VegBox Recipes

Onions (White)

Onions (White) Onions are famous as a cheap, readily available vegetable for bulking out dishes and giving more flavour.

But did you know they're also rumoured to ward off colds and give your immune system a boost?

Luckily there are literally thousands of ways of using onions and benefitting from its properties.

Buy?
Choose onions with papery skins that still feel firm. As they rot, the outer rings go soft, so avoid these, if possible.

Fresh onions don't keep long, so look for fresh green, firm stalks on these.

Dried onions (papery outers, brown on white onions) keep much longer, so you should be ok, whatever you choose.
Store?
Keep dried onions in a cool dark place, but not the fridge.

They keep best if they have air circulating around them - hence the traditional method of hanging them in plaits to dry in barns.
Cook?
Peel the onion, to remove the papery skin.

Trim off the root (the "hairy" bit).

Then you can either use raw (finely sliced or chopped) in salads, or cooked in an astounding range of delicious meals and chutneys.

If you only need half an onion, the other half will keep for a few days, tightly wrapped in foil, in the fridge.

More Onions (White) Information

Traces of onions have been found in Bronze Age settlements, so we've been using them for millennia.

During the Middle Ages, they were heavily used, even in peasant cooking, because of their strong flavour.

Red Onions They are a food staple in India, being cheap and plentiful, hence forming the base of many Asian dishes.

They have long been heralded as useful in the fight against coughs and colds. They contain anti-inflammatory, anti-cholesterol and even anti-cancer ingredients.


Did you know...?
The Ancient Egyptians used to worship onions, believing that the rings represented eternal life.

Caramelised Onion With Goats' Cheese
Caramelising onions is surprisingly easy, if you have a little patience. And it transforms their flavour.
Ingredients

Serves 4

  • 2 large onions or 3 medium onions
  • 3 tablespoons olive oil
  • 25g butter
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons sugar
  • 200g goats cheese
  • 4 slices of toast

Method
  1. Peel the onions and chop them in half.

  2. Slice very finely. This is easiest if you use a mandolin cutter - otherwise you want a sharp knife and a steady hand.

  3. Heat the oil and the butter in a large frying pan and add the onions. Stir well and cover. Cook on a low heat for 30 minutes, stirring regularly to make sure they don't burn.

  4. Mix the sugar with the vinegar and add to the pan. Stir well. Cover and saut? for a further 15 minutes, until the onions are golden brown, very soft and beginning to caramelise. This is what gives the dish its flavour.

  5. Cut the cheese into 4 slices. Pre-heat the grill to a medium temperature.

  6. Put ? of the onion mixture on each slice of toast and spread out to cover evenly. Top with a slice of goats cheese and grill for 5 minutes, until the top of the cheese is just starting to brown.

  7. Season with fresh black pepper and serve immediately.

Cupboard-To-Table

Up to an hour

Suggested Onion Recipes

Andrew Williamís Spicy Vegetable Lasagna with Peppers

Here is fellow food blogger Andrew Williams' recipe for Spicy Vegetable Lasagna with Peppers.

Andrew says:

"I think itís safe to say that thereís more of an emphasis on Mexican that there is on Italian in this dish.

Ideally you should use habanero chilies to make this dish. The fruitiness of habanero chilies works really well in this dish. If you canít get them then donít worry as any chilies will do."

Aubergine & Potato Bake

AUBERGINE & POTATO BAKE, TOPPED WITH CHEESE

Recipe shared by Sybil - a Vegbox Recipes reader.

Tasty and simple dish of aubergine and potatoes, baked with cheese. Serve with salad and crusty bread for a light vegetarian meal, or serve as an accompaniment to meat and fish. This can be refridgerated and reheated the next day.

Aubergine Recipe: Melanzane Parmigiano

Aubergines baked in tomatoes and cheese. This vegetable dish makes a delicious italian-style supper! And it's easy to make!

Serve with salad and garlic bread, or serve as an accompaniment to meat and fish.

Autumn Pancakes With Blue Cheese Sauce

This delicious pancake recipe is a filling meal on a cold evening. The tomato-based filling is quick and the blue cheese topping goes wonderfully creamy in the oven. Enjoy!

