Summer Veggies and Recipes

Summer is the perfect time to enjoy fresh, local vegetables - and eating them doesn't have to be boring. Summer vegetables are great eaten as a snack, used in salads, or cooked and used as a side dish. No matter how you enjoy them, include them in your daily diet since they are low in calories and high in fiber. This week, we are sharing with you our favorite summer vegetables and a creative recipe for each. Heather's Favorite Summer Vegetable: Corn Crab, Corn and Tomato Salad with Lemon-Basil Dressing 1 tablespoon grated lemon rind 5 tablespoons fresh lemon juice, divided 1 tablespoon  extravirgin olive oil 1 teaspoon honey 1/2 teaspoon Dijon mustard 1/4 teaspoon salt 1/8 teaspoon freshly ground black pepper 1 cup fresh corn kernels (about 2 ears) 1/4 cup thinly sliced basil leaves 1/4 cup chopped red bell pepper 2 tablespoons finely chopped red onion 1 pound lump crabmeat, shell pieces removed 8 (1/4-inch-thick) slices ripe beefsteak tomato 2 cups cherry tomatoes, halved
  1. Combine rind, 3 tablespoons juice, and next 5 ingredients (through black pepper) in a large bowl, stirring well with a whisk. Reserve 1 1/2 tablespoons juice mixture. Add remaining 2 tablespoons juice, corn, and next 4 ingredients (through crab) to remaining juice mixture; toss gently to coat.
  2. Arrange 2 tomato slices and 1/2 cup cherry tomatoes on each of 4 plates. Drizzle about 1 teaspoon reserved juice mixture over each serving. Top each serving with 1 cup corn and crab mixture.
Makes 4 servings (from Cooking Light) Stephanie’s Favorite Summer Vegetable: Asparagus Asparagus and Soft Eggs on Toast 4 slices whole wheat bread (like Ezekiel brand - defrosted) 1 pound asparagus, tough ends trimmed 2 tablespoons olive oil kosher salt and black pepper 8 large eggs 1/4 Parmesan (1 ounce)
  1. Heat broiler. Place the bread and asparagus on a baking sheet. Drizzle with the oil and season with 1/2 teaspoon each salt and pepper.
  2. Broil until the bread is toasted, 1 to 2 minutes per side; transfer the bread to plates. Continue broiling the asparagus, tossing once, until tender, 4 to 8 minutes more.
  3. Meanwhile, bring a large saucepan of water to a boil. Carefully lower the eggs into the water. Reduce heat and gently simmer for 6 minutes. Cool under running water and peel.
  4. Divide the asparagus among the toast, sprinkle on the Parmesan, and top with the eggs.
Makes 4 servings (adapted from Real Simple) Dara’s Favorite Summer Vegetable: Arugula Arugula and Strawberry Salad 1/2 cup chopped walnuts 4 cups baby arugula or torn arugula leaves 2 cups sliced strawberries 1/2 cup Parmesan cheese, shaved and crumbled into small pieces 1/4 teaspoon freshly ground pepper 1/8 teaspoon salt 2 tablespoons aged balsamic vinegar 1 tablespoon extra-virgin olive oil
  1. Toast walnuts in a small dry skillet over medium-low heat, stirring frequently, until lightly browned and aromatic, 3 to 5 minutes. Transfer to a salad bowl; let cool for 5 minutes.
  2. Add arugula, strawberries, Parmesan, pepper and salt. Sprinkle vinegar and oil over the salad; toss gently and serve at once.
Makes 4 servings (from EatingWell)  


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