Vegetable recipes make every meal a lot tastier and can even encourage the children to eat their spinach!
Although vegetables are tasty, most of us in the western world have had our taste buds bombarded with all sorts of dynamic flavours, some nicer than others. But on a healthy diet where cakes, crisps and highly flavoured processed foods take a back seat, vegetable recipes are a fun way to enjoy the most ‘boring’ foods.
Experiment with favourite flavours. Curry sauces or your own blend of hot spices can make all the difference.
Here are a few vegetable recipes using everyday veggies you can grow in your garden…….( remember to compost all your vegetable peelings.. find out how to start composting on my sister site at Wix …Composting )
Broad Bean Salad:
– Shell beans, rinse, place in a saucepan and cover with water.
– Bring to the boil, reduce heat and simmer for about 10-15 minutes until tender.
– Drain and allow to cool thoroughly.
– Prepare a bowl of shredded mixed lettuce.
– Make a sauce by mixing natural yoghurt with mayonnaise or fromage frais or any low fat dressing that you prefer.
– Finely chop a few fresh leaves of mint and mix into the yoghurt sauce.
– Blend the beans and sauce together and then spoon onto the bowl of lettuce. Serve chilled.
Spicy Grilled courgettes:
– Cut washed courgettes in half lengthwise. Brush all over with a little melted butter, oil or low fat equivalent.
– Place cut side down on a grill pan and grill until lightly browned.
– Turn over and spread the cut side with mustard.
– Grill this side for a few minutes until golden brown. Serve hot.
Early Spring Salad:
– Bring a large pan of water to the boil and blanch the following vegetables, one at a time:
Asparagus ( cut into small pieces )
Mangetout ( or sugar snap peas )
A large carrot ( cut into very fine sticks )
– All vegetables will need 3-4 minutes of cooking. Drain them all and run under cold water to freshen them.
– Allow all cooked vegetables to cool thoroughly and mix together in a large bowl.
– Stir in some chopped radishes, chopped spring onions and some pumpkin seeds if available.
– Pour over a light salad dressing and serve chilled.