Autumn Pizza

Don't be put off making your own pizza by thinking it's complicated - it's actually really simple. This one uses autumn veg box ingredients to make a delicious topping.

Autumn Vegetable Soup

This is a great way of using up the end of your veg box. It works well with most vegetables. It's a tasty, but healthy recipe, because you don't even need to use any fat. Just prepare the veggies, chuck them in a pan with the stock and stir occasionally. My kind of after-work cooking!

Autumn Vegetable Stir Fry

This is a quick and easy way of using up any leftovers in your autumn veg box. We've listed the ingredients we most commonly use, but you can adapt this recipe to suit whatever you've got spare.

Autumnal Fish Dish

This recipe was sent in by the lovely Maddy, a key member of the Ooffoo community.

Beetroot and Cheese Pie

This recipe was sent in to us by Judy B, who says:

"Unusual tried and tested favourite with family and freinds. Great cold for a picnic. Highly nutritious and calorific. Have to confess I got this from a recipe book twenty or so years ago but don't remember which one!"

If anyone knows the provenance of this recipe, do let us know. And if anyone makes it and wants to send us a picture and some comments or variations, we'd love to hear from you.

Beetroot Soup (Borscht)

This recipe is a great way of using end of season beetroot. It is simple and delicious - just beware its staining potential!
The potatoes are optional and aren't usually included in the traditional Borscht recipe, but they help thicken the soup, which makes it less messy for kids to eat.

Black Nero Cabbage Soup

I must confess I never thought I would fall for "cabbage soup"!

So I was really surprised by how delicious this recipe is. Even my toddler came back for third helpings, which is unheard of...

Note: you can use kale or Savoy cabbage, too.

Blueberry Salsa

This is such an original way to use blueberries, and makes use of another colourful Summer seasonal favourite, the red bell pepper or capsicum.

This dish is great as a side at barbeques, especially together with a bit of organic fish or local grilled meat.

Broad Bean Couscous

This couscous is delicious and packed with protein and superfoods. A great way to boost your immune system!

Broad Bean Risotto

This recipe is easy to do, and takes about ½ hour. Though you have to be patient if you're skinning the individual beans.

Broad Beans Quinoa

This is a delicious recipe for both broad beans and quinoa. It takes less than 15 minutes to make and works well as a delicious lunch or a summer party dish.

Broccoli And Peanut Butter Soup

This might sound like a strange combination, but it works really well. You can use mature broccoli heads or sprouting broccoli for this recipe Ė whatever youíve got to hand.

Bruschetta With Tomato Salsa

Late summerís tomatoes are usually packed with flavour and really juicy. This recipe makes the most of them, adding fresh herbs and as much or little chilli as you want, to spice up a lunch time snack. If you donít have bruschetta, this also works well with ciabatta or French stick bread.

Caramelised Onion With Goats' Cheese

Caramelising onions is surprisingly easy, if you have a little patience. And it transforms their flavour.

Carrot And Celeriac Soup

The sweetness of sauted carrots and onions balance the pungence of the celeriac in this carrot and celeriac soup recipe. The coriander leaves give the finished soup a real lift, turning it into a filling autumn or winter treat.

Carrot And Watercress Stir Fry

Watercress is farmed most of the year nowadays, but it's true season is spring. It's packed with nutrients and is usually served raw in salads. But in this recipe, it's lightly cooked in a stir fry and served with noodles. Delicious.

Cauliflower Chickpea Pitta Pockets

This is a lovely way of enjoy cauliflower. The chick peas give the meal a nutty flavour and the watercress means itís packed with nutrients. If you can get hold of tahini (sesame seed butter), it adds to the flavour and is also full of calcium and essential fatty acids.

Celeriac Soup

The flavour of this soup is subtle, but it gives you a chance to enjoy the celeriac, rather than masking its flavour.

Chard and Veggie Bake with a Mushroom, Quinoa and Goats Cheese Crumble Topping

We've been so blessed with recipe submissions from our readers, and from enthusiastic veg box providers around the country that it's been a while since we've invented a new one of our own.

Last week we received a box that contained carrots, chard, mushrooms, shallots and turnips. We already had a can of mixed beans in the cupboard, garlic cloves, some unfinished goats cheese in the fridge and a big box of quinoa.

