This summer I have been getting an iceberg lettuce every week in my co-op box and frankly I am a little bored of them.   Nothing conjures up an image of an 1970’s salad more than an iceberg.     Add some pale watery tomatoes, celery and chunks of cucumber and a good dollop of salad cream and you have something straight out of the canteen of my 1970’s primary school in the middle of Kent.

I recently read an article by Mark Bittman on The Charms of the Loser Lettuces.  I was struck by a comment on one of the recipes, which pointed out that if icebergs were not so long lasting and virtually indestructible, they would not be so loved by supermarket buyers and thus available so cheaply and easily.  The rare and scare (and expensive?) iceberg would probably popular with certain groups of foodies.   I hope that my tastebuds are not solely governed by rarity value and cost, but I am sure that there are some foods out there that are more popular because of their rarity rather than the merits of their flavour alone.

But back to the humble iceberg, its hardiness and crispness make it ideal to cook, it softens, but retains some shape and texture not turning to mush.    In fact it actually tastes pretty darned good – I would even venture to say it is delicious!   It is buttery, nutty and subtly bitter.  Add to that almost fat free, low calorie,  cheap, easy to prepare (using only one pot)  and satisfying and I have a winner.        For the more ravenous, serve it as a starter – I would even produce this at a dinner party.

This is another contribution to my series of easy, economical and healthy recipes of what to do with the contents of the co-op “boxes” for the Food Co-ops and Buying Groups project run by Sustain – also part of the Making Local Food Work programme funded by the Big Lottery.

Braised Iceberg Lettuce (Serves 4)

1 Iceberg lettuce
Glug olive oil
1/2 mug vegetable stock (I used Marigold)
Handful frozen peas
Salt & Pepper (to taste)
Soy Sauce (to taste)

Cut the lettuce into quarters (through the stem so each segment stays together).  Add the oil to a casserole dish and fry the lettuce on all sides until it is starting to turn brown.   Add about 1.5cm / 1/2″ stock to the dish, put the lid on and turn the heat right down.   Simmer for about 15 mins, add the frozen peas, (here I left the lid ajar to concentrate the juices) and cook for a further 5 minutes.    Season with salt and pepper and serve.

This recipe is also delicious with a dash of soy sauce.     For a more substantial dish use more peas or serve with some crusty bread.    I imagine that you could also steam a piece of fish over the lettuce too.

You know the occasions when you have asked people for supper, then you get home 5 minutes before they are due to arrive and nothing is prepared?   I think that a bowl of dip is the perfect casual starter.  Easy to throw together from store cupboard staples and the contents of my co-op veg box, the colour is guaranteed to make anyone smile.     Rather than using tinned beans all the time I usually cook dried beans then freeze them ready to be used, it is cheaper and better for the environment and I prefer the taste.     However tinned beans are undeniably highly convenient and I keep a few tins in the cupboard ready for instant useage.

I am a huge fan of the vaccum packed cooked beetroot, they will keep for ages, taste great and add a vibrant splash of colour.   The dip was actually far more colourful than the photo shows.

This is another contribution to my series of easy, economical and healthy recipes of what to do with the contents of the co-op “boxes” for the Food Co-ops and Buying Groups project run by Sustain – also part of the Making Local Food Work programme funded by the Big Lottery.

Beetroot and Cannellini Bean Dip (Serves 4)

1 tin cannellini beans (410g)
1/2  packet cooked beetroot (or about 4oz / 125g)
glug olive oil
1 clove garlic
zest of one lemon
1 spring onion* (optional)
salt and pepper to taste

Simply open the can of beans and rinse well.  Put all the ingredients into your food processor (or into a tall pot and use a stick blender) and blend well.   Season to taste.    Serve with crudites and strips of pitta bread.   I used some chives from my window box to garnish – you could use the green part of a spring onion finely chopped.

* I have noticed a growing trend to call spring onions “salad onions”.     I am suspecting some directive that has decided that as they are not exclusively available in the spring that the name is a misnomer?   I almost prefer the American term “scallion” which to me aptly alludes to a scally wag and youthfulness?

