To ensure your bounty of veggies goes the extra mile (before they go limp!), try pickling them. This not only helps the veggies to keep their crunch, but also imparts so much flavour and the uses are endless! Try them in salads, sandwiches or enjoyed as is on your favourite cheeseboard or snack platter. 

Broccoli omelette with spanakopita filling

Serves 4 

Swap out broccoli for baby marrow or shaved cauliflower if you prefer.

Ingredients 

Olive or canola oil for frying
1 red onion, sliced
1 packet (400g) tenderstem broccoli, halved lengthways
2 Tbsp Dijon or wholegrain mustard
1 cup milk or cream
2 cups grated mozzarella
12 eggs, separated
Salt and milled pepper
½ packet (150g) baby spinach
2 discs feta, crumbled 

Method

1. Heat a glug of oil in a medium-sized pan and sauté onions. Remove and set aside.
2. Add 6-8 halved broccoli stems to the same pan and brown for 2 minutes. Set the pan aside. 
3. Whisk 1 tsp mustard and ¼ cup each milk and mozzarella with 3 egg yolks in a bowl.
4. In a separate bowl, lightly whisk 3 egg whites until they are fluffy and have tripled in volume. Season.
5. Place the pan back onto the heat. Fold egg whites through the egg yolk mixture and pour over broccoli in the pan.
6. Fry the omelette for about 2-4 minutes, swirling the pan occasionally, while lifting the sides with a spatula to ensure the egg cooks evenly.
7. Add ¼ of the spinach, an extra handful of mozzarella, some crumbled feta and the sautéed onion.
8. Fold the omelette to enclose filling and cover with a lid for 1 minute to steam, allowing the cheese to melt. 
9. Transfer t o a plate and repeat the process with remaining ingredients to make 3 more omelettes.
10. Serve warm, sprinkled with some fresh herbs and seasoning if you prefer.

Oven-baked polenta with mushrooms and tomato

Serves 4 

Top with dollops of plain cream cheese, crème fraîche or shavings of Parmesan.  

Ingredients 

1 cup polenta
3 cups water
2 Tbsp butter
¼ cup milk
Salt and milled pepper
2 Tbsp olive oil
2 punnets (500g) brown or white button mushrooms
2 cloves garlic, chopped
1 packet (250g) vine or cherry tomatoes
Handful fresh parsley, chopped 

Method

1. Preheat oven to 170°C.
2. Combine the polenta, water and a generous pinch of salt in a large ovenproof pan or skillet and give it a stir. Bake uncovered for 30 minutes.
3. Stir through the butter and milk, season well and return to the oven for another 10 minutes or until cooked through. Remove and keep warm.
4. Heat oil in a large pan and fry mushrooms for 5-8 minutes.
5. Add garlic and tomatoes and cook for another 3-5 minutes. Season well.
6. Serve polenta topped with mushrooms and tomatoes, and scattered with fresh parsley.

Swiss chard and tomato pizza

Serves 4 

Bulk this up by topping pizza with shaved fennel, onion slices or cubed butternut or pumpkin.

Ingredients 

500g store-bought bread dough
1 Tbsp Dijon or wholegrain mustard
2 Tbsp tomato paste
1 tsp dried mixed herbs
Pinch of sugar
1 packet (300g) Swiss chard, shredded
2 cups grated white Cheddar
Salt and milled pepper
3 salad tomatoes, chopped
2 Tbsp chopped fresh parsley 

Method

1. Preheat oven to 200°C.
2. Roll out dough on a lightly floured surface into a large circle of about 4mm thick.
3. Combine the mustard tomato paste and dried herbs and sugar, then generously spread onto pizza base.
4. Place the base on to a greased and lined baking tray and bake for about 5-6 minutes.Remove from the oven.
5. Scatter the base with Swiss chard and cover with grated white Cheddar. Season well. 
6. Bake for about 6-8 minutes or until the crust is golden and the cheese has melted.
7. Top with fresh tomato and sprinkle with parsley.
8. Slice and serve immediately. 