This was the result!

Chilli Broad Beans

This brilliant, simple dish has been sent in to us by Jane C, who says:

"I had a veg box with pounds of broad beans, and a friend brought me a huge bag from her allotment. I'd never tried them before, so I experimented with what I had handy, and this side dish has become a favourite with my 14 year old son."

Well we don't blame your son, Jane, and we're impressed with your creativity in the kitchen!

Chilli Non Carne

Not everyone wants to use minced beef or Quorn for a chilli, so here's a meat-free version that's proved a hit with even dedicated carnivores.

Chinese Cabbage And Red Onion Salad

This recipe for Chinese cabbage and red onion salad was submitted by Elizabeth Rodgers and we'd love you to test it and let us know what you think.

Elizabeth says "As a lover of cabbage, both cooked or raw, I just thought I would try Chinese cabbage as it is softer and at the time it was the only type my store had in stock."

Courgette & Cracked Bulgar Wheat Salad

This delicious recipe makes the most of summer's courgettes (zucchini) and cracked bulgar wheat is a delicious, nutty companion to the creamy smoothness of the courgettes. It also works well with couscous or quinoa, if you prefer.

Courgette Soup

What? Courgette soup? Are you sure? Yes! Sceptical at first, but now converted. Amazingly simple and a great way of using and preserving a glut of courgettes.
So whether you've got courgettes in your veg box for the 5th week in a row, or a glut from your allotment's 15 courgette plants, this soup makes a tasty change.

Cream Of Asparagus Soup

Cream of asparagus soup is a great way to use up any woody ends of asparagus spears or any late season asparagus that's a bit too tough to use in side dishes or salads.

It works well with green or white asparagus, so use whatever you can get hold of.

Creamy Parsnip & Squash Bake

This recipe has been generously shared by the lovely folks over at Foodari.

Creamy Pumpkin and Black Bean Chili

We've been given permission to share this recipe with you by Waverly Fitzgerald, author of Slow Time: Recovering the Natural Rhythm of Life and creator of the semi-monthly e-newsletter Living in Season, which shows how to bring the beauty of the current season into our lives with ideas for simple actions, seasonal recipes and easy projects, plus recommendations for books and other resources.

We love Waverly's resources and inspirations, and we love this recipe too.

Crunchy Mushroom Pilaff

With many thanks to the Mushroom Bureau for Britain for this recipe and the accompanying photograph.

Cucumber And Feta Salad

A simple and delicious recipe for cucumbers. The combination of flavours brigtens up a summer lunch.

Denise Tolson's Bramley, Cox and Celeriac Dish

This recipe was provided to us by Denise Tolson (of Jerusalem Artichoke fame!). She got it from her mum. We love it because it uses not one but TWO types of apple, and unlike our other celeriac and apple recipe, this one is really quite luxurious. Enjoy!

Thanks to The Bramley Apple Information Service for the photo.

Denise Tolson's Smoked Haddock and Early Apples

Apples come into season in the UK in August, and there are varieties in season all the way through till the end of March.

Denise Tolson, VegBox Regular and our "Appointed Apple-Afficionado for August", recommends a savoury recipe using smoked haddock and early season apples.

Filling Parsnip and Butterbean Risotto

This recipe was sent in by Sally, who says:

"After a long walk in the North Downs followed by a cold, wet cycle ride to my sister's I needed something hearty, hot and filling. And an added endorsement for this recipe - once the chopping was done, I actually managed to cook the whole thing with one hand whilst taking part in a conference call : ) Perhaps you can start a new category - one handed recipes!"

French Blue Cheese And Potato Soup

I discovered this potato soup recipe whilst on holiday in the Auvergne region of France. Many of the local dishes are based on potatoes, cream and cheese, and this one is no exception. This version has been adapted to make it slightly less artery-clogging.. But it's so delicious and simple to make that you'll want to enjoy it now and then as a treat.

Funny Hurried Yummy Summer Honey Kohl Rabi Stir-Fry

A recent dilemma: 30 minutes before we have to leave the house. We're starving. We've only got odds and ends left in the fridge to use. Cue "Flight of the Bumble-Bee" and chopping for my life - it was stir fry time!

