Small Family Vege Box

Small Veggie Box Description

Our Small Veggie Box is packed with fresh, seasonal vegetables perfect for small households or individuals looking to create wholesome, home-cooked meals. This curated selection includes:

• 1/2 Cabbage: Crisp and versatile, great for stir-fries, slaws, or soups.
• 1 Iceberg Lettuce: Crunchy and refreshing, ideal for salads or as a burger wrap.
• 1 Broccoli: Nutrient-rich, perfect for steaming, roasting, or adding to casseroles.
• 1 Celery: Crisp stalks for snacking, soups, or salads.
• 1 Silver Beet (Swiss Chard): Leafy greens with vibrant stems, excellent for sautéing or adding to smoothies.
• 2 Onions: A kitchen staple for adding depth to any dish.
• 4 Potatoes: Fluffy and hearty, great for mashing, roasting, or fries.
• 1kg Carrots: Sweet and crunchy, perfect for roasting, juicing, or snacking.
• 4 Kumara (Sweet Potatoes): Naturally sweet, ideal for baking, mashing, or fries.
• 1/2 Cauliflower: Mild and versatile, perfect for roasting, mashing, or making cauliflower rice.

This box is designed to inspire healthy, delicious meals with minimal waste, sourced from local growers to ensure freshness and quality.

Recipe Ideas

1. Roasted Veggie Medley (Serves 4)

A simple, hearty dish showcasing the box’s root vegetables and cauliflower.

Ingredients:

• 2 potatoes, cubed
• 2 kumara, cubed
• 500g carrots, sliced
• 1/2 cauliflower, cut into florets
• 1 onion, chopped
• 2 tbsp olive oil
• 1 tsp dried rosemary
• Salt and pepper to taste

Instructions:

1. Preheat oven to 200°C (400°F).
2. Toss potatoes, kumara, carrots, cauliflower, and onion in olive oil, rosemary, salt, and pepper.
3. Spread evenly on a baking tray and roast for 35–40 minutes, stirring halfway, until golden and tender.
4. Serve as a side or mix with cooked quinoa for a main dish.

Tip: Add a sprinkle of parmesan or a drizzle of balsamic glaze for extra flavor.

2. Cabbage and Silver Beet Stir-Fry (Serves 2–3)

A quick, nutritious stir-fry using the box’s leafy greens.

Ingredients:

• 1/2 cabbage, shredded
• 1 silver beet, stems chopped, leaves torn
• 1 onion, sliced
• 1 broccoli, cut into florets
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 garlic clove, minced
• 1 tsp ginger, grated
• Optional: cooked rice or noodles

Instructions:

1. Heat sesame oil in a large pan over medium heat. Add garlic, ginger, and onion; sauté for 2 minutes.
2. Add broccoli and cabbage, stir-frying for 5 minutes until slightly softened.
3. Toss in silver beet stems and leaves, followed by soy sauce. Cook for 2–3 more minutes.
4. Serve over rice or noodles for a complete meal.

Tip: Add tofu or chicken for extra protein.

3. Crunchy Celery and Iceberg Lettuce Salad (Serves 2)

A refreshing, no-cook salad perfect for lunch or as a side.

Ingredients:

• 1 iceberg lettuce, chopped
• 1 celery, thinly sliced
• 250g carrots, grated
• 1/4 cup sunflower seeds or chopped almonds
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine lettuce, celery, carrots, and seeds or nuts.
2. Whisk together olive oil, lemon juice, honey, salt, and pepper to make a dressing.
3. Toss the salad with the dressing and serve immediately.

Tip: Add crumbled feta or sliced apple for extra flavor.