All tagged zucchini recipe
For anyone that grows their own or has family that grows their own vegetables you will be very familiar with how quickly you can suddenly have far too many courgettes (or zucchini as it's known in the States and Australia) to deal with! A couple of years ago I planted for too many courgette plants and I was making everything with courgettes in from cakes to hummus to curries and salads. Well you'll be pleased to know that lots of our recipes contain courgette and here we've compiled them all in one place just for you. The only thing that's missing from the recipes below is a courgette cake - but don't worry we're working on one!!
A Tian is a classic dish from my beloved childhood southern France. It is perfect served alongside grilled meat or fish, or just aside salad for a light lunch. It is perfect to use up all of your summer vegetables. I like to use mixed provencal herbs and garlic for the seasoning but dried oregano works brilliantly too. A super easy one to make vegan by simply skipping the cheese. It’s a bit like a structured ratatouille!
Nothing beats a stew when the shorter darker cooler days arrive. It is not only delicious, warming and comforting, it is also so simple and a real time saver. I chose venison from our local farm and butcher for this recipe. Being wild and grass fed, venison is much leaner than beef, and contains less saturated fat. Diced venison from your local butcher is also very affordable. We have used a slow cooker to cook this dish, which means that you can prepare it all in the morning and then get on with the day coming home to a perfectly cooked meal. For a conventional oven place in a low oven for 4 hours until the meat is tender.
This recipe is for all of you out there with foodie families and those who enjoy entertaining! We all need those One-Pot recipes in our repertoire. Simple, yet delicious heart warming, ideal to prep in advance and…packed full of vegetables and all round goodness. Leave the chorizo out for a vegetarian option, serve with roast chicken or slow roast lamb for a winter’s cosy Sunday lunch.
Including lots of green in our diet is always top of our list. Soups along with curries are a perfect way to up the daily portions with reluctant eaters. The addition of ground cumin to this otherwise simple soup gives it that extra warmth and comforting quality. The apple and peas work wonderfully to balance out the strong Cavalo Nero and celery flavours.
It is very much soup season all year round as far as I am concerned! Why? Soups, whether hot or cold, are a fantastic way to easily include lots of daily veggie portions. This soup is packed full of real food pre-biotics, very light and works really well as a warming starter. Soups are a great make ahead and freeze healthy option for busy lives.
Growing up in France, my paternal side of the family was from French North Africa and I grew up enjoying many of the flavourful dishes of the cuisine of the Sephardic Jews. My grandmother spent her time spoiling us with feast after feast of delicious spicy foods. My favourite was her "Choukchouka". Little did I know that this dish would see such a revival and feature in every culinary, foodie, healthy cookbook or blog! So here's my own family recipe for you to enjoy.
Did you say green salad? Why stop at green? Although green is THE compulsory colour on our plates at all times, we love a rainbow. With mixed elements of raw and roasted vegetables, it will accompany your summer barbecues perfectly and provide a useful nutrient dense and balanced option for your vegetarian friends.
With its origin in the area around Provence and Nice where I spent all my summers as a child, the word “ratatouille” originally meant a coarse stew as "touiller" or "ratouiller" means to stir in French. Ratatouille is a dish I make weekly all year round, because besides being loved by all at home, it is extremely versatile and packed full of vitamins and nutrients.
