Here, Kim Seagram, from Launceston's Stillwater River Cafe, generously shares her refreshing skills with a Hilbarn Freshbox.
"I was so excited to receive the box on Monday, couldn't wait to get in the kitchen!
Monday: Slow braised osso bucco with your leek, carrots, onion, garlic, lemon and from my pantry/garden some tinned tomatoes, celery, continental parsley, thyme, white wine and of course vealer/beef shin in slices. Served on lovely creamy mashed potatoes from the box too.
Tuesday: Stir fry with leek, garlic, carrots, baby bok choy, broccoli, fresh coriander, and from our pantry; chicken, chilli, ketjap manis (Indonesian ketchup), noodles.
Thursday: Having just returned from Hobart yesterday and a big day of Zone Marketing and presentations I picked up a pumpkin and ricotta cannelloni from Pasta Merchant on Charles St and made a warm salad of beet-greens wilted with garlic and, from the pantry, pine nuts (toasted) and sultanas with a splash of an aged balsamic to accompany the pasta. Also cooked the beets up to have them handy in the fridge to throw a yummy salad of beetroot, Persian fetta and rocket dressed with Tamar Valley Olive Oil, Tassie tarragon vinegar from Hill Farm, Hill Farm dijon mustared, salt/pepper.
Finally. on the weekend, with time to cook.......
Saturday: I cut up most of the silverbeet and sauteed it with the remains of one of the leeks and garlic with nutmeg from the pantry and a generous handful of mint and continental parsley. While the spinach was cooling I mixed eggs, Persian fetta, and ricotta together to toss through the spinach and with filo from the freezer made Spanikopita. We were over at a farming friend's place for dinner near Cressy that night and had a lovely butterflied leg of lamb with the Spanikopita and a green salad with her roasted beetroot from the garden. I will serve the rest on its own with greek salad (minus the fetta) one night this week and if any leftover from there it will end up in Harrison's lunch box.
Sunday: Made hearty minestrone soup using the leek, onion, garlic, carrots and silverbeet from the box. From my pantry: barlotti beans, handful of penne pasta, few grains of barley and a large tin of chopped tomatoes. From my fridge: celery, green beans, zucchini and pesto from last summer (frozen and cut off in chunks when needed), all simmered long and slow and pulled together with grated parmesan on top and fresh homemade wholemeal buns from the oven for dinner. As I was cooking this off I also used up some of the last of my quinces and poached them in a light syrup (long and slow as well) until deep red. Served for pud with a generous dollop of King Island yoghurt....yum!"
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