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A few weeks ago I got some feedback that hurt.

Two of my long term Simple Meal Plans customers left comments saying they found my recipes lacking in vegetable variety.

Too much broccoli and cauliflower!

Asking me to mix it up.

Which got me thinking…

I do use a lot of broccoli and cauliflower and kale in my recipes.

Because that’s what I LOVE to eat.

But just because a recipe calls for a certain veg, doesn’t mean you can’t use something else.

So I’ve made a note to always include alternative veg ideas in my variations.

And I also thought it would be fun to empower you to try a little vegetable substitution on your own…

The Ultimate Guide to Vegetable SubstitutesLeafy Herbs

parsley = mint = coriander (cilantro) = basil = sorrel

Woody Herbs

thyme = rosemary = sage = oregano = lemon grass = lemon thyme = kaffir lime leaves

Leafy Veg

spinach = chard = silverbeet = collard greens = kale = cavolo nero = beet tops = cabbage = bok choy

Root Veg

potato = sweet potato = parsnip = beets = turnip = celeriac = swede = rutabaga = carrots = mushrooms = zucchini = cauliflower

Brassicas

broccoli = broccolini = cauliflower = cabbage = brussels sprouts = chinese broccoli

Crunchy Veg

celery = snow peas = carrots = radish = kohlrabi = cabbage

Green Veg

zucchini = peas = green beans = broad beans = broccoli = asparagus

Summer Veg

tomatoes = red bell peppers (capsicum) = eggplant (aubergine) = zucchini = mushrooms

Aromatic Veg

onions = celery = carrots = garlic

Salad Veg

lettuce = radicchio = rocket (arugula) = baby spinach = baby kale = leafy herbs

EXAMPLE: Beautiful Broccoli with Creamy Tuna Sauce

Lets put this into practice with my Beautiful Broccoli with Creamy Tuna Sauce.

Looking at out substitution guide above, broccoli appears in the Brassicas. So you could substitute any of those vegetables.

Broccoli is also under Green veg. More options there.

On a more general note, you could substitute any cooked veg or legumes.

So maybe some roast eggplant or zucchini or mushrooms? Or saute some leafy veg like kale or spinach and use that instead.

There are always options.

Just trust your instincts.

We’ll turn you into a substitution pro in no time :)

Printable Ingredient Substitute Cheat Sheet!

Enter your email below to join the FREE Stonesoup weekly newsletter and get your printable Ingredient Substitute ‘Cheat Sheet’… It’s FREE!

Can’t see the signup form? Click HERE.More Ingredient Substitute Ideas

See the The Simple Guide to Ingredient Substitutes.

What about you?

Do you love broccoli and cauliflower? Not so much?
I’d love to hear about your favourite vegetables in the comments below :)

Have fun substituting in the kitchen!

With love,
Jules x

The post The Ultimate Guide to Vegetable Substitutes appeared first on Stonesoup.

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Fast Friday Cheeseburger Bowls

I’m really kicking myself for how this photo turned out during my video shoot…


I grated the cheese instead of slicing it so it over-melted. Which means you can’t really see the cheesy, oozy goodness. But trust me. It’s there.


These burger bowls are a big big favourite in our house on a Friday night. I love them because they’re so quick and it all just cooks in one pan – so minimal cleanup.


My Irishman loves the combo of the meaty beef and the buttery roast zucchini.


The boys love them because I serve theirs in soft butter brioche burger buns. #everyonehappy


And I must tell you – the roast zucchini with the cheese on it is so so good. Definitely my favourite part!

  • 500 g (1lb) minced (ground) beef
  • 2 large zucchini ((500g / 1lb), sliced)
  • 250 g (1/2lb) cherry tomatoes, halved
  • 100 g (3.5oz) sliced cheddar
  • salad leaves or parsley (to serve)
  • mayonnaise (to serve)
  1. Turn your oven to 250C (480F). Place zucchini and tomatoes in a large roasting tray. Drizzle with a little oil and a pinch of salt. Roast for 5 minutes.
  2. Break meat into bite sized chunks and scatter over the zucchini and tomatoes. Roast for another 10 minutes.
  3. Stir. Scatter over cheese and cook for another 5 minutes or until the meat is cooked through and the cheese has melted.
  4. Divide between two bowls. Top with salad / parsley and a big dollop of mayo.

WINE MATCH: A gutsy red like Shiraz, Cabernet or Zinfandel.

