Fresh Produce Recipes for Your Health and Happiness
By Sarah Fertsch
Staff Writer
Everything tastes better in summer (well, except soup). Fruit and veggies are blooming and ready for our taste buds. I’ve always dreamed of growing a massive garden in my backyard, gathering fresh food to incorporate into dinner, and letting the earth tell me what to cook each day. For now, I find myself diligently tending to my tiny herb garden and visiting local farmers’ markets every week. It’s easy to get overwhelmed by all the fresh produce, so here are some recipes to inspire you to eat fresh and delicious:
Corn Fritters
Ingredients:
- 12 ounces of fresh corn, cut from the cob
- 3 cups of oil for frying
- 2 large eggs, beaten
- 1 tbsp of cornstarch
- 1 tsp of baking powder
- ⅓ cup of milk
- 1 cup of all-purpose flour
- 3 green onions, chopped thinly
- 1 tsp of paprika
- 1 tsp of salt
- 1 tsp of garlic powder
In a large soup pot, heat frying oil over medium heat on the stove until it shimmers.
In a large bowl, mix together corn, paprika, salt, garlic powder, flour, baking powder, cornstarch, eggs, milk and green onions.
Use an ice cream scoop or spoon to drop the fritters into the oil and fry on each side for 2-3 minutes each. Once cooked, remove from the oil and rest on a paper towel to absorb excess oil.
Let cool and top with extra green onions and sour cream.
Arugula Almond Salad
Ingredients:
- 3 cups of arugula
- 1 lemon, juiced
- ⅔ cup of almonds, slivered and roasted
- ½ cup of gorgonzola
- 2 tbsp of extra virgin olive oil
- 2 garlic cloves, crushed
- 1 tsp of dijon mustard
- 1 Fuji apple, sliced thinly
- Grilled chicken or shrimp (optional)
In a small bowl, whisk together lemon juice, olive oil, mustard and crushed garlic. Salt and pepper to taste, and set aside.
Wash and prep all produce. Arrange in a large bowl arugula, almonds, gorgonzola, and apple slices.
Pour homemade dressing over the salad and toss. Top with protein, and enjoy!
Blackberry Crisp
Ingredients:
- 2 cups of fresh blackberries
- ½ cup of fresh raspberries
- ½ cup of fresh blueberries
- 4 tablespoons of sugar
- 1 teaspoon of cornstarch
- 1 package of graham crackers, crushed
- 2 lemons, juiced
- 1 stick of melted butter
- ½ cup of brown sugar
- ¼ cup of quick oats
- Vanilla ice cream
Place berries in a large baking dish. In a small bowl, combine the granulated sugar, lemon juice, cornstarch and ½ cup of water. Pour this mixture over the berries.
Mix together graham cracker crumbs, oats, brown sugar, and melted butter to form the crust. Scoop on top of the berries.
Bake at 350 degrees for 30 minutes until the berries are soft and fragrant and the crust is crispy.
Serve with vanilla ice cream.
Farm Market Pasta
Ingredients:
- 1 pound of penne pasta
- 12 cherry tomatoes, chopped in halves
- 3 small zucchini, sliced thinly
- 4 cloves of garlic, crushed
- ¼ cup of fresh basil
- ½ cup of chicken broth
- ½ cup of extra virgin olive oil
- ½ cup of half and half
- 1 cup of grated parmesan cheese
- Salt and pepper to taste
Wash and prep all the veggies. Place a large pot of salted water over medium heat and add the pasta when the water begins to boil.
In a large skillet, sauté the zucchini, cherry tomatoes, and garlic over medium heat with a dime-sized amount of olive oil.
After the pasta is cooked al dente (6 minutes), strain and add pasta to the large skillet along with ½ cup of pasta water. Add chicken broth and cream, and leftover olive oil. Mix together to form a sauce and evenly distribute the veggies and pasta. Top with cheese and salt and pepper, as well as fresh basil.
Enjoy!
Homemade Dill Pickles
Ingredients:
- 2 small cucumbers, sliced thinly into coin-sized pieces
- ½ cup of water
- ⅓ cup of rice vinegar
- 2 tablespoons of sugar
- ¼ teaspoon of red pepper flakes
- 2 tablespoons of salt
- 3 leafy sprigs of fresh dill
- 3 cloves of crushed garlic
- 2 bay leaves
Place cucumber slices in a large jar (tall enough that the pickles will have at least 1 inch of space on top for any gasses).
In a measuring cup or bowl, mix together water, vinegar, garlic, red pepper flakes, salt and sugar. Pour the mixture into the jar over the cucumbers.
Add fresh dill and garlic, and bay leaves into the jar. Make sure all the solids are fully submerged in the liquid.
Refrigerate for at least 1 hour and up to 3 weeks. The longer the pickles are submerged in the liquid, the tastier they become. Enjoy on a sandwich or by themselves as a healthy snack.
