As far as we can (and it’s challenging in Scotland) we like to eat seasonally, and some months are easier than others. Presently, I’m coping with a glut of courgettes (zucchini to our American friends) spring onions, tomatoes and potatoes from the garden, as well as a LOT of herbs.
Spiralised vegetables are super trendy at the moment so I could spiralise those courgettes and serve them as a replacement spaghetti. I did make a giant pot of slow cooker ratatouille with plenty of them, using the spring onions and lots of rosemary, thyme and basil.
House and Garden offers this lovely courgette and baked feta cheese salad, which has minimal carbs per serving and would be great as a side dish.
What else is seasonal in July?
Beetroot, salads, peas and aubergines make up the vegetable quotient, while cherries, peaches, strawberries and raspberries are in the fruit category. When you’re eating a low-carb diet to help your blood sugar management, remember the best time to eat fruit is after meals. Why not serve your fruit with some cream or Greek yoghurt to slow down it’s glucose-spiking qualities too?
For fish and meat, prawns, crab, salmon, mackerel and sea bream are seasonal in July. Mackerel works brilliantly with a beetroot salad. Chop some cooked beetroot, mix with sliced spring onions and dress with a little cider vinegar, olive oil, salt, pepper and wholegrain mustard.
Beef and lamb are still seasonal at this time of year. You probably don’t feel like eating a roast, but cold sliced meat in a salad works well. As far as we’re concerned you can serve moussaka whenever you want too.
July recipe ideas