Garlic Runner Beans

The garlic and butter beans add a creamy flavour to the runner beans. This is a lovely way to serve runner beans, particularly if you're getting bored with just steaming or boiling them.

Garlic Soup

This is, strictly speaking, a garlic and potato soup, but we call it garlic soup because it has so much garlic in! By roasting the garlic before using, it's much less pungent and has an even more delicious flavour.

Garlic Spinach

This is a delicious recipe for garlic spinach. It's a great way of using up a glut of spinach and works well with baby spinach leaves or even winter spinach.

Hallowe'en Soup

This recipe for Hallowe'en Soup is on test - but still available for you to try. Why not give it a go?

Halloween Mummy Heads

These look brilliant when they come out from under the grill.

Hearty Butternut Squash and Red Onion Soup

This recipe for butternut squash and red onion soup was submitted to us by Kelly Stewart and is on test for you to try. Why not give it a go and let us know what you think!

Home Made Beans On Toast

Homemade beans on toast are packed with flavour and taste quite different to the canned variety. They're a wonderful treat for lunch or a light supper.

Home Made Gravy

Home made gravy is a real treat. It takes a little while to cook, but it's well worth the effort. And this vegetarian version is so delicious, it's worth making a double quantity and freezing any that's spare.

Homemade Chicken Stock

In the spirit of zero waste and do it yourself, and to accompany our feature on ethical meat consumption, here is a basic homemade chicken stock recipe.

Honest to Goodness' Cinnamon Roasted Seasonal Vegetables

This recipe was donated to us by Paul at our 'Scouse Veg' friends, "Honest To Goodness" who contacted us to be added to our free directory of vegbox providers.

We love how simple this is, and we love the cinnamon variation on roasting whatever's in season.

Hot Patty Pan Salsa

This is a deliciously simple recipe for patty pan squashes (also called custard squash or scallop squash).
The secret ingredient turns it into a tasty, hot salsa, with lots of potential variations. Great with rice, quinoa or as a jacket potato filling.

Imam Bayildi - Stuffed Aubergine (Eggplant)

TRADITIONAL TURKISH DISH: IMAM BAYILDI - STUFFED AUBERGINE (EGGPLANT)

Tasty aubergine dish with delicately intertwined flavours.

The name of the dish literally means ďThe imam faintedĒ. It is said that an imam (priest) swooned with pleasure on tasting the dish.

Serve Imam Bayildi with flatbreads for a delicious vegetarian meal, or alongside meat.

Aubergines (eggplants) come into season in the UK in May, and are at their best in June, July, August, September and until mid October.

Jam-Packed Summer Vegetable Risotto

This ruby-red risotto not only looks stunning but tastes amazing AND it can be adapted to use whatever's in your box this week.

Jerusalem Artichoke Soup

This yummy soup recipe, generously provided to us by Abel & Cole, is thick and hearty - perfect for the cold season.

Jerusalem Artichokes In Wine, Rosemary And Cream

This delicious recipe, generously provided by Abel & Cole, is luxurious enough for special occasions, yet so easy to prepare you could easily rustle it up on a dark night after work.

Jo Prattís Thai Pumpkin and Tenderstemģ Red Curry

This recipe has been generously provided for us by Jo Pratt, courtesy of Tenderstem Broccoli..

Although Jo uses pumpkin, you could easily substitute in any Winter or Summer squash that happens to be in season.

Kale And Roquefort Parcels

If youíve got an excess of kale and a household thatís close to being fed up of eating it, hereís a recipe that should inspire them again. Or see the variations for ideas with chard or spinach.

Kohl Rabi & Root Veg Curry

This recipe has been most generously shared with us by the wonderful folks over at The Nearly Naked Veg Company. We hope you enjoy it, and that you take a minute to check out their website, which is another great source of tasty seasonal recipes and an online veg and fruit box shop to boot.

Leek And Red Onion Canneloni

This delicious autumn recipe uses in-season leeks and red onions, to make a change from the usual spinach and ricotta canneloni.

Lemon Lentils

Lentils don't have to be boring... Adding lemon and optional spices to this dish perks it up and gives you a cold evening boost.

