vitalvegetables® recipes
Lemon Chicken Bake with vitalimmunity slaw
Serves 4
Time to make 1 hr 15 mins (plus 30 mins marinating time)
Ingredients
1 tablespoon Ceres Organics Extra Virgin Olive Oil
4 cloves garlic, crushed
1/2 teaspoon Select Chilli Flakes (optional)
1/3 cup lemon juice
2 teaspoons lemon zest
1 teaspoon dried thyme
8 Waitoa Free Range Chicken Drumsticks, skin removed
600g pumpkin, peeled, cut into 2-3cm chunks
1 tablespoon Palmers Fresh Thyme
2 leeks, cut into thick slices
2 tablespoons chopped Palmers Fresh Flat-leaf Parsley
1 bag vitalvegetables® vitalimmunity® Slaw
Instructions
Combine oil, garlic, chilli flakes and lemon juice and zest in a large, shallow glass bowl. Add chicken; stir to coat. Cover bowl and refrigerate for 20 minutes; longer if time allows.Preheat oven to 190°C. Place chicken in a large baking dish with pumpkin and leeks; bake for 40 minutes.
Divide bake among 4 plates, scatter with chopped parsley and serve with slaw.
Chickpea and Egg Burgers
Serves 6
Time to make 40 minutes (plus 1 hour chilling time)
Burgers
2 x 390g can Delmaine Chickpeas, drained, rinsed
2 tablespoons Ceres Organics Extra Virgin Olive Oil
1 lemon, zest and juice
1 teaspoon Countdown Select Ground Cumin
1 teaspoon Countdown Select Smoked Paprika
2-3 tablespoons Countdown Select Peri Peri Sauce
2 spring onions, chopped
2 teaspoons Ceres Organics Hulled Tahini
2 tablespoons chopped Peppadew Peppers
2/3 cup Sanitarium Skippy Cornflakes
3 tablespoons fresh coriander
2 tablespoons Tasti Sesame Seeds
1 New Day Free Range Egg
Kenwood Food Processor
Burger extras
6 tablespoons Best Foods Garlic Mayonnaise
6 New Day Free Range Eggs
Dots Cooking Oil Spray
3 cups vitalvegetables® vitalheart® Salad Mix
3 sliced tomatoes
Side salad
1 mango, peeled, diced
1 small cucumber, grated
1 red onion, finely chopped
2 cups cherry tomatoes, halved
Kenwood Spiraliser
3 courgettes, spiralised
6 wholegrain bread rolls
2 tablespoons Best Foods Garlic Mayonnaise
Instructions
Place all burger ingredients in food processor and process until they form a chunky texture. Season with salt and pepper.
Divide mixture in 6 even-sized balls. Wet hands and form in patties. They make quite a wet patty, so cover and chill for at least 1 hour (or overnight). Meanwhile place all salad ingredients in a bowl and mix together.
When ready to eat, spray a hot frypan with oil and cook patties for 2-3 minutes, turning once until golden.
Spray pan with oil and fry eggs gently.
Spread half a tablespoon of dressing on each half, then layer the patty, egg, tomato and lettuce on one half and top with the other bun.
Serve with salad.
Japanese Sushi Balls with Kale and Avocado Salad
Ingredients
1 cup Ceres Organics Brown Sushi Rice
2 tablespoons Ceres Organics Mirin Rice Wine Sauce
1/2 teaspoon wasabi paste made with Ceres Organics Wasabi Powder
1/4 cup Best Foods Lite Mayonnaise
210g can Countdown Select Red Salmon, drained
½ 5g pack Ceres Organics Roasted Seaweed Nori Snacks, crushed in small flakes
2 tablespoons Tasti Sesame Seeds
Salad
1 packet vitalvegetables® vitalsight® Salad Mix
1 small NZ Avocado, diced
1 large carrot, peeled in ribbons
1 Lebanese cucumber, peeled in ribbons
Dressing
1 tablespoon Ceres Organics Mirin Rice Wine Sauce
1 teaspoon Ceres Organics Tamari Soy Sauce
2 teaspoons Select Sweet Chilli Sauce
1 tablespoon Ceres Organics Sesame Oil
Instructions
Cook rice according to packet directions. Once cooked, pour rice Mirin over rice to let the rice absorb it.
