RECIPES
At Green Connect, we are passionate about fresh, seasonal produce and we want to make fair and sustainable food accessible to the whole community.
Every week we put together some great recipes for the fresh produce from our urban farm in Warrawong. We hope our recipes will inspire you to make the most out of your weekly Green Connect Veg Box. Find all our favourite recipe ideas right here, in one place.
All of our recipes have links to the original recipe – just click on the title of any recipe and you will be redirected to the source page with more info and tips!
Roasted radish polenta
Roasted radish polenta Ingredients 1 cup water 1 cup low-sodium vegetable broth ½ cup medium-grind polenta 1 tablespoon butter (or non-dairy alternative) salt and pepper, to taste 3 cups quartered radish (cherry, breakfast, pink beauty) 1/4 cup diced scallions [...]
Garlic Roasted Radishes
Garlic Roasted Radishes This is an easy roast recipe that'll take away the bitter taste that we usually associate with these root veg, try it for yourself and see how well roasted radishes absorb flavour! [...]
Goma Ai Shingiku – Sesame and Chrysanthemum Greens
Goma Ai Shingiku - Sesame and Chrysanthemum Greens Ingredients 1 bunch of chrysanthemum greens, stems and leaves 2 teaspoons sesame seeds 2 teaspoons soy sauce 1 1/2 teaspoons sugar Method Bring a pot of water [...]
Bok choy fried rice
Bok choy fried rice - serves 4 Ingredients 2 Cups Brown Rice, cooked 2 Eggs, beaten 450 grams Bok Choy, washed and chopped 1/2 Cup Carrots, diced 1/2 Cup Red Onions, diced 1/2 Cup Frozen Green Peas, thawed [...]
Sweet Potato leaves salad
Sweet Potato Leaves Salad Recipe - Serves 2 Ingredients 1 large bunch sweet potato leaves stems removed and cleaned 3 pieces medium tomatoes sliced 1 thumb ginger shredded 1 medium red onion sliced 6 tablespoons sugar cane vinegar (or other vinegar) 1/2 teaspoon white sugar 1/2 teaspoon salt 1/2 teaspoon ground black [...]
Carrot Bread
Carrot bread Ingredients 2 cups flour 1 cup sugar 1 ½ teaspoons baking soda 1 ½ teaspoons cinnamon 1 teaspoon salt ½ teaspoon nutmeg 2 ½ cups carrots grated 3 eggs ¾ cup vegetable oil ¼ cup milk 1 teaspoon vanilla ¾ cup walnuts chopped Method Preheat oven to 350˚F. Line a 9x5 loaf pan with parchment paper. Whisk together dry ingredients [...]
Spanakopita with Silver beet
Spanakopita - Serves 4 Ingredients 1 tablespoon olive oil 2 medium brown onions, chopped 2 clove garlic, chopped 1 bunch (1 kilogram) silver beet, trimmed, leaves shredded 200 gram feta cheese, crumbled 200 gram ricotta [...]
Roast Carrot and Fennel
Roast Carrot and Fennel Ingredients 1 bunch carrot, peeled, cut into lengths 3 baby fennel bulbs 1 large red onion, cut into 1/2-inch wedges 1 medium lemon, thinly sliced 1/4 cup olive oil 2 teaspoons [...]
Homemade Kimchi Recipe
Homemade Kimchi Recipe - Makes around 1 Litre Ingredients 1 medium head Chinese cabbage 1/4 cup Himalayan or Celtic sea salt 1/2 cup water 5 to 6 finely chopped garlic cloves 1 teaspoon fresh grated [...]
Roast chicken and fennel with mashed potato
Roast chicken and fennel with mashed potato Ingredients Roast chicken and fennel: 8 skin-on chicken thighs 1 teaspoon neutral cooking oil 1 yellow onion peeled and diced 1 fennel bulb cored and sliced, fronds reserved 1 pint cherry tomatoes halved or left whole 5 cloves garlic peeled, crushed, [...]
Beetroot Risotto
Vegan Beetroot Risotto - Serves 2/3 Ingredients 3 medium sized beetroots 40 ml / 2½ tbsp extra virgin olive oil, plus more for grilling ¾ tsp salt, more to taste freshly ground black pepper, to [...]