Lentil Bake (With Optional Apple)

Lentil bake doesn't have to be dull! In fact, if made well, it's absolutely delicious. And it's a great way of using up any spare veg box items - or even some from the fruit bag. See the Variations for using apples, mushrooms, and carrots.

Lentil Dahl

This is a warming autumn supper, packed with nutrients from the lentils and veggies, giving your system a real boost.

Lentil Soup

Lentil soup is an old favourite of mine. It's thick and warming and there are so many ways to vary the ingredients, you never need to get bored of it.

Lentil Spag Bol

Spaghetti Bolognese doesn't have to be reserved for meat-eaters. If you fancy a change, this veggie option is delicious. And it's a good way of using up spare veg box tomatoes and onions. See the variations for ideas of how to use up spare carrots, mushrooms or even runner beans in this dish.

Lettuce & Radish Sandwich

This is a great sandwich for crispy lettuce - whether it's early spring, summer or even autumn. The spicy radish is complimented by the sweetness of the dill and pungent chives. Enjoy!

Lettuce Soup

This recipe has been provided by British Leafy Salads Association.

You might not associate lettuce with soup, but we guarantee you won't be disappointed. This is delicious and it's easy to make!

Marinated Mushrooms

This marinated mushroom recipe makes a delicious change and works well with fresh onions.

Miso-Style Soup

In Japan, Miso soup is often eaten daily and is believed to help the digestive system. This variation on the original adds in a few vegetables, with optional tofu, to make a soup substantial enough for a lunch or light supper.

Monastery Soup

There are many variations on monastery soup but here is one that works well with spring and summertime vegetables.

Mushroom And Lentil Bake

This variation on the traditional recipe is delicious and packed with extra nutrients.

Mushroom And Winter Veg Pie

This is a real winter warming treat. The flavour from the mushrooms makes the dish, so itís important to get a variety of them, with strong flavours Ė no button mushrooms here, thank youÖ

Mushroom Stroganoff

This mushroom stroganoff recipe is a great vegetarian alternative to the traditional meat dish. I have tried so many variations of mushroom stroganoff recipes over the years, but this one, with all its tweaks, is my favourite.

Nut Roast

Nut roast can often seem dry and unappetising - particularly if made as an "add-on" vegetarian option on a menu. This recipe is moist and delicious. You should probably make double, so you can have some cold the next day!

Oh-So-Simple Jerusalem Artichokes and Sauteed Onions

This truly oh-so-simple recipe was provided by Polly B from Holymoor. How about serving this dish with rice for a substantial meal, or with hunks of bread at lunch time?

Parrot Pie

This recipe was sent in to us by Anita J. We love the title and we can't wait to try it, especially on a cold evening. Anita says:

"We created this recipe to use parsnips of which my partner and I are not big fans. I enjoy the challenge of coming up with ways of using the vegetables I get in the veg box as I feel veg should be used in season and we are a little spoiled these days with all round veg. The main ingredients are parsnip and carrot... hence "Parrot". This recipe has a great "flow" as while you are waiting for one stage to finish you can be preparing the next stage."

Parsnip And Chickpea Curry

This is a great way to use winter root vegetables. Cooked slowly, they can develop a lovely sweet flavour, which works well as a curry.

Patty Pan Squash & Red Onion Salsa

This quick and easy dish is a tasty summer treat.
The mixture of flavours and textures is a really colourful treat.

Peas With Baby Onions

This recipe is lovely with fresh peas, but frozen peas work well too. Baby onions (new season) taste best, and you can use them whole.

Pickled Runner Beans

This classic recipe has been passed onto us by VegBox reader Steve in KL. Steve got the recipe from his Nan, who he tells us "was a great old girl" who made everything, including very potent barley wine.

Porcini Mushroom And Spinach Quiche

This quiche is great with dried porcini mushrooms. nd itís a great way to use up spare spinach. Or, if you prefer, you can substitute Swiss Chard.

Potato Gratin

This recipe is really easy. Just a little pre-cooking of the potatoes, then bung it all in a dish and in the oven for an hour. You're rewarded with a delicious, bubbling mass of creamy potatoes, which are delicious with fresh vegetables or as an accompaniment to a main dish.

