I'm keeping the fridge and cupboards well stocked in the hopes that I can rustle up satisfying but light meals by either broiling, lightly baking veggies
or just using them raw. Last night we had a tropical salad and pasta with pesto:
Head of lettuce and/or salad greens - torn into bite-size pieces
Diced mango, cucumber, tomato (or halved cherry tomatoes)
Sweet corn
Black beans (soaked, cooked and chilled or large tin)
Coarsely grated carrot
Dressing:
1 and a half teaspoons freshly ground cumin
Good pinch chilli pepper flakes
Sea salt
4 tablespoons extra virgin olive oil
4 tablespoons balsamic vinegar
Finely chopped basil or cilantro
Whisk together dressing ingredients pour over salad ingredients, mix thoroughly and serve.
As the cucumber was very long, I only used half; as the mango was a good size I only used the one; tomato was also very large. The above ingredients made a large salad that served 7 people very generously!
Roasted veggies:
2 Courgettes/zucchinis, cut into half inch sticks
Pumkin, also cut into half inch sticks, equal quantity as courgette/zucchini
Fennel bulb, cut into roughly six wedges
Large tomatoes, cut into wedges
10-12 leaves fresh basil, finely chopped
Salt
Bit-sized pieces of spinach or watercress (or other green of your choice) blanched lightly in boiling water.
Place all ingredients, except tomatoes and basil, in a large bowl, drizzle with olive oil, then sprinkle with salt and basil. Mix ingredients together and then place on a large oven proof tray, spreading out evenly. Top with tomato, sprinkled with a little more salt and bake in a hot oven until veggies are soft and browned lightly.
Place warm greens on a serving plate, top with roasted veggies and drizzle with balsamic vinegar. Top with toasted nuts (pine, chopped walnut, or almonds) or pumpkin seeds.
On the lookout for more recipes - any suggestions?
Suzi
Head of lettuce and/or salad greens - torn into bite-size pieces
Diced mango, cucumber, tomato (or halved cherry tomatoes)
Sweet corn
Black beans (soaked, cooked and chilled or large tin)
Coarsely grated carrot
Dressing:
1 and a half teaspoons freshly ground cumin
Good pinch chilli pepper flakes
Sea salt
4 tablespoons extra virgin olive oil
4 tablespoons balsamic vinegar
Finely chopped basil or cilantro
Whisk together dressing ingredients pour over salad ingredients, mix thoroughly and serve.
As the cucumber was very long, I only used half; as the mango was a good size I only used the one; tomato was also very large. The above ingredients made a large salad that served 7 people very generously!
Roasted veggies:
2 Courgettes/zucchinis, cut into half inch sticks
Pumkin, also cut into half inch sticks, equal quantity as courgette/zucchini
Fennel bulb, cut into roughly six wedges
Large tomatoes, cut into wedges
10-12 leaves fresh basil, finely chopped
Salt
Bit-sized pieces of spinach or watercress (or other green of your choice) blanched lightly in boiling water.
Place all ingredients, except tomatoes and basil, in a large bowl, drizzle with olive oil, then sprinkle with salt and basil. Mix ingredients together and then place on a large oven proof tray, spreading out evenly. Top with tomato, sprinkled with a little more salt and bake in a hot oven until veggies are soft and browned lightly.
Place warm greens on a serving plate, top with roasted veggies and drizzle with balsamic vinegar. Top with toasted nuts (pine, chopped walnut, or almonds) or pumpkin seeds.
On the lookout for more recipes - any suggestions?
Suzi
Therre are so many nice fresh
fruits lately too...I like to mix and match those with yogurt for a dessert, or combine into smoothies. Summer meals are so nice. 
Susan
Yummm....to all the above.
