By: Tara Gregory, Registered Dietitian Nutritionist and Chatham County Lifestyle Coach
June brings us summertime fun, higher temperatures, and abounty of fruits and vegetables that keep us nourished and maybe even cooled off a bit. Have you noticed that the cost of many fresh fruits and vegetables is lower this time of year? Sometimes, there are so much of these delicious foods that we don’t know what to do with them all!
Maybe you’re looking for a new fruit or vegetable to try this summer or maybe you just need some new, tasty ways to eat these old favorites. Take a look at these suggestions!
- Spiralize or cut into ribbons with a vegetable peeler and add to noodles and your favorite sauce.
- Slice thin, sprinkle with parmesan and bake to make your own veggies chips.
- Turn into boats by cutting in half and scooping out the seeds. Then stuff the boats with seasoned potatoes and peas or another filling of your choice.
- Slice and layer up to make a veggie lasagna.
- Grill and mix with chickpeas and feta cheese for a nutrition-packed summer side dish.
- Cut in half or into rounds, add a little oil and seasonings and roast in the oven at 425˚
- Sautee or stew with tomatoes and serve over brown rice.
- Create a colorful succotash by adding tomatoes, butter beans, and corn.
- Pickle it! Pickled okra makes a tasty snack,salad topper, or sandwich side.
- Make eggplant fries- cut into wedges, dip into egg followed by panko breadcrumbs and parmesan. Then bake at 400˚until crispy.
- Create a creamy dip or spread (called baba ghanoush).
- Roast and add to a salad or toss with wholegrain pasta.
- Add thin slices of sautéed eggplant to veggie lasagna.
- Toss diced eggplant into a stir-fry.
- Toss into salads for a pop of sweet tanginess.
- Mix into oatmeal for a burst of berry flavor and color.
- Blend into a smoothie.
- Top pancakes with blackberries and use less syrup.
- Cook berries down a bit to create an ice cream or frozen yogurt sauce.
- Blend with lemon juice and little sweetness to make ice pops.