Cooking this week with summer’s freshest fruits and veggies
Now that summer is officially here, why not take advantage of all the fresh fruits and veggies that the season has to offer?
To celebrate the start of warmer weather, BBQs and beach days, we’ve planned out five creative recipes for you to try this week that include some of the summer’s most popular produce.
Spicing up your meals with these fruits and veggies will not only give you great flavor, but add color and some key nutrients as well. We've picked dishes made with blueberries, eggplant, bell peppers, squash, and peaches, which boast large amounts of antioxidants and vitamins A, B and C.
So test out your talents in the kitchen this week with these dishes to get ready for summer!
Monday: Grilled chicken and polenta with nectarine-blackberry salsa
Get your dose of fresh summer berries with this nectarine-blackberry salsa. In this heart-healthy meal, the salsa mixes well with the cumin-rubbed chicken and polenta.
Per serving: 317 calories; 8g fat, 34g carbohydrates, 27g protein, 6g fiber
Tuesday: Szechuan spicy eggplant
Try this low-calorie dish that gets its flavor from soy sauce, balsamic vinegar and mirin. The main ingredient – eggplant – is a summer favorite that boasts large amounts of Vitamin B. Lean meat is used in this recipe as well to reduce the fat content.
Per serving: 155 calories; 6g fat, 18g carbohydrates, 17g protein, 3g fiber
Wednesday: Sausage, bell pepper and onion lasagna
The veggie in this recipe – bell peppers – contains more than 100 percent of your recommended amount of vitamins A and C. The peppers add great flavor to this lightened up lasagna that uses fat-free cream cheese.
Per serving: 357 calories; 13g fat, 34.5g carbohydrates, 26.5g protein, 4.8g fiber
Thursday: Pesto topped grilled summer squash
Squash is a great summer veggie that will give you a good source of Vitamin C. The lemon and fresh garlic add tons of flavor to this low-cal meal. You can serve as a side dish or make it a dinner by chopping the squash and combining it with pesto and pasta.
Per serving: 115 calories; 10g fat, 6g carbohydrates, 3g protein, 2 g fiber
Friday: Pork tenderloin with grilled peach-ginger chutney
The summer fruit used in this recipe – peaches – are grilled and then combined with ginger sauce for a healthy and tasty complement to the pork. Have this protein-packed meal ready in just 35 minutes.
Per serving: 249 calories; 10g fat, 11g carbohydrates, 29g protein, 1 g fiber