How do I prepare these vegetables?
Not sure how to use what you've just brought home? Here are a few simple ideas for using the veggies that might be commonly left in the Food Share Stand:
Recipe from Recipe Tin Eats
500 g/1 lb zucchini (2 medium ~ 23cm long)
1 tsp salt
1 large egg
2 green onions , halved then finely sliced
1/4 cup parmesan , grated (fresh or store bought)
1 large garlic clove, minced
1/2 cup flour
1/2 tsp baking powder
Pinch of pepper
4 tbsp olive oil , separated
Grate zucchini using a box grater. Grate on the diagonal so you get long strands.
Place in a bowl and sprinkle with salt. Mix, then leave for 10 minutes or more.
Really SQUEEZE out as much water as possible using hands (or bundle up tea towel) then place zucchini in a bowl.
Preheat oven to 200F(for keeping fritters warm). Place rack on tray (helps keep crispy).
Add egg, green onions, parmesan and garlic into the zucchini bowl. Mix to combine.
Scatter over flour, baking powder and pepper. Mix until flour is just incorporated - batter should be thick but soft.
Heat 2 tbsp oil in a non stick pan over medium high heat . Drop 1/4 cup batter in the pan to make one fritter (ice cream scoop is perfect). Pan should fit 2-4 mounds depending on size.
Flatten lightly with spatula to about 1cm / 4/5" thick.
Cook for 3-5 minutes until underside is deep golden (adjust heat if browning too quickly). Flip and cook the other side for 3-5 minutes. Transfer to tray and place in oven to keep warm.
Repeat with remaining batter.
Serve immediately with a dollop of yoghurt or sour cream and garnish of extra green onions if desired.
Recipe from the Food Network
1 bunch of kale, well washed and thoroughly dried
2 Tbsp Olive oil
Pre-heat the oven to 275 degrees F
Remove the ribs from the kale and cut into 1 1/2-inch pieces. Toss kale with the olive oil and salt.
Bake until crisp, turning the leaves halfway through, about 20 minutes.
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