Thrifty & Organic Meal Planner for July:
Peas, Roast Fennel, Cheese Pie
and
Cherry Cake
Core ingredients for July:
Cheese, Spinach, Peas, Tomatoes, Fennel and Cherries
Menu Plan and Recipes for July:
Pea and Mint Pesto
Roast Fennel, Tomatoes and Onions
Cheese, Spinach and Dill Filo Pie
Fresh Cherry Loaf Cake
Welcome to July’s Thrifty and Organic Meal Planner! I always consider July to be the middle of summer, even though June is often known as “Flaming June” and Midsummer is celebrated in that month – and if the first few days of July are anything to go by, then I think we are in for a flaming July with lots of al fresco meals and barbecues, hopefully! So, to sit alongside our lovely warm weather and with the approaching summer school holidays in sight, I have planned and created a simple and yet full on flavour menu this month with pies, cakes, roasted veggies and a dip. It’s also time to celebrate vegetarianism, so this month is also meat-free for my Thrifty and Organic menu, with cheese being the protein core ingredient. As well as cheese, I have picked sweet seasonal peas, iron-rich spinach, plump and juicy tomatoes, aniseed fennel and fresh cherries, which are one of my favourite fruits and right in season now. And, with an eye on the budget, as always, these fabulous organic recipes won’t break the bank either!
My July menu of recipes are easy to make and at least two of the recipes will feed a family of four for several meals, or for afternoon tea treats as in the cake. As usual, I will share my shopping list costs, as well as offer leftovers ideas too……in the case of the peas, if you cannot source fresh peas, then Sainsbury’s sell frozen organic peas, as will most of the other leading supermarkets no doubt. So, let’s get down to the nitty gritty, my shopping list and costings follow – with individual price of meals per head, as well as the overall cost. Please Note: I have only listed the main ingredients in each recipe; “pantry staples” such as flour, oil, sugar, seasoning, spices and herbs have not been added, unless they are a large part of the recipe or are a core ingredient for the month.
Shopping List for July:
peas = £1:10
shallots = £0.40
garlic = £0.35
chilli = £0.25
mint = £0.95
fennel = £1.50
tomatoes = £2.00
onions = £0.45
garlic = £0.40
filo pastry = £1.45
spinach = £2.00
feta cheese = £1.85
Cheshire cheese = £2.00
dill = £0.80
eggs = £1.20
cherries = £2.00
flour = £0.30
sugar = £0.25
butter = £1.40
eggs = £1.20
TOTAL: 21.85
Individual meal breakdown costs:
Pea Pesto= £3:05
Price per person, serves 4 = £0.76 per person
Roast Fennel, Tomatoes and Onions = £4.35
Price per person, serves 6 = £0.72 per person
Cheese, Spinach and Dill Filo Pie = £9.30
Price per person, serves 8 = £1.16 per person
Fresh Cherry Loaf Cake = £5.15
Price per person, 12 slices = £0.42 per person
As usual, I like to suggest alternative recipes and leftovers ideas, and here are my suggestions for July:
Other Recipe Ideas with Core Ingredients:
Cherry batter pudding
Cherry crumble
Swiss eggs – spinach with poached eggs and cheese on muffins
Spinach pasta
Spinach and nutmeg as an accompaniment
Smoked Haddock and Spinach Gratin
Tomato salad
Tomato salsa
Minted peas as an accompaniment
Leftover Ideas:
The pie can be served with salad and/or seasonal vegetables for another meal
The cake can be served as a dessert cake, gently warmed with cream or custard, as well as being an ideal lunch box or picnic treat
Vegetable Pasta Bake
Vegetable pies
Pesto pasta
Curried vegetables
Vegetable rissoles
I hope that my recipes for my Thrifty and Organic menu for July have inspired you to make some of them, or even all of them! Do let me know if you make any of them, and what you think of these simple summer dishes. All the recipes are shared below for your summer cooking and eating pleasure. Have a wonderful and relaxing month and enjoy your summer holidays whatever or wherever you may be doing or going! Karen
Disclaimer: Organic UK is paying me an agreed fee to create and develop these Thrifty and Organic Recipes. However, as I am a big supporter of organic produce, I am happy to share these sponsored organic recipes and posts on my blog, for the benefit of my readers.
RECIPES:
Pea and Mint Pesto
Print recipe
| Serves | Serves 4 as a dip and/or spread |
| Prep time | 5 minutes |
| Cook time | 5 minutes |
| Total time | 10 minutes |
| Dietary | Vegetarian |
| Meal type | Appetizer, Side Dish, Starter |
| Misc | Child Friendly, Pre-preparable, Serve Cold |
| Occasion | Barbecue, Casual Party |
| By author | Karen S Burns-Booth |
Ingredients
- 450g podded fresh peas or 350g frozen peas, defrosted
- 4 small shallots, peeled and roughly chopped
- 2 cloves garlic, peeled
- small red chilli, de-seeded
- freshly ground black pepper
- 1 small bunch fresh mint
- sea salt flakes
Optional
- olive oil
Note
A simple way to dress up peas in a different and exciting way - this pea and mint pesto is great on crusty bread as well as being added to pasta for a low-fat sauce!
