We have been enjoying our fruit and vegies from our box. Stewed apple and rhubarb on our breakfast. Iceberg Lettuce and balsamic with our dinner. Tonight I kicked a gourmet goal. The toddler even scoffed it down (the planets must have been aligned ... she's not fussy - just not interested. I'm told it's a phase and not to worry. I secretly hope she is raiding the fridge at midnight. Not much for days and then BAM she turns into an eating machine ... maybe a human bamix). Anyways it used a whole stack of my Hilbarn box as ingredients - so I'll share ... Let's call it Fettucine with a whole heaps of stuff.
From the box:
bunch of spring onions
1/4 of the cauliflower (cut into really small florets)
3/4 silverbeet (washed and finely chopped)
Prep all the vegies while the pasta water is boiling!
about 1 cup cream
2 teaspoons dry tarragon
1 teaspoon dried oregano
2 tablespoons walnuts - finely chopped
enough fettucine for 3
salt and pepper to taste!
about 3/4 cup tasty cheddar (or parmesan - whatever you've got!)
Start by boiling water and getting pasta on.
Finely chop spring onions, throw in big pan with a little olive oil and the cauliflower - lightly fry - but only until just going brown. ( I usually put a lid over it - just to steam up the cauli a bit to soften) Chuck in silverbeet, toss in the oil. Add cream, tarragon and oregano. Bring to boil and then simmer until silverbeet is wilted. Add in the cheese and walnuts - stir in. Then chuck in the cooked pasta. Make sure it's all yummy and coated in the creamy mixture. Serve and season to taste.
Time to prepare and cook - 15 mins - 20 mins max - hungry hoards fed.