A new week, a new box of vegetables, and a brand new veg to try! This week I received another wonderful batch of organic vegetables including the kohlrabi, which is a turnip-y cabbage-y wonderful raw or cooked vegetable.
Kohlrabi is the turnip looking thing in the middle
While being Scottish and living my whole life in Scotland, I didn’t grow up on the traditional Scottish fare. My parents loved Indian curries, Italian Pizzas and Pastas and by the time I was getting into my teens Mexican. So it wasn’t until my all-to-brief holiday up north to Macduff that I truly appreciated the simplicity and satiating nature of a mince round.
Purple is my favourite colour. Last winter I had a purple coat (I got some pretty amazing compliments about it in Seattle – do Americans not have purple jackets?) I also had about 5 purple tops, a couple of purple dresses and the most amazing purple shoes. (I even had a pair of purple tights… but we won’t go into that.)
Even though going through an extreme purple phase I never ate anything purple. It’s not a colour I associate with food, especially not savoury meals. So when I got beetroot in my organic box this week and started looking into what new things I could do with it. Browsing online this purple risotto jumped out at me!
Strikingly purple beetroot risotto
This week in my Organic Vegetable box I got 14 Broad Bean pods. The suggestion in the box was Crushed Broad Beans and Mint Bruschetta but I opted for Broad Bean and Bacon Risotto instead.
Broad Bean and Bacon Risotto
Yesterday I found a new food blog Smitten Kitchen I am sure you have all been reading it for years… I then found it again when I did a search for “Leek Quiche” this morning. I am starting to branch out of my cooking and baking comfort zone and what better way to start than with a summer quiche!
I loved the look of this Leek and Mushroom Quiche and decided to give it a go.
Leek and Mushroom Quiche, straight from the oven
On Friday Scotland had some of the most beautiful weather, unfortunately I was at work. When I finished I immediately dashed to the supermarket to pick up some summery food. Like always the first hint of sunshine there is everyone dashes to the supermarket for meat to barbecue. Not one burger or sausage! So I just had to make do with steak, shame 🙂
Steak, Potatoes and Salad
Largely based on the same recipe as my Low Fat Beef Stir-fry this has the surprising addition of broccoli. A version of this recipe was one of the first things my fiancee ever made me for dinner. While I have never been a broccoli-hater, I had relegated it to something to be boiled and put as a side vegetable. This dish made me see that Broccoli can be a main star. If you don’t believe me you’ll just have to try it and see.
Cooking the Broccoli
It’s been a long running tradition that when I have to make dinner just for me, I make Macaroni Cheese. It’s a treat because my fiancee hates cheesy things so when he’s not around I go overboard. However Macaroni Cheese is just a bit on the plain side, it was perfect when I was a kid, but now I am looking for something that vaguely contains a vegetable in my dinner – that’s where the salsa comes in.
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