Seasonal Vegetables and ways to use them

This has to be just about the best time of the year for having access to an abundance of beautiful vegetables. All the greens are looking great, from rocket, to fancy lettuce leaves, to asparagus, spinach, celery and cucumber. Salad veggie prices are more reasonable now too, so think about the ways you can make interesting salads.

For suggestions on how to put together lunch ideas click here. Scroll down to see the suggestions.

How about a frittata? I’m seeing more of these listed in clients’ food diaries and they are a great way to use up left over veggies. Here’s a recipe for a tasty frittata that makes four big servings.
Another yummy lunch idea are these smoked chicken and broccoli frittatas.
I love radish sprouts (called Sango sprouts, in little boxes in the salad veg area of the supermarket and veggie shops). These little sprouts are bright purple and green and add zing to your salads, plus they look great!

If you are using the BBQ, you can spray the BBQ plate and throw on a vegetable medley and toss it around.  I use sliced zucchini, onions and garlic as a base and then often add capsicum or other veggies. When the big tomatoes are cheap, cut them in half and plop them on the BBQ, they are so sweet when cooked like that. 

Simple, healthy meals don’t have to be boring. Remember to add chopped herbs to your salads – mint, parsley, coriander and basil all make an impact.  You can easily grow herbs indoors, or in pots outside if you haven’t got room in your garden.  Potted up herbs make great Christmas presents too.

You can slice a large strawberry and add that to your salad for extra colour and zing too. Really, salads can and should be interesting, fresh and delicious. Add a piece of cooked protein and you have a quick, simple and healthy meal.

Posted on November 4, 2015 .