National Vegetarian Week - today's quick to prepare recipe from Dave

Balsamic Roasted Cherry Tomato Bruschetta

Ingredients:  

• Ciabatta
• Some sweet & tasty cherry tomatoes (Sheffield Organic Growers or Isle Of Wight 'Tomato Stall' highly recommended)
• Balsamic vinegar
• Olive oil
• Garlic cloves
• Accompaniment - e.g. locally grown fresh green salad from Sheffield Organic Growers or High Riggs

Directions:

1. Cut ciabatta to your preferred size. 
2. Crush some garlic and mix into olive oil.
3. Brush ciabatta with olive oil & garlic mix.
4. Chop cherry tomatoes to preferred size (sufficient to cover your ciabatta slices).
5. Put tomatoes and ciabatta separately onto a baking tray & drizzle with balsamic & then with olive oil.
6. Put into pre-heated oven on 180 degrees for around 15 minutes (check regularly!).
7. Remove from oven when ready and put the tomatoes on the ciabatta, then drizzle the juices left on the baking tray onto them.
8. Season to taste.

Variations:

• Melt cheese on top (a few chunks of Harrogate or Yorkshire Blue recommended)
• Add chopped onions or garlic or any other favourites.

National Veggie Week Recipe Inspiration!

Every day this week we're going to pass on our favourite veggie recipes from a member of the Beanies Team. This is from Gemma

On a Monday I nearly always end up making pasta. Its quick and filling after a long day!

Spring Veg and Preserved Lemon Pasta Serves 2, easily doubled

Ingredients:

180g Dried Pasta of choice (I use wholewheat penne)
150g Asparagus woodiest end bits removed (save for soup!)
1 Bunch Purple Sprouting Broccoli
3 or 4 Spring Onions
2 Garlic Cloves, crushed
1/2 Preserved Lemon, flesh removed & finely chop
1 tbsp lemon juice
1 tbsp Nutritional Yeast

Optional Extras
Capricorn (or other) Goats Cheese
Parmesan

1) Put the pasta on to boil in plenty of boiling water (cook til al dente-how long depends of type of          pasta)

2) Meanwhile remove the aparagus and broccoli tips and slice the rest of the stems

3) On a medium heat fry stems in a glug of oil for 3 or 4 minutes, add a ladle of pasta water if it looks too dry

4) Slice the whites of the spring onions (save the greens) and add to the veg mix with the garlic

5) 2 Mins before end of pasta cooking time add the asparagus and broccoli tips

6) When the pasta is cooked, reserve some of the cooking water and drain the pasta mix and add to the frying pan with the veg mix.

7) Add the preserved lemon and reserved pasta water cook until all well mingled, add the sliced green ends of the spring onion, lemon juice, the nutritional yeast and season with salt and pepper to taste

8) Serve and top with torn goats cheese if using

Veg Box News in Brief 15th-19th May 18

Chief Blogger Chris is off today so i'll try and give you some veg facts:

A..

Potatoes 1.2kg

Carrots 600g

Onions 500g

Cauliflower

UK Grown Lettuce!

Aubergine

Pepper

B's will get 400g Tomatoes

G's will get Cucumber and Tomatoes instead of the Pepper and Aubergine

D's will get 800g Potatoes and a Spring Cabbage

E's will get 500g Tom's and the Spring Cabbage

L/M will get the above additions and 400g Courgettes

K

Gala Apple 600g

Banana 600g

Kiwi 600g

Avocado 300g

Orange 600g

Lemon

Q's will also get a Pineapple 

It's National Vegetarian Week this week so to celebrate we're having a competition! Tell us your favorite veggie recipe for a chance to win a free veg box! See our facebook page for more details..