Pumpkin / Squash and Carrot Soup

This delicious squash soup is vibrant orange and warms up any autumn or winter's day. It works equally well with pumpkin or an orange-fleshed squash and is really easy to make - as well as tasty.

Pumpkin Or Butternut Squash Soup

This is a great autumn lunchtime soup. We end up making it on Saturday lunchtimes, usually when it's raining! It really is as simple as chop the veggies, cook them in the butter, add the stock and then leave it.

Pumpkin Soup with Cocunut Milk and Curry

A delicious pumpkin soup recipe with a twist! This recipe has been shared with us by the lovely people at eatdrinkbetter.com.

Like us, they provide a resource to help people to make sustainable food choices and lead a healthier lifestyle.

We also found this wonderful article about squashes on their site. We're particularly intrigued by the Cinderella Pumpkin!

Enjoy the recipe!

Puy Lentil Rice Salad

This rice salad looks lovely if moulded in a bowl and served turned out onto a large plate. Itís easy to make and the raw carrot and spring onion provide an interesting texture contrast to the cooked lentils and rice.

Raspberry Vinaigrette

Once made, this vinaigrette should keep nicely for up to one week if itís in the fridge. What you do with it then is entirely up to you Ė you could try it with a goats cheese and seasonal leaf salad, perhaps, or drizzle it over seared tuna or your favourite roasted veg of the month.

Red Lentil, Tomato and Walnut Pate

This recipe has been most generously provided for us by the quite wonderful Anna at Wholefood Harmony.

We are particularly passionate about the seasonal wholefood cooking workshops Anna runs. Each session introduces participants to a new exciting and balanced menu for "delighting your appetite and uplifting your energy".

On Anna's workshops, you get to cook and enjoy a delicious, nourishing, three course organic vegan, wholefoods meal comprising ten different dishes.

Can you imagine?!

There are workshops coming up on May 20th, 23rd and 26th. We hope you take a moment to check her out. And if you go along, do let us know.

Red Onion Risotto

You can use red onions in place of white onions in most recipes. But here's one that we've developed specially for in-season red onions. It's great with added spinach, black nero cabbage or even kale.

Rhubarb Chutney by Matt Tebbutt

This non-dessert rhubarb recipe makes a great addition to our selection, and has been provided to us very generously by TV Chef Matt Tebbutt.

Roasted Swede and Spinach Risotto

This recipe was submitted by Grace, a member of the Ooffoo community, as an entry to the Recipe Prize Draw. We love the "no nibbling" instructions, Grace!

Root Veg And Bean Stew

This ragout (stew) is great because, after the initial cooking, you just bung it in the oven and get on with something else.

Although the recipe suggests using parsnip and kohlrabi, you can use it to finish off almost any leftover vegetables at the end of the week.

It's great with jacket spuds or brown rice.

Root Vegetable 'Crumble' with Cheesy Topping

This is a delicious recipe for baby or Chantenay carrots and other roots veggies. The secret ingredient gives it a warming kick. Make the most of your turnips, swedes, parsnips and sweet potatoes. You can also use celeriac or kohlrabi.

Runner Bean Stir Fry

A deliciously quick and easy recipe for runner beans. The ginger and soy in the sauce go well with the sesame seeds and the kidney beans add a wonderful colour and extra protein.

Sage And Onion Yorkshire Pudding

This is such an easy way of creating a substantial Yorkshire Pudding - with a twist. It's a variation on the traditional Yorkshire Pudding mix, with the addition of some chopped herbs and onions. That's it!

Salad Soup from Fiji

This recipe was sent in to us by Sue C in Fiji. Sue says:

"'Salad Soup' might sound silly - but think 'Gazpacho'! I dreamed this up when I was put on a mostly soup diet for a while and really wanted to make the most of salad ingredients as well as mixed veggie soup.

Amounts are not given - that depends on which flavour you want to dominate - or none at all. I use plenty of onion, garlic and coriander; and prefer it quite thick. 2 tins of tomatoes make a good start, with water added to about half the depth of the veggies - they cook down, of course. A big batch freezes well in single serving containers."

