December 3, 2022
Posted: June 2, 2022 11:20 am
Summer signifies different things to different people. For some, it’s an opportunity to get outside and stretch our legs with family and friends. Others see it as an opportunity to run about at the beach and get a tan. For others, summer is simply a time to kick back and relax. But, no matter who you are or what you enjoy doing, chances are you look forward to one aspect of summer all year: the food!
The summer produce season is by far the best of all time. Watermelon, corn, cherries, peaches, peppers, and many other fruits and vegetables are available. I’m putting together a few recipes that you may want to try out.
Firstly making a fruit salad can be pretty tricky as there are countless different textures and flavors of fruit. You shouldn’t just mix up everything. Not everything can go naturally together. But when done right, you can make one of the most delicious, mouthwatering dishes out there, especially during the summer.
A perfect example is the peach berry fruit salad. It would be best if you had fresh, ripe peaches and some juicy berries with a bright, happy dressing. To get started, you’ll need the following;
Strawberries- this is the primary fruit in the salad. It is easy to find on sale and adds to the salad’s color.
BlackBerries– A ripe blackberry has a distinct sweet-tart flavor. A fruit salad is an excellent way to use up the season’s best berries.
Blueberries– Adding blueberries is one of my favorite things to do. Their blue flash of color is lovely in this setting, and the flavor is very impressive.
Fresh peaches (or nectarines)- Now, the star of the show: peaches! Use fresh peaches or nectarines for this peach berry fruit salad. I recommend using something ripe but not overly soft so that the peaches won’t be mashy.
Mint (optional)- A tiny little bit of fresh mint adds to the taste of this fruit salad. It animates the other flavors and adds a delicate, refreshing accent that I adore. (Don’t have it? Don’t like it? Feel free to skip it!)
Fresh lime dressing-dressing is used in various fruit salad dishes, primarily because it is SO GOOD and enhances the flavor of everything. To make the dressing, combine honey or agave and fresh lime juice. It’s just sweet enough, and the citrus brings everything together.
It’s not expensive, easy to put together, and is mostly hands-off.
Glazed Roasted Carrots are a fantastic choice for a delicious side dish for your holiday feast or a midweek meal, whether you need a tasty side dish for your holiday feast or simply a weeknight supper.
Your fussy eaters won’t even notice they’re eating vegetables, thanks to the sweetness of the glazed carrots, and you’ll feel fantastic knowing they’re receiving some nutrients.
The finest of both worlds are combined in these glazed roasted carrots. A simple glaze adds sweetness, and they take on the lovely caramelized texture of roasted carrots.
Here’s what you need;
Carrots– Every good roasted carrot recipe needs carrots! You can make glazed roasted carrots using cut carrots rather than baby carrots, but baby carrots should also work.
Butter, vegan butter, or ghee– Depending on your dietary restrictions, you can make this glazed carrots recipe with butter, vegan butter, or ghee. (In case you didn’t know, ghee is clarified dairy-free butter) (suitable for paleo & dairy-free diets.)
Pure maple syrup or honey– I love using maple syrup for my glazed roasted carrots because it caramelizes beautifully and adds a delicate sweetness. SO DELICIOUS.
Garlic-If adding garlic to your glazed carrots sounds strange, TRY IT!
Salt & pepper- Because this is a simple glaze, add a little salt and pepper to round out and balance the tastes.
Optional: herbs for garnish– Feel free to garnish them with fresh or freeze-dried herbs. It’s PERFECT for making your food eye-catching.
Do you like zucchini? Do you like tomatoes? Just roast them together! With this effortless roasted vegetable combo, you can make the most of your summer crop harvest. It’s a fantastic breakfast recipe that you can eat every day, and it’s always better than the day before. You’ll adore the flavor combination and the diversity of ways to utilize and flavor it.
Here’s how it usually goes down:
Zucchini– This dish calls for ripe zucchini in the summer. Cut it in half lengthwise, then horizontally into slices.
Grape or cherry tomatoes– You can use baby tomatoes for the roasted zucchini and tomatoes recipe. They’re juicy and delicious, yet they keep their shape when roasted. To add even more color, try rainbow or heirloom baby tomatoes.
Good-quality olive oil– Olive oil adds a beautiful texture to these vegetables while preventing them from sticking to the pan.
Balsamic vinegar– On roasted vegetables, aged balsamic vinegar is slightly sweeter and more syrupy. This dish is distinguished by its delicate acidity and sweetness.
