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PEANUT BUTTER GRANOLA HONEY COOKIES

PEANUT BUTTER GRANOLA HONEY COOKIES

by | Mar 8, 2024 | Recipes

PEANUT BUTTER GRANOLA HONEY COOKIES

By Director – Josh Ball ·  · 3 min read

PEANUT BUTTER GRANOLA HONEY COOKIES

We used to think there was nothing better than peanut butter. The creamy, buttery, slightly sweet and savoury peanut butter on top of toast? Pure bliss
Then we discovered this Peanut Butter Granola Honey Cookie recipe, and we’ve never looked back. The combination of peanut butter and honey creates a heavenly symphony in your mouth. Plus, it’s super easy—all you have to do is mix and bake!
To make things even easier for you, we’ve assembled all the ingredients in our Farmers Pick Pantry. Everything you need, including peanut butter, eggs, honey, olive oil, and Himalayan salt.
Don’t blame us if you can’t stop making these cookies in large batches.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 14 minutes
Course Dessert
Cuisine Cookies

Ingredients
  

  • 1 cup peanut Butter
  • 1 large Egg
  • 2/3 cup granulated sugar of choice
  • 1-2 tbsp honey
  • 3 tbsp granola
  • 1 tbsp olive oil
  • 1/3 tsp himalayan salt

Instructions
 

  • Preheat the oven to 180c degrees. Line a large baking tray with non-stick baking paper. Using a large mixing bowl, add all your ingredients and mix well until everything is well combined. The texture should be of a dough consistency.
  • Using your medium to small ice-cream scoop or tablespoon, start measuring each cookie. Roll into balls and press down on them lightly to flatten out.
  • Bake the cookies for 12-14 min or until golden brown. Remove the cookies from the oven and set aside on the rack to cool completely. Once ready, you can enjoy them as they are or drizzle a little extra honey on top.
Keyword Healthy, Nutty

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CARROT CAKE PANCAKE

CARROT CAKE PANCAKE

Jun 21, 2024 |

CARROT CAKE PANCAKEBy Director - Josh Ball · Last updated Friday, 21st June 2024 · 3 min readCheck out all of our posts!<< Back to blog

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SWEET POTATO HUMMUS

SWEET POTATO HUMMUS

Jun 14, 2024 |

SWEET POTATO HUMMUSBy Director - Josh Ball · Last updated Friday, 18th June 2024 · 3 min readCheck out all of our posts!<< Back to blog

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Corn: Widely Used, Widely Rejected

Corn: Widely Used, Widely Rejected

May 29, 2024 | , ,

Farmers Pick to Rescue 500,000 Corn Cobs this year!By Director - Josh Ball · Last updated Wednesday, 29 May 2024 · 5 min readWe've collaborated with corn farmers to rescue these perfectly imperfect corn cobs and deliver them directly to you.Who doesn’t love corn?...

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HASSELBACK PUMPKIN

HASSELBACK PUMPKIN

May 24, 2024 |

HASSELBACK PUMPKINBy Director - Josh Ball · Last updated Friday, 24th May 2024 · 3 min readCheck out all of our posts!<< Back to blog

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LARA JACOB’S EGGPLANT TART

LARA JACOB’S EGGPLANT TART

by | Feb 28, 2024 | Recipes

LARA JACOB’S EGGPLANT TART

By Director – Josh Ball ·  · 3 min read

LARA JACOB’S EGGPLANT TART

It’s a great day in the Farmers Pick office because one of our subscribers, Lara Jacobs, just shared her Eggplant Tart recipe with us.
Lara mixes our rescued, perfectly imperfect eggplants with eggs, artichokes, and cream to whip up a tart that's bound to be a hit for any occasion.
If you're eager to give this recipe a try, we've got you covered with all the essentials in our Farmers Pick Pantry - think eggs, olive oil, top-notch Himalayan pink salt, and black peppercorns. Just add them to your Farmers Pick box and you're all set to make Lara proud!
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Prep Time 45 minutes
Cook Time 45 minutes
Course Main Course
Cuisine Modern Australian
Servings 2 -3 serves

Ingredients
  

  • 1 Shortcrust pastry
  • 1 large eggplant, halved and sliced
  • 2 red onions, sliced
  • 4 eggs, beaten
  • 200 ml double cream
  • Handful of mint, chopped finely
  • Dash of full cream milk
  • Small jar of marinated artichoke, chopped
  • 200 g feta cheese, crumbled
  • 4 tbsp olive oil
  • Salt and pepper to taste

