I then chopped up some shallots, peeled, deseeded and sliced most of a small marrow, and halved some cherry-sized tomtoes. I also chopped some parsley and chives, and made the decision to use up the two small spoonfuls of leftovers in the fridge - one of bolagnaise sauce, and one of cabbage and cashews.
Heating a littlle oil in the pan, I sauted the shallots, then added the marrow and beetroot stalks and cooked for a couple of minutes. I then added the beet, tomatoes, leftovers and herbs, and a drizzle of liquid from the cooking of the beets. A dash of soy sauce and little salt, and stir fry until everything cooked/hot. The beet leaves were added last over the top, and cooked long enough to wilt. I really had no idea what this would taste like - but it was Yum! I started with the idea of using a beetroot, and just made the rest up as I went along. :-)
Tueday's lunch: left overs from the previous day - the beet-based lunch mixed with some chopped up roasted spuds and squash and left over beans, reheated in the frying pan.
I find it's very useful to cook up extra veges such as squash, beets, potatoes etc when preparing meals, as they can be used in a myriad ways for other quick meals.
My husband chose to have an omelete.
Snack: homegrown popcorn (mostly strawberry, with some yellow mixed in), popped in a hot air popper, and then tossed in some hot olive oil in a pot, and salted. YUM!
Other snacks: a handful of Chilean guavas, a few green beans straight off the vine, extra grapes, the odd apple or pear from our baby trees.
Wednesday's lunch: I baked some more pink banana jumbo squash until tender, then cut from skins and whizzed in food processor with enough water to make whizzing easy. I sauted a chopped onion (have decided it's ok to use the onions I have; could use shallots instead but I want to make them last longer) in some coconut oil until starting to caramelise, added some chicken stock and the pumpkin puree, and a handful each of chopped chives and nasturtium, plus some salt. Brought to the boil and simmered for a few minutes. Served with Tumbling Tom tomatoes. The contrast between a juicy, sweet, cold tomato and hot soup is very pleasant and interesting! I ate a tomato after every few spoonfuls of soup.