Seasonal Eating: Summertime + 10 Simple Dish Ideas and Recipes

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Did you know that fruits and vegetables in season boast greater nutrient density and flavor compared to their out-of-season counterparts? Just as we often decorate our homes to reflect the shifting seasons, you can also curate your meals to match. Shopping for in-season produce is also more likely to be locally sourced, supporting local farmers and minimizing the environmental strain of long-haul transportation. Summertime brings a fresh, colorful harvest with truly endless possibilities. So, let's explore the summer produce in season and discover some extremely easy meal and snack ideas to make the most of them!

Summer Fruits:

  • Berries: strawberries, blueberries, raspberries, blackberries

  • Melons: watermelon, cantaloupe, honeydew

  • Stone fruits: peaches, nectarines, apricots, cherries

Summer Vegetables:

  • Nightshade vegetables: tomatoes, bell peppers, eggplant

  • Cucurbitaceous vegetables: zucchini, cucumbers, summer squash (of course!)

  • Others: green beans, corn

Now, let's dive into some super simple recipes that showcase the deliciousness of these fruits and vegetables!

Strawberry Caprese Skewers: Skewer fresh strawberries, cherry tomatoes, and mozzarella cheese. Drizzle with balsamic glaze and sprinkle with basil. Enjoy! 

Watermelon Feta Bites: Cut watermelon into bite-sized cubes. Top each with a small cube of feta cheese and a fresh mint leaf. Delightful summer appetizer.

Blueberry Spinach Salad: Toss baby spinach, fresh blueberries, and walnuts. Add salmon or crumbled goat cheese for extra protein. Dress with a light vinaigrette for a refreshing salad.

Grilled Corn on the Cob: Brush fresh corn with melted butter, sprinkle with salt and pepper, and grill until charred. Serve with a squeeze of lime.

Tomato Bruschetta: Dice ripe tomatoes, mix with minced garlic, fresh basil, olive oil, salt, and pepper. Serve on toasted baguette slices for a classic appetizer.

Zucchini Noodles with Pesto: Spiralize zucchini into noodles. Toss with homemade or store-bought pesto sauce. Top with cherry tomatoes and grated Parmesan. Simple and healthy.

Cucumber and Avocado Salad: Start with sliced cucumbers and diced avocado, then add veggies of your choice like cherry tomatoes and corn. Season with salt, pepper, and fresh cilantro.

Bell Pepper Nachos: Chop or slice bell peppers and sprinkle over nacho chips. Top with black beans, shredded cheese, and bake until cheese melts. Add avocado or jalapeño peppers for even more flavor.

Peach and Goat Cheese Crostini: Toast baguette slices, spread with goat cheese, and top with sliced peaches and a drizzle of honey. Elegant and delicious.

Raspberry Yogurt Parfait: Layer Greek yogurt, fresh raspberries (or any berry you like), and granola in a glass. Repeat for a beautiful and nutritious breakfast or snack.

 
 

Feel free to experiment with these recipes and enjoy sharing seasonal summer dishes with your friends and family!

xx, Danae

Fun, Easy & Unique Dinner Ideas: Molly Yeh Edition

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Today, I'll be sharing some fun, easy, and unique dinner ideas by the talented blogger and TV chef Molly Yeh, who has authored several books, including Molly on the Range and her latest one titled Home Is Where the Eggs Are. Lucky for us, Molly has also spilled some of her amazing recipes on her blog, and I've handpicked a few of my favorites to share with you in a slightly condensed version. You can click through to see the whole story on her blog. Get ready to drool!

Bánh Mì Hot Dogs

How about a fun and fancy twist on a classic hot dog?

Serves 8

For the daikon/carrot slaw: 1 cup of julienned daikon, 1 cup of carrots, a big pinch of salt, 1/4 cup of sugar, 1/2 cup of white vinegar, and 1 cup of water.