Instructions
 

  • Blind bake the pastry in 15 minutes at high temperature.
  • Add 2 tbsp of olive oil and onions into a medium-high heat pan and cook until soft with salt and pepper to season. Place aside on a plate.
  • Return the pan to head, add another 2 tbsp of olive oil and cook the aubergine for 8-10 minutes until softened.
  • Mix eggs, cream, milk, and mint in a bowl.
  • Add the cooked onions, aubergine, and marinated artichoke into the egg mix.
  • Pour the mixture into the pastry base. Add crumbled feta cheese on top.
  • Bake in a 180-200 degree Celsius oven for 45 minutes. Enjoy!
Keyword Tart, Vegetraian

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CARROT CAKE PANCAKE

CARROT CAKE PANCAKE

Jun 21, 2024 |

CARROT CAKE PANCAKEBy Director - Josh Ball · Last updated Friday, 21st June 2024 · 3 min readCheck out all of our posts!<< Back to blog

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SWEET POTATO HUMMUS

SWEET POTATO HUMMUS

Jun 14, 2024 |

SWEET POTATO HUMMUSBy Director - Josh Ball · Last updated Friday, 18th June 2024 · 3 min readCheck out all of our posts!<< Back to blog

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Corn: Widely Used, Widely Rejected

Corn: Widely Used, Widely Rejected

May 29, 2024 | , ,

Farmers Pick to Rescue 500,000 Corn Cobs this year!By Director - Josh Ball · Last updated Wednesday, 29 May 2024 · 5 min readWe've collaborated with corn farmers to rescue these perfectly imperfect corn cobs and deliver them directly to you.Who doesn’t love corn?...

read more
HASSELBACK PUMPKIN

HASSELBACK PUMPKIN

May 24, 2024 |

HASSELBACK PUMPKINBy Director - Josh Ball · Last updated Friday, 24th May 2024 · 3 min readCheck out all of our posts!<< Back to blog

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GREEN GODDESS PASTA

GREEN GODDESS PASTA

by | Feb 28, 2024 | Recipes

GREEN GODDESS PASTA

By Director – Josh Ball ·  · 2 min read

Green Goddess Pasta

When a recipe boasts a 'goddess' in its title, you can bet it's going to be exceptional. This Green Goddess pasta recipe by @madsdietitian lives up to the hype. The creamy richness of pesto paired with the savoury blend of eggplant and zucchini is simply irresistible. Plus, it's a simple yet effective way to incorporate more veggies into your meal.
Make this recipe more sustainable by using our rescued, perfectly imperfect veggies. No need to waste time searching for the remaining ingredients in supermarkets. Our Farmers Pick Pantry has everything you need (and more!), from pesto and Orecchiette pasta to olive oil and herbs. Rest assured, they’re not only affordable but also of the highest quality - we might put goddess into their names soon!
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Total Time 25 minutes
Course Main Course
Cuisine Modern Italian
Servings 4 servings

Ingredients
  

  • 2 zucchinis
  • 2 eggplants
  • 1 packet Orecchiette pasta
  • 100 g of pesto
  • large handful of spinach
  • olive oil
  • fresh basil
  • parmesan

Instructions
 

  • Boil pasta for 15 minutes or until Al dente.
  • Meanwhile, cut zucchini and eggplant, fry in a pan with olive oil and salt.
  • Add in pesto sauce, cooked pasta and 1 cup of pasta water and stir until mixed through. Remove from heat and mix in spinach.
  • Serve topped with basil and Parmesan.
Keyword Vegetable-Packed

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CARROT CAKE PANCAKE

CARROT CAKE PANCAKE

Jun 21, 2024 |

CARROT CAKE PANCAKEBy Director - Josh Ball · Last updated Friday, 21st June 2024 · 3 min readCheck out all of our posts!<< Back to blog

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SWEET POTATO HUMMUS

SWEET POTATO HUMMUS

Jun 14, 2024 |

SWEET POTATO HUMMUSBy Director - Josh Ball · Last updated Friday, 18th June 2024 · 3 min readCheck out all of our posts!<< Back to blog

read more
Corn: Widely Used, Widely Rejected

Corn: Widely Used, Widely Rejected

May 29, 2024 | , ,

Farmers Pick to Rescue 500,000 Corn Cobs this year!By Director - Josh Ball · Last updated Wednesday, 29 May 2024 · 5 min readWe've collaborated with corn farmers to rescue these perfectly imperfect corn cobs and deliver them directly to you.Who doesn’t love corn?...

read more
HASSELBACK PUMPKIN

HASSELBACK PUMPKIN

May 24, 2024 |

HASSELBACK PUMPKINBy Director - Josh Ball · Last updated Friday, 24th May 2024 · 3 min readCheck out all of our posts!<< Back to blog

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See all posts

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EASY BEEF AND VEGETABLE SKEWERS