Salt + pepper + herbs– Season with salt, pepper, and fresh herbs for a simple (but excellent!) seasoning.
You can eat with;
Paired with eggs, whether scrambled, poached, or soft-boiled, roasted veggies make a great start to the day!
Side dish. The dish goes well with various main courses, including chicken, fish, and beef.
Toss some ofthe roasted vegetables with some cooked quinoa. It’s a quick and tasty meal that reheats well.
Or, you can quickly stir this veggie mixture into some pasta for an easy vegetarian dinner.
Zucchini noodles (or zoodles) are a fun and delicious way to get in more veggies. Fresh tomato basil olives sauce sends them over the top!
Spiralized zucchini noodles are widely available, but they taste so much better when freshly cut.
Curly and lengthy, they appear to be a natural pasta substitute, but these fresh, vivid veggie noodles are capable of far more than just substituting for spaghetti.
Spiralized veggies are pretty popular among gluten-free and grain-free people.
Danielle Walker’s method of preparing zucchini noodles is a great way to organize your delicacy, I have personally tried it, and it turned out great. She recommends one medium zucchini per person, which was about right for us.
The best guacamole keeps it simple: just-ripe avocados and a handful of flavorful mix-ins. You can dip it or spoon it on top of tacos for an easy dinner upgrade.
When given the option, I will ALWAYS choose “add guacamole.”
be it Tacos? Nachos? Grilled chicken? Burrito bowls? etc
Here are some ingredients to use:
Ripe Avocados. Using ripe avocados is the key to preparing excellent guacamole. If the avocado is not ripe, it will be hard and flavorless.
Lime Juice. Using fresh lime juice is better than buying bottled juice. fresh lime ismuch more tastier.
Onions. Whether red onion or white onion, both serve as significant ingredients. It all depends on the cook.
Tomatoes. You can add some bit of tomatoes to add on the flavor, too, although this is optional.
Salt. It probably needs a little more salt if it does not taste right!
You can take your guacamole together with:
With the chilly, creamy guac, the salty crunch of some good tortilla chips is bliss on earth. One of my all-time favorite flavor and texture combinations!
Add instant flavor to your favorite burgers, sandwiches, or wraps. It’s fabulous on a BLT, with chicken, veggies & lettuce in a wrap, or on top of your buffalo chicken burgers.
Make some grilled chicken and serve it with a dollop of classic guacamole. It’s light, fresh, and full of flavor!
Level up all your Tex-Mex favorites with a scoop or two of guacamole.
A bright, sunny smoothie is something no one can resist! This delectable peach-mango smoothie is loaded with flavor.
Smoothies are one of my go-tos because we ALWAYS have frozen fruit on hand, especially when it’s so scorching outside. I’m always grateful for anything refreshing and tropical to drink.
One of my all-time favorite smoothies is peach-mango.
Here’s why,it’s basically like drinking liquid sunshine. The bright color and light tropical flavors make this peach mango smoothie close-your-eyes good and refreshing whether you’re starting your day or using it for an afternoon pick-me-up.
When people ask me about easy dinner ideas, I always propose quesadillas!
They are ideal for using up any leftover vegetables in your crisper drawer. Plus, these quesadillas are simple to make, delicious, and healthful! All you need are some chopped vegetables, a can of beans, tortillas, and cheese, a few simple seasonings, and your favorite salsa to serve. Sauté the vegetables before assembling the quesadillas and finishing them on the stove. Then you’ll have the most delicious Mexican meal in no time. These cheesy zucchini quesadillas are a tasty dinner option. They’ll be ready in 30 minutes and are loaded with vegetables.
Here’s what you need;
Tortillas – It can be either wheat or corn.
Zucchini – you will need at least two medium zucchini for this recipe.
Corn – it’s sweet and crunchy. You can also use leftover corn. You won’t have to sautee it in a pan; warm it up.
Chili flakes or chopped fresh chili
Fresh cilantro –To add some extra fresh flavor to your quesadillas.
Frying oil or clarified butter –to cook the vegetables. Clarified butter is butter for frying. It does not burn like ordinary butter but has a lovely buttery flavor.
Cheese – this recipe goes well with Gruyere cheese and mild white cheddar, and they were both delicious. You can also add a Mexican cheese blend or use sharp cheddar, Pepperjack. Whatever cheese you love best.
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