Vegetables from the garden continue to ripen at enormous speed, so this week’s menu plan is based around making the most of our homegrown produce. I say ‘our’, but what I actually mean is ‘Ashley’s’, as my only interest in the garden, as you all know, is sitting in it with a large glass of something cold.
Anyway, this week’s menu plan looks something like this:
Monday – chicken fajitas. Family favourite to start the week.
Tuesday – am hoping to sneak in a 5pm cinema visit, so it’s slow cooker night. Slow Cooker Corned Beef Hash.
Weds – Taco stuffed Zucchini Boats. Another new way of using courgettes!
Thursday – Goats cheese and tomato tart with salad. Even somebody who loves tomatoes as much as me is struggling to get through the amount of tomatoes we’re getting.
Friday – Pork steaks with ratatouille and some form of potatoes.
Weekend – Meh, can’t worry about that yet, too far away!
Mexican Summer Vegetable Hash
I’ve made this three times over the last couple of weeks – it’s a brilliant all-in-one side dish, uses up garden veg, and is a winner with the whole family – we eat quite a lot of Mexican food, so the flavours in this went down very well. It would work well as a veggie main course as well – I could quite easily eat a plateful of this by itself for dinner.
- Cooked and chopped potatoes – old or new are equally fine.
- 2 garlic cloves, minced
- Courgettes, finely chopped
- Tomatoes, finely chopped
- Spring onions, chopped
- Chopped coriander (I use the jar stuff in vinegar as I’m sick of throwing away fresh herbs that I haven’t used, and we’ve failed at this year’s attempts to grown our own herbs)
- Pickled chillis, minced
- Fresh lime juice
- Olive oil
- Cook the garlic in some olive oil until sizzling.
- Add potatoes and courgettes and cook on a fairly high heat until softening and crisping at edges (5 to 7 mins). Keep stirring.
- Add tomatoes, sweetcorn and spring onions and cook for another 5 to 10 mins or until it looks ready.
- Remove from heat and add coriander, minced chilli and lime juice. Season to taste and serve.
As you know, I don’t ‘do’ exact amounts, but if it helps, the ingredients pictured above were enough for three side-dish portions with no leftovers.
Linking up with Mrs M’s Meal Planning Monday.