SUMMER RECIPES
Aubergine and Shallot Stir Fry
Peel and chop a handful of shallots and slice an aubergine. Heat the oil and fry for a few minutes. Add diced sunburst squash and courgettes, frying for a further few minutes, then add peppers and sliced runner beans, frying for about five minutes. Add diced tomato towards the end for a succulent stir fry.
Sauteed Summer Squash
Slice one sunburst squash into orange shaped segments and sautee lightly in butter with chopped garlic and parsley. Summer squash can also be used in ratatouille.
Kohl Rabi, Carrot and Beetroot Salad (our children love this)
Grate one beetroot, 2 – 3 carrots and one kohl rabi. Add a tablespoon of sunflower seeds (or any type of nut) and a tablespoon of sultanas or raisins. Mix together and squeeze the juice from half a lemon for a zesty salad. Add virgin olive oil to taste. (This mix can also be stir fried or sautéed for a hot side dish).
Sunset Coleslaw
Heritage Winningstadt cabbage (or any fresh cabbage) sliced with red onion. Add grated carrot and thin slices of rudi radish.