- Author: Emily Harris
June is Fresh Fruit and Vegetable Month! What better way to celebrate than to try recipes that incorporate produce that is in season this summer, including beets, honeydew, cantaloupe, watermelon, okra, peaches and summer squash.
Pink Party
Salad
Ingredients
4 potatoes (washed and cut in half)3 cups beets, cooked (peeled and diced)1 cup peas, green, fresh or frozen3 eggs, hard boiled1 apple1 teaspoon lemon juice2 tablespoons olive oil3 tablespoons vinegar1 tablespoon sugarDirections
1. Boil the potatoes in 2 cups of water in a deep kettle. Cover and cook over moderate heat for about 20 minutes, until the potatoes are tender.
2. When thoroughly cool, dice potatoes and place in a big bowl.
3. Add diced beets and mix with the potatoes.
4. Set aside 1/4 cup of peas for garnishing and add the rest to the bowl.
5. Save 1 egg to use as a garnish. Chop the rest and add to the bowl.
6. Peel the skin off the apple and remove the core. Cut the apple into small pieces, place in a small bowl and sprinkle with lemon juice. Add apple to the salad.
7. Add the vinegar, olive oil and sugar.
8. Mix thoroughly. Chill and serve.
Melon Salsa
Ingredients
2 cups honeydew, cantaloupe or watermelon (seeded and chopped fresh, use one kind or a combination)1 cup cucumber (peeled, seeded and chopped)1/4 cup onion, red or white (chopped)2 tablespoons cilantro or mint (optional) (fresh, chopped)1 jalapeño (seeded and finely chopped, or hot sauce to taste)1/4 cup lime juice or lemon juice1 tablespoon sugar, white or brownDirections
1. In a medium size bowl, stir together all ingredients.
2. Taste and season with more lemon or lime juice, sugar if needed.
3. Cover and chill for at least 30 minutes. Serve with grilled or broiled fish or chicken.
Notes
Caution: When handling hot peppers, the oils can cause burning and skin irritation. You can wear clean kitchen gloves or wash hands thoroughly after preparing. KEEP HANDS AWAY FROM EYES.
Ingredients
2 cups okra (fresh, sliced)3/4 teaspoon vegetable oil1/8 teaspoon salt1/8 teaspoon peppercooking spray (nonstick, as needed)
Directions
1. Wash hands with warm water and soap.
2. In a bowl, mix sliced okra, oil, salt and pepper.
3. Coat a large fry pan with cooking spray.
4. Heat over medium heat, and add okra mixture, turning often with a wooden spoon or spatula.
5. Cook until okra is browned, about 10 minutes.
6. Serve with hot sauce or favorite relish.
Rise and Shine Cobbler
Directions
1. In a large microwave-safe bowl, mix peaches, pears, prunes, and vanilla extract.
2. Rub an orange against a grater to remove 1 teaspoon of the orange peel. Then, cut the orange in half and squeeze 1/4 cup orange juice. Add orange peel and juice to fruit mixture. Stir.
3. Top with granola.
4. Microwave on high for 5 minutes. Let stand for 2 minutes.
5. Spoon into 4 bowls and serve warm.
Ingredients
2 summer squash3 cups cooked brown rice1 cup diced tomatoes1 cup squash pulp (from summer squash listed above)1 cup white beans, drained and rinsed1 tablespoon fresh basil4 tablespoons Parmesan cheeseDirections
1. Wash and cut squash in half, lengthwise. Remove the large seeds.
2. Steam the squash, skin side down, in a small amount of water in a fry pan or skillet until slightly tender (but not mushy).
3. Scoop out a good amount of pulp (1 cup), place in a bowl and mix with stuffing (brown rice through Parmesan cheese).
4. Place the squash shells in a baking dish. Stuff the squash with the stuffing mixture.
5. Top with grated Parmesan cheese. Bake at 350°F for about 30 minutes.
Did you try one of these recipes? Let us know in the comments below!
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