Eating for the Season—Summer

This time of year sparks a desire for community and ease. Who wants to spend all day minding the oven or the stove when you can laze on the patio with family and friends?

Fortunately, if there was ever an opportunity to focus on healthier eating, it's now, because fresh produce is in abundance and there are many creative people who know how to make delicious creations with all of it!

As you know, I'm a big fan of eating well but not overthinking the process. So, a helpful tool I've suggested before is the Seasonal Food Guide. When you search by location, month, and "any produce", it provides an extensive list of what's best in your area right now. For example, in Iowa for late July, a few options include:

• Apricots

• Basil

• "Brambles"—including blackberries, raspberries, and others

• Chard

• Cucumbers

• Corn

• Kale

• Mushrooms

• Snow peas

• Summer squash

• Tomatoes

• Watermelon

• Zucchini
  

Believe me, the list is much longer than this, but you get the idea! Now, to make things more fun, look at some of the basics and, instead of serving them the way you've always done, try something new! It's just like practicing the same yoga poses, but in a different order (you knew I had to tie it in somehow!)

I found that keeping an open mind and wanting to explore new recipes sparked a different perspective on old favorites. As a result, it's easier to feel lighter and more energetic—which is exactly how I want to be to enjoy all summertime has to offer. See what you think about the following, based on my Iowa list above—and I'd love to learn about some of your favorites from where you are, too!

• Watermelon Salad With Cucumber, Feta, and Mint (Holy cow, is this good! Sometimes, I make it without the feta, and it's still scrumptious. This version from The Mediterranean Dish is one of many to try.)
  

• One Pot Lemony Kale Pasta (Some people can eat raw kale [or "massaged" with vinegar to break it down a bit into a salad] but because of health reasons, I do best with cooked kale. Hey Nutrition Lady offers up this lunch or dinner that takes 25 minutes, start to finish, and you can keep it vegetarian or add the lean protein of your choice.)
  

• Ratatouille

  (Okay, so you'll need the oven for this one, but at least you can still outside in the evening while it bakes! Some people chunk up the summer squash, tomato, and zucchini, but I'm with The Kitchn on this one: slicing (with a mandolin) and layering might require a lot more prep time, but the end result is positively amazing! Again, one of many options you'll find online, and all are worth exploring based on your preferences.)
  

• Berry Shortcake

  (I usually eat fresh fruit out of hand twice daily, but many of my best summer memories involve slightly-smushed fruit on a crumbly piece of shortcake or biscuit and topped with a dollop of cream. Such a splurge, right? So whether you use brambles, strawberries, blueberries—or even juicy peaches or nectarines!—you will absolutely never go wrong with this Smitten Kitchen recