Kitchen Tricks – Summer Veggies

KitchenTips4

Every summer we have an abundance of fresh fruit and veggies that come from both our own garden and the weekly Farmer’s Markets that we visit. But the trick is finding ways to use them all up before they go back.

Plan Ahead!

When you have an idea ahead of time about what is coming into season and how you are going to use it, you won’t be left scrambling for ways to use up your produce before they spoil.Zuc fact.png

I like to have a seasonal guide of when I can expect my favorite garden fresh items to come around. Then I can preplan my meals by the week and make sure to use up the things like leafy spinach and basil right when I bring it into the kitchen.

 

 

Zucchini Red Pepper and Feta Couscous

4 Servings
Ready in 30 minutes

Recipe by Slimming World

Zucchini,%20Red%20Pepper%20and%20Feta%20Couscous.jpg
Ingredients:
Spray oil*
2 large zucchini, cubed
1 red and 1 yellow bell pepper, seeded and cut into chunks
2 medium red onions, cut into thin wedges
4 garlic cloves, thinly sliced
1–2 tsp smoked sweet or hot paprika
1 tsp dried thyme
Salt and freshly ground black pepper
1½ cups dried couscous
3oz fat-free feta cheese, cut into cubes
Small handful of roughly chopped fresh mint, to garnish

*Please note to protect your weight loss, use up to 10 short sprays of any spray oil per day.

slimming world sponsor .png
Method:
1.Preheat the oven to 400°F. Spray a large roasting pan with spray oil.
2.Put the zucchini, bell peppers, red onions and garlic in the prepared pan and sprinkle with the paprika or harissa powder, thyme and salt and pepper to taste. Toss well and roast for 20 to 25 minutes, or until tender.
3.Meanwhile, put the couscous into a large heatproof bowl and pour in 2 ¾
cups boiling water and ½ tsp salt. Cover and let stand for 5 minutes, or until
the water has been absorbed. Fluff up the grains with a fork.

4.Place the couscous into a large serving dish and stir in the roasted vegetables and
any juices. Season with salt and pepper. Scatter over the feta and mint and serve
warm or at room temperature.

Make a Salad out of Everything!

One of the easiest ways to use up those tiny left overs of fresh produce it to dice it all up, throw it in a large bowl, and make a salad.  I love to add in nuts, cheese, even fruit!

You don’t need to have lettuce! Just go veggie wild!

Make a quick dressing with a dash of tahini, lemon juice, and EVOO. Easy!

Freeze or Dry

There are a lot of ways to preserve your produce if you just can’t use it right away. Even Watermelon can be cubed and frozen for later use.  Don’t have room in the freezer? Consider drying herbs and leafy greens for winter!

 

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