My food co-op has just made the summer switch over from vegetable bags to salad bags.  Despite having not had a bag for the last couple of weeks (busy with life and the decorating) there are still a number of root vegetables languishing at the bottom of the fridge waiting to be eaten.    As recent posts have showed I love roast vegetables.   They are simply easy and delicious, perfect for any non leafy vegetables that are slightly too large or past its best.      This is a fantastic recipe for the evening before co-op day, scoop out the remains of last week’s bag from the vegetable drawer of the fridge and use them all up.

This is another contribution to my series of easy, economical and healthy recipes of what to do with the contents of the co-op “boxes” for the Food Co-ops and Buying Groups project run by Sustain – also part of the Making Local Food Work programme funded by the Big Lottery.

Roast Root Vegetables with Pesto

A mix of carrots, parsnips, turnip, onions, potato, beetroot etc.
Olive Oil
Pesto
Salt & Pepper to taste

Simply peel the vegetables and cut into batons, chunks or wedges about the thickness of your thumb.   Place in a roasting tray, add a good glug of olive oil and a sprinkling of salt and pepper, give the tray a good shake to coat the vegetables with the oil.    Place in a moderately hot oven 190C / 325F / GM 5 and cook for about 40 minutes until the vegetables are soft and starting to caramalise.    Flip the vegetables once whilst cooking.

Place vegetables into a serving bowl, add a spoon or two of pesto and another glug of olive oil and stir well.   Serve warm or cold.

I add some more oil to my leftover pesto and freeze it in a tupperware box, by adding oil the pesto does not freeze completely solid so you can easily spoon some out.   To make the recipe vegan simply use a vegan pesto or make your own.

As I am currently immersed in DIY I am republishing this post for this week’s recipe using the contents of the “boxes” from the Food Co-ops and Buying Groups project run by Sustain – also part of the Making Local Food Work programme funded by the Big Lottery.

Roast Carrot Dip (Serves 2 as an appetiser)

1lb carrots – peeled and roughly chopped
1 large onion – peeled and cut into quarters
1 tsp olive oil
1 tsp sesame oil (optional)
Salt and pepper to taste

Place the carrots and onions in a roasting tin and toss with the oils and season with the salt and pepper. Roast in a moderately hot oven GM5/190C/375F for about 40mins until the carrot and onion are starting to caramelise. Scrape into the food processor and blitz; adding water if needed to thin, make a textured purée, season to taste, garnish with fresh herbs and serve with pitta bread strips and crudités.

This recipe was a happy accident,  I had been planning to make a risotto with my food co-op leek and some spring greens, but I only had half the amount of risotto rice I needed.     I often cook a mix of rice with quinoa and buckwheat to serve in place of plain rice, so I decided to experiment with a risotto that was half rice and half buckwheat.   The result was delicious and will be repeated.   Many risottos are very rich and packed full of butter and cheese, this is light and very low in fat, slow cooking in stock makes the finished risotto creamy in texture.    I added the stock in two goes and left the risotto to do its stuff over a low heat. If you so desire you can stand over it stirring all the time, but my neglected risotto seemed not to come to any harm.

Despite its name buckwheat is not actually a wheat and is a distant cousin of rhubarb.   It is high in protein and is rich in iron, zinc and selenium.   Its grains are also a similar size to risotto rice, it takes about the same time to cook and is considerably cheaper.  All in all this makes it a good thing, and a useful  ingredient that I use often.

Once again this recipe is very adaptable, I imagine that shredded cabbage, purple sprouting broccoli or asparagus would all be delicious instead of or in addition to the spring greens.  This is another in my series of easy, economical and healthy recipes written for the contents of the “boxes” from the Food Co-ops and Buying Groups project run by Sustain – also part of the Making Local Food Work programme funded by the Big Lottery

Buckwheat & Rice Risotto with Spring Greens & Leek (Serves 2)

1  small onion – finely chopped
1 clove garlic (optional) – finely chopped
1/2 small leek – finely chopped
Glug olive oil
Salt & pepper
3oz / 75g risotto rice
3oz / 75 g buckwheat
Pint  / 550ml vegetable stock (I use Marigold)
Small glass of white wine or white vermouth (optional)
Handful shredded spring greens or cabbage

Fry the onion, garlic and leek with some seasoning in a of splash olive oil for about 5 minutes until soft and translucent, stirring the whole time.   Add the rice and buckwheat and carry on cooking for another few minutes; the rice will start to turn translucent.  Add about a quarter of the stock and stir, add some more stock and the wine or vermouth, cover, turn the heat right down and leave for 5 to 10 mins.

