Best Recipes for Summer Fruits & Veggies

Time to hit the Farmers Market

Fooducate

Meal Tracker & Analysis

Wow, June is a month of abundance when it comes to fresh produce! Farmers markets and grocery stores alike are brimming with vibrant, seasonal fruits and vegetables, ready for you to enjoy.

Here are five fruits and veggies that are in season this June, along with healthy recipes for each that are easy to make and fun to eat.

1. Strawberries

Why They're Great: Strawberries are not only naturally sweet but are also packed with vitamins C and K, fiber, and antioxidants. They are known for their heart-healthy properties and ability to improve blood sugar control.

Healthy Recipe: Strawberry Spinach Salad

Ingredients:

4 cups baby spinach
1 cup fresh strawberries, sliced
1/4 cup crumbled feta cheese
1/4 cup sliced almonds, toasted
2 tbsp balsamic vinegar
1 tbsp olive oil
1 tsp honey
Salt and pepper to taste

Instructions:

In a large bowl, combine the spinach, strawberries, feta cheese, and toasted almonds.

In a small bowl, whisk together the balsamic vinegar, olive oil, honey, salt, and pepper.

Drizzle the dressing over the salad and toss gently to combine. Serve immediately.

2. Asparagus

Why It's Great: Asparagus is a versatile vegetable high in fiber, folate, and vitamins A, C, E, and K. It is also a natural diuretic, which can help reduce bloating.

Healthy Recipe: Lemon Garlic Roasted Asparagus

Ingredients:

1 bunch asparagus, trimmed
2 tbsp olive oil
2 cloves garlic, minced
Juice of 1 lemon
Salt and pepper to taste
1/4 cup grated Parmesan cheese (optional)

Instructions:

Preheat your oven to 400°F (200°C).

Arrange the asparagus on a baking sheet. Drizzle with olive oil and sprinkle with minced garlic, salt, and pepper.

Roast for 15-20 minutes, until tender and slightly crispy.

Remove from the oven, drizzle with lemon juice, and sprinkle with Parmesan cheese if desired. Serve warm.

3. Zucchini

Why They're Great: Zucchini is low in calories but high in essential nutrients like vitamin C, potassium, and magnesium. It is also rich in antioxidants that promote overall health.

Healthy Recipe: Zucchini Noodles with Pesto

Ingredients:

2 medium zucchinis, spiralized into noodles
1 cup fresh basil leaves
1/4 cup pine nuts
1/4 cup grated Parmesan cheese
1/4 cup olive oil
2 cloves garlic
Salt and pepper to taste

Instructions:

In a food processor, combine basil, pine nuts, Parmesan cheese, garlic, salt, and pepper. Pulse until finely chopped.

With the processor running, slowly add the olive oil until the mixture is smooth and creamy.

In a large bowl, toss the zucchini noodles with the pesto sauce until well coated.

Serve immediately or chill for a cold, refreshing dish.

4. Peaches

Why They're Great: Peaches are a juicy summer fruit rich in vitamins A and C, fiber, and antioxidants. They are known for their ability to support skin health and aid digestion.

Healthy Recipe: Grilled Peaches with Greek Yogurt

Ingredients:

4 ripe peaches, halved and pitted
1 tbsp honey
1 cup Greek yogurt
1/4 cup granola
Fresh mint leaves for garnish

Instructions:

Preheat your grill to medium-high heat.

Brush the peach halves with honey.

Grill the peaches cut side down for 4-5 minutes, until grill marks appear and the peaches are slightly softened.

Remove from the grill and let cool slightly.

Serve the grilled peaches with a dollop of Greek yogurt, a sprinkle of granola, and garnish with fresh mint leaves.

5. Bell Peppers

Why They're Great: Bell peppers are low in calories but loaded with vitamins A and C, potassium, and fiber. They add a delightful crunch and vibrant color to any dish.

Healthy Recipe: Quinoa Stuffed Bell Peppers

Ingredients:

4 large bell peppers, tops cut off and seeds removed
1 cup quinoa, cooked
1 cup black beans, drained and rinsed
1 cup corn kernels
1/2 cup diced tomatoes
1/4 cup chopped cilantro
1 tsp cumin
1/2 tsp chili powder
Salt and pepper to taste
1/2 cup shredded pepper jack cheese (optional)

Instructions:

Preheat your oven to 375°F (190°C).

In a large bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, cilantro, cumin, chili powder, salt, and pepper.

Stuff each bell pepper with the quinoa mixture and place them in a baking dish.

If desired, sprinkle shredded cheese on top of each stuffed pepper.

Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, until the peppers are tender and the cheese is melted and bubbly.

Serve warm, garnished with extra cilantro if you like

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