Recipes

Recipes from our weekly vegetable crate and inspiration for preparing your fresh vegetables. With this week: endive, basil, beet, savory, zucchini, mint, parsley, lettuce, chard, string beans, thyme, zaphito

Stir-fry endive with garlic and orange zest

Remove the outer leaves from the endive and cut the shrub in half lengthwise. Wash under cold running water and then shake dry. Heat olive oil over low heat and fry garlic. Cut the endive into thick slices and stir-fry for a few minutes over high heat with the garlic. Finally add orange zest and salt to taste. Drizzle some more oil over it and serve the endive.

Stuffed zaphito with potato, goat cheese and mint

Cut the top cap off the zaphito. Scoop out the seeds. Sprinkle some salt into the zaphito and set aside. Peel 1 or 2 large potatoes and cut into cubes of approximately 1 cm. Bring salted water to the boil and blanch the cubes for 1 to 2 minutes until al dente. Drain and let the cubes steam on a tea towel. When they have cooled, place them in a mixing bowl with half a goat's cheese, sliced mint and olive oil. Season the mixture with salt and pepper. Fill the zaphito with the mixture and roast it for about 30 minutes at 180 degrees.

Roasted beetroot with garlic, thyme and lemon

Cut the top off the beet. Wash off all the sand thoroughly.

Place the beetroot in an oven dish (or cast iron pan with a lid) with 2 lemons cut in half, 10 cloves of garlic, thyme, salt and a generous dash of olive oil and 500 ml of water. Wrap the dish well in aluminum foil (or put the lid on the cast iron pan). Roast the beetroot for 1 to 2 hours at 200 degrees, until the beetroot is thoroughly cooked. After roasting, let the beet rest for fifteen minutes. Cut the beet open and scoop out the flesh. Squeeze the lemon and garlic over it. Also spoon some of the gravy from the pan over the dish.

Grilled string beans with parsley-garlic dressing

Make a dressing from 100 ml oil, 2 tablespoons of vinegar, finely chopped parsley, a small tablespoon of mustard, a clove of garlic and a little salt. Blend it smoothly with a hand blender. Top the string beans, remove any strings and rinse them clean. Boil the string beans in salted water for about 5-7 minutes until al dente. Drain them, rinse them with cold water and pat them dry. Grease the beans with olive oil and sprinkle with salt. Place a grill pan on the stove and let it get hot, or place the string beans in an oven dish. Grill the string beans on both sides until golden brown and done. Do this in stages if they don't all fit in the pan or on the grill. Then remove them from the pan, place them on a plate and sprinkle them with the parsley dressing. Serve the string beans with our tzatziki or tarragon mayonnaise.

Zucchini soup with savory

Fry an onion and a few cloves of garlic in a pan with oil. In the meantime, cut the zucchini into pieces. Add the zucchini to the onion and garlic when they are translucent. Strip the leaves from the savory and add them. Let it simmer for 5-10 minutes, then add some water with some salt until the zucchini is just covered. Let this cook for another 5 minutes and then puree the soup.

Tomato salad with pear, goat cheese and basilPeel the pear, remove the core and cut it into small cubes. Mix this with half a goat's cheese, some finely chopped basil and a dash of olive oil. Cut the tomatoes into thin slices, like a carpaccio. Spread these across the board. And divide the pear with goat cheese over it.

Crispy chard with garlic and pine nuts

Cut the chard stems into pieces and the leaves coarsely. Keep these separate from each other. Heat olive oil in a pan and fry the onion and garlic until translucent. Then add the chard stems. Braise them over low heat for about 5 minutes until they are softer, but still crispy. Add the leaf and fry until the leaf has shrunk (a bit like spinach). Season with salt and pepper and sprinkle with the pine nuts before serving.