Variations & Substitutions

vegetarian – replace meat with extra veggies like eggplant, mushrooms and peppers. Or use chickpeas. And consider adding more cheese.

dairy-free – just skip the cheese and serve extra mayo. Or add some chopped bacon to brown instead of the cheese. Or for a lux version serve burger bowls with finely sliced prosciutto or salami.

more substantial (carb lovers) – burger buns! Or add torn sourdough chunks to roast with the meat.

more substantial (low carb) – extra mayo, roast nuts or almond burger buns.

more veg – see the vegetarian options.

different accompaniments – I’ve kept it simple just serving with mayo, but feel free to add any of your usual burger accompaniments. Pickles are lovely, or mustard and you could always go for some ketchup if you don’t mind the sugar. Oh and for me sauerkraut is a must!

different meat – any ground meat will work. Or try sausages or chorizo for something different.

old school burgers – replace parsley / salad with finely sliced iceberg or cos (romaine) lettuce.

different cheese – I’m keen to try it with crumbled blue cheese added at the end. OR feta would be good too. Any melting cheese will work in place of the cheddar.

different greenery – I like the parsley leaves but you could serve it on a bed of any cooked greens. And make sure you see the old school burgers’ option above. Shredded kale is a fave.

Waste Avoidance Strategy

minced (ground) beef – freeze it.

zucchini – will keep for 2 weeks or longer in a plastic bag in the fridge. To keep it even longer, cook sliced zucchini in a little butter until just soft then store in an airtight container in the fridge.

cherry tomatoes – either halve and cook in the oven for about 30 minutes (180C / 350F) OR just cook in a pan with a little olive oil. In either case store in an airtight container in the fridge for a few weeks. Or freeze the cooked tomato for longer periods.

cheese – most hard and melting cheeses will keep for weeks wrapped in waxed paper or baking paper and stored in an airtight container (or sealed ziplock bag) in the fridge. If you need to store for longer cheese can be frozen.

salad leaves / parsley – are highly perishable. My first path would be to use them for another meal (salad for breakfast!) but if that isn’t possible you can pop them in the freezer. They will wilt down but can then be used anywhere you’d use wilted greens. At least this way they won’t go slimy.

mayonnaise – unopened in pantry or once opened will keep for months in the fridge.

Prepare Ahead

Yes! Just cook as per the recipe but keep the parsley and mayo separately. Leftovers will keep in the fridge for 2 weeks or can be frozen. To serve, warm in the oven (200C / 400F) for 10-15 minutes or pan fry everything until hot.

More Bowls of Goodness…

And whatever you do, have fun in the kitchen!

With love,
Jules x

The post Fast Friday Cheeseburger Bowls appeared first on Stonesoup.

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Salmon with Spiced Butter & Broccoli

Spiced butters are a super easy way to make an instant flavour packed sauce for meat or fish.


The French have been onto this forever but I’ve only recently begun to appreciate the possibilities. Especially once I realized you don’t need to make the butter in advance and refrigerate it.


Starting with soft butter and flavouring it as you cook the protein means you don’t need to be super organized.


AND the butter is ready to melt and mingle with the pan juices much more readily than flavoured butter from the fridge.

I’m cheating here on the ingredients count. When I make it I use my own Stonesoup spice blend so there’s only 1 ingredient instead of the 3 spices listed below. I hope you don’t mind :)

  • 80 g (3oz) salted butter
  • 1 teaspoon each cumin, coriander and smoked paprika
  • 2 teaspoon lemon juice + extra to serve
  • 2 fish fillets
  • 2 small heads broccoli (chopped into florettes)
  • 1/2 cup roast walnuts (macadamias, almonds or other nuts)
  1. Bring 1cm (1/2in) salted water to the boil in a medium pot. Add broccoli and cover. Boil for 5 minutes. Drain and keep warm.
  2. While the broccoli is cooking make the butter. In a small bowl mash butter with the spice and lemon. Taste and season as needed. (It may not need any seasoning.)
  3. Heat a small frying pan on a medium high heat. Season fish with salt. Add a splash of oil to the hot pan and cook fish for 3-5 minutes on each side or until cooked to your liking.
  4. Divide broccoli between two plates or bowls. Top with cooked fish. Smear butter over the fish and finish with the roast nuts.

WINE MATCH: A big buttery Chardonnay.