Directions
| Step 1 | Cook the peas for 3 to 5 minutes until just tender. |
| Step 2 | Drain them and place them in a food processor with the remaining ingredients and pulse until you have a paste. Adjust the consistency with a little olive oil if needed. |
| Step 3 | Serve with toast, bread sticks, crackers and crusty bread or add it to freshly cooked pasta. |
Roast Fennel, Tomatoes and Onions
| Serves | Serves 6 as an accompaniment |
| Prep time | 15 minutes |
| Cook time | 30 minutes |
| Total time | 45 minutes |
| Dietary | Vegetarian |
| Meal type | Lunch, Side Dish, Snack |
| Misc | Pre-preparable, Serve Cold, Serve Hot |
| Occasion | Barbecue, Casual Party, Formal Party, Halloween, Thanksgiving, Valentines day |
| By author | Karen S Burns-Booth |
Ingredients
- 4 onions, peeled and cut into quarters
- 2 cloves garlic, peeled and finely diced
- 6 tomatoes, cut into quarters
- 2 tablespoons olive or rapeseed oil
- Sea salt flakes and black pepper
- 2 fennel bulbs, trimmed and cut into quarters or smaller depending on the size (Keep the green fronds to one side for the garnish)
Note
A delicious summer vegetable recipe that makes a perfect accompaniment or a filling for a pie.
Directions
| Step 1 | Place all the vegetables into a large roasting tray so they are all sit in one layer, drizzle the oil over the vegetables and mix lightly. |
| Step 2 | Season to taste and roast in pre-heated over, 250C/500F/Gas mark 9 for 30 minutes, or until charred on the edges and the tomatoes have made a “jus” and the vegetables are cooked but still retain their shape. |
| Step 3 | Serve as an accompaniment, mix with rice or pasta, or use as a vegetarian pie or tart filling. |
Cheese, Spinach and Dill Filo Pie
| Serves | Serves 6 to 8 people |
| Prep time | 15 minutes |
| Cook time | 40 minutes |
| Total time | 55 minutes |
| Allergy | Egg |
| Dietary | Vegetarian |
| Meal type | Lunch, Main Dish, Snack |
| Misc | Child Friendly, Freezable, Pre-preparable, Serve Cold, Serve Hot |
| Occasion | Barbecue, Casual Party, Easter, Formal Party |
| Region | Greek |
| By author | Karen S Burns-Booth |
Ingredients
- 10 to 12 sheets of filo pastry
- A little oil
- Black onion seeds or sesame seeds
Filling
- Sea salt flakes
- 4 eggs, lightly beaten (keep some back to glaze the top of the pie)
- Small bunch of fresh dill, finely chopped
- 250g Cheshire cheese, crumble
- 250g Feta cheese, crumbled
- 350g fresh or frozen spinach, defrosted
- Small bunch of spring onions, finely chopped
- A little olive oil
- Black pepper
Note
A fabulous vegetarian pie that is packed with flavour - this easy to make recipe is perfect for summer dinner parties, light lunches and picnics!
Directions
| Step 1 | Heat the olive oil in a large pan or wok and add the spring onions and fry gently for 2 to 3 minutes. Add the spinach and cook for a further 3 to 5 minutes. |
| Step 2 | Squeeze out as much moisture from the spinach mixture through a colander and put the spinach and onion mix into a large bowl. |
| Step 3 | Add the two cheeses, dill, eggs and salt and pepper to taste – mix well and set to one side. |
| Step 4 | Layer the filo pastry in a round spring-form cake tin, about 8”/20cms, brushing some olive oil in between each filo layer. |
| Step 5 | Spoon the filling into the middle of the filo pastry layers, and then bring the excess pastry up and fold it over the top of the filling. Brush the top with a little beaten egg and sprinkle the black onion seeds over the top. |
| Step 6 | Bake in pre-heated oven, 180C/350F/Gas mark 4 for 30 to 35 minutes, until the pastry is golden brown and the filling has set and the eggs are cooked. |
| Step 7 | Cut into wedges and serve with salad, roasted vegetables and new potatoes. |
Fresh Cherry Loaf Cake
| Serves | Makes 10 to 12 slices |
| Prep time | 10 minutes |
| Cook time | 1 hour |
| Total time | 1 hours, 10 minutes |
| Allergy | Egg, Wheat |
| Dietary | Vegetarian |
| Meal type | Dessert, Snack |
| Misc | Child Friendly, Freezable, Pre-preparable, Serve Cold, Serve Hot |
| Occasion | Birthday Party, Casual Party, Formal Party |
| Region | British |
| By author | Karen S Burns-Booth |
Ingredients
- 225g butter, softened
- 225g caster sugar
- 4 eggs, beaten
- 225g self-raising flour
- 350g fresh cherries, pitted
- Icing sugar
Note
A cheery cherry cake that will delight all who eat it whilst the cherry season is in full swing! You can substitute glacé cherries if you cannot source fresh cherries and also add a drop of almond essence to the cake batter for a wonderful taste combination. Perfect for picnics and afternoon tea.
