Don’t you just love summer!?!
Summertime comes with a glut of so many gorgeous vegetables - tomatoes, courgettes, cucumbers, corn and beans galore!
The great thing about so many delicious vegetables is that it is very easy to get the recommended 5+ servings a day.
Tomatoes on toast for breakfast, cucumbers and beans with lunch, corn and courgettes for dinner. And they are all great accompaniments for a BBQ dinner too.
In saying courgettes for dinner, I find that you need 101 ways to use them up if you grow your own. They grow like triffids! If you miss picking them - for just 1 day - you end up with more than you bargained for. I regularly find a marrow hidden behind a leaf (or a pumpkin). It does make you have to get a bit imaginative with how to use them all up.
Here are some ideas on ways to use any extra courgettes, or possible marrow:
? Courgette fritters:
- Grate a large courgette; add some finely chopped spring onion and herbs.
- Beat in a couple of eggs and enough Self-Raising flour to bind it all together.
- Cook spoonful’s in a moderately hot pan with a little cooking oil.
- Serve with a salad.
? Stuffing large courgettes or marrow is another delicious way to use them up.
- Cut in half lengthwise and scoop out the seedy centre; oil and season.
- Place under the grill or on the BBQ and cook until just starting to soften.
- Remove from the heat and fill with stuffing. You can either use a hot stuffing or place it back under the grill or into the oven (maybe topped with cheese) to heat through.
- Savoury mince makes a nice stuffing, as does Smoked Fish Pie filling.
? Marrow Fettucine (if you don't have a spiralizer):
- Thinly slice the marrow lengthwise and then into ribbons.
- Cook in a fry pan or wok with a little olive oil and chopped garlic, plus a splash of white wine or water.
- Top with your favourite pasta sauce.
? To store 'excess' courgettes:
- Simply grate the courgette and squeeze out as much juice as possible.
- Pack it tightly into 1 cup sized portions and freeze - on a tray or in containers.
- Once frozen, store the portions in a bag in the freezer, ready to grab out when you need extra veg in a soup or stew during winter.
? Corn is so easy to cook on the BBQ:
Check out my Barbequed Corn recipe.
? Excess tomatoes can be frozen to then use in winter soups or stews;
Chop them first, peel too if you like, and freeze in 1 – 2 cup portions for ease of use.
? Pesto, is the ultimate summer dip (in my opinion).
It freezes well so if you have lots of basil you can save that wonderful taste of summer sunshine to have in the middle of winter.
Another fabulous summer dip, great at a picnic or on a platter, is a Pea and Feta Dip. Made with a big handful of mint, it is so fresh and bright.
I love the long hazy, lazy days of summer and the fabulous fresh food.
What do you love best about summer? ?