Seasonal Spinach Salad

This recipe was submitted by "Tablet", a member of the Ooffoo community, as an entry to the Recipe Prize Draw, with the comment:

"This recipe can of course be eaten totally cold, without heating the fish or the spinach but seeing as it's colder outside it's nice to eat it warm. It takes about five minutes to prepare and will happily feed two of you very well. You can share it with more people if you provide some scrummy bread to go with it. Enjoy!"

Thanks, Tablet!

Seasonal Veggie Casserole with Mushrooms, Nuts, Rice and Chickpeas

This recipe is SO delicious, AND itís vegan. Double bubble!

Spiced Parsnip Soup

Our lovely friends at Foodari have shared this recipe with us. It's easy to make and tastes delicious!

Spiced Runner Beans

Finely sliced runner beans are such a tender and delicious vegetable and these Indian-style spices really bring out the flavour. Quick to make and excellent with rice or to accompany other Indian dishes.

Spicy Beanburgers with Courgette

This has turned out to be by far our favourite new recipe of the Summer season. It was so exciting to make our own burgers for the first time, and SO easy. These little fellas could be created with so many different ingredients added into the basic mix, depending on the season, although weíre struggling to think how they could get any tastier than in this version.

Thanks to our friend David_d from the Ooffoo community for suggesting we give them a go.

Spicy Beanburgers with Courgette

This has turned out to be by far our favourite new recipe of the Summer season. It was so exciting to make our own burgers for the first time, and SO easy. These little fellas could be created with so many different ingredients added into the basic mix, depending on the season, although weíre struggling to think how they could get any tastier than in this version.

Thanks to our friend David_d from the Ooffoo community for suggesting we give them a go.

Spicy Cabbage Soup

You can use any type of cabbage for this recipe, so itís a great way of using up leftovers. Spices are a good way of boosting your metabolic rate, which can get sluggish in winter, so this soup should leave you feeling full of energy.

Spicy Cabbage Soup

You can use any type of cabbage for this recipe, so itís a great way of using up leftovers. Spices are a good way of boosting your metabolic rate, which can get sluggish in winter, so this soup should leave you feeling full of energy.

Spicy Kale with Chickpeas

This recipe has come in from Jason H, who says:

"If you don't like the texture of chick peas then you could use mixed beans instead, in which case cook them for longer."

Thanks for the submission, Jason - it's a perfect recipe for the Winter months.

Spinach Gnocchi Bake

Spinach and Gruyere cheese make a delicious combination in this gnocchi bake. If you don't have spinach, it also works well with kale or chard.

Spring Vegetable Fricassee

This dish is easy to make and browning the finished dish under a grill turns it into something special. You can use a variety of seasonal veggies, so try out whateverís around. The vegetables suggested here are just a starting point!

Sprouting Broccoli Stir Fry

This is a great way of using in-season sprouting broccoli and end-of-season, stored carrots. My favourite way of eating this is with Thai-style bean curd, but firm tofu or Halloumi cheese both work well, too. Itís a really quick meal Ė just 10 minutes Ė yet is filling and tasty.

Squash / Pumpkin, Shallot And Sage Roast

Quick and simple - a delicious way of cooking autumn shallots and squash or pumpkin.

Stuffed Roasted Turban Squash

This is a delicious and simple recipe for Turban Squash (Turk's Squash). It's easy to prepare and does most of the cooking while you get on with something else!
And the fact you're serving dinner in an edible bowl makes an impressive centre piece!

Stunningly Simple Tomato Salad

A simple tomato salad, making the most of in-season tomatoes. The great thing about this recipe is that it's easy to grow the tomatoes, spring onions and basil yourself - even if you don't have a garden. They'll all do well in pots, if they have to.

This salad is quick to make and will even improve in flavour if you make it a couple of hours ahead, as the dressing marinades the tomatoes.

Swede And Parsnip Soup

This simple soup makes a hearty meal on a winter's day. You can experiment by adding herbs and spices of your choice.

Swiss Chard and Sesame Stir Fry

This lovely Swiss Chard recipe is easy to make, very colourful (if you use rainbow chard) and good for you, too, with a wonderful sweetness and a savoury crunch. Also works well with spinach.