Curried dhal

Serves 4 

Swirl some coconut cream or milk through the dhal for added flavour.

Ingredients 

2 glugs canola oil
3 onions, chopped
2 cloves garlic, chopped
1 tsp grated fresh ginger
1 tsp ground turmeric
¼ cup curry powder
2 Tbsp ground coriander
2-3 sprigs fresh or dried curry leaves
2 cups dried lentils
3 cups vegetable stock
1 can chickpeas, drained
1 head cauliflower, broken into small florets
Handful fresh coriander, chopped
Salt and milled pepper 

For serving 

Tomato and onion sambal
Plain yoghurt
Naan, roti or flatbreads 

Method

1. Heat a glug oil in a large pot over low heat and fry onions, garlic, ginger and turmeric for 5 minutes.
2. Stir through half the spices and all the curry leaves and fry for another 3-5 minutes. Add a splash of water if the mixture starts to catch.
3. Add lentils and stock to pot and simmer for 15-20 minutes, stirring it occasionally.
4. Preheat oven to 180°C.
5. Place chickpeas and cauliflower onto a baking tray, drizzle with oil and sprinkle with remaining spices. Toss to combine.
6. Roast for 20 minutes or until golden.
7. Stir roasted cauliflower, chickpeas and fresh coriander through dhal and season well.
8. Serve with tomato and onion sambal, plain yoghurt and naan, roti or flatbread.

Moroccan cauliflower

Serves 4 

Add a can of lentils, beans or chickpeas to the sauce to bulk up this meal. 

Ingredients 

1 tsp coriander seeds
1 tsp cumin seeds
1 tsp mustard seeds
2 heads cauliflower
3 Tbsp olive oil
Salt and milled pepper 

For the sauce 

1 can coconut milk
½ cup vegetable stock
1 sachet butter chicken paste
1 Tbsp tomato paste
1 Tbsp ground turmeric
1 lemon, juiced 

For serving 

¼ cup flaked almonds, toasted
¼ cup cranberries
Handful coconut flakes, toasted
1 lemon, zested
Handful fresh mint and parsley, chopped
8 mini pitas, toasted 

Method

1. Preheat oven to 200°C.
2. Crush the coriander, cumin and mustard seeds in a pestle and mortar or with the back of a spoon.
3. Place cauliflower into a deep roasting dish, drizzle with oil and sprinkle with crushed seeds. Season well.
4. Roast for 20 minutes or until lightly golden.
5. In a separate bowl, whisk together all the sauce ingredients. Season well.
6. Pour the sauce around the cauliflower, return it to the oven and roast for another 10-15 minutes or until cooked through.
7. Combine the almonds, cranberries, coconut, lemon zest and herbs and scatter over the cauliflower.
8. Serve the cauliflower with a generous helping of sauce and toasted pitas.

Vegetable barley risotto

Serves 4 

Both barley and millet make great substitutes for arborio rice, as you can cook them in the exact same way. 

Ingredients 

2 Tbsp olive oil
1 onion, chopped
2 leeks, washed and trimmed
2 carrots, chopped
3 cloves garlic, chopped
2 dried or fresh bay leaves
Handful fresh thyme
1 cup raw barley or millet
¼ cup white wine
6 cups vegetable stock
Salt and milled pepper
½ cup cream
⅓ cup grated Parmesan
2 Tbsp butter
1 punnet (250g) exotic mushrooms, sliced
1 punnet (250g) vine or cherry tomatoes
Parsley or watercress, for serving 

Method

1. Heat oil in a large pan or pot and sauté onions, leeks, carrots and garlic for 3-5 minutes.
2. Add the bay leaves, thyme and barley and cook for about 2-3 minutes.
3. Pour in wine if using, while stirring and cook for about 3-4 minutes.
4. Add about ⅓ cup of stock at a time while stirring, allowing it to fully absorb in the barley before pouring in the next addition. Repeat process with remaining stock.
5. Stir continuously for 25-30 min over a medium-low heat until stock has been absorbed and barley has cooked through.
6. Remove and discard bay leaves and thyme stalks.
7. Season and stir through cream and Parmesan.
8. Heat butter in a separate pan and fry mushrooms and tomatoes for 2-3 minutes.
9. Stir mushrooms, tomatoes and parsley through risotto and cook for a further 1-2 minutes.
10. Serve the risotto garnished with fresh herbs and extra grated Parmesan.

