FRESH & TASTY SUMMER PRODUCE
By Shari Bilt Boockvar, MS, RDN
I love summer! It’s the time to be outdoors and enjoy the warm weather. For me, this is also the time for the freshest seasonal produce. Summer is also prime time for quick, easy meals as well as on the grill. Eating the “Rainbow” is so easy with the abundance of choices at your local farmer’s market or grocery store. Here are some of my favorites and suggestions on how to prepare them.
WATERMELON
• Slice into cubes and top with a few sprinkles of feta cheese.
• Mash a handful of watermelon cubes into a glass and fill with sparkling water and fresh squeezed lime juice.
CUCUMBERS
• Slice and top with dollops of hummus and sliced grape tomatoes.
• Chop and mix with fresh corn and tomatoes. Top with a homemade salad dressing of equal parts Dijon mustard, red wine vinegar and olive oil.
BERRIES
• Top a bowl of berries with a drizzle of chocolate syrup and sprinkles.
• Make a fresh peanut butter and “jelly” sandwich made with mashed blueberries, blackberries or raspberries.
PINEAPPLE
• Place popsicle sticks into slices of pineapple for a sweet and healthy treat.
• Chop and mix with peppers, onions or your favorite veggies for a quick and easy salsa for chicken or fish.
CANTALOUPE AND HONEYDEW
• Slice in half, scoop out the seeds and fill with Greek yogurt using the melon as a bowl. Top with ¼ cup granola and fresh berries.
• Cube and blend with fresh lime juice and a dollop of Greek yogurt in a blender for a refreshing cool soup.
ZUCCHINI
• Make zucchini Parmesan by spiralizing a zucchini, topping it with marinara sauce and shredded mozzarella cheese. Bake for a few minutes until cheese has melted and top with Italian seasonings.
• Sprinkle breadcrumbs on sliced zucchini and spray with olive oil. Bake at 350 degrees for about 15 minutes. Serve with marinara sauce.
CHERRIES
• Dip them into vanilla Greek yogurt and then into sprinkles for a colorful treat.
• Blend with vanilla Greek yogurt, ½ banana and a handful of ice cubes for a refreshing smoothie.
TOMATOES
• Slice a tomato, top with a small amount of cubed fresh mozzarella and basil leaves. Drizzle with olive oil and balsamic vinegar and top with a crack or two of sea salt.
• Mash chickpeas and mix with a chopped tomato and ½ tablespoon of olive oil. Spread on whole grain toast and top with Italian seasoning salt.
PEACHES
• Top 2 whole-grain waffles with fresh peach slices, Greek yogurt and a drizzle of honey.
• Serve with a side of cottage cheese or yogurt topped with chopped walnuts or sliced almonds. Use peach slices for dipping.
ASPARAGUS
• Spray with olive oil and simply broil or grill until lightly charred. Top with your favorite seasonings and sea salt.
• Top with a fresh poached egg and a sprinkling of Parmesan cheese.
GREENS
• Top your favorite greens with a drizzle of olive oil, fresh lemon, Parmesan cheese and sea salt.
• Sauté with olive oil and fresh chopped garlic. Top with sliced almonds.
Shari Bilt Boockvar, MS, RDN is a nutritionist in New York and the Tristate area. She specializes in nutrition counseling and consulting for weight control and fitness. Shari can be found blogging about her favorite products and recipes at
Facebook.com/NutritionShari,
Twitter.com/NutrtionShari,
Instagram: NutritionShari,
and nutrifactsforyou.com.