Simple ways to use fresh seasonal produce from Leroyd Street.
These recipes are flexible. Use them with Bunch with a Punch, sweet broccoli greens, broccoli, peas, beans, beetroot greens, asparagus, herbs, and whatever is fresh that week.
You do not need the exact vegetable listed. Most of these recipes work by the same simple rule:
Stems first, leaves last, herbs right at the end.
Simple ways to use fresh seasonal produce from Leroyd Street.
These recipes are flexible. Use them with Bunch with a Punch, sweet broccoli greens, broccoli, peas, beans, beetroot greens, asparagus, herbs, and whatever is fresh that week.
You do not need the exact vegetable listed. Most of these recipes work by the same simple rule:
Stems first, leaves last, herbs right at the end.
My personal favourite way to eat fresh, seasonal produce.
Good with: carrots, beetroot, turnips, radish, potatoes, onions, romanesco, cauliflower, sweet broccoli greens, beetroot greens, broccoli leaves and herbs.
Chop root vegetables, onions, romanesco or cauliflower into even pieces.
Toss with olive oil, salt and pepper, then roast in a tray until tender and golden.
Add chopped greens in the last few minutes and toss them through the hot vegetables so they wilt.
Finish with lemon or lime, fresh herbs, yoghurt, feta, butter or a splash of vinegar.
Use firm stems first if they need extra cooking. Add tender leaves and herbs right at the end.
This is a good way to turn roots, brassicas and greens into a full side dish without making anything complicated.
Good with: sweet broccoli greens, asparagus, broccoli, peas, beans, beetroot greens, spinach-style greens, herbs.
This is one of the easiest ways to use a handful of fresh greens.
Chop your vegetables into small pieces. If using sweet broccoli greens, broccoli stems, asparagus or beans, lightly cook the stems first in butter or olive oil for 2–3 minutes.
Add tender leaves, peas or herbs near the end.
Add eggs and scramble, fry, or fold into an omelette. Finish with salt, pepper, lemon, cheese or chilli if you like.
Good on toast, in a wrap, or as a quick dinner.
Good with: sweet broccoli greens, broccoli, asparagus, peas, beans, herbs.
Cook pasta until just tender. Before draining, save a splash of the pasta water.
In the same pan, cook chopped stems, broccoli, asparagus or beans in butter or olive oil for a few minutes. Add peas, tender leaves and herbs near the end.
Toss the pasta back through with lime juice, salt, pepper and a little pasta water.
Add parmesan, feta or another cheese if you like.
This is a good recipe for turning a small amount of fresh produce into a proper meal.
Good with: sweet broccoli greens, broccoli, peas, beans, asparagus, leafy greens, herbs.
Chop everything before you start.
Cook the firm vegetables first: stems, broccoli, asparagus or beans. Add garlic, ginger or chilli if you like.
Add softer greens next, then peas and herbs right at the end.
Season with soy sauce, sesame oil, lemon, lime or a splash of vinegar.
Serve with rice, noodles, eggs, tofu, chicken, pork or leftovers.
Good with: herbs, peas, beans, sweet broccoli greens, beetroot greens, asparagus, broccoli.
Boil or roast potatoes until tender.
While the potatoes are still warm, toss them with butter, olive oil, yoghurt, sour cream or a little mayonnaise.
Add chopped herbs and lightly cooked seasonal vegetables.
Finish with lime juice, vinegar, salt and pepper.
This works especially well with parsley, dill, peas, beans, tender greens and small pieces of broccoli or asparagus.
Good with: sweet broccoli greens, broccoli, peas, beans, beetroot greens, herbs.
Use fresh produce to brighten up a simple soup.
Add firm chopped stems, broccoli or beans for the last few minutes of cooking.
Add tender leaves, peas and herbs right before serving so they stay bright and fresh.
Good with pumpkin soup, potato soup, chicken soup, noodle soup, lentil soup, minestrone or simple vegetable soup.
Do not boil the herbs to death. Add them at the end.
Good with: sweet broccoli greens, broccoli, peas, beans, asparagus, beetroot greens, herbs.
Chop your greens and herbs finely.
Lightly cook any thicker stems, broccoli, beans or asparagus first.
Mix with cheese, then use in a toastie, wrap, melt, omelette, scrambled egg sandwich or savoury pancake.
Good with cheddar, feta, ham, egg, tomato, leftover roast vegetables or chicken.
This is a good recipe for using the last handful of greens in the fridge.
Good with: herbs, tender leaves, rocket, young greens, peas, finely chopped beans.
Use the tender parts fresh.
Chop finely and sprinkle over eggs, soup, pizza, noodles, rice bowls, roasted vegetables, tacos, potatoes or toast.
Use thicker stems cooked, but tender leaves and herbs can go fresh at the end.
This is the easiest way to add fresh flavour without making a separate recipe.
Good with: broccoli, sweet broccoli greens, asparagus, beans, peas, beetroot greens.
Cook firm vegetables first in a pan with a little butter, olive oil or water.
Add tender leaves and peas near the end.
Season simply with salt, pepper and lemon.
Serve beside eggs, meat, fish, rice, potatoes, pasta or toast.
This is the basic method when you do not want to think too hard.
Fresh produce keeps best when it is kept cold and not too wet.
Wrap loosely in a slightly damp tea towel or paper towel, then place in a bag or container in the fridge crisper.
Wash just before using.
Best used within 2–4 days.
Use the herbs and tender leaves first. Stems usually hold a little longer.
Keep cold in the fridge.
Wrap in a slightly damp towel or store in a container or bag in the crisper.
Use within a few days for best flavour and texture.
Cook stems first, then add leaves and herbs at the end.
Keep in the fridge in a bag or container.
Do not wash until using.
Use as soon as possible for the sweetest flavour.
Remove from beetroot roots if storing for more than a day.
Store the greens like leafy greens in the fridge.
Use tender leaves fresh or lightly cooked. Cook thicker stems first.
Trim the stem ends and sit the bunch in cold water for 10–20 minutes.
Shake off the water, pat dry if needed, then use as normal.