Here’s what I got at the market last month: lots of tomatoes for €1; eleven leeks for €1; strawberries for €1.25; six yellow courgettes for €1; seven fennel bulbs for €1; a bag of yellow peppers for €1, and a bowl of Brussels sprouts for €1.
Most of it went into soups and stews, but I also made pizza (as always), polenta with seitan and roasted vegetables, fennel and courgette salad, and roasted Brussels sprouts.
On the left: I got a mandoline on sale for €5 last month so I’ve been eating a lot of things in thinly sliced form. Apparently this method makes raw vegetables taste extra good because this courgette and fennel salad made me love raw courgette. I had the leftovers with the pesto and tomato toastie shown above.
On the right: Another good way to use up your courgettes is this courgette butter I’ve posted about before. I’m happy to report that it’s just as good with yellow courgettes, especially on fresh bread with a little pesto on top. (That’s a fennel, potato, and tomato stew on the side.)
Some of the yellow peppers also went into a stew but I’ll save that recipe for a separate post. Speak to you soon!