While rice is cooking, make dressing by combining ingredients in a small jar. Seal jar and shake well to combine. Make salad by combining ingredients in a large salad bowl. Toss well. Combine wasabi paste and mayonnaise in a medium-sized bowl. Stir well. Add salmon and crushed nori.
Add rice once it has absorbed the mirin. Stir to combine.
Wet hands and roll each tablespoon of mixture into about 16 small balls. Roll sushi balls lightly in sesame seeds. Set aside.
Divide salad among serving plates and top with sushi balls. Shake then drizzle dressing to serve.
Glazed Chicken with Apricot and Kaffir Lime Stuffing
1 Waitoa Free Range Whole Chicken
Stuffing
3 slices Venerdi Organic Sourdough Six Seeds Bread
Kenwood Food Processor
1 medium or 2 small kaffir lime leaves
1 tablespoon chopped Palmers Flat-leaf Parsley
1/2 cup Tasti Dried Apricots, chopped
1 New Day Free Range Egg
Marinade
2 tablespoons Countdown Signature Range Honey
2 tablespoons Countdown Select Apricot Jam
1 1/2 tablespoons Ceres Organics Coconut Aminos Seasoning
1/2 teaspoon five spice
Veges
3 cups vegetables, chopped (kumara, pumpkin, potatoes)
Salad
5 cups (1½ 120g packs) vitalvegetables® vitalheart® Salad Mix
2 tablespoons Ceres Organics Coconut Balsamic Dressing
Instructions
Preheat oven to 180°C. Rinse chicken inside and out and pat dry with paper towels.
To make the stuffing, place bread in a processor and pulse to form crumbs. Add kaffir lime leaf and parsley and pulse again. Add apricots. Add more kaffir lime leaves for extra flavour if desired. Mix in egg.
Place stuffing inside chicken cavity.
To prepare marinade, combine ingredients in a saucepan. Heat gently until jam is dissolved.
Lift skin of chicken at the neck and slide your fingers underneath to separate skin from the breast. Brush or spoon some marinade under the breast skin on both sides. Use kitchen twine to tie the legs of the bird together.
Place chicken in a heatproof dish and baste with marinade. Roast for 1 1/2 hours or until juices run clear when a skewer is inserted into thickest part of the thigh. Baste frequently with remaining marinadeduring cooking.
Once chicken has been in the oven for 45 minutes, place potatoes around the chicken. After 15 minutes, add kumara and pumpkin. Make sure they’re in a single layer and turn them a couple of times during cooking.
Once chicken is cooked, transfer to serving plate, cover loosely with foil and let sit for at least 10 minutes before carving. Let the roasting vegetables continue to cook until tender.
Serve chicken and veges with salad.
Serves 6
Time to make 1 hour 45 minutes
Honey and Rosemary Butterfly Chicken, vitalsight® salad and Bean Fettucine
Ingredients
600g Waitoa Free Range Butterfly Chicken, Honey and Rosemary
200g pack Explore Cuisine Organic Edamame and Mung Bean Fettucine
Dressing
Kenwood Triblade Handblender
1 NZ Avocado
4 tablespoons plain low-fat yoghurt
2 tablespoons lemon juice
1 clove of garlic
Countdown Select Black Pepper
2 tablespoons chopped Palmers Parsley
Salad
½ cucumber, sliced
200g fresh cherry tomatoes, halved
120g bag vitalvegetables® vitalsight® Salad Mix
2 tablespoons Tasti Pumpkin Seeds
Instructions
Preheat fan forced oven to 190°C (350°F). Place chicken on lightly reased tray and cook for 1 hour or until cooked through, turning occasionally. Once cooked, remove and set aside to cool.
Meanwhile cook edamame and mung bean fettucine as per instructions on the packet, then drain and put aside to cool.
Make dressing by blending together the avocado, yoghurt, lemon juice, garlic, black pepper and herbs in the Kenwood Triblade bowl until smooth.
In a large mixing bowl, place cooled fettucine, cucumber, tomatoes and the cooked chicken, then stir through the dressing.
On a large platter, layer half of the vitalvegetables salad mix, top with half of the chicken salad, then repeat the layering with the remaining halves.