Variations & Substitutions

vegetarian – serve the spiced butter with pan fried eggplant ‘steaks’, mushrooms or fried eggs.

dairy-free – use extra virgin olive oil or this cashew sauce instead of the butter.

more substantial (carb lovers) – serve with steamed rice, brown rice, quinoa or cous cous.

more substantial (low carb) – extra nuts, extra fish, more butter!

Low FODMAP – use the walnuts or macadamias. And go easy on the serving size of the broccoli.

different flavoured buttersLime & Miso is amazing, or Quick Chive Butter or try curry powder for a curried butter. I’m also thinking ground fennel seeds would be lovely.

different veg – asparagus, green beans or broccolini are both good cooked this way. Or serve with a salad, baby spinach, cooked greens or your fave roast veg.

different protein / carnivore – this spiced butter is also really lovely with lamb or chicken. And it takes a simple omelette to a whole new level.

Waste Avoidance Strategy

spices / nuts – keep them in the pantry.

lemon – whole lemon will keep wrapped in a plastic bag in the fridge for months.

fish fillets – freeze them.

broccoli – will keep wrapped in a plastic bag in the fridge for about 2 weeks or sometimes a little longer. Can be frozen (if you have time chop before freezing so it will defrost quickly in the pan).

Prepare Ahead

The broccoli can be cooked ahead and then reheated in the pan after you cook the fish. The butter can be made any time – will keep in the fridge or freezer for months – just make sure you allow it to come to room temperature before using – you don’t want to wrestle with a hard pat of butter. Fish is best when freshly cooked! Leftovers will keep in the fridge for 1-2 weeks or can be frozen.

More Spiced Butter Ideas

Have fun in the kitchen!

With love,
Jules x

The post Salmon with Spiced Butter & Broccoli appeared first on Stonesoup.

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Have you been hesitating about trying a Stonesoup recipe?

Let me guess.

You’re worried they’re too simple.

I hear it from my meal planning members all the time…

“Your recipes sound almost too simple to be delicious. But then you start eating and every bite is better than the last.”
– Julie

“Sometimes it’s unclear if a recipe will taste good using so few ingredients, but it always does!!”
– Sarah

“I have spent my whole adult life in the culinary arts and at first I thought the simplicity of the recipes would be too simple.

Was I ever wrong!!!

I just made the kale chips with beef burger from this week’s meal plan. No stress or hours prepping.

Everybody loved it! “
– Carolyn

I get it.

I’ve been writing recipes with 6-ingredients or less for 10 years.

Yet sometimes I still think ‘it’s going to be too simple’.

But I try my idea any way.

And 90% of the time the simple recipe is the best.

I have very high standards.

I only publish the recipes that taste amazing.

So…

I dare you to try a Stonesoup recipe this week!

What have you got to lose?

Download my free eCookbook over here.

Choose one recipe.

Get those ingredients.

Have fun in the kitchen!

And leave a comment below about your experience.

I’m excited to see what you cook up!

With love,
Jules x

The post Are my recipes too simple? appeared first on Stonesoup.

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Pesto, Olive & Feta Frittata

The idea to combine these three powerful flavours came from a lunch I had at Highroad – a fave local cafe.


They served it in the form of poached eggs with pesto, broccolini and dried olive crumbs.


And while that was amazing, I like my frittata better because it feels more substantial and dinnerish.


I’ve baked it in a rectangular pyrex dish because I like how it looks, but you could easily use a round 20cm (8in) springform pan or a 20cm (8in) oven proof frying pan instead.

  • 6 eggs
  • 120 g (4oz) pesto ((4 heaped tablespoons) + extra)
  • 100 g (3.5oz) feta, crumbled
  • 2 handfuls black olives (pitted (100g / 3.5oz))
  • salad (to serve)
  1. Turn your oven on to 200C (400F). Grease and line a rectangular oven proof dish (mine was 20x25cm / 8x10in dimensions) or a round 20cm (8in) springform pan or a 20cm (8in) oven proof frying pan. If using a non stick pan no need to line it with paper.
  2. Mix eggs and pesto a big pinch of salt in a bowl. Pour egg mixture into your prepared pan. Scatter over olives and feta.
  3. Bake frittata for 15-20 minutes or until the egg is set and the frittata feels firm and springy. Serve hot or at room temp with salad and extra pesto if desired.

WINE MATCH: A spicy Shiraz.

