Menu Planning Monday – And A Recipe

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.

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  • Cooked and chopped potatoes – old or new are equally fine.
  • 2 garlic cloves, minced
  • Courgettes, finely chopped
  • Tomatoes, finely chopped
  • Spring onions, chopped
  • Sweetcorn
  • 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

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  1. Cook the garlic in some olive oil until sizzling.
  2. Add potatoes and courgettes and cook on a fairly high heat until softening and crisping at edges (5 to 7 mins).  Keep stirring.
  3. Add tomatoes, sweetcorn and spring onions and cook for another 5 to 10 mins or until it looks ready.
  4. 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.

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Linking up with Mrs M’s Meal Planning Monday.

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5 thoughts on “Menu Planning Monday – And A Recipe

  1. For “fresh” herbs with no waste I highly recommend Waitrose Cook’s Ingredients frozen herbs. They come in resealable bags and are pre-chopped and ready to use. The garlic is brilliant – no more chopping or pressing or forgotten garlic sprouting in the fridge. Just grab from the frezer and tip it in! I use their Italian herb mix a lot too. They do quite a number of different herbs and spices – parsley, coriander, basil, ginger, jalapenos and so on. Love, love, love!

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