EASY BEEF AND VEGETABLE SKEWERS

by | Feb 28, 2024 | Recipes

EASY BEEF & VEGETABLE SKEWERS

By Director – Josh Ball ·  · 2 min read

Easy Beef & Vegetable Skewers

Who doesn’t love a good barbecue? Well, some might be a bit hesitant and quickly imagine a meat-heavy dish filled with cholesterol and fat. But @madsdietitian has created a more balanced version, incorporating our rescued veggies.
Our veggies may look a bit wonky, but chop them up, pair them with marinated beef (or any protein of your choice), skewer them, and they taste so delicious you'll wish to eat them every day!
Find the veggies you need to make this recipe in our Farmers Pick box and all the essential ingredients you need in our Farmers Pick Pantry—now with over 28 NEW pantry essentials including black peppercorn, Himalayan pink salt, and olive oil!
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Prep Time 1 hour 30 minutes
Course Main Course
Cuisine BBQ
Servings 3 -4 servings

Ingredients
  

  • Lean diced beef
  • Capsicum
  • Red onion
  • Eggplant

Corn Beef marinade

  • 1 minced garlic clove
  • 2 tbsp tamari (or soy) sauce
  • 2 tbsp Worcestershire sauce
  • 2 tbsp balsamic vinegar
  • Pinch of pepper

Instructions
 

  • Mix together marinade and beef and set aside (ideally place in the fridge for 1+ hour).
  • Cut vegetables of choice. (If using corn, I recommend pre boiling for 10 minutes to soften).
  • Wet skewers, then arrange vegetables and meat on stick.
  • Cook on your BBQ or hot plate as per usual.
Keyword Grilled, High Protein

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CARROT CAKE PANCAKE

CARROT CAKE PANCAKE

Jun 21, 2024 |

CARROT CAKE PANCAKEBy Director - Josh Ball · Last updated Friday, 21st June 2024 · 3 min readCheck out all of our posts!<< Back to blog

read more
SWEET POTATO HUMMUS

SWEET POTATO HUMMUS

Jun 14, 2024 |

SWEET POTATO HUMMUSBy Director - Josh Ball · Last updated Friday, 18th June 2024 · 3 min readCheck out all of our posts!<< Back to blog

read more
Corn: Widely Used, Widely Rejected

Corn: Widely Used, Widely Rejected

May 29, 2024 | , ,

Farmers Pick to Rescue 500,000 Corn Cobs this year!By Director - Josh Ball · Last updated Wednesday, 29 May 2024 · 5 min readWe've collaborated with corn farmers to rescue these perfectly imperfect corn cobs and deliver them directly to you.Who doesn’t love corn?...

read more
HASSELBACK PUMPKIN

HASSELBACK PUMPKIN

May 24, 2024 |

HASSELBACK PUMPKINBy Director - Josh Ball · Last updated Friday, 24th May 2024 · 3 min readCheck out all of our posts!<< Back to blog

read more
See all posts

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ROASTED VEGETABLE NOURISH BOWL WITH TAHINI DRESSING

ROASTED VEGETABLE NOURISH BOWL WITH TAHINI DRESSING

by | Feb 23, 2024 | Recipes

ROASTED VEGETABLE NOURISH BOWL WITH TAHINI DRESSING

By Director – Josh Ball ·  · 3 min read

Roasted vegetable nourish bowl with tahini dressing

Having lots of veggies delivered to you all at once can be quite intimidating. What should I make? Is it salad week? Again?! Worry not, because this Roasted Veggie Bowl with Tahini Dressing by @lifestyle.lyss is guaranteed to turn your veggie pile into a nutritious lunch, and before you know it, you’ll be craving your next Farmers Pick delivery!
The beauty of this recipe is its flexibility. You can use any of the perfectly imperfect veggies from your Farmers Pick box. You can also find other essential ingredients to make this recipe in our pantries: quinoa, olive oil, paprika, cumin, tahini and many others. Just add them to your box, and we’ll send it together with your fruits and veggies!
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Prep Time 30 minutes
Cook Time 45 minutes
Course Main Course
Cuisine Asian
Servings 2 -3 bowls

Ingredients
  

  • 1/2 cup tri coloured quinoa
  • 1 cup water
  • 1 small sweet potato
  • 1 carrot
  • 1 zucchini
  • 1/2 small pumpkin
  • 4 large stems of kale
  • 125 g canned chickpeas
  • garlic salt and olive oil to season vegetables
  • paprika and cumin to season chickpeas

Tahini sauce

  • 1 tbsp olive oil
  • 1 tbsp tahini
  • Squeeze of lime juice, to taste
  • 1 tbsp dijon mustard
  • 1/2 tbsp wholegrain mustard
  • 1 1/2 tbsp maple syrup or honey
  • Water to thin the sauce

