chard
Do not be afraid to combine it with chard and go for various colours – there’s virtually no distinction in style, though ruby chard with its wealthy crimson stems is barely stronger in flavour.
Yellow curry with chard and tofu
Tofu chunks take in a gingery coconut broth on this fast and straightforward vegan curry, made vibrant with ruby chard stalks.
Eggs and cocotte with chard and smoked haddock
Let smoked haddock and Swiss chard sing on this traditional French slow-cooked egg dish. Good for brunch, lunch or perhaps a gentle dinner.
Cherries
No cherry pitter, no drawback. Place a small steel nozzle on a board, slowly press the cherry on it and the wick will come out.
Cherry labneh summer season pudding
Cherries stewed with orange zest, do-it-yourself labneh, candy brioche and pomegranate sauce on high… that is our final summer season pudding recipe.
Beet
Earthy, wealthy and candy, regardless of its deep crimson colour and bulbous form, beetroot is said to spinach and Swiss chard, and is simply as nutritious.
Beetroot tartare and ricotta toast
Stylish toast topper, anybody? Marinate roasted beetroot in a mustardy miso sauce and high with spicy horseradish ricotta for this colourful starter.
Eggplant
Though technically a fruit, the eggplant is a well-liked vegetable world wide. Initially from Southeast Asia, the most typical selection you will discover in Europe has a deep purple, virtually black pores and skin, with creamy flesh and few seeds. However additionally, you will discover lengthy, skinny eggplants and small pea eggplants which are inexperienced and white. When shopping for, search for spotless, shiny, tight pores and skin.
Eggplant and ‘nduja spaghetti
Fiery ‘nduja and chunks of silky aubergine flesh take this tomato pasta recipe to the subsequent degree – prepared in simply half an hour, it is a super weeknight meal for 2.
Purple peppers
Also referred to as bell peppers, these are from the bell pepper household, however are usually not as sizzling as their chili cousins. As an alternative, they’ve flowery, candy flesh and hold very nicely within the fridge. When shopping for, keep away from peppers with mushy or wrinkled flesh.
Muhammara with spicy corn salad
Muhammara is a traditional Levantine dip made with walnuts, crimson peppers and pomegranate, just like romesco sauce. Right here it’s served with a freekeh and leafy herb salad and flatbread.
Gooseberries
These bitter, grape-sized berries, from the currant household, are excellent in puddings. There are two varieties: one with a greenish-yellow hue and one other with a crimson pores and skin. When shopping for, search for plump, agency fruit with a decent pores and skin that offers barely when calmly pressed.
Tajine with hen and gooseberries
Gooseberries can be utilized in savory and candy recipes – select crimson ones for this fragrant tagine to sweeten and bitter the dish.
broad beans
Generally known as fava beans, fava beans are available in lengthy pods that have to be eliminated earlier than cooking. The bean itself has an outer shell, which will be eaten or eliminated (generally known as double pods) – that is made simpler by boiling in boiling water for 1 minute to loosen the pores and skin.
Extra like this
Hake in paprika crust with chorizo, broad beans and potatoes
This dish makes heavy use of fava beans with smoky, pepper-coated hake and golden, crispy new potatoes.
Flat leaf parsley
Also referred to as Italian parsley, it has a a lot softer leaf than curly parsley and is commonly most popular to be used in salads and as an ingredient. Remember to make use of the skinny stems – they’re full of parsley taste and have a pleasing crunch.
Parsley and pomegranate salad
Parsley would not all the time must be only a garnish — right here it is the hero of a summer season salad made with the freshest, greenest leaves.
Mackerel
Mackerel is thought for its shiny, iridescent pores and skin and is a fish wealthy in pure fat and omega-3 fatty acids. Mackerel spoils shortly, so search for actually recent, agency fish or fillets with a shiny, not matte pores and skin.
Spanish mackerel
This straightforward recipe makes heavy use of pantry staples like chickpeas, canned tomatoes, and “nduja.” The parsley sauce is ideal for placing limp parsley leaves or leftover stems to good use.
Spanish peppers
There are over 200 types of chili, all completely different in colour, spiciness and measurement, and native to South and Central America. The chillies for this recipe are the standard crimson and inexperienced ones out there in supermarkets – they’ve a recent chilli taste with out an excessive amount of spice.
Chili hen
This can be a variation on an Indo-Chinese language traditional with juicy hen thighs. It is spicy, candy and deeply savory – all the things you need from a meal.
Tomatoes
All tomatoes come from South and Central America and had been delivered to Europe by the Spaniards within the sixteenth century. Since then, they’ve change into the cornerstone of many European and Asian cuisines. Candy, bitter, floral – tomatoes give a lot flavour.
tomato chutney
That is the right recipe to make use of up an abundance of ripe summer season tomatoes and makes an important addition to a cheese board.
Soup of tomatoes and crimson pepper
Soup is not only for winter – this summer season tomato crimson pepper soup is a superb lunch on a sizzling day and also will dissipate that bounty of tomatoes from the backyard.
