Midweek suppers do not come in tastier forms than this delicious lime & lemongrass noodle bowl.
As usual, it’s a forgiving combination of whatever veggies you may have hanging around in the fridge, added to a sweet and sour sauce, lots of noodles and chicken (or a veggie/ vegan alternative).
Turkish eggs
Poached eggs, surrounded by creamy, herby yogurt, topped with a smokey flavoured oil.
Think dippy eggs but on a whole new level.
Quail egg panzanella salad
British tomatoes couldn’t be any tastier at present and this salad shows them off so well.
Panzanella is a Tuscan bread salad that marries garlicky croutons with juicy tomatoes, basil, red onion and mozzarella cheese.
I’ve jewelled this salad with quail eggs to add interest and extra protein, plus these tiny eggs work so well in this recipe.
Frozen yogurt berry bark
The sunshine is making a welcome appearance again (hurray!) so it’s only natural to want some frozen treats in celebration of the increase in outdoor temperatures.
This frozen yogurt berry bark is such a lovely, guilt-free treat that’s a total doddle to make. Think 2 minutes of assembly plus freezing time
What to do with vegetable leaves and tops
July is an abundant month for beautiful British vegetables.
If you subscribe to a vegetable box delivery scheme or even visit your local farm shop/ greengrocer then you may be lucky enough to get your hands on a few veggies with the leaves and tops still intact.
Having a bunch of carrots with vibrant green tops or beetroot with the leaves is the ultimate sign of freshness. This is great news from a nutritional perspective because the fresher the vegetable, the more nutrients it contains.
The green tops and additional leaves needn't be wasted either. These too are full of nutrients and with a bit of creativity can be turned into some super tasty dishes.
Here are a few ideas to get you started.
Pesto
A versatile and super tasty classic.
Suitable for: carrot tops, tomato leaves, wild garlic, watercress, kale, rocket, all manner of herbs
Recipe: 65g of nuts/ seeds such as pine nuts, walnuts, cashews, sunflower or pumpkin seeds, toasted in the oven for 10 mins, 1-2 large handfuls of greens, 1 tablespoon of water, a couple of pinches of sea salt, some freshly grated black pepper, 1 clove of garlic, 100 - 150ml of good quality olive oil (or rapeseed oil for a milder taste), juice of half a lemon, some freshly grated parmesan (optional)
Pop everything in a blender and whizz until you achieve the desired consistency. A little bit less or more oil may be needed dependant on the amount of greens used.
Have a look at: this superfood kale & cashew pesto recipe
What to do with it:
Best uncooked to allow all of the flavours to truly shine so add it last minute or dollop it on top of things.
use it as a salad dressing
stir into pasta
add a dollop on top of soup (you are welcome)
add extra flavour to meat
stir through roasted vegetables
Stir-frys, stews & chillis
All are great options for using up greens. Just stir them through towards the last 2-3 minutes of cooking and you are good to go.
Suitable for: onion tops, leaves from pretty much anything i.e. beetroot, broccoli, radishes, kohlrabi, carrots
Have a look at:
turkey stir-fry recipe (also works with vegetarian substitutions)
Chimichurri
This is a South American classic used to add flavour to steaks, fish and simply cooked chicken but it works well to punch up vegetarian/ vegan alternatives such as cauli steaks or roasted butternut squash too.
Suitable for: garlic & onion tops - finely chop both or either and halve the garlic quantity from the recipe
Recipe: Chimichurri recipe - this base works well with other herbs too
What to do with it: dollop on top of any dish, just don’t cook it
Smoothies
A nutritious way to start your day plus you can pretty much “hide” most greens.
Suitable for: broccoli leaves, beetroot tops, kohlrabi leaves, carrot tops in small quantities
Recipe: Berry Protein Smoothie
Enjoy!