In keeping with my seasonal initiative to shop as local as possible and take advantage of the fantastic weather, today I’m sharing five fresh recipes using some summer-friendly produce.
Blueberries, cantaloupe, figs, green beans & nectarines are all in season and here are a few fun ways to use them, aside from eating them fresh!
Purée chilled cantaloupe chunks with vanilla yogurt and cashew or almond butter for a breakfast smoothie or snack.
Fill half a small cantaloupe with cottage cheese or ricotta cheese, sprinkle with granola, and eat immediately.
Nestle thin slices of cantaloupe into your sandwiches for a sweet, juicy surprise.
Wrap wedges of cantaloupe with paper-thin slices of prosciutto for a quick sweet-salty snack or appetizer.
Substitute, or add, chopped cantaloupe for the fruit in your usual fruit salsa recipe.
For the smoothie…
2 frozen bananas, peeled and chopped// ¾ cup of milk// 6 fresh figs, halved// ¾ cup of orange juice
Place the bananas, figs, milk, and orange juice into a blender. Cover, and puree until smooth. Pour into glasses to serve.
4 cups of fresh green beans// ¼ cup of parmesan cheese, grated// ½ tsp. of garlic powder// ¼ tsp. of salt// ⅛ tsp. of pepper
Preheat oven to 425 degrees. Line a baking sheet with foil, and spray with non-stick cooking spray. Wash and snip off the ends. Place green beans on prepared baking pan, making sure they are evenly spread out, and none are laying on top of each other, (this will ensure even crispiness!) Sprinkle seasonings and parmesan cheese evenly over green beans. Place green beans in the pre-heated oven and bake for 10-15 minutes, or until golden brown and crispy! (To make them extra crispy, I like to broil them for an extra 1-2 minutes before pulling them out of the oven). Enjoy immediately with low sugar ketchup or dipping sauce of choice.
For roasted treats…
2 peaches// 2 nectarines// 2 plums// 2 sprigs fresh rosemary// 2 to 3 tablespoons sugar, (depending on sweetness of fruit)// 2 tablespoons unsalted butter// 1 tablespoon fresh lime juice// Mascarpone cheese
Preheat oven to 400 degrees. Prick skins of 2 peaches, 2 nectarines, and 2 plums with a fork, then quarter and pit. In a 9-by-13-inch roasting pan, toss fruit with 2 sprigs fresh rosemary, 2 to 3 tablespoons sugar (depending on sweetness of fruit), 2 tablespoons unsalted butter, cut into pieces, and 1 tablespoon fresh lime juice. Roast fruit until fork-tender, 15 to 20 minutes. Discard rosemary. Serve fruit warm with a dollop of mascarpone cheese.