For assembly: 8 hot dogs and 8 hot dog buns, 1 large cucumber (seeded and sliced), 1/2 cup of hoisin sauce, and sriracha mayo (made with 1/2 cup of mayo and two teaspoons of sriracha, or more to taste), 2 jalapeños (seeded and sliced), and fresh cilantro sprigs.

To make the slaw, mix together all the ingredients in a large bowl, cover it, and refrigerate it for at least 30 minutes before using it. Meanwhile, grill the hot dogs, then place each one into a bun and add cucumber slices, hoisin sauce, sriracha mayo, slaw, jalapeño slices, and cilantro sprigs as desired.

Israeli Salad

This dish is perfect for a quick and easy snack or as an appetizer for a larger meal.

Serves 1-2

Begin by dicing up 2 ripe tomatoes, 1 English cucumber, and 1/2 of a red onion, and then toss the vegetables together in a bowl. To enhance the flavor, add a pinch of salt and pepper to taste, along with a drizzle of olive oil. Mix well to ensure the vegetables are coated in the seasoning. Serve with a side of tahini or hummus for a delicious dip.

Mini Heart Whole Wheat Veggie Pizzas

Healthy, freezer-friendly, and full of love.

Serves 6

To make the dough you'll need: 1c (130g) all-purpose flour, more flour for dusting, 1c (130g) whole wheat flour, 1 tsp kosher salt, 1 tsp sugar, 3/4 c (178ml) water, and 1/4 c (50g) olive oil.

For the toppings, you'll need: olive oil, 1/2 c (120g) red sauce, 8 oz shredded mozzarella, 2 big cloves garlic (minced), 1/2 medium onion (finely chopped), 1 green bell pepper (finely chopped), 2 Roma tomatoes…

To make the dough, whisk together the flours, salt, and sugar in a large bowl, then stir in the water and olive oil. Knead for 5 minutes, adding more flour if sticky, then form into a ball, cover, and let sit for 30 minutes. Preheat the oven to 475ºF and line two baking sheets with parchment paper. Divide the dough into 6 pieces…

Cheese and Onion Hand Pies

Don’t these just look so appetizing and…grabbable?

Makes 8 small pies

You will need: 2 tablespoons unsalted butter, 2 medium onions thinly sliced, kosher salt, black pepper, 1/4 cup water, flour for dusting, one batch of pie dough, 1/2 cup shredded cheese (try sharp cheddar), and 1 large egg slightly beaten.

To make these savory hand pies, melt the butter in a large skillet and cook the onions with salt and pepper until soft. Add water, cook until the water is evaporated and the onions are lightly caramelized, and remove from heat. Preheat the oven to 375º and line a baking sheet with parchment paper. Cut out 4 1/2-inch circles and top each with 1 tablespoon of onion and 1 tablespoon of cheese. Brush edges with egg, fold, seal, and bake at 375ºF for 25-30 minutes until golden brown. Even better served with mustard.

Chickpea Pizza With Harissa And Spinach

A quick and gluten-free meal on the skillet!

Serves 2

You will need: 1 cup chickpea flour, 1/2 teaspoon baking powder, 1/2 teaspoon kosher salt, a few cracks of black pepper, 1 cup water, olive oil to coat the pan, about 2 tablespoons harissa, 1/2 large onion chopped and caramelized, 1 cup packed fresh spinach chopped, and 1/2 cup shredded mozzarella cheese.

To make chickpea flour crust, preheat oven to high broil. Combine chickpea flour, baking powder, salt, pepper, and water in a medium bowl, whisk until smooth. Heat a large oven-safe skillet with oil over medium heat. Pour in half of the batter and cook until browned, flip and cook other side. Spread harissa on the crust, add onion, spinach, and mozzarella, and broil for 1-2 minutes until cheese melts. Repeat with the remaining batter and toppings.

I hope these recipes inspire you to experiment and find your new favorite dish!

xx, Danae