Use-it-all Meals

kids making pizzas: top view with plate of cheese and plate of chopped veggies in middle, with 2 kids on either side assembling ingredients on pizza bases

I love cooking. With two young kids and a busy schedule, my cooking style has had to change. In my 20’s, I would pore over recipes and plan things out carefully. In my 30’s, I have mastered the skill of buying a few staples, opening the fridge to see what veg we have, and throwing together dinners around that. I also cook large quantities and freezing meals for days when I don’t have the time or energy to cook from scratch.

Here are my top tips for some “use it all” meals. No matter what’s in your veg box or your fridge, some of these meals will work.

  1. Fried rice: Fry chopped or grated veg, add cooked rice, stir through 1-2 eggs, serve with grated cheese.
  2. Frittata: Cook chopped veg with a few eggs whisked with milk, topped with grated cheese, and put under the grill once the egg is half-cooked in the frypan.
  3. Dhal: Fry onions and garlic, add ground cumin and/or ground coriander, any chopped veg and about half as much again of red lentils, cover with water. Leave to simmer, stir vigorously so it’s a bit creamy, add salt at the end, and serve with yoghurt, coriander leaves and/or mango chutney.
  4. Pasta: Add veg to pasta, plus sour cream if you like it creamy, or a tomato sauce (onion, garlic, canned diced tomatoes, anchovies if you like, herbs, salt, simmered until tasty), and served with grated cheese. My kids have declared this a “ten out of ten dinner” no matter what veg I put in.
  5. Stir fry: Fry up any veg plus garlic, ginger, soy sauce and honey (and peanut butter if you want a satay), served with peanuts or sesame seeds and rice.
  6. Curry: Cook up any veg with curry paste and a can of coconut milk. Serve with rice.
  7. Roasted veg pick n mix: Roast any ‘roastable’ veg, serve with fried or roasted haloumi, salad, and a balsamic dressing if you like. My kids love being choosing their combo of veg from the tray.
  8. Shreddies or Fritters: Any grated veg, cheese, a couple eggs, and flour, mix and fry in patties.
  9. Shepherd’s pie: Fry lots of veg (and minced meat – optional), add tomato paste and Worcestershire sauce until it tastes amazing, top with mashed potato and cheese, grill it if you want the cheese browned but I often skip that step now and just put the veg and the mash straight on the plate.
  10. Pizza: Buy pita bread for quick and easy bases, or make your own, throw some roasted vegetables, chopped greens and herbs then cheese on top, bake until cheese has browned and base is crispy.

I hope that helps! I know Lindsay LOVES hearing from veg box customers so let her know if you have other “use-it-all” meal ideas. We pass around all the good ones.

Kylie Flament
Green Connect General Manager

Recipe images for use-it-all meals

In your box this week:

Grid of what we're planning on packing in veg boxes on 28 June 2022

Note: We sometimes need to make changes to what we pack in your veg box based on the quantity or quality of produce that we can harvest and source. If you have any questions about what is in your box, don’t hesitate to contact us at [email protected].


Feature Veg: Kale

green leafy kale leaves on white background

Kale is a green leafy member of the brassica family, meaning it’s related to cabbage, broccoli, cauliflower, and others. This ‘super food’ is incredibly rich in nutrients, boasting many health benefits. it’s also super versatile! Eat it steamed, pan fried, baked, or boiled, either on its own or as an addition to a soups, omelette, rice or pasta dish, and more. It’s also delicious eaten raw in a salad or blended with fruit in a smoothie. Our favourite: baked with olive oil and salt at a low temperature to make crispy kale chips. Yum!


Check out recipes featuring seasonal produce from the farm here

Get more information about ordering a veg box here