Thai Style Squash Curry

This curry is easy to make and pretty quick. Just make the paste, chop the veggies and cook it all in a wok (or large frying pan) with the coconut milk. Works well with pumpkin, too.

Three Bean Summer Soup

This is a delicious summer soup. Lighter than those of winter, it makes the most of the new seasonís vegetables, whilst still filling you up and being wonderfully warming. You can use haricot beans or butter beans for this recipe, depending which you prefer. The main thing is to stick to whatís in season with the vegetables. That way theyíll be packed with flavour Ė and good for you too!

Three Mushroom Tart

These mushroom tarts are packed with flavour. Ideal with a mixture of fresh and dried mushrooms, the key is to use whatever youíve got available and to serve with lightly steamed, fresh seasonal veggies.

Tomatillo Salsa

This recipe for Mexican green tomatillo salsa is delicious, either as a relish or as a sauce with potatoes or pasta. It's made using green tomatillo, which is immature and unripe, rather than the yellow, ripe tomatillo.

Tomato And Avocado Salad

Late summer is a time when many veg box schemes and home veg growers have a glut of tomatoes. If youíve got some that are really ripe and full of flavour, then this simple salad is really delicious.

Tomato And Roast Garlic Soup

This soup is absolutely delicious with full-flavoured, ripe, in-season tomatoes. Bear in mind itís not supposed to taste like tinned tomato soup Ė this is the real thing Ė home made tomato soup, with roasted garlic & onions and fresh herbs. Itís got plenty of garlic in, but roasting it mellows the flavour.

Tomato And Rocket Risotto

This is a deliciously peppery risotto recipe, using in-season rocket and tomatoes. The Puy lentils give it a nutritious boost.

Tropical Wholefoods' Fairtrade Jewelled Rice

This recipe has been very generously donated to us by the brilliant team at Tropical Wholefoods, to accompany our Ooffoo feature on dried fruits. This is what the Tropical Wholefoods team have to say about the recipe:

"Inspired by rice served at traditional Persian weddings, this beautiful dish is a wonderful accompaniment to any curry or dahl."

Vegetable Tagine

This recipe has been kindly donated by The British Potato Council. It's so simple yet good enough to serve at a dinner party. Depending on the time of year you make it, you may have to do without the red pepper.

Vegetable Tempura

Although it's deep-fried, as long as the oil is hot enough and you drain the tempura after cooking, it's not that bad...! Quick, delicious and a nice change from sticking your veg in a curry!

Vegetarian Burritos with Fresh Cucumber and Tomato Salsa

These are perfect for a more substantial lunch, sliced into bite sized pieces for party nibbles, served cold the next day in your lunch box, or at your next Mexican night with friends.

Watercress Soup

Although thought of as a summer leaf, farmed watercress is often available from UK growers in winter, too. It's packed with vitamins and its bright green colour can brighten up a cloudy winter's day. Or enjoy for a springtime lunch.

Winter Coleslaw

This recipe was provided for us by our good friend Angela at Wild Star Food.in South Yorkshire, to accompany our Kohl rabi feature. Thanks, Angela!

Winter Stir Fry

Stir fries are a real fast food, yet they're healthy.

The trick is to prepare all the ingredients before you start cooking.

The sauce with this stir fry is delicious, but you may need to add a little water, if your peanut butter is really thick.

The vegetables below are just suggestions. You can vary this recipe to include most winter vegetables. Just chop them into pieces that will cook quickly.

Winter Vegetable Minestrone Soup

Minestrone is a traditional, chunky soup, served with soup pasta. We often think of it as a summer dish, but with a little lateral thinking, you can create a soup that brightens up any winterís day.

Winter Vegetable Pancakes

This is a great way to use up spare pancakes Ė or itís easy to make them fresh. By rolling them into cannelloni shapes, filled with the vegetables, you can bake them and turn this into a treat of a dinner.

Winter Vegetable Soup

This soup is a family favourite. Itís a great way of using left-over winter vegetables and also sneaking a few more vitamins past the kids.

Yellow Courgette And Mange Tout

Bring out the buttery flavour of these delicious spring and summer vegetables with this simple recipe.

Got one? Send us your recipe!

Back to ingredients index

Back to main recipe index

Bookmark and Share

BBC LONDON Featured on Badge