Return to your risotto, stir and add the rest of the stock.    Leave for a further 5 minutes.  If all the stock has been absorbed add a splash of water and give it a good stir; as the rice and buckwheat cook they will release starch which will make a creamy sauce.     Keep adding more water as needed.   Once the rice is cooked, but still with some bite, add the greens and cook for a further two minutes.     Give one final stir and serve immediately.

This is my second recipe written for the Food Co-ops and Buying Groups project run by Sustain – also part of the Making Local Food Work programme funded by the Big Lottery.   I made this a couple of weeks ago with onions, leeks and potatos from my first “bag” from the co-op.  Again I have tried to use a minimum of ingredients that were not included in my vegetable bag.

I had an enormous leek and stacks of potatoes and onions.   It was an overcast damp day so leek and potato soup seemed a perfect use of my vegetables.   I wanted to make a soup that was slightly different from a traditional vichyssoise and so decided to roast the leek.   This both sweetened and tenderised it; greatly intensifying the flavour.      I  did not peel my potatoes, the skin contains lots of nutrients, most of the taste and why make extra work for yourself?      The combination of the intensity of the roast leek and the earthiness of the potato peel made a delicious and satisfying soup, far more interesting than the usual vichyssoise.   As I live in a flat with no outside space or compost bin I was also very pleased that the only parts of my vegetables in the bin were the onion skins.

I use an Argos Value handblender to blitz, a bargain at less than £5.   I have had it several years.   It does a fantastic job, better then previous blenders at several times the price.

This soup freezes well and is also delicious served chilled.   Quantities are approximate – use the vegtables that you have.

Roasted Leek Vichyssoise (Serves 4)

1 large leek  – roasted
2 medium onions
glug oil – olive or sunflower
2 medium potatoes
1 pint stock – I use Marigold
Salt and Pepper to taste

Slice the leek in half and place in an oven proof pan or dish, add a glug of oil and sprinkle of salt and pepper and roast in a hot oven (190C / 375F / Gas 5) for about 45 minutes until starting to brown (see photo).

Peel and roughly chop the onions and fry in a little oil with a sprinkle of salt in a saucepan for about 5 minutes until translucent.

Scrub the potatoes and cut into approximately 1″ cubes, add to the pan, stir and cook for a minute.

Pour in the stock, adding more water if needed so the potatoes and onions are covered.     Simmer for about 20 minutes until the potatoes are cooked.    Add the roasted leek (I kept a little back to for garnish) and cook for a few more minutes.

Blitz the soup to your desired consistency, add more pepper and salt to taste.    Serve hot, warm or cold as preferred,  I added a swirl of milk.

I feel that there should be a subtitle here along the lines of “What do I do with yet more cauliflower and cabbage?”

This week I ordered both fruit and vegetable bags from my local co-op.    Excellent value, this lot cost me only £6 and as explained last week benefits the local community and those unable to afford supermarket prices for their produce.    Please find out if you have a local co-op and support them if you are able.

I am now off to find  cauliflower and cabbage recipes!

This week Ruth’s Presto Pasta Nights is hosted by Katie at Thyme for Cooking. Ever since I made  my five greens pasta last week I have become mildly obsessed with greens and my fridge is bursting at the seams with them.

My submission this week is a frittata; using pasta in place of the more traditional potatoes, with purple sprouting broccoli, spring greens and soft goat’s cheese.  I used fusilli in my frittata.  Liking alliteration I really wanted to make the Fuss Free Flavour’s Fusilli & Farfalle Frittata, which I imagine would be interesting to try and say after a few glasses of wine!

The amounts are a guideline only – just use whatever ingredients you have;  my 6 egg mix filled my 8″ frying pan.   Remember to use a pan with a heat proof handle as it will be going under the grill.    This was delicious freshly cooked and warm, but unlike a potato based frittata not so good cold the next day.