Words by: Chad January
Photographs: Recipes and styling: Fresh Living Magazine 

The post 4 yummy ways to use your leftover veggies appeared first on MyKitchen.

A dose of leafy greens is essential for a healthy diet, but often they’re left to wilt in the background. Take care of seasonal greens like kale, spinach and Swiss chard, and they’ll love you back.  

TREAT YOUR GREENS RIGHT

Packing power
Kale, spinach and Swiss chard provide different levels of vital vitamins. Swiss chard and spinach are high in vitamin A and K, but spinach is much higher in calcium whereas Swiss chard is rich in vitamin C. Kale has lower levels of vitamins A and K, but it hits it out of the park when it comes to vitamin C. 

In the kitchen
When it comes to using these vegetables in your cooking, there are various methods to bring out their flavour, texture and enjoyment. 

Washing 
Take care to not crush the leaves as you wash them. Add to a bowl of cold water and set aside for a few minutes. The dirt should sink to the bottom of the bowl. From there, pick out your greens and get cooking. 

Cooking 

Raw  

– Spinach provides a crisp canvas for other ingredients in a salad. Try these combos:
– Sliced apple, crumbled feta and chopped walnuts
– Sliced red onion, avocado, balsamic vinegar and pine nuts
– Grilled chicken, Greek yoghurt, olives and tomatoes 

Wilt 
Place your chopped leafy green in a dry pan over gentle heat. Leave to cook for about 30 seconds before removing. When adding these veggies to soups or stews, the heat of the
dish will wilt the leaves for you, so add them just before serving (once the heat is turned off).  

Bake 
Tear kale into small pieces, removing the tough stem in the process. Place on an oven tray, drizzle with olive oil, season with salt and bake at 180°C for 8-10 minutes. The kale should be crispy and delicate. Enjoy as a snack or side to a main meal. 

Sauté and steam 
Leafy veg can look quite sad once they’ve cooked! But there’s hope: it’s what you cook them with that will save the day and the dish.  

When working with Swiss chard, cut the leaves away from the tough stem. Roll leaves up and chop finely. Add a generous glug of oil to the hot pan and throw in 1 minced garlic glove. If you like, add the stems and fry for a few minutes until lightly caramelised before adding a splash of water and the leaves. Cover with a lid and steam until wilted, then remove and decant into a serving bowl. Drizzle with balsamic vinegar, season and serve. 

Season 
Drizzle with a vinaigrette or add lemon zest, salt and pepper or chilli flakes. Massage dressing into the leaves for a minute, then finish off with grated Parmesan and pumpkin or sunflower seeds. 

Storing 
If you’re packing your greens away before using them, make sure to first discard any brown leaves, wash them thoroughly, then pack them into a sealed container or Ziploc bag lined with kitchen towel. This will absorb moisture and retain the freshness. 

Green scene risotto 

Serves 3-4  •  TOTAL Time 1 HR 

Ingredients

2 Tbsp olive oil 
1 onion, chopped
2 leeks, washed and sliced (optional) 
3 cloves garlic, chopped
2 bay leaves 
Handful fresh thyme 
1 cup arborio rice  
1/3 cup white wine (optional)   
3 cups warm chicken or vegetable stock  
Salt and milled black pepper 
½ cup cream 
1/3 cup grated Parmesan cheese, plus extra to garnish 
125g frozen peas, cooked 
100g baby spinach 
Handful fresh mint 
1 lemon, zested and juiced
1 red chilli, seeded and finely chopped
1 packet (125g) sugar snap peas, blanched
Handful fresh pea shoots 