Variations & Substitutions

dairy-free – replace feta with roast walnuts, cashews or other nut. And use dairy-free pesto.

more substantial (carb lovers) – serve with crusty bread or boiled or roast potatoes.

more substantial (low carb) – extra pesto or add roast nuts. Serve with more substantial low carb veg.

herby – a little chopped chives or thyme are lovely with the eggs.

no olives – just skip them or replace with sun dried tomatoes, grilled red peppers, walnuts or extra feta.

different cheese – parmesan, brie, goats cheese, camembert or cheddar.

no pesto – replace with a 250G (9oz) pack of frozen spinach that has been defrosted and squeezed dry.

Waste Avoidance Strategy

eggs – will keep in the fridge for weeks or use for another meal.

pesto – commercial jars of pesto will keep for months in the pantry. Fresh pesto will keep in the fridge for a few weeks. Cover with olive oil to prevent exposure to air and browning reactions.

feta – keeps for months unopened in its packet. Or can be frozen. Or you could make a marinated feta by putting it in a super clean jar from the dishwasher and covering with oil and then keeping it in the fridge. Sometimes I like to add flavourings like bay leaves, lemon zest and pepper corns or chilli.

olives – store in the pantry.

salad leaves – store sealed bag in the fridge. If buying loose leaves, wash and spin dry in a salad spinner then wrap loosely in paper towel and place inside plastic bag. Push out most of the air and seal. Store in the fridge.

Prepare Ahead

You can but I prefer my frittata warm from the oven! Leftovers will keep in the fridge for 1-2 weeks. Don’t freeze.

More Frittata Recipes

Have fun in the kitchen!

With love,
Jules x

The post Pesto, Olive & Feta Frittata appeared first on Stonesoup.

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Stonesoup by Jules - 2w ago

Recently my friend Katherine told me about a potential new job.

She was super excited about it.

Except it would be full time.

With 2 boys at school it was going to be tricky to manage.

So I asked her about meal planning.

She said in the past she gets inspired and organized.

And does it for a few weeks.

But then she loses momentum.

And it all falls apart.

So what’s Katherine doing wrong?

She’s relying on willpower.

As Kelly McGonigal Ph.D writes in her book, ‘The Willpower Instinct’, willpower is a limited resource.

This is why it can be so difficult to keep going.

Especially when we’re tired.

Because our willpower reserves are lowest at the end of the day.

What’s the alternative?

Habits.

Habits automate daily decisions.

They avoid the need for willpower.

This way, eating well isn’t something you battle with every day.

It’s on autopilot so healthy choices become effortless.

Even enjoyable.

Which habits?

For me, the cornerstone habit is meal planning.

If you have your meal planning system in place.

Everything else is easy.

The deciding, the shopping, the cooking.

AND you make better choices.

Want to automate your meal planning habit?

Then check out my FREE 5-Day Meal Plan Training.

I’ll show you my 3-step process to master the meal planning habit.

It’s a simple system.

The best alternative to the willpower mistake.

Enter your email below to receive the first lesson:

Can’t see the signup form? Click here.

Meal planing is a game changer .

When you do it the right way.

With love,
Jules x

The post The Willpower Fallacy appeared first on Stonesoup.

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Stonesoup by Jules - 3w ago

Taco Tuesday Bowls

Before I started following my own meal plans we were having ‘Taco Tuesday’. Every week.


The boys loved it. And I loved having an excuse to explore the wonderful world of Mexican flavours.


I first made these taco bowls with some leftover pulled pork that was amazing. However I’m just as happy with this simple weeknight option.


Although it does all depend on the quality of your hot sauce.


My favourite is a smoky chipotle that has a bit of sweetness but you could go for tabasco or even sriracha. Just add a little at a time. It’s easy to add more heat but difficult to subtract!

  • 450 g 1lb minced (ground) pork, chicken or beef
  • 1 teaspoon to 2 tablespoons hot sauce + extra to serve
  • 2 limes
  • 1 bunch collard greens or kale
  • 1 avocado or sour cream
  • 2 handfuls roast cashews (almonds, macadamias or peanuts (optional))
  1. Heat a large frying pan on a high heat. Add a splash of oil and the meat and cook, stirring often until the meat is well browned – about 5 minutes.
  2. Remove meat from heat and gradually season with your hot sauce, 1-2 tablespoons lime juice and some salt. Tasting as you go and adding more of anything as needed.
  3. Finely slice greens or kale and divide between two bowls. Top with the hot meat, avocado / sour cream, lime halves and nuts (if using).

