FOUR SEASONS IN ONE DAY

Inspired by tomatoes being in season and basil smelling fantastic, I had to make this bruschetta when I picked up my Green Box order this afternoon. I persisted, however a cool change and a surprise stalk of rosemary in my Green Box steered me towards some garlic and rosemary roasted potatoes to go with a lentil and veggie casserole. Thanks Juliet for thinking of us Green Box-ers and sharing your homegrown rosemary!

TAPAS TIME

With its variety and fresh summer flavours, this week's Green Box order has inspired me to get a little Spanish. Too many fabulous flavours to let just one veg take centre stage. So why not try tapas-style tasting plates and let them all shine?
 It was the mushroom and garlic combo that started it all really. Mushrooms panfried in lots of butter, garlic and chopped parsley. Mop it up with some delicious sourdough. But what to go with it?
 With freshly-dug spuds from Terara new to the order form, some crispy wedges seemed a good idea. Serve them with a side of South Coast Dairy yoghurt and maybe chilli sauce or a salsa verde made from all your herbs. And for some colour, saute green beans in a fresh tomato puree, more garlic perhaps, and season well.
 Then simply add a bowl of olives, a fresh garden salad, a balmy sunset and a chilled glass of vino - and enjoy.

New season potatoes on the menu