Cooking up a nutritious meal in the summer heat can be a pain, so we visited Common Good City Farm for some kitchen inspiration. LEAF program coordinator Juliana Repice transformed fresh summer produce and a few pantry staples into an informal tortilla recipe, with plenty of room for customization! Check out Juliana's recipe, and let us know how you'd make it your own.
Maintaining a lively, in-season menu can be challenging, so we visited Common Good City Farm to get some inspiration for quick summer recipes. Program outreach coordinator Josephine Chu introduced us to pattypan squash, a whimsical looking vegetable with a fun name. Try her recipe as a side dish—if you can resist eating it right off the pan.
They say in the South that you should never leave your car unlocked in the summer or someone will leave a ton of zucchini on your seat to get rid of it. Zucchini may be plentiful, but by making this crowd pleasing, customizable soup, you’ll use it up in no time. This zucchini soup is light, lean, and broth-based, and by adding toppings such as lean proteins or hearty grains, you can round this out as a complete meal.
The chia superfood craze has been around for a while—we can’t blame you for loving the tiny, protein-packed and filling seeds—but how many of you still have residual chia in your pantry? If you’re at a loss for what to do with all that chia, try making a summer fruit jam that’s packed with fiber and omega 3’s. By using chia’s natural gelling capabilities instead of relying on added pectin and cooking that’s normally required for jam making, you’ll get a seasonal fruit topping without the work.
When it’s this hot outside, cooler dishes call our name. Though eggplant can be a part of heartier stews and dishes (eggplant parmesan, we’re looking at you), baba ganoush is a light, healthy eggplant alternative that pairs perfectly with crudité for a snack or whole wheat pita triangles for a light meal. But thanks to the beautiful smoky flavors that come out through roasting the eggplant, Baba ganoush still has all the makings and of a rich-tasting dish.
Salads are an easy go-to in the hot summer months, but a bowl of lettuce, tomato, and croutons gets old quickly. Switch up more than just the dressing. Try any of these nine salad recipes to keep your health goals and stay refreshed.
Personalized nutritionist Katherine Tallmadge recommends eating in-season to get the best-tasting nutrition in your diet. Berries are currently in for the summer months, so we rounded up nine recipes to both satisfy your sweet tooth and maintain your health goals.
Though the idea of eating fermented foods may sound gross, if you’ve ever had yogurt, kefir, or kimchee, you’ve tried fermented foods. Fermentation is a natural process by which bacteria chemically break down parts of the food, which is great for your health because it is believed that fermented foods are sources of probiotics and support a healthy gut microbiome.
Coleslaw is a summer grill out staple, but with mounds of mayonnaise in it, it’s hardly considered a health food. Though this version is mayo-free, it’s still creamy, flavorful, and chock-full of veggies. Make it for Memorial Day and you’ll wonder why you ever used to buy the tub of soggy slaw from the grocery store.
Summer can be rough on vegetarians, who can get stuck eating only potato salad and popsicles at cookouts. Not even the baked beans are safe (they're usually made with bacon, pork, or other animal-based additives).
So what's a rabbit-food-lover to do?