Instructions
 

  • Preheat oven to 200ºC
  • Chop sweet potato, carrot, zucchini and pumpkin into small wedge pieces. break kale off the stems into smaller leaves.
  • Drizzle olive oil and sprinkle garlic salt on all vegetables.
  • Roast pumpkin, sweet potato and carrot in the oven for 30 minutes, and kale and zucchini for 10 minutes or until vegetables are golden brown.
  • Meanwhile, rinse and dry chickpeas, season with paprika, cumin and olive oil. roast chickpeas in the oven or air fryer for 20 minutes or until golden and crispy.
  • Boil 1 cup of water in a saucepan and add quinoa. Cook on low heat for around 10 minutes with the lid on until all the water has left the saucepan.
  • Mix all tahini sauce ingredients together, adding water as needed to get the desired consistency of the sauce.
  • Assemble all components together in a bowl and enjoy!
Keyword Healthy, Nourishing, Vegetable-Packed, Vegetraian

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VEGAN PUMPKIN PAPPARDELLE

VEGAN PUMPKIN PAPPARDELLE

Apr 9, 2024 |

VEGAN PUMPKIN PAPPARDELLE By Director - Josh Ball · Last updated Tuesday, 09 April 2024 · 3 min readCheck out all of our posts!<< Back to blog

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TOMATO GALETTE

TOMATO GALETTE

by | Feb 23, 2024 | Recipes

TOMATO GALETTE

By Director – Josh Ball ·  · 3 min read

Tomato Galette

Everyone needs a bit of French flair in their mealtime and what’s better than a delicious galette made with our perfectly imperfect rescued tomatoes? @cookedbyclauds has whipped out this simple, easy, and fail-proof recipe to make Tomato Galette! Pair it with white wine to take your mealtime to the next level!
You can also find ingredients to make this recipe such as eggs, pesto and salt, along with other pantry essentials in our Farmers Pick Pantry! Simply add the items you want and we’ll send it directly to you along with your weekly box!
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 30 minutes
Chill Time 2 hours
Course Main Course
Cuisine French
Servings 4 -8 servings

Ingredients
  

For the dough:

  • 140 g unsalted butter, chilled and cubed
  • 200 g all purpose flour
  • 1/2 tbsp sugar
  • 1/3 tsp salt flakes
  • ** can be subbed for a sheet of frozen shortcrust pastry

For the galette:

  • 1 1/2 tbsp pesto (+ another 1 tbsp for topping)
  • 2-3 large tomatoes (can be different varieties, sizes or colours)
  • 1 egg beaten for egg wash
  • 1 tbsp grated parmesan
  • 100 g fresh mozzarella
  • Zest of ¼ lemon
  • Basil to garnish
  • Flaky salt to serve

Instructions
 

  • Fill a liquid measuring cup with 1 cup of water, add some ice and refrigerate until assembling dough.
  • In a large bowl, combine the flour, sugar and salt. Work in half the butter, using your fingertips to pinch the butter pieces into the flour, working them into very small pieces (roughly the size of a pea). Add in the other half of the butter and continue working it into the flour until you have a coarse, slightly yellow mixture with some larger pieces of butter and some very small pieces.
  • Bring the dough together by slowly adding 5 tbsp of the ice water, constantly tossing with a fork. Then toss a few times with your hands before kneading inside the bowl to bring the dough together. Line the work surface with a sheet of plastic/cling wrap and transfer large clumps of dough to the plastic. With any remaining flour mixture, add a tbsp of iced water at a time, tossing with a fork, before kneading and transferring to the cling wrap.
  • Pat the dough into a thick rectangle and wrap tightly, pressing out any air and pressing with the heel of your hand to flatten slightly. Refrigerate for at least 2 hours.
  • When you are ready to make the galette, preheat the oven to 200°C and slice your tomatoes into 0.5cm thick pieces. Lay them on a tray lined with a paper towel. Salt both sides and sit for at least 10 minutes to allow excess moisture to be released.
  • Sit the dough out for 5 mins to soften slightly before unwrapping and placing on a lightly floured surface. Dust the top with some more flour and using a rolling pin beat the dough across the surface to make it more pliable. Roll out the dough into a large circle about 0.5cm thick.
  • Spread 1 ½ tbsp of pesto into a thin layer on the dough, leaving a 1cm border for the crust. Layer the tomatoes on top of the pesto. Fold the dough crust over the edges of the tomatoes, pressing down to seal. Brush the crust with the egg wash and sprinkle with grated parmesan. Sprinkle the galette with a pinch of salt flakes.
  • Bake for 30-40 mins until crust is golden. Allow to cool for 15 mins before garnishing.
  • Top the galette with mozzarella (ripping rough pieces with your hands), dollops of pesto, lemon zest, and basil leaves.
Keyword Baked, Caramelised

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VEGAN PUMPKIN PAPPARDELLE

VEGAN PUMPKIN PAPPARDELLE

Apr 9, 2024 |

VEGAN PUMPKIN PAPPARDELLE By Director - Josh Ball · Last updated Tuesday, 09 April 2024 · 3 min readCheck out all of our posts!<< Back to blog

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