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30° Veg

red and green veg

Today, it really hit home how the weather affects my shopping habits. It was nearing 30°C by the time Andrew and I got to the market today, and by consequence almost nothing looked appealing. In this kind of heat I’d much rather subsist on smoothies all day than contemplate actual cooking. So today’s wares are a little paltry. Of course this isn’t everything I bought- some rather unattractive (but delicious) lettuce, as well as a few cursory onions also made the cut- but it wasn’t a bulk-buy day by any stretch. 

The lovely leafy lettuce will make an excellent salad or two, which I’ve been loving for my lunches, lately. I might use the broccoli in a stir-fry, or perhaps roast it as in the Amateur Gourmet‘s Roasted Shrimp and Broccoli. You don’t even need the shrimp in this dish, the broccoli is so delicious.

Surprisingly, I managed to go one week without strawberries, and for that I rewarded myself with a larger punnet this time around. If I can stand to turn on the stove, I’ll be making smitten kitchen‘s strawberries and dumplings, which looks right up my alley. If not, we might just feast on them raw, or enjoy them in some salads. 

The Swiss Chard I’m not sure what to do with. Truthfully, I don’t have that much experience with it, so am open to suggestions. Any ideas?


  1. margaux says:

    If you have any leftover broccoli (highly doubtful, but if you do) try eating it as a salad with sundried tomatoes and goat’s cheese. I think I ended up doing that three days in a row.

    I tried the dumplings last night (the Gourmet version). They didn’t turn out nearly as pretty as smitten kitchen’s, but they were tasty!

    As for the swiss chard, sautee with some garlic and butter, or put it in a quiche, but that’s as far as my experience with it goes!

  2. Larissa says:

    I did sauteed swiss chard and beet greens last night, 3 cloves garlic, chili pepper, olive oil….throw the chard in, splash of white wine…salt/pepper….saute till lightly wilted. I served it with simply seared paprika salmon with a yogurt dill sauce.

  3. Ele says:

    Marg- do you cook the broc at all first, or just have it raw in the salad? I’m not sure I can handle it completely raw. Anything with sundried tomatoes and goat’s cheese, though, and I’m intrigued.

    I made the dumplings, too! They turned out soo well, and made a very delicious breakfast the next day.

    Larissa- Ok, that sounds really good. I’m not eating a lot of fish lately but I might try this with some kind of farro/grain dish on the side. Thanks!

  4. Mae Bird says:

    I love swiss chard but I haven’t done much more than sauteing it – its simple and good.

    I think I’m going to try that broccoli salad. mmmm sun dried tomatoes, goat cheese…