WINE MATCH: A cold Mexican beer or glass of Riesling.

Variations & Substitutions

different greens – baby spinach or any cooked greens will work. Shredded cabbage or grated zucchini are also lovely.

different protein – feel free to substitute any cooked protein for the meat. Pulled pork or my quick pulled chicken work really well and of course there are always the vegetarian options below!

more veg – add grilled peppers, zucchini, eggplant or cooked mushrooms to the cooked meat. And if you have time and can tolerate it, soften an onion in the pan before browning the meat.

vegetarian – cooked beans, lentils or chickpeas.

dairy-free – use the avocado or this cashew yoghurt.

more substantial (carb lovers) – warm tortillas or corn chips.

more substantial (low carb) – extra nuts, extra meat, sour cream AND avocado.

Low FODMAP – use sour cream instead of the avo. And use peanuts or macadamias.

family-friendly – I just serve plain cooked meat for the boys and then season the meat with the hot sauce after I’ve served up. But you could use tomato ketchup or your favourite BBQ sauce instead.

no lime – lemon juice is the next best thing.

Waste Avoidance Strategy

minced (ground) pork, chicken or beef – freeze it.

hot sauce / nuts – keep them in the pantry.

lime – will keep in a plastic bag in the fridge for months.

collard greens or kale – will keep for a few weeks in a plastic bag in the fridge. Or for longer if cooked as per the recipe. Can be frozen.

avocado – use for another meal. Doesn’t freeze well.

sour cream – keeps for weeks in the fridge.

Prepare Ahead

Yes! Just cook the meat and season as per the recipe but keep everything else separately. Cooked meat will keep in the fridge for 1-2 weeks or can be frozen. The fresh ingredients won’t keep that long and shouldn’t be frozen! To serve, warm meat in a pan with a little oil and possible a splash more lime juice to freshen it up. Then serve as per the recipe.

More Simple Mexican Dinner Ideas

Have fun in the kitchen!

With love,
Jules x

The post Taco Tuesday Bowls appeared first on Stonesoup.

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What’s the Steve Jobs rule?

It’s a concept I learned in the nutrition part of my Health Coaching certificate.

The idea is that Jobs wore the same clothes every day.

Because it reduced the number of decisions he had to make.

And freed up his creativity for other things.

This can be applied to food as well.

In class we were encouraged to write down our go-to meals.

To apply the Steve Jobs treatment to nutrition.

I love this simple approach.

So today I thought I’d share my ‘Steve Jobs’ go-to meals:

GO-TO BREAKFAST: Black coffee.

I practice intermittent fasting so breakfast is super simple for me.

The same thing every day. I love it!

GO-TO LUNCH: An Abundance Bowl.

I’ve written about them over here.

Basically I create a beautiful bowl of food by combining vegetables, protein (usually poached eggs or sardines) and a delicious sauce (usually mayo, pesto or tahini).

GO-TO SNACK: Seeds & Yoghurt

Basically I soak a tablespoon each of chia seeds and linseeds (flax) in 3-4 tablespoons water for 30 minutes or longer.

I then serve with home made yoghurt and a little almond butter, peanut butter, pumpkin seeds or nuts.

GO TO DINNER: Whatever is on my Meal Plan.

This year I’ve been using my done-for-you Simple Meal Plans.

Dinner is different all the time.

It might be a nice piece of fish and salad, an omelette, a stir fry, meatballs, a big bowl of soup, a curry, a fast roast…

So many options.

Without lots of thought!

Or effort.

Want to reduce the number of decisions you have to make?

Then having a simple meal planning system is key.

My new FREE 5-day training will help.

It’s my simple 3-step process for meal planning.

In short daily bites.

I’ll walk you through my 3 simple steps.

To simplify your decision making.

Enter your email below to receive the free 5-day training:

Can’t see the signup form? Click here.

Have fun in the kitchen!

With love,
Jules x

The post The Steve Jobs Rule<br>+ What I Eat in a Day appeared first on Stonesoup.

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Have you been hesitating about trying a Stonesoup recipe?

Let me guess.

You’re worried they’re too simple.

I hear it from my meal planning members all the time…

“Your recipes sound almost too simple to be delicious. But then you start eating and every bite is better than the last.”
– Julie

“Sometimes it’s unclear if a recipe will taste good using so few ingredients, but it always does!!”
– Sarah

“I have spent my whole adult life in the culinary arts and at first I thought the simplicity of the recipes would be too simple.