Method

1. Heat oil in a large deep pan.
2. Fry onion, leeks and garlic for 3-5 minutes.
3. Add bay leaves, thyme and rice. Cook for 2-3 minutes until fragrant.
4. Add wine (if using) and cook, while stirring, for 3-4 minutes or until liquid is almost evaporated.
5. Reduce heat to low.
6. Add  cup stock, allowing it to absorb before pouring in next  cup. 
7. Repeat this process while stirring continuously until all stock is added, about 15-20 minutes. 
8. Once all the stock is added, there should be a thick, creamy sauce covering the rice. It should be cooked through and plump, but still have a bite.
9. Discard bay leaves and thyme.
10. Season risotto and stir through cream and Parmesan.
11. Add peas, spinach, lemon juice, zest, mint and chilli to a food processor and blitz until smooth. Season well.
12. Stir mixture into risotto, garnish with sugar snap peas and fresh pea shoots. Serve immediately.

Chef’s Tip: Arborio rice is a short-grain rice ideal for making risottos. It easily absorbs flavour, plumps up from the slow cooking and releases enough starch to create that creamy texture. 

Green goddess burgers 

Serves 4  •  TOTAL Time 40 MIN 

Ingredients

FOR THE PATTIES 

1 cup frozen peas  
2 cups kale, touch stems removed, shredded 
¼ head (100g) broccoli, cut into florets 
½ can (410g) butter beans, drained
½ celery stalk, finely chopped
½ onion, finely chopped
1 clove garlic, crushed 
2 Tbsp olive oil, plus extra for drizzling 
3/4 cup oats  
1 Tbsp fresh basil, chopped 
2 tsp soy sauce  
Salt and milled black pepper 

TO SERVE 

4 brown rolls
1 avocado, sliced
¼ cup hummus  
Handful cherry tomatoes 
Lettuce leaves and sprouts 

Method

1. Blanch green vegetables (except celery) in salted boiling water for a minute, then plunge into a bowl of ice water to refresh. Drain well.
2. Add vegetables and beans to food processor and pulse until ground.
3. Fry celery, onion and garlic in 1 Tbsp oil for 5 minutes. Combine with ground vegetables.
4. Mix in oats, basil, soy sauce and seasoning. 
5. Shape mixture into 4 patties. Cover and refrigerate for 15 minutes to firm up.
6. Heat 1 Tbsp oil in a non-stick pan and cook patties for 3-5 minutes on each side until golden.
7. Halve rolls and toast in a warm pan. Drizzle with extra oil.
8. Serve patties on buns garnished with avocado, hummus, tomatoes and fresh greens.

Hake with kidney bean sauté 

Serves 4  •  TOTAL Time 30 MIN 

Ingredients

FOR THE SPINACH AND BASIL PESTO 

3 Tbsp pine nuts, almonds or pumpkin seeds, toasted
2 cloves garlic, chopped
Pinch of salt  
40g fresh basil leaves  
50g baby spinach leaves 
¼ cup grated Parmesan cheese
1 lemon, juiced and zested
½ cup olive oil  

FOR THE FISH 

1½ cups (300g) dried white kidney beans, soaked and drained 
2 Tbsp olive oil, plus extra for drizzling 
4 fillets (600g) hake (or any sustainable white fish), skin on
Salt and milled black pepper 
1 onion, diced  
3 cloves garlic, crushed  
2 Tbsp butter  
250g cherry tomatoes  
1 packet (100g) baby spinach   

TO SERVE 

Grated Parmesan cheese 
Lemon juice 

Method

1. Combine pesto ingredients (except oil) in a food processor. Then add two tablespoons of olive oil and pulse until still chunky.
2. Drizzle with remaining oil while blending until smooth. Season and set aside.
3. Boil beans in a pot of salted water for 30-35 minutes. Drain well.
4. Heat olive oil in a pan. 
5. Pat fish dry and season generously.
6. Fry fish skin-side down for about 3-4 minutes. Flip over and fry for about 2-3 minutes. Remove and cover to keep warm. 
7. Add onion to pan and sauté until golden. Add garlic and cook for another 30 seconds.
8. Add butter, beans and tomatoes, and cook for 2-3 minutes. Season. 
9. Toss through spinach, remove from the heat and stir through ¾ of pesto.
10. Serve bean sauté topped with fish, extra pesto, Parmesan and lemon juice.