Directions
| Step 1 | Pre-heat oven to 180C/350F/Gas mark 4 and grease and/or line a 2lb (1kilo) loaf tin. |
| Step 2 | Beat the butter and sugar together until light and fluffy and then add the beaten eggs and a little flour bit by bit, gently folding them in after each addition. |
| Step 3 | Make sure the cherries are dry and not wet, and then fold them into the cake mixture. |
| Step 4 | Spoon the cake mixture into the prepared loaf tin and bake for 1 hour, or until the cake is well risen and when a skewer is inserted into the middle of the cake, it comes out clean. |
| Step 5 | Leave to cool the cake in the tin for a few minutes, and then turn the cake out of the tin and cool on a wire rack. Sprinkle the icing sugar over the top and cut into slices to serve. (Can be served warm with cream too). |
| Step 6 | Note – as the cherries are fresh, they well sink to the bottom of the cake, but it still tastes amazing and it’s quite pretty to see the cherries in a layer at the bottom. |
Links to my other Thrifty and Organic Recipe and Menu Posts in 2014:
June Thrifty & Organic Meal Planner: Salmon, Watercress & Strawberry Delights!
Thrifty & Organic Meal Planner for May: Chicken, Exotic Spices and Floral Fruit
Organic Easter Menu: French Herb & Garlic Lamb and Pots au Chocolat
2013 Thrifty and Organic Recipes and Meal Plans:
2013 Thrifty and Organic Recipes and Meal Plans
Keep Calm and Fanny On says
It’s veggie heaven! I love all the flavour combinations you’ve put together, I’m a big fan of fennel! As ever your photography is stunning, I just want to reach in and grab a piece of that Pea and Mint Pesto Bread! Lovely!
Karen Burns-Booth says
Thanks so much! It is a bit of a veggie heaven and it’s nice to go meat free sometimes, and even my husband didn’t mind! Thanks so much for your warm and encouraging words…….Karen 🙂
Janie says
Brilliant menu as always Karen! And that cherry cake looks divine 🙂
Janie x
Karen Burns-Booth says
Thanks Janie darlink! That cherry cake was super lush actually!
Janice says
Pea and mint pesto going on my list of things to make! Lovely meal plan Karen.
Karen Burns-Booth says
Thanks Janice and that pea and mint pesto is a real cheat’s recipe! 😉
Franglais kitchen, Nazima says
wow what a lot of suggestions here Karen. I do love the cherry cake – though must admit am partial to glace cherries in cake (dreadful admission I know but I do not partake too often!) but will have to try this out
Karen Burns-Booth says
I love glacé cherries in scones Nazima, that’s my guilty secret! Karen
Dom says
Pea and mint pesto!!! I’ve died and gone to L&L heaven!!
Karen Burns-Booth says
Welcome to L & L heaven Dom! LOL! Karen xx
Jack Knight says
Ooh Karen. A fresh cherry loaf cake….. *faints*
(revives after five hours) I think that would be divine with a dollop of crème fraiche. 🙂
Karen Burns-Booth says
Aw thanks Jack and so LOVELY to see you here too, would you like another slice of cake and a cuppa tea?
karin@yumandmore says
This fennel roast looks perfect to go with BBQ spare ribs. On my menu for Friday dinner with friends ;D
Karen Burns-Booth says
Thanks Karin, the fennel roasted veggies would be a perfect partner for BBQ ribs! GREAT combo! Karen
dina says
what a lovely meal!
Karen Burns-Booth says
Thanks Dina! 🙂
Faustina Gilbey says
What a lovely blog – congratulations!…and beautiful photos too.
Karen Burns-Booth says
Thanks so much Faustina – I see you also write a blog, so I am popping over to see you! Karen
kellie@foodtoglow says
A heavenly, budget-minded, vegetarian feast of a menu, Karen! Gorgeous pics and yummy recipes. Ireally shouldn’t be looking at this on an empty stomach!
Karen Burns-Booth says
Why thanks very much Kellie – this was one of my favourite menus to plan this month – so easy when everything is in season! Karen
easyhomecooking says
An inspirational menu packed full of easy recipes and summer flavours. Cheese, Spinach and Dill filo pie is one for the notebook.
Karen Burns-Booth says
Thanks so much – I hope you manage to try the cheese, spinach and dill filo pie too!
Mollie at Yumbles says
Wow, everything looks just amazing… Your food is stunning and I can’t wait to have a go at some of these recipes!
rebecca nisbet says
i need to get braver with cooking/baking things like this, it looks delicious.
Diana Socha says
I tweeted 🙂