Next week, enjoy a warm vegetable soup made by roasting tomatoes, aubergine, pepper, carrots, mushrooms, fennel, and corn, then blending them with stock. Pair it with a crisp salad of lettuce, chioggia beets, and paksoi or andijvie tossed in a light lemon-honey dressing. Don't forget to change your status before Sunday 8pm, if needed.…
Get your blender ready for this week's tasty vegetable creations. For example, make a tender, Roasted Root Vegetable Mix - Mix sweet potatoes, purple carrots, parsnips and red onions with olive oil, salt and pepper. Roast for 30 minutes at 200°C. Garnish with cress. In next Wednesday’s package 250 grams Portobello, Pleunis in Stamproy…
Roast carrots and parsnips with thyme until tender. Sauté oyster mushrooms with garlic and thyme until golden brown. Combine sliced red cabbage and apples with vinaigrette for a fresh salad. Arrange roasted vegetables, top with oyster mushrooms and serve with the salad, garnished with cress and chopped pak choi. In next Wednesday’s package 1…
