RECIPES: Lunch / Dinner
Bought one of our mixed veg boxes and stuck for ideas? Try one of our very own Spoke & Stringer recipes. Home cooking shouldn't be stressful, so with our help you can create impressive dishes that are simple to throw together, whilst also being adaptable! You can use whichever vegetables you have leftover or your personal favourites. You can also add fish or meat to any of these recipes if you want to. Check out our recipes for recommendations.
These recipes are also meant to fuel your day, whether that's a day working from home, taking on some much required home DIY, or just feeding your body some goodness to make yourself feel happy & healthy!
Our recipes serve 2 - but you can also double up and freeze some for later in the week.
Any questions? E-mail: firstname.lastname@example.org
Aubergine, Spinach & Courgette Curry
Gluten Free / Vegetarian
Teriyaki Stir Fry with Rice Noodles
Gluten Free / Vegan
70ml gluten-free soy sauce
1 x garlic clove, crushed
1 x thumb ginger, peeled and finely grated
1 tbsp x cornflour
1 tbsp x rice wine vinegar
Heritage Tomato & Tenderstem Broccoli Bake
Ingredients:1x chilli, sliced
- Preheat the oven to 200°C.
- Soften 3 cloves finely chopped garlic and sliced chilli in olive oil.
- Add the cans cherry tomatoes, season and simmer. Meanwhile, mix blanched Tenderstem broccoli with a clove garlic, the juice of the lemon, olive oil, grated Parmesan and seasoning.
- Add ricotta to the broccoli mixture and toss with cooked conchiglie pasta. Pour half the tomato sauce into a baking dish, top with the pasta and the remaining sauce, cherry tomatoes and blanched Tenderstem broccoli.
- Top generously with grated Parmesan or cheese of your choice and bake until golden.
Roast Carrot, Lentil, Bulgur Wheat Salad w/ Labneh & Za'atar
Big thanks to our friend Adam O'Shepherd for the recipe! @nura.journal
- Begin by making the labneh. Try to make the evening before but at least 4 hours in advance.
- Using a muslin or a fresh cloth place the yogurt into the muslin and then place in a fine sieve. Add the sea salt and tie the muslin or cloth so it is fairly tight. Place the sieve with the hung yogurt over a larger bowl to let the liquid drain from the yogurt. Leave to strain for at least 4 hours. When done the labneh should be pretty firm in texture.
- Preheat a fan forced oven to 190 degrees.
- Too make the za’atar simply place all of the ingredients into a bowl and stir to combine. It will make more than required but the za’atar will last weeks in a sealed container/jar. Try sprinkling over fried or poached eggs for breakfast or with some bread and quality olive oil.
- Take a metal mixing bowl and add the bulgur wheat along with 1/2 tbsp of the olive oil and salt and stir to combine. Pour over the boiling and cover with foil and set aside for 20 minutes.
- Line a baking tray with the halved carrots and drizzle with olive oil and season with salt and pepper and roast for 20-30 minutes depended on their size. Half way through roasting give the carrots a turn. When the carrots are cooked through and have a nice colour to them remove and set aside.
- Using a fork fluff the bulgar wheat a little and add the lentils, herbs, oil, lemon juice and season well. Place the bulgur and lentil on 2 plates or shallow bowls and top with the carrots. Place a dollop of the labneh on top and then sprinkle the za’artar over to serve.