Everyone is raving about AI and how it will be a revolution to the way we all work! We decided to give ChatGPT 4 the make up of our Standard Fresh in a Box that was delivered today and then asked Midjourney to generate the images of those dishes. The results are pretty amazing indeed!
Our prompt was:
Please write me as many recipes as you can with the exact ingredients in my veggie box, which is:
1.5 kg Potatoes
1 kg Tomatoes
1 kg Onions
500g Carrots
1.5 kg Cabbage
500g Lettuce
500g Green Beans
800g Broccoli
1kg Cauliflower
500g Baby marrows
200g Cucumbers
100g Spring Onion
1kg Beetroot
1 kg Butternut Squash
CHATGPT-4 & Midjourney responded in literally less than a minute: Here are ten recipes using the ingredients in your veggie box:
1. Potato and Tomato Stew Ingredients: - 500g potatoes, cubed - 500g tomatoes, chopped - 1 large onion, chopped - 2 cloves garlic, minced - 1 green pepper, chopped - 1 tbsp olive oil - Salt and pepper to taste
Instructions: 1. Heat olive oil in a large pot over medium heat. Add the onions, garlic, and green pepper, and sauté until softened. 2. Add the potatoes and tomatoes. Season with salt and pepper. 3. Cover and simmer for 25-30 minutes, or until the potatoes are tender. 4. Serve with crusty bread or over rice.
2. Green Bean and Broccoli Salad Ingredients: - 500g green beans, trimmed - 400g broccoli, cut into florets - 100g spring onion, chopped - 200g cucumber, sliced - 1/4 cup olive oil - 2 tbsp lemon juice - Salt and pepper to taste
Instructions: 1. Bring a large pot of water to a boil. Blanch the green beans and broccoli for 2-3 minutes, then drain and rinse under cold water. 2. In a large bowl, combine the blanched vegetables, spring onion, and cucumber. 3. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Pour the dressing over the salad and toss to combine.
3. Cauliflower and Potato Curry Ingredients: - 500g potatoes, cubed - 500g cauliflower, cut into florets - 1 large onion, chopped - 2 cloves garlic, minced - 1 tbsp vegetable oil - 1 tbsp curry powder - 1/2 cup vegetable broth - Salt and pepper to taste
Instructions: 1. Heat oil in a large skillet over medium heat. Add the onions and garlic, and sauté until softened. 2. Add the curry powder and cook for 1 minute, stirring constantly. 3. Add the potatoes, cauliflower, and vegetable broth. Season with salt and pepper. 4. Cover and simmer for 20-25 minutes, or until the vegetables are tender. Serve over rice or with naan bread.
4. Beetroot and Butternut Squash Gratin Ingredients: - 500g beetroot, peeled and thinly sliced - 500g butternut squash, peeled and thinly sliced - 1 large onion, thinly sliced - 2 cloves garlic, minced - 1 cup vegetable broth - 1/2 cup grated cheese (optional) - Salt and pepper to taste
Instructions: 1. Preheat oven to 180°C (350°F). 2. In a large baking dish, layer the beetroot, butternut squash, onion, and garlic. Season with salt and pepper. 3. Pour the vegetable broth over the layered vegetables. 4. Cover with foil and bake for 45 minutes. Remove the foil, sprinkle with cheese (if using), and bake for an additional 15 minutes, or until the vegetables are tender and the cheese is melted and golden.
5. Stuffed Green Peppers Ingredients: - 4 green peppers, halved and seeds removed - 1 large onion, chopped - 2 cloves garlic, minced - 1 cup cooked rice - 1 cup chopped tomatoes - 1/2 cup grated cheese (optional) - Salt and pepper to taste
Instructions: 1. Preheat oven to 180°C (350°F). 2. In a large bowl, combine the onion, garlic, rice, tomatoes, and cheese (if using). Season with salt and pepper. 3. Stuff the green pepper halves with the rice mixture and place in a baking dish. 4. Cover with foil and bake for 30-35 minutes, or until the peppers are tender and the filling is heated through.
6. Butternut Squash and Carrot Soup Ingredients: - 1 kg butternut squash, peeled and cubed - 250g carrots, chopped - 1 large onion, chopped - 2 cloves garlic, minced - 4 cups vegetable broth - Salt and pepper to taste
Instructions: 1. In a large pot, heat a tablespoon of oil and sauté the onions and garlic until softened. 2. Add the butternut squash, carrots, and vegetable broth. Bring to a boil, then reduce heat and simmer for 25-30 minutes, or until the vegetables are tender. 3. Use an immersion blender or a regular blender to puree the soup until smooth. Season with salt and pepper. Serve with crusty bread.
7. Tomato and Onion Tart Ingredients: - 1 kg tomatoes, sliced - 1 large onion, thinly sliced - 1 pre-made pie crust - 1/4 cup grated cheese (optional) - Salt and pepper to taste
Instructions: 1. Preheat oven to 180°C (350°F). 2. Line a pie dish with the pie crust. Layer the onion and tomato slices in the crust, seasoning each layer with salt and pepper. 3. Sprinkle with cheese (if using) and bake for 35-40 minutes, or until the crust is golden and the tomatoes are tender.
8. Beetroot and Onion Salad Ingredients: - 1 kg beetroot, cooked and sliced - 1 large onion, thinly sliced - 1/4 cup olive oil - 2 tbsp red wine vinegar - Salt and pepper to taste
Instructions: 1. In a large bowl, combine the beetroot and onion. 2. In a small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper. Pour the dressing over the salad and toss to combine.
9. Baby Marrow and Tomato Pasta Ingredients: - 500g baby marrows, sliced - 500g tomatoes, chopped - 1 large onion, chopped - 2 cloves garlic, minced - 1 tbsp olive oil - Salt and pepper to taste - Cooked pasta of your choice
Instructions: 1. Heat olive oil in a large skillet over medium heat. Add the onions and garlic, and sauté until softened. 2. Add the baby marrows and tomatoes. Season with salt and pepper. Cook for 5-7 minutes, or until the vegetables are tender. 3. Serve over cooked pasta, with a sprinkle of grated cheese (optional).
10. Cabbage and Carrot Stir Fry Ingredients: - 500g cabbage, shredded - 250g carrots, julienned - 1 large onion, sliced - 2 cloves garlic, minced - 1 tbsp vegetable oil - Salt and pepper to taste
Instructions: 1. Heat oil in a large skillet over medium heat. Add the onions and garlic, and sauté until softened. 2. Add the cabbage and carrots. Stir fry for 5-7 minutes, or until the vegetables are tender. 3. Season with salt and pepper. Serve as a side dish or over rice.