Weekly Meal Plan: In Season In August + September
Okay we’ve reached glut season. All the summer veg is in abundance in the garden, and we’re eating all the fresh produce before we all start making the transition to squashes, mushrooms and things flavoured with fresh sage. It’s been a funny one for all vegetable gardeners this year, but regardless if you grow your own, get vegetable delivery boxes, head to the farmers market or just the supermarket I’ve included five recipes below which should help you figure out what to do with an abundance of summer produce.
Monday: Beetroot, Feta & Spelt Risotto
Okay so I love this nutty risotto alternative, coloured bright, deep red with fresh grated beetroot at any time of the year, but fresh beetroot are in season at the moment and this is a great dish to make if you have no idea what to do with all of them. I love the salty edge feta brings to the dish, but for something a bit lighter dollops of goats curd would also be fantastic here!
Tuesday: Syrian Baked Lamb & Aubergine
Okay so the photos are from before I got much better at food photography, but don’t let you put you off making a baking dish full of thick aubergine slices that have soaked up all the delicious cooking juices from the tomato and spice-spiked lamb mince you’ve piled on top before baking. While the original recipe uses tinned tomatoes, if you’re dealing with a glut in that department you can always chop fresh ones for the sauce instead.
Wednesday: Easy Summertime Courgette Soup
This is the recipe to make if you’ve got too many courgettes to handle. It is rich, light and bright, and a vat of it in the fridge is exactly what you want already made up if you know you’re not going to fancy making lunches or dinners next week.
More courgettes, I hear you cry? Well, there are an awful lot of them about at the moment. Another way I love to use them this time of year is to make them into this super luxurious risotto (regular, rather than spelt, just to mix things up having risotto twice in one week!), brightened with fresh lemon zest and made an extra special treat with a side of burrata, ready to melt right into the rice as you eat.
Friday: Sardine & Pea Shoot Bruschetta
You know me, I love a bit of fish on Friday evenings (as well as a nice glass of wine!) so at this time of year when tomatoes and basil are at their best why would you not make this simple summer bruschetta topped with pan fried fillets of fish? It’s a no brainer, really!
A few more seasonal recipe ideas for the weekend: Pico de Gallo Tomato Salad, Roast Aubergine with Anchovy, Walnuts & Parsley, Greek-style Rainbow Beetroot Salad, Penne with Walnut & Aubergine Pesto, Courgette & Halloumi Fritters with Hot Honey Drizzle, Hummus, Tomato & Sumac Salad, Vegan Tomato & Aubergine Curry, Tomato & Coconut Cassoulet, Chermoula Aubergine with Cucumber Pomegranate Salsa.