Moroccan Carrots
Moroccan Carrots Ingredients 5 cups peeled and chopped carrots 1 clove garlic 1 teaspoon coarse kosher salt ¼ cup red wine vinegar ¼ cup extra-virgin olive oil 2 tablespoons ground cumin 1 cup chopped parsley [...]
Easy Korean Bibimbap
Korean Bibimbap - Serves 6 Bibimbap is a classic Korean dish made up of rice, sauce, veggies, and egg. Like the buddha bowls or other deconstructed salads, it's usually presented with the veggies laid out [...]
Silver beet and Mushroom pasta
Silver beet and Mushroom pasta Ingredients 400 gram pappardelle 1 tablespoon olive oil 1 onion, chopped 200 gram button mushrooms, quartered 1 bunch silver beet, stems removed, leaves finely sliced 4 clove garlic, crushed 400 [...]
One Pot Rigatoni Alfredo with Chicken and Kale
One Pot Rigatoni Alfredo with Chicken and Kale - Serves 4 Great for getting rid of that Kale texture that a lot of people don't enjoy, this way you can serve up something yummy and [...]
Cooking with fair food over Christmas
Cooking with fair food during Christmas Let’s face it, most Christmas cooking is meat roasts and sweet things – from puddings and cookies to mulled wines and eggnog – but how can we make sure [...]
Tomato & Zucchini bake
Parmesan tomato zucchini bake – Serves 6 Ingredients 2 medium zucchini, sliced 2 medium yellow squash, sliced (or more zucchini) 5 medium tomatoes, sliced 1/2 cup quality parmesan cheese, shredded 1/2 teaspoon black pepper 3/4 teaspoon garlic powder [...]
Cabbage stir fry
Cabbage stir fry – serves 8-10 Ingredients 255 grams ramen noodles (flavor packets discarded) 5 cups thinly sliced green cabbage 1/4 cup minced fresh ginger 6 cloves of garlic, minced 1 cup grated carrots 1 [...]
Beetroot burgers
Chickpea and Beetroot Burgers with Whipped Feta – Serves 6 Ingredients Beetroot Burger Patties: 1 400g can chickpeas liquid drained 1 cup oatmeal 2 small beetroots roasted 2 cloves garlic minced 1 lemon zested 1 tsp dried oregano 1 tsp dried basil 1 tsp dried mint Whipped Feta: 100 grams feta cheese 4 tbsp greek yogurt 1 clove garlic minced [...]
Creamy kale salad
Mexican Kale salad Ingredients Kale Salad: 4 packed cups baby or full-grown kale stalks removed & coarsely chopped 400 grams can low sodium black beans drained and rinsed 1 cup corn fresh or frozen (thawed) 2 large bell peppers diced 1 1/2 large avocado pitted and [...]
Beetroot hummus
Fresh Beetroot Hummus Ingredients 425gram can chickpeas 3-4 mini beets or 1 medium beet 2 garlic cloves 1 tbsp tahini 1 tbsp olive oil Juice of half a lemon 1/4 tsp sea salt Method Place the chickpeas, beets, garlic cloves, tahini, olive oil, juice of half [...]
Kohlrabi salad with pesto
Kohlrabi salad with homemade pesto – Serves 4 as a side Ingredients 1 kohlrabi cut into thin strips 1 cup roquette ¼ cup olive oil 2 tbsp Italian seasoning 1 clove garlic ¼ tsp salt ¼ tsp pepper ⅓ cup sliced Parmesan 1 cup chopped kale Couple of baby carrots optional Method [...]
Greek Dolmades
Greek dolmades with mulberry leaves – makes 8 Ingredients 450g mulberry leaves (roughly 8 large leaves) If you have small leaves, try overlapping them for the rolls 370g long grain rice 12 spring onions 1 [...]
Mushroom and Leek soup
30-minute Mushroom Leek Soup Recipe – Serves 6 Ingredients 5 tablespoons butter 8 oz mushrooms sliced 3 medium leeks sliced & washed 2 carrots peeled & grated 1 stick celery chopped 6 cups chicken broth 5 medium potatoes peeled & cubed salt & pepper to taste 1/2 teaspoon dried thyme 1 bay leaf 100% optional parsley for [...]