With a bounty of fresh vegetables available, local greengrocers offer delicious recipe ideas, including baked summer squash and baked beetroot with lentils and feta.
Visitors to their local greengrocer can find a variety of fresh produce, including celery, cauliflowers, cabbages, and scotch bonnet chilies. Among the offerings, golf ball-sized beetroots with vibrant bottle-green leaves are available. The leaves can be shredded and sautéed with garlic, lemon zest, and oil, providing a nutritious greens option.
For those seeking a sweeter vegetable, summer squashes, including dumpling squash, are available. These can be prepared by hollowing them out and filling them with orange segments, cherry tomatoes, garlic, and thyme, then baking them.
A notable recipe includes Baked Summer Squash, which requires:
– 4 summer squashes, each around 200g
– 1 large orange
– 8 cherry tomatoes
– 3 garlic cloves
– 8 thyme sprigs
– 125ml olive oil
Preparation involves baking at 200C for about 50 minutes, resulting in tender, flavorful squash.
Another recipe, Baked Beetroot with Lentils and Feta, combines beetroot and their leaves with lentils and feta cheese. Ingredients needed are:
– 500g beetroot with leaves
– 3 garlic cloves
– 125g small green lentils
– 1 tbsp red wine vinegar
– 3 tbsp olive oil
– 12 mint leaves
– 150g feta cheese
This dish entails baking the beetroot and mixing with lentils, feta, and a garlic-vinegar dressing, transforming it into a substantial salad.
Both dishes offer a creative way to utilize seasonal produce from local greengrocers.