Eating Seasonally: Summer

Summer is our favorite time of year for many reasons, one being the large selection of produce that is in season.  The list goes on and on of brightly colored, flavorful fruits and vegetables that are wonderful alone or combined into a seasonal dish.  

Summer Produce:

What's in season depends on where you live (this is a great resource for figuring it out!).  Below is a list of what is in season in Virginia, however this carries over for a number of states:

• Lima Beans

• Melon

• Mint

• Mushrooms

• Nectarines

• Oregano

• Parsley

• Peaches

• Pears

• Peas

• Raspberries

• Apples

• Basil

• Beets

• Black-Eyed Peas

• Blackberries

• Blueberries

• Brambles

• Cabbage

• Cantaloupe

• Carrots

• Chard

• Rhubarb

• Rosemary

• Sage

• Shallots

• Sprouts

• Summer Squash

• Thyme

• Tomatillos

• Tomatoes

• Watermelon

• Winter Squash

• Zucchini

• Cherries

• Chives

• Cilantro

• Corn

• Cucumbers

• Currants

• Eggplant

• Garlic

• Gooseberries

• Green Beans

• Green Onions

• Kale

• Leeks

• Lettuce

Ratatouille

Method:

• Heat oven to 425 degrees Fahrenheit

• Add onion, garlic, olive oil, tomato paste, diced tomatoes, and water to a baking dish. Mix ingredients together and create an even base layer.

• Start to layer your vegetables along the side of the dish - a couple slices of eggplant, a slice of zucchini, a slice of bell pepper. Repeat, making your way along with rim of the dish and working your way towards the middle in an oval pattern.

• Sprinkle with salt, pepper, and Parmesan cheese.

• Place a sheet of parchment paper over the top and put in the oven for 45 - 60 minutes.

*This dish is delicious by itself and/or with the addition of meat.

Ingredients:

• 1 6-ounce can of tomato paste

• 1 can of diced tomatoes

• 1/2 onion, chopped,

• 4 cloves of garlic, minced

• 3 TBS of extra virgin olive oil

• 1/4 cup of water

• 1/4 cup of Parmesan cheese

• 1 eggplant, sliced ~1" x 1" pieces

• 2 bell peppers, cored and sliced into ~1" x 1" pieces

• 1 zucchini or yellow squash, sliced ~1" x 1" pieces

• Salt and pepper, to taste

• Parchment paper

Beetroot Quinoa Salad

Method:

• Soak quinoa for 5 - 10 minutes in a bowl of filtered water. Rinse and then transfer to a pot. Add in 3 cups of water, 1/3 of a sweet onion, 2 cloves of garlic, salt, pepper, cumin, oregano, and paprika. Bring to a boil; then simmer until cooked. Allow to cool.

• Cook your lentils and beets; also allowing to cool. Dice your beets once cool.

• Once your quinoa and lentils are at room temperature, combine together in a large bowl. Mix together, adding in your cranberries, green onion, and beets. Salt and pepper to taste.

  * This beetroot quinoa salad is wonderful on its own or thrown on top on the nectarine summer salad below.

Ingredients:

• 1 cup of quinoa

• 1 cup of lentils

• 3 cups of water

• 3 beets, chopped

• 3 golden beets, chopped

• 1 bunch green onion, chopped

• 1/3 sweet onion, diced

• 2 cloves of garlic, minced

• Dried cranberries

• Extra Virgin Olive Oil

• Cumin

• Oregano

• Paprika

• Salt and pepper, to taste

Nectarine Summer Salad

Method:

• Wash and pat dry produce. Chop and then combine in a bowl. Mix and serve!

* Feel free to throw on some homemade granola or your dressing of choice.

Ingredients:

• 2 heads of Romaine lettuce

• 2 Nectarines, pitted and chopped

• 1 Orange, chopped

• 1/4 red onion, diced

• 1 cucumber, sliced