Mexican-style salmon, more greek salad and thoughts on this week

Another magazine recipe with some small changes.

Salmon fillets
tomatoes
red onion
avocado
green chilli
fresh coriander
lime
paprika
olive oil
aubergine
yellow pepper
garlic

slice the aubergine and pepper and add whole garlic cloves. Coat in olive oil and paprika, and roast for 10 mins.

add the salmon and continue to bake until everything is cooked.

meanwhile cut the tomatoes, red onion, chili, coriander and avocado, and mix with lime juice to make a chunky salsa. Season with salt and pepper.

More Greek Salad and some thoughts

This is actually just to show that I'm USING UP ALL MY VEG!

I didn't get a box this week, I went out with some recipes in mind and bought ingredients. I am pretty proud of the fact that at the end of the week I'm left with two (still unripe) avocado and a tiny amount of lettuce and that's pretty much it. I don't normally eat salad, but it was actually really nice to have a burst of fresh, summery food this week.

My favourite was probably the roast veg with mozzarella. I made enough for two meals and ended up eating it all. Mixing the bread in with the vegetables was something I wouldn't have thought to do and it worked really well.

Although the three main meals I made (greek lamb, mexican salmon and roasted veg) shared most of the same ingredients, they were really varied and I liked that.

On the downside though, doing it this way was more expensive. I spent about £5 more on vegetables than I do on the box and the box normally lasts me a fortnight - this lot lasted a week.

Roasted Mediterranean Vegetables with Mozzarella

mmmhh mmmm more summery food. This one was inspired by a recipe in a magazine.

Aubergine
Red Bell Pepper
Yellow Bell pepper
Red Onion
Garlic
White wine vinegar
mini plum tomatoes
ciabatta bread
olive oil
mixed dried italian herbs
fresh basil
mozzarella cheese

Cut the peppers, onion and aubergine and mix with olive oil, whole cloves of garlic and the dried herbs. Put in a roasting tin and roast in the oven.

Remove from oven, add the vinegar, tomatoes (halved longways) and the bread torn into pieces. Leave to cool a little until warm.

Add the mozzarella and basil leaves.

Day Five (June 4th) - Summer Leaf Soup

Breakfast - honey nut cheerios, semi skim milk

Lunch - leftover Spaghetti Bolognaise, fat free fromage frais, 3 reese cups, coke zero

Snack - mint humbugs

Dinner - Summer Leaf Soup (large pot to bag and freeze)

olive oil
half onion
wet garlic
half fennel bulb
half red pepper
swiss chard
spring greens (mixed baby cabbage and chard leaves I think)
two strips bacon
pork stock
vegetable stock
mixed herbs
top of the fennel

lightly fry bacon, onion, garlic and fennel in olive oil in base of large saucepan. add red pepper and cook briefly. add leaves (all cut into strips), stock and herbs. Bring to boil then simmer for 10-15 mins until leaves are soft.

with toast.

Day Two (June 1st) - Spaghetti Bolognaise

Breakfast - cereal, semi-skim milk, coffee, banana

Lunch - tuna and mayonnaise sandwich with baby spinach on white bread

Dinner - Spaghetti Bolognaise (1 portion to eat, 1 to fridge, 1 to freeze):

Olive oil
Mince *
onion *
tin of tomatoes *
1 small courgette
3 large mushrooms
fennel
half red pepper 
wet garlic
frozen peas
bacon *
tomato puree
beef oxo cube
dry spaghetti
mixed herbs

fry onion and mince in oil, stir in stock. Add dry vegetables and bacon and cook for few minutes. Add other ingredients and simmer while pasta cooks.

Bowl of strawberries, strawberry yoghurt, tea.

Snacks - dried apricots, banana, penguin chocolate bar.
Drinks - coffee, tea, water

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Shopping tonight, so I've sketched out a few recipes ideas for the following week which will best use the veg. The problem I'm foreseeing this week is the sheer amount of green veg I have. I am not normally a big 'leaf' eater... but this weak I have spinach, chard, lettuce and spring greens (which look a little bit like pak choi... not sure what they are). So I plan to make a large amount of green leaf soup, which I can then freeze. Spinach and lettuce can go in sandwiches, but if I have soup and leftovers then I'm not likely to be eating many sandwiches this week. I also plan to get some puff pastry and do a veg tart with the courgette, pepper and whatever else I have left!