Rely on summer’s bounty for flavor and nutrition
Local farmers markets are open or will be opening soon, bringing with them a variety of fresh, locally grown fruits and vegetables – just in time for National Fresh Fruits and Vegetables Month in June. To help us make the most of the delicious opportunities to “eat the rainbow,” we asked NCH Registered Dietitian Rosemary Weaver, MPH, RDN, LDN to help us find recipes that pack a lot of flavor and nutrition in every bite. She worked with our partners at Sodexo to find some delicious options, and we’ll share one each week in June.
June 23: Summer Peach Salad with Balsamic Chicken
This colorful dinner salad has combines sweet and savory with perfect balance. Juicy peaches blend with seasoned chicken over greens and fresh herbs. The Honey Lime Cilantro Dressing could become a summer staple!
June 16: Sweet Eggplant Parm Pizzetta
A fresh flatbread pizza incorporating roasted eggplant, plum tomatoes, vegan mozzarella, crispy panko & fresh oregano. Rosemary says, “Enjoy this great plant-based flat-bread pizza you can finish in your oven or on the grill!” The link will take you to a recipe that can be made with eggplant, and also with a chicken option.
June 8: Potato Salad with Kale Pesto
Potatoes and peppers shine in this flavorful side dish. Rosemary says, “Bring this heart-healthy, bursting-with-fresh-flavor salad to your next picnic or potluck!”
June 2: Grilled Spiced Shrimp and Vegetables Salad
This main-dish salad combines grilled spiced shrimp, red potatoes, green and wax beans, tomato, kalamata olives and red onion, all dressed with a cucumber-caper vinaigrette. Rosemary says, “Fire up the grill: Crisp, fresh veggies blend with spiced shrimp in this delectable dish!”