The lovely month of July is ending, and it's time to look back to the Eat Your Greens recipes in July. Despite the hotness in many parts of the world, we received some great recipe entries. Thank you so much to all of you for taking part, and of course also to the readers. You might find some good summer food inspiration here, so do have a look!
Emily from Cooking for Kishore shared very tasty looking Zucchini & Carrot Patties. She has grown the zucchini herself, which is always great and it's a very seasonal ingredient. I'm a big fan of different vegetable patties and zucchini ones are always very high up there on the top. I would be happy to tuck into these anytime!
Johanna from Green Gourmet Giraffe cooked this vibrantly green Lettuce, broccoli and pea soup. The colour is no surprise considering how many greens it contains: lettuce, broccoli, peas and zucchini. This looks really nice, and I would be really interested in trying lettuce in soup, as that's a new one for me. Johanna mentions that the soup got the nickname “grass soup” for tasting a bit grassy. That's quite funny.
My Eat Your Greens co-host Shaheen from Allotment 2 Kitchen posted a comforting Marrow and Fenugreek Curry. Shaheen's homegrown marrows are of course the star of the show, but she also spiced the curry with fragrant fenugreek. I'm sure that added some nice warmth to the curry. The dish looks absolutely delicious, and it's a different creative idea for using marrows. I also like the marrow rice on the side very much.
Spécialiste de l'éphémère from L'éphémère quotidienneté des repas et autres trucs de magie shared with us their bowl of vegan tofu “chicken” pieces with cauliflower rice and green asparagus and lettuce on the side. The idea with the cauliflower rice is nice, and it looks like a tasty bowl of food. It's also great to have a look around on the blog and refresh old French skills from school.
My own recipe was a Pineapple and halloumi salad. I just adore fruit and berries in a salad with halloumi. This salad was a bit different, as the pineapple slices were baked. As greens I added loads of mixed salad leaves and shredded green cabbage that's so lovely right now.
Thanks again to all participants! Shaheen will be hosting in August and we look very much forward seeing your recipes again!