Here's a few ideas for some easy dishes to use your fruit and veg box:
* Throw a handful of baby spinach and/or chopped, blanched bok choy, carrots or cauliflower in with any curry or braised dish.
* Dice cucumber, tomato and red onion, mix with chopped coriander, salt and lime juice and serve with the enchiladas, chilli con carne or any Indian curry.
* Stir fry onion, red capsicum and bok choy till tender, add DL stir fry sauce and serve with any Asian dish.
* Roast diced pumpkin, carrots, sweet potato, cauliflower, red onion and whole Brussels with olive oil and salt in a 200C oven till browned and tender. Serve as is, sprinkled with toasted nuts or seeds, or tossed through the baby spinach. Blitz leftovers with vegie stock or miso for an instant vegie soup.
Sprouts and kale
* Tear kale off stems into bite-sized pieces, toss with olive oil and salt and roast at 200C for ten minutes or until crisp and brown. Kale chips!
* Brussel sprouts are a completely different beast if you toss them in olive oil and salt and roast at 200C for 20 minutes till crisp and golden on the outside and fluffy on the inside. Or halve and cook with strips of bacon and olive oil in a frying pan till browned on all sides.
* Peel and grate a couple of beetroot, season well and add a splash of red wine vinegar and a knob of butter. Cook over a medium heat till reduced and shiny and serve with steak, sausages, duck or kangaroo.
* For spiced cauliflower “rice”, pulse florets of cauli in a food processor till chopped into rice-sized pieces. Heat a dry frying pan and toast half a teaspoon of cumin seeds. Add half a teaspoon of turmeric, the cauliflower, half a teaspoon of salt and toss until the cauliflower is just tender. Serve with curries.
* A garlicky, cucumber-yoghurty thing works for on the side of so many dishes – peel, grate, salt and squeeze a couple of small cucumbers, mix with half a clove of grated garlic and half a cup of plain yoghurt – add mint, dill or coriander and call it tzatziki, raita – or whatever you like!
* Treat this funky veg as you would broccoli or cauliflower - or roast florets in olive oil and salt and toss through pasta with sweated onion, anchovies and chilli. Finish with mint or parsley and parmesan.
* Top and tail green beans and boil in salted water till just tender. Melt butter until browning and nutty and add slivered almonds or crushed, skinned hazelnuts till golden. Pour over the top of the beans.
* Dice tomatoes and poke in a bruised clove of garlic. Sprinkle with salt flakes, drench in good olive oil and stir through finely sliced basil or chervil. Spoon over fish, grilled chicken or toss through pasta.
Fennel and blood orange
Finely slice a bulb of fennel on a mandolin, peel (including white pith) and segment 2 blood oranges, collecting the juice. Mix the fennel and orange with the juice and extra virgin olive oil, season with salt flakes and ground black pepper and scatter with fennel fronds.
Tuscan kale (cavolo nero)
Pull the leaves of the kale off the spines, rinse and place in a saucepan with the water that clings to the leaves. Cover and cook over a medium heat for a few minutes or until limp. Remove and discard water, heat some olive oil and gently cook minced garlic with a pinch of salt till soft. Toss the kale through the garlicky oil with a squeeze of lemon.
Thickly slice tomatoes, dress with olive oil, a dash of red wine vinegar and scatter over minced shallots and small, rinsed capers. Tear some basil leaves over the top and season with sea salt and pepper.
* Grate zucchini, squeeze out as much water as possible and saute in olive oil till tender and sweet. Season with salt, ground black pepper and a good squeeze of lemon for a delicious vegetable base for a grilled chicken breast, fish fillet or lamb cutlet or add some soft cheese and use to fill an omelette.
* If your apples and pears are ripening before you can get through them, peel, core and quarter and place in a baking dish. Dot with butter and sprinkle with brown sugar or maple syrup and cinnamon. Cook in a 180 C oven for 30 minutes or until golden and soft. Serve with breakfast granola or with ice cream for dessert.
* Bananas past their best? Peel and freeze then add to smoothies, muffins or banana bread. Or blitz in a blender, from frozen, for instant, completely natural ice-cream! Truly amazing – especially if you add a handful of choc chips or a tablespoon of peanut butter.
* To all you coriander-haters out there, stick it (with mint or parsley too if you have some spare) in a blender with a tablespoon of tahini, a couple of yoghurt, a pinch of salt and a squeeze of lemon – blitz for a green tahini sauce that is delicious on vegies, chicken, fish, lamb, you name it!