There are so many ways to enhance your diet no matter what your health and fitness goals are. One of the best ways is to eat seasonally as often as possible. Eating seasonally reduces carbon footprint because food does not have to travel as far (i.e.: fruits coming from the South when you live in the North) to get from the farm to your table. Seasonal foods often taste better and have a more beneficial nutritional profile because these foods can be picked at peak ripeness as opposed to being picked early in anticipation of a long journey to the final destination, your home! And the summer months are such an easy time to incorporate more fresh, seasonal foods into your meals because there is lots of variety and plentiful stock, no matter your preferences.
How many times have you found yourself with a fridge full of fresh produce that you bought from the farmers market over the weekend, but no plan what to do with it? Don’t let all of that great food go to waste! Here are some ideas for using in season produce this August:
Zucchini and other summer squash have a delicate taste and texture that pairs well with stronger vegetables like tomato. Try this great Summer Squash Saute and pair it with a protein for a balanced dinner. Also, try freezing zucchini and adding it to your morning smoothie! It adds a creamy texture without changing the taste or adding too much sugar.
Cucumbers make a simple addition to any salad. They are a great way to brighten and lighten up a summer pasta salad for a BBQ. Try it in my favorite Lemon Herb Couscous Salad with dinner this week.
Carrots can add a wonderful, summer color to any dish. Shred them up to add to salads. Slice them or peel them into thin strips to add to this delicious Spaghetti Squash Pad Thai.
Tomatoes are the best in these late summer months! There are so many ways to use tomatoes when you are trying to maintain a healthy diet. Homemade salsa, tomato sauce for pasta or zucchini noodles, or caprese salad with basil and mozzarella just to name a few! Here is my favorite recipe that incorporates a variety of seasonal produce you can find in August:
Tomato and Corn Salad with Champagne Vinaigrette
Ingredients
3 ripe tomatoes
2 ears fresh corn
2 bell peppers
1/2 cup fresh basil
3 tbsp. olive oil
1 tbsp. champagne vinegar (apple cider vinegar will also work)
1 tbsp. Dijon mustard
1 tsp. maple syrup
salt and pepper to taste
Directions
1. Dice the tomatoes and the bell peppers and add to a large bowl. Cut the corn off of the cob and add to the bowl. Slice the basil into thin strips and add to the bowl.
2. In a small bowl or jar, mix the olive oil, vinegar, Dijon mustard, and maple syrup until well combined.
3. Pour the dressing over the salad and toss to combine. Season with salt and pepper to taste.
Looking for even more season produce this August? Check out this list for more inspiration:
Potatoes, Beets, Blackberries, Peaches, Broccoli, Okra, Eggplant
Sarah Frazier