Chef’s Tip:  To prevent fish from sticking to the pan, thoroughly dry the fish using kitchen towel, then season with salt and pepper. Add a small splash of oil to a super-hot pan, then place
the fish skin-side down into a stainless-steel pan. It will take 2-3 minutes before the fish skin releases from the pan. If you feel any resistance when trying to flip the fish, leave it for a little longer before trying again. 

Spinach and feta quesadillas 

Serves 4  •  TOTAL Time 20 MIN 

Ingredients

½ packet (150g) Swiss chard, washed and shredded 
2 discs (100g each) feta, crumbled 
1 tsp chilli flakes 
Salt and milled black pepper 
6 flour tortillas 
3 Tbsp Dijon mustard   

FOR THE SALSA 

½ punnet (125g) cherry tomatoes, quartered 
1 Mediterranean cucumber, diced
1 Tbsp canola oil  
1 tsp apple cider vinegar or lemon juice  
1 tsp chopped fresh mint 
1 tsp honey 

Method

1. Combine Swiss chard, feta and chilli flakes. Season well.
2. Place a tortilla onto a plate and spread with 1 Tbsp mustard.
3. Top with  spinach mixture, then with another tortilla.
4. Microwave on high for 2-3 minutes, then transfer to a chopping board and slice into 4 triangles.
5. Repeat with remaining spinach filling and tortillas. 
6. Combine salsa ingredients and season well.
7. Serve quesadillas topped with salsa.

Words by Sjaan Van Der Ploeg
Photography: Fresh Living Magazine 

The post 4 tasty ways to make leafy greens the hero of your meals appeared first on MyKitchen.

Swiss chard isn’t your average leaf, you can grow it in your garden and use it to prepare healthy snacks like Swiss chard roll-ups with chilli-peanut sauce. You can also use spinach leaves if you can’t find Swiss chard.

SERVES 4 // COOKING TIME 20 min

INGREDIENTS
For the chilli-peanut dipping sauce
⅓  cup peanuts
2 chillies
2 tbsp vegetable oil
For the Swiss chard roll-ups
12 Swiss chard leaves, steamed
1 cup hummus
½ cup brown rice, cooked
½ red cabbage, julienned
6 mini cucumbers, julienned
2 carrots, julienned
Handful coriander, chopped
Handful mint, chopped
Handful basil, chopped

METHOD
1. Briefly toast the peanuts and chillies in a dry pan until they are fragrant.
2. To make the sauce, blend together the peanuts, chillies and oil.
3. Lay out the Swiss chard leaves. Spread hummus on each leaf. Top with the rest of the ingredients and roll up tightly.
4. Serve the roll-ups with the dipping sauce.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za

Looking for more healthy snacks to make with your greens? Try our chard and celery chips!

The post Swiss chard roll-ups with chilli-peanut sauce appeared first on MyKitchen.

Have you taken advantage of the raging veggie crisp trend yet? Making your own snacks means you can choose the best quality ingredients making sure there are no unnecessary or unhealthy additives. But just because these chard and celery chips are better for you than other commercial equivalents, is no excuse for you to scoff the lot because they are still deep-fried and salted. Measure out individual servings and alternate them with yummy crudités.

SERVES 4 // COOKING TIME 10 mins

INGREDIENTS
Vegetable oil, to deep-fry
250g Swiss chard, washed, dried and torn into pieces
100g celery leaves, washed, dried and torn into pieces
Salt

METHOD
1. Heat the oil in a pot over high heat. Deep-fry the Swiss chard and celery leaves in batches, for 1 minute each. Drain on a paper towel and sprinkle with salt.

The post Chard and celery chips appeared first on MyKitchen.