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Healthy Summer Recipes

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This week we took a few staples grown from the Patiogro and our range of ‘grow your own’ supplies and put these into some summer staple salads and dishes.

Sometimes it can be a little tricky knowing exactly what you can put together with your crops – I know this from years of Peter growing  his wife endless amounts of radishes she has no idea what to do with! So I have put together some simple recipes that can be used alongside many meals, summer BBQ’s, quick teas, easy ways to get some veggies down the kids – all really easy, full of healthy fiber and super cheap!


  • Courgette
  • Fresh Peas
  • Salad Leaves (Various)
  • Carrots
  • Radish
  • Potatoes
  • Spring Onion
  • Red and white onion
  • Cucumber


  • Raw Slaw
  • Thai Style Courgetti noodles with Tofu (Carb Free Pad Thai)
  • Coriander, Onion and Mayo Potato Salad
  • Fresh Garden Salad




  • Carrots (in the Patiogro these only grow small so you will need quite a few, I had 5 and added one large carrot as well as ours weren’t all just ready)
  • 3 large radish
  • 1 Red onion
  • Juice of ½ Lemon
  • Pepper
  • Pink salt
  • 1 table spoon Apple Cider Vinegar



Wash and peel the veggies.

Grate all together into a bowl – the onions might need to be sliced finely dependent on size sometimes they are not too easy to grate.

Add in the juice of lemon, apple cider vinegar and stir.

Add in the salt and pepper to taste.

You have your finished slaw! You can keep this in a glass jar in the fridge for up to 3 days, it’s great to put on burgers, spice up a salad, have with jacket potatoes or in sandwiches. This dish is a great all-rounder and its packed with lots of fiber (good for your gut), antioxidants (to keep your skin glowing) and it’s a great way to sneak in some veggies for kids!




  • 1 Large Courgette
  • 2 Cloves of garlic
  • 1 Small onion (red or white)
  • 1Tablespoon of coconut sugar
  • Juice of 1 lime
  • Soy Sauce (we use organic Tamari)
  • Fresh or died chilies
  • Cubes of chicken/Tofu



Spiralize the courgette into noodles

Heat up some coconut oil on a medium heat with the crushed garlic cloves and diced onions.

Once the onions have softened add in the sugar and chilies and stir through for 2 minutes until combined.

Add in the courgette noodles and turn the heat up to cook through, these will be done when they go clear.

Add your cubed chicken (cooked) or tofu and stir through with the sugar and soy sauce and stir for 5 minutes on a medium heat.

Serve and enjoy.




  • 6-7 Potatoes
  • ½ White onion
  • 5 Spring onions
  • Handful of Coriander (Cilantro)
  • Mayonnaise or similar (we used ‘Mayo’ a dairy free option)



Cut up the potatoes into small cube(ish) pieces, around ½ inch wide, place in a steamer with some water for around 20 minutes on a medium heat. If you don’t have a steamer you can boil.

Whilst they are cooking slice up your spring and white onion into small pieces and set aside.

Once the potatoes are cooked, place into a serving dish/bowl, cover with mayonnaise (or alternative) and sprinkle over your onions, take your handful of coriander and cut with scissors over the bowl to decorate. Serve and enjoy!




  • 3 types of salad leaves (mixed, romaine and watercress) – or whatever you are growing!
  • 5 Spring onions
  • Handful of fresh pea pods
  • ½ Cucumber
  • 5-6 Cherry Tomatoes
  • ½ Avocado


  • Olive Oil
  • Pink Salt
  • Balsamic Vinegar
  • Lemon Juice



Wash all the salad and vegetables (wash in a mix of apple cider vinegar and water)

Cut the salad leaves into small pieces and put into the bottom of a serving bowl, add in the peas straight from the pod.

Cut up the spring onions into thin slices and place these on top. Cut the cucumber in half lengthways, and the used the flat edge to cut the halves into small cubes – tip, if you use a fork to score down the skin of the cucumber, your dressing will seep into these marks and make it extra tasty!

Drizzle over some olive oil, balsamic and a bit of pink salt.

Top the salad with some cherry tomatoes cut down the middle and some slices of avocado (these were not from the Patio unfortunately) and squeeze your lemon juice over the top.

A great side dish to accompany BBQ’s, jacket potatoes or packed up for lunches that’s extra tasty, full of flavor and pretty much free!