Was I ever wrong!!!

I just made the kale chips with beef burger from this week’s meal plan. No stress or hours prepping.

Everybody loved it! “
– Carolyn

I get it.

I’ve been writing recipes with 6-ingredients or less for 10 years.

Yet sometimes I still think ‘it’s going to be too simple’.

But I try my idea any way.

And 90% of the time the simple recipe is the best.

I have very high standards.

I only publish the recipes that taste amazing.

So…

I dare you to try a Stonesoup recipe this week!

What have you got to lose?

Download my free eCookbook over here.

Choose one recipe.

Get those ingredients.

Have fun in the kitchen!

And leave a comment below about your experience.

I’m excited to see what you cook up!

With love,
Jules x

The post Are my recipes too simple? appeared first on Stonesoup.

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Fish with Olive Lemon Salsa

I can’t remember where I got the idea to dice the flesh of a lemon and use it in a sauce.


But I’m very glad I did.


Love how using an everyday ingredient like the humble lemon in a slightly different way makes it feel like a completely new ingredient!


The flavours in this salsa are big, bold and fresh so best suited to your more meaty fish steaks or oily fish like salmon.


But it’s also amazing with pork chops or some good quality sausages. And of course you could always serve it with good old chicken.

  • 2 handfuls pitted black olives (100g / 3.5oz)
  • 1 large lemon
  • 1 small clove garlic (minced)
  • small bunch oregano (leaves picked)
  • 2 fish fillets or steaks
  • cucumber or salad leaves (to serve)
  1. For the salsa, chop olives. Peel and chop lemon into small dice, discarding any seeds as you go. Combine olives, diced lemon, minced garlic and oregano leaves in a small bowl. Moisten with 4 tablespoons extra virgin olive oil. Leave to stand for the flavours to mingle while you cook the fish.
  2. Heat a frying pan on a medium high heat. Season fish with salt on both sides. Add a splash of oil to the hot pan and cook fish for 3-5 minutes or until browned on the outside and cooked to your liking.
  3. Divide fish between two plates. Spoon over the olive lemon salsa. Serve with cucumber or green salad on the side.

WINE MATCH: A nice crisp dry white like Riesling or Pinot Gris.

Variations & Substitutions

different veg – any green veg will work. Try beautiful broccoli, green beans, asparagus, Winter greens. Roast veg are lovely too – I especially love roast zucchini or cauliflower!

vegetarian – serve salsa with pan fried halloumi or roast eggplant and goats cheese.

more substantial (carb lovers) – serve with roast or steamed potatoes. Or crusty bread.

more substantial (low carb) – larger fish fillets. Roast almonds or macadamias. A big dollop of mayonnaise.

Low FODMAP – soak garlic in the extra virgin olive oil for 10-15 minutes then remove and discard garlic before stirring the flavoured oil into the salsa. Or just skip it. Or replace with a few tablespoons chopped garlic chives.

different herbs – replace oregano with flat leaf parsley, marjoram or basil.

no olives – use capers instead. Or just skip them and make a lemon herb salsa.

carnivore – serve salsa with pork chops or good quality pork sausages.

Waste Avoidance Strategy

olives – keep them in the pantry.

lemon – whole lemon will keep wrapped in a plastic bag in the fridge for months.

onion – will keep in the pantry for months. Best if in a dark corner in a brown paper bag.

oregano – will keep in the fridge wrapped in a plastic bag for a few weeks. Can be frozen or make a parsley oil by packing the leaves into a clean jar and covering with extra virgin olive oil.

fish fillets or steaks – freeze them.

cucumber
– use for another meal. Will keep in the fridge in a plastic bag for 2 weeks or so.

salad leaves – are highly perishable. My first path would be to use them for another meal (salad for breakfast!) but if that isn’t possible you can pop them in the freezer. They will wilt down but can then be used anywhere you’d use wilted greens. At least this way they won’t go slimy.

Prepare Ahead

You can make the salsa a day or two ahead and just add the oregano before serving. Fish and salad are best when freshly made. Leftovers will keep in the fridge for 1-2 weeks or can be frozen. Salad leaves won’t freeze well though.

Have fun in the kitchen!

With love,
Jules x

The post Fish with Olive Lemon Salsa appeared first on Stonesoup.

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