four potatoes, three capsicum, one zucchini, three carrots, one eggplant, on quarter pumpkin, three parsnips, two onions

I got a $30 mystery veggie box from QVM and am planning my weeks food. Thought I would share here for a bit of fun to see what other suggestions I get. I also have some chuck steak in the freezer and a pretty good pantry.

My ideas so far include

  • pumpkin and parsip soup
  • maybe grilling those capsicums as a side dish
  • mashed potatoes and a hearty stew (onions and carrots)

But I am open to suggestions!

  • CEOofmyhouse56@aussie.zoneM
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    1 month ago

    I agree with your suggestions but I’d add:

    Make a bolognese and stuff the capsicum with some rice.

    With rest of the bolognese make a moussaka with the eggplant, zucchini and potato.

  • PeelerSheila @aussie.zone
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    1 month ago

    A Mediterranean vegetable stew, ratatouille, roasted vegetable salad or vegetable curry would make good use of them.

    • imoldgreeeg@aussie.zoneOP
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      1 month ago

      I’ve gone with a bit of a meditarranean stew (mainly because I need to disguise eggplant’s texture!) cooked some white beans, mixed with the eggplant, then did an onion/capsicum/tinned tomato and garlic saute and put it all in the oven. Might roast a potato on the side too.

      Roasted and peeled the red and half the green capsicum and mixed with chilli oil and balsamic vinegar as another side.

  • dumblederp@aussie.zone
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    1 month ago

    Roast them all as prep, then serve with spicy peanut sauce. Except the pumpkin, I’d give that to someone who likes pumpkin.

    • imoldgreeeg@aussie.zoneOP
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      1 month ago

      oooh spicy peanut sauce! YAAS. Lately I’ve been grating a carrot+zucchini and tossing it in the wok with onion, peanut butter, soy and brown sugar. Then toss through some noodles or rice. But peanut sauce on roast veges might be a good change.

      And yeah, once a year about this time I go ‘yay pumpkin’ then I eat a bunch and go back to sweet potato. I do like some pumpkin soup, or a pumpkin rissoto.

  • Ilandar@aussie.zone
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    1 month ago

    Those ingredients would work well in a vegetable lasagne. You’d just need tinned tomatoes, butter, milk, cheese and flour for the two sauces and lasagne sheets. Maybe some red wine and herbs as well, depending on preference.

  • fubarx@lemmy.ml
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    1 month ago

    Stir-fry in a wok, with veggie or mushroom stir-fry sauce. Don’t skimp on the ginger. Serve over rice.

  • Taleya@aussie.zone
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    1 month ago

    I see a great deal of pasta bake - eggplant makes a good sub for chicken there - cassermaroles and other delights