Greens, Goat’s Cheese and Pasta Frittata (serves 4)

3oz / 75g Pasta (I used fusilli)
6 Free Range Eggs
Handful of spring greens and purple sprouting broccoli
3 – 4 oz / 75 – 100g soft goat’s cheese
olive oil
salt and pepper to taste

Put the pasta on to cook.   Meanwhile prepare the greens by shredding the leaves and cutting the broccoli stalks lengthwise.    Place in a colander and rinse, then wilt by pouring a kettle of boiling water over them.    Crack the eggs into a bowl and lightly whisk, add pepper and salt to taste.    When the pasta is cooked drain, cool by rinsing in water, return to the saucepan and add a little oil and stir well (this prevents it sticking together).   Add the pasta, greens (reserving some broccoli stalks), 2/3 of the cheese to the eggs and stir well.

Warm a frying pan,  add a glug of olive oil,  pour in the egg mixture and cook slowly over a low heat without stirring.   Arrange the remaining broccoli and goat’s cheese on top of the egg mix.     Leave to cook for about 5 to 10 minutes until the eggs start to solidify.   Finish cooking under the grill.    When cooked the fritatta will have puffed up and have started to brown.

Leave to set for a few minutes and then carefully slide onto a plate.    Serve warm.

I have been aware for some time that there was a fruit and vegetable co-op at my local Church, St Andrew’s Fulham Fields, but I had never quite got round to going.   Last week I was walking past when the co-op was running and I popped in to investigate.    I was amazed at the quantity and the value of their boxes; each costs only £3.   I immediately ordered a vegetable box to be collected the following Tuesday, and have just brought home the haul above.

Obviously it is not a Riverford or Able & Cole style box; but I do think that it is amazing value for money.   They order the produce from the North End Road Market, where I frequently shop, and then repack it.     The market is amazing value for money, but only if you buy in bulk.    Most of the produce is piled high in bowls and sold for £1 a go, which makes it cheap but impossible to spend just a few pounds and buy a wide variety.   It is perfect for families but not so good for couples or singles and I think that the real value of the co-op is that it passes down the savings of bulk buying to an individual and allows them to get a wide variety of produce.  I also think that by being involved in this I am helping those that really need the scheme to be able to afford to buy fresh produce.

I have ordered both a fruit and vegetable box for next week and am looking forward to seeing what I get and the challenge of finding interesting ways to use it all.  I’m very keen on supporting this initiative by the Church (which doesn’t make a profit from the co-op), as it’s a valuable resource for our local community.  Find your nearest Co-op here.

Ever since Kathryn wrote about her Greens with Tahini I have been craving some greens  (as well as being jealous of the greens she has been getting in her veggie box).

On Sunday a friend and I went to Osterley Park and had a picnic, long walk and enjoyed the sun.  It really was surprisingly warm for mid April.    Osterley is situated on the Heathrow approach path anddue to the volcanic ash cloud it was very very odd indeed not to hear any planes.    I have woken up early the last few days because there is no noise and its absence does feel quite strange, even though I live far enough East of Heathrow not to be disturbed by the planes.    My first flat in London was above the circle line and the only time I ever really noticed the tubes was by their absence on strike days.

However there is a farm shop at Osterley which had a vast array of greens and more types of cabbages that I have ever seen.  I bought a beautiful purple tinged January King cabbage along with a pointed hispi, large bags of purple sprouting broccoli and spring greens and 3 leeks for £4.40.   I was utterly delighted with my greens and was keen to get home and cook them.

This is also my submission for Ruth’s ever popular Presto Pasta Night #160 hosted by Cynthia from The Kitchen Slave.

5 Greens Pasta Inspired by Kathryn Elliott

2 large handfuls of mixed shredded greens per person.   I used a mix of:
January King Cabbage
Hispi Cabbage
Spring Greens
Purple sprouting broccoli
Spinach

Good glug olive oil
Smaller glug sesame oil
1 heaped tsp tahini
1 clove garlic – finely chopped
1 tbs lemon juice
1 tbs soy sauce

However much pasta you usually eat.

Mixed seeds to serve

Start cooking the pasta, once it is cooking wash all your shredded greens well, pour a kettle of boiling water over them to wilt them.   Put both oils, tahini and garlic in a large frying pan or wok and gently cook the garlic.  When the pasta is about 1 minute off being done turn the heat under the wok right up and add the greens and cook for about a minute.    Drain the pasta and add it to the wok along with the soy sauce and lemon juice.   Sprinkle the seeds over and add salt and pepper to taste.

This was so so good and impossibly healthy too.