Top with pumpkin seeds.
Serves: 4
Prep time: 1.20 hour
Cooking time: 1.00 hour
vitalheart® greek style salad
1 x vitalheart® salad mix
1/2 Cucumber, diced
8 Black olives, pitted and sliced
1 tablespoons fresh chopped Herbs — basil or Italian parsley
6 Sundried tomatoes, sliced
6 Vine ripened small or cherry tomatoes, quartered
50 gms Feta cheese
2 slices wholemeal bread, cut into cubes
Spray oil
Combine vitalheart® salad mix with cucumber, olives, sundried and fresh tomatoes and herbs and toss gently with your favourite dressing. Fold through feta cheese and dot with croutons. For croutons lightly spray bread with oil and toast until golden. Serve with lean grilled chicken or BBQ meats.
Serves: 4 as a side salad or 2 as a light lunch
Prep time: 10 minutes
vitalsight® summer salad
1 x vitalsight® salad mix
1 small red capsicum
1 small yellow capsicum
1 large Beetroot, grated
1/2 Cucumber, peeled into ribbons
1/4 cup mixed Pumpkin seeds, linseed and sunflower seeds for garnish
Combine vitalsight® salad mix with sliced coloured capsicums, grated beetroot and cucumber ribbons and toss lightly with your favourite dressing. Sprinkle with seeds just before serving. Serve with fish or lean steamed seafood or meat
*for a light meal add sliced smoked chicken or hot smoked salmon
Serves: 4
Prep time: 10 minutes
vitalbones® slaw with seared salmon
1 x vitalbones® slaw mix
150 gms Rice stick noodles
1 tablespoon fresh chopped coriander
4 x portions fresh Salmon
Spray oil
Sesame dressing
Toasted golden sesame seeds and black sesame seeds for garnish
Lemon wedges
Place rice stick noodles in a large bowl and cover with boiling water, leave to swell and soften for 5-10 minutes then rinse with cold water and drain well. Add vitalbones® slaw mix, coriander and half of the sesame dressing to the noodles and toss well. Spray a non-stick frying pan with oil and sear salmon 3-4 minutes each side until golden and just cooked through. Serve salmon on top of vegetable noodle salad, sprinkle with sesame seeds, serve with lemon wedges for squeezing.
Serves: 4
Prep time: 15 minutes
Cooking time: 15 minutes
vitalimmunity® coleslaw burgers
1 x vitalimmunity® slaw mix
1 red capsicum, thinly sliced
500 gms lean prime beef
1 egg, lightly beaten
1/4 cup panko breadcrumbs
1 tablespoon fresh chopped herbs
2 cloves garlic, crushed
1 small onion, finely diced
Spray oil
6 Whole grain buns
Mustard to serve
Combine beef, egg, breadcrumbs, herbs, garlic and onion and mix well, season and divide mix into 6, shape into patties and chill 20 minutes.
Pre-heat a bbq grill and spray with oil. Cook patties 4-5 minutes each side until golden and cooked through. Combine vitalimmunity® coleslaw mix with capsicum strips and add half the creamy dressing or to taste. Spilt whole grain buns and toast or warm through. Stack with grilled lean beef patties and a generous helping of vitalimmunity® coleslaw. Serve with mustard.
Serves: 6
Prep time: 20 minutes + chill time 20 minutes
Cooking time: 10-15 minutes
vitalimmunity® vegetable medley with prawns and ginger
1 x vitalimmunity® vegetable mix
1/4 cup water or stock
1 tablespoon sesame oil
250-350 gms Raw prawn cutlets
1 tablespoon finely chopped fresh ginger
1 clove garlic, sliced
1/2 red onion, sliced
2 tablespoons soy sauce
2 tablespoons sweet chilli
1-2 tablespoons lemon or lime juice
Heat oil in a wok or frying pan with a lid and sauté prawns, ginger, garlic and onion 3-4 minutes until prawns are pink and fragrant. Remove from the pan and set aside. Add vegetable medley to the pan with water or stock and cover for 2 minutes until vegetables are tender and bright. Add prawns back to the vegetable pan and toss all together with soy, sweet chilli and lime juice. Serve at once.
Serves: 4
Prep time: 10 minutes
Cooking time: 10 minutes