Getting Creative with Summer Vegetables
One of the simple pleasures of summer is the abundance of fresh produce. While a hot- house tomato is welcome in the middle of winter, it cannot compare with the juicy vine-ripened tomatoes of summer. Home gardens abound in summer with fresh herbs, zucchini and lettuces of all kinds. The first beets (and their delicious beet greens) appear by early summer. Check out a local fresh produce stand and prepare to be amazed at the colorful spread of fresh vegetables you will find there.
The ways to prepare summer vegetables seem unlimited. There are no rules. Feel free to create all sorts of summer salads and roasted vegetable combinations. Be creative and use summer vegetables in unexpected ways. Add grated zucchini to just about anything from pancakes to meatballs. Top garden fresh green beans with roasted sliced almonds. Add thin slices of grilled garlicky eggplant to sandwiches. Let your imagination take over!
Pictured here are a couple of unexpected ways to use summer vegetables:
Zucchini Fritters with Quinoa
And
Fresh Beet Salad with Snipped Carrot Greens
Zucchini Fritters with Quinoa
Adapted from Eating Well, June/August 2020
Ingredients
1 cup cooked quinoa, seasoned to taste with salt, pepper, garlic and Italian herb blend
2 cups grated zucchini (squeeze well to remove as much moisture as possible)
A handful of chopped fresh parsley
½ cup grated parmesan cheese
1/3 cup plain bread crumbs
2 large eggs
Olive oil, avocado oil or canola oil
Instructions:
Combine quinoa, zucchini, parsley, parmesan cheese, breadcrumbs and eggs in medium bowl.
Stir well to combine all ingredients.
Form into 8 to 10 small patties.
Cover bottom of skillet with oil and heat.
When oil is hot, pan fry the patties for 3 to 4 minutes per side (turn carefully).
Fresh Beet Salad with Snipped Carrot Greens
Ingredients
4 medium fresh beets, cooked, peeled and cut into bite sized chunks
1 tablespoon of red or white vinegar
3 tablespoons of extra virgin olive oil
1 tablespoon of finely minced onion
1 clove fresh garlic, minced (or ½-teaspoon garlic powder)
¼ cup of finely snipped fresh carrot greens
Salt and pepper to taste
Directions
Add all ingredients to medium bowl and stir until beets are well - coated.
Cover and place in fridge to chill for at least two hours.
Written by Jenny Favret, MS, RD, LDN
Nutritionist, Duke Pediatrics Healthy Lifestyles Program
Check out Jenny's bio here!
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