Summer is in full swing which means that many of the fruits and vegatables that we all love are growing right in our back yards (or in our local farmers' back yard, that is). In this weeks newsletter, we share some of our favorite and most nutritious summer fruits and provide recipes for each so you can enjoy them in different ways.
Also, if you've ever wondered which fruits and vegetables are in season and when, check out Real Simple. I absolutely love this site and use it to ensure that I am serving my own family the best and freshest ingredients.
Favorite summer fruit: Strawberries
Tips: Go to a local farmer’s market and look for wild strawberries. Although they are small in size than regular strawberries their sweetness packs a punch!
Strawberry-Avocado Salsa (from Cooking Light)
Serve this over roasted chicken, fish or pork loin
Combine all ingredients in a medium bowl; toss gently. Serve immediately.
Makes 4 servings (serving size: 1/4 cup)
Favorite summer fruit: Cherries
Tip: Be careful not to let cherries become a pickable, poppable – make sure to have them in pre-portioned amounts (roughly 12 cherries)
Mesclun and Cherry Salad with Warm Goat Cheese (from EatingWell)
- 1 cup finely chopped strawberries (wild if possible)
- 1/4 cup finely chopped peeled avocado
- 2 tablespoons finely chopped red onion
- 2 tablespoons chopped fresh cilantro
- 1/2 teaspoon grated lime rind
- 2 tablespoons fresh lime juice
- 2 teaspoons finely chopped seeded jalapeño pepper
- 1/4 teaspoon sugar
- 2 tablespoons roasted almond oil or olive oil
- 2 tablespoons finely chopped shallot
- 2 tablespoons chopped fresh tarragon
- 1 tablespoon fresh lemon juice
- 3/4 teaspoon finely grated lemon peel
- 3/4 cup sliced almonds (about 3 ounces)
- 1 large egg
- 1 tablespoon water
- 1 11-ounce log soft fresh goat cheese, cut crosswise into 6 rounds
- 6 cups (packed) mixed baby greens or baby spinach
- 1 cup halved pitted fresh Bing cherries or other dark sweet cherries (about 7 ounces whole unpitted cherries)
- 1/2 cup 2x1/4-inch strips fresh fennel bulb
Makes 6 servings
Favorite summer fruit: Peaches and nectarines
Tip: Peaches and nectarines taste really good grilled on the BBQ. Make sure to leave the skin on to get some more fiber.
Summer Peach Salad (from O, The Oprah Magazine)
- Preheat oven to 400°F. Whisk first 5 ingredients in small bowl. Season dressing generously with salt and pepper.
- Spread almonds on plate. Whisk egg and 1 tablespoon water in small bowl; sprinkle with freshly ground black pepper. Turn goat cheese rounds in egg mixture, then coat with sliced almonds, covering all sides. Place on rimmed baking sheet. DO AHEAD: Dressing and goat cheese rounds can be made 4 hours ahead. Cover separately and chill. Bring dressing to room temperature and whisk before using.
- Bake goat cheese rounds until cheese is warm but not melted, about 10 minutes.
- Combine greens, cherries, and fennel in large bowl. Add dressing and toss to coat. Divide salad among 6 plates. Place 1 cheese round on each plate and serve.
- 1 small shallot , finely diced
- 3 tablespoons champagne vinegar
- 1 1/2 teaspoon honey , optional
- 1/2 cup extra-virgin olive oil
- Salt and freshly ground pepper
- 2 peaches , peeled if desired
- 1/2 pound fresh salad greens
- 1/2 cup shaved Pecorino Romano cheese
Makes 4-5 servings
- In a large bowl, combine all ingredients. Whisk until emulsified.
- Toss greens with sliced peaches and just enough vinaigrette to coat. Garnish with cheese.
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