The theme for this month’s Recipe Redux is: Get Your Fruits and Veggies in Shape: With produce galore, now’s a great time to enjoy lots of fruits and vegetables. Show us how you’re serving the bounty of gardens and orchards in creative cuts and shapes like ribbons, noodles, cut-outs, etc.
We’re in the middle of winter here in SA, seasonal produce to look out for in July:
Veggies: beetroot, broad beans, broccoli, Brussels sprouts, cabbage, carrots, cauliflower, celery, gem squash, leeks, lettuce, mushrooms, onion, parsnips, peppers, pumpkin, radishes, Swiss chard, spring onions, tomatoes, peas.
Fruit: apples, bananas, Cape gooseberries, granadillas, grapefruit, guavas, kiwi, kumquats, lemons, naartjies, oranges, pawpaws, pineapples.
My creative way of serving gorgeous, seasonal beetroot, is totally mashed up – turning it into a delicious dip, with cute cucumber cutouts to dip. I just love the bright colour beetroot adds to everything. I mean look at this… gorgeousness:
- 250 g cooked, cubed beetroot
- 1 tin (410g, 252 g drained weight) chickpeas, drained
- 100 ml olive oil
- 2 tablespoons tahini
- 2 tablespoons lemon juice
- 1 clove garlic, crushed
- ½ teaspoon salt
- Combine all the ingredients in a food processor and blitz until smooth.
As an aside, I LOVE Marian Keyes. And while I stamped away at my little shapes with glee I couldn’t help but think of this clip about Marian’s drawer of shame… I too have a box of shame – full to bursting with cookie cutters… ahh well, we all have our vices…
Don’t forget to check out the links below to see what the rest of the ReDuxers have been up to.