Sugar Snap Peas with feta and lemon

Check out this easy-to-make, super delicious sugar snap pea recipe - a great way to get the best out of our end-of-season sugar snaps.

Ingredients

• ½ tablespoon olive oil

• 1 lb sugar snap peas, bottoms and tops trimmed (about 4 cups)

• 2 cloves garlic, smashed or grated

• ½ lemon, juice and zest

• ½ teaspoon kosher salt

• ¼ teaspoon black pepper

• ½ cup feta cheese, crumbled

Instructions

1. Heat olive oil in a large cast iron or heavy skillet over high heat. Add snap peas and cook, untouched to char, 2-3 minutes. Stir and cook until the snap peas are tender-crisp but still green, another 2 to 3 minutes, stirring.

2. Add the garlic, season with salt and pepper and cook 1 minute more.

3. Transfer to a shallow dish and top with lemon, zest and feta.

Check out lots more great recipes at skinnytaste.com

Kale Chips

Who said cooking had to be complicated?

Check out this simple but so delicious recipe for kale chips from @cookingwithcoit

You’ll be glad you did!

Ingredients:

• 1 large bundle curly kale washed, dried

• 2 tbsp olive oil

• 1 tbsp seasoning salt

Instructions

1. Preheat oven to 350° F.

2. De-stem kale and use your hands to tear a part leaves into bite-sized pieces.

3. In a large mixing bowl, add in torn pieces and olive oil and toss making sure all leaves are coated with oil. Seasoned salt and toss together until all the leaves are coated evenly.

4. Next add in seasoned salt and continue tossing together until everything is coated evenly.

5. Spread out kale on a baking pan (don't overcrowd the pan).

6. Bake in oven for 10-15 minutes until edges of the kale start to turn brown and toasted. Keep an eye on them to avoid burning.

Enjoy! Check out cookingwithcoit.com for more great recipes.

Raw Carrot Salad

Make carrots the star of the dish with this Raw Carrot Salad from plantbasedonabudget.com

Ingredients:

• 2 carrots, thinly sliced lengthwise

• 2 teaspoons of apple cider vinegar

• 2 teaspoons of olive oil (optional)

• 1 teaspoon of balsamic vinegar

• 1 teaspoon of agave or maple syrup

• Salt and pepper, to taste

• ¼ teaspoon of crushed red peppers (optional)

• 2 tablespoons of parsley, roughly mined

• 1 teaspoon of mint, minced (optional)

• Sesame seeds, garnish (optional)

Instructions:

1. Wash the carrots, then using a peeler carefully slice thin and long slices. Set aside in a large bowl.

2. In a jar or small bowl, combine the apple cider vinegar, oil, balsamic vinegar, agave or maple syrup, salt and pepper, and mix to combine. Set aside.

3. To the bowl with the carrots, add the parsley and dressing. Toss and serve at room temperature or chilled.

Head over to https://plantbasedonabudget.com/ for lots more great recipes and cooking tips!

Baked Zucchini with Yogurt Sauce

WARNING: DO NOT TRY THIS RECIPE! It will make even the most mild-mannered child or dinner guest fight for zucchini.

We found it from IG's @cookwithangelika and life has never been the same since. She calls it “Thomas Keller's life-changing method of preparing zucchini + my own recipe for zesty yogurt-dill sauce.”

Ingredients:

• 3-4 zucchini

• salt

• sauce

  • 1/2 cup yogurt

  • large handful of fresh dill, finely chopped

  • 3 large cloves garlic, finely minced

  • 1-2 tbsp fresh lemon juice

  • 1 tsp salt (to taste)

• drizzle of olive oil

Instructions:

1. Slice zucchini lengthwise & score the cut side in a crosshatch pattern. Sprinkle salt on the scored side in an even distribution. Allow the zucchini to sit for 10 minutes to draw out moisture. Pat the zucchini dry with paper towels or napkins.

2. Preheat the oven to 450. In a large oven-safe stainless steel pan on medium heat, add a drizzle of oil (avocado, olive) just enough to coat the bottom of pan. Add in the zucchini scored side down. Cook for about 5-6 minutes, checking occasionally until it is nicely browned but not burnt!

3. Once the zucchini is nicely browned/crispy, add the pan to the oven and cook for 20-25 minutes. Leave the zucchini face down! :)

4. While that is cooking, combine all sauce ingredients and stir to combine. Taste and add extra salt/garlic/lemon juice/ olive oil as needed.

5. Drizzle the sauce on top of the zucchini and enjoy!

If you ignore our advice and try this, let us know how it turns out!

Broccolini Zucchini Salad

This week’s regular box has broccolini and zucchini, so simply substitute broccolini for broccoli and you’re good to go!

Serves 4

Ingredients:

• 1 head of broccoli, chopped

• 2 zucchini, chopped

• 2 x 15.5g cans of chickpeas, drained and rinsed

• 1 tbsp olive oil

• Salt and pepper

• 1 tsp dried oregano

• 1/2 cup quinoa

• 1/4 cup pumpkin seeds

• Handful of salad leaves or greens

Ingredients for the dressing:


• 1/2 cup pumpkin seeds

• Large handful of cilantro

• 2 garlic cloves

• 1/4 cup tahini 

• 1/3 cup water 

• 2 tbsp apple cider vinegar

• Salt and pepper

Instructions:

1. Preheat the oven to 350ºF

2. Chop your vegetables and add to a large roasting tin with the chickpeas. Drizzle with the olive oil, add salt, pepper and the oregano and bake for 25 mins, giving a shake halfway through

3. Whilst the vegetables are cooking, add the quinoa to a pan with a cup of water and season well. Bring to the boil and simmer for 12-14 mins with the lid on until cooked

4. Add all the dressing ingredients to a blender and blend until smooth

5. When the vegetables and quinoa are ready, add to a large serving bowl, top with salad and pumpkin seeds, drizzle over the dressing and serve.

Head over to helenridgeway.com for nutritional info and more great recipes and cooking tips.