushroom and mince from my order. I think we have only 1 pepper left from the box and a couple of banana !!!! It makes me very happy when we manage to finish the box before the new one comes along.

Tesca said,
26 Jan 2012 at 15:19

When I have leeks I often make “crocodile soup”. It’s really chicken and bean soup, to which any green veg leftovers can be added to enhance the crocodile colour! It bottles beautifully, as this is such a large amount.
Chicken stock (from my weekly order of A&C carcasses) and chicken (about two portions, or the meat from the carcasses)
1 large onion
3-4 leeks
2-3 sticks celery (chopped) or about a mugful of diced celeriac
1 tin flageolet/haricot beans
Any other small amounts leftover green or white veg (I include broccoli stems etc)
1 can dry cider
tarragon (for the chicken)
savory (counteracts the effect of the beans)
mixed herbs, incl thyme
some dairy (creme fraiche, cream, fromage frais, whatever)
Prepare in your largest saucepan in the usual soupy way, adding the dairy at the end and zapping it all with a stick blender.

Tabitha Smith said,
28 Jan 2012 at 14:10

I just made fennel and herb soup using my fennel bulb, onion, parsley, one small potato, double cream and a small handful of Wyfe of Bath cheese. Lovely! Also baked a whole trout and made some mousse with creme fraiche, lemon and black pepper. Very good on light rye bread.

Lucinda Smith said,
29 Jan 2012 at 09:38

the Slow-Braised Chicory with fennel seeds on p194 was a great success with my familly too.

Roni said,
29 Jan 2012 at 09:46

Ever tried curly kale salad? Chop leaves, rub with lemon juice and a lovely oil, this softens it. Add a yummy cheese, tomatoes, bit of garlic, avocado, really anything you like in a salad, even warm chicken strips – its really yummy, I prefer kale raw to cooked now (often add it to my morning green drink)

graham mckay-smith said,
29 Jan 2012 at 12:04

Fine sliced kale leaves, coarse grated celeriac, tiny bit of fine chopped spring onion or gfine grated red onion, dried and ground chillies, lots of black pepper and a tiny pinch of sea salt, swirl in a mustard vinaigrette and that’s my kaleslaw!

barbra perry said,
29 Jan 2012 at 12:36

cold cooked sliced stringless beans and finely
sliced salisfy dressed with olive oil, white balsamic vinegar , salt and pepper and dijon mustard yum yum piggies bum

Verity Smart said,
29 Jan 2012 at 14:02

As a vegan presently going raw I am experimenting a lot with my food and getting regular A&C boxes (particularly enjoyed the Kohlrabi which is wonderful and juicy eaten raw).

One of the things I made recently was raw hummus, which involves using cashews instead of chick peas (you can’t eat chick peas raw unless you sprout them first).

It involves soaking the cashews first (about 2 cups) for an hour or so then blitzing them in the food processor with…

1 tablespoon of fresh lemon
A dribble of agave
3 tablespoons of Tamari (wheat free soya sauce)
2-3 cloves of garlic (use three is their small)
Half a teaspoon of cumin (I used seeds)
2 tablespoons light tahini
Pinch of sea salt or pink salt
Water as required

I added some sun dried tomatoes to mine, but if you have a food dehydrator you can just as easily do the same with tomatoes from your box.

Heather Duffin said,
29 Jan 2012 at 15:03

Inspired by the root veg and smoked haddock recipe which came with my box this week, I made the following:

I peeled and thinly sliced a selection of root veg, including potatoes, turnips and Jerusalem artichokes, and lightly fried some chopped leeks. I put half of the layered veg in a rectangular ovenproof dish, placed two smoked haddock fillets side by side on the veg and then put the rest of the veg on top. I seasoned with black pepper as I went but not with salt as the fish added enough saltiness. I finished with sliced potatoes and poured double cream over the lot. Cooked in the oven for an hour at 200c. It was deeeelicious.

Ali Godding said,
29 Jan 2012 at 21:23

I was inspired by an Italian friend of mine who brought the starter at a girls dinner night one eve. Tomato, avocado and mozarella. So simple yet an amazing combination of tastes and the organic delights provided by your good selves…. It really was mouthwatering and delicious. I think my friend also added balsamic vinegar and basil but it works just fine without.

Sands said,
30 Jan 2012 at 08:04

Broccoli soup…yum!
Soften onion in a pan with oil or butter. Add broccoli and cover with water/veg stock. Cook till soft. Blitz with blue cheese. Slurp with crusty bread. Dead easy!

Also insanely easy courgette for salad. Thin slices or ribbons….squeeze over lime juice and add a chopped chilli. Leave in fridge for a couple of hours. Serve with salt and drizzle of olive oil……perfect with seared salmon!
Enjoy. ¡

Sue said,
30 Jan 2012 at 21:09

Sands your broccoli soup sounds yummy. I made one with garlic first. Covered the broccoli with chicken stock and then added lemon juice to taste. I’m not a great broccoli fan but sure liked it this way.

Sands said,
31 Jan 2012 at 07:59

Hi sue. Garlic and brock sounds good…will try it with my next broccoli!

The Nourishing Road said,
08 Feb 2012 at 22:06

Another recipe to add: is my Roast Chicken Wings with Pan Fried Vegetables. So good and 100% Abel and Cole ingredients.

Find it here on my little food blog:
http://www.thenourishingroad.co.uk/2012/02/roast-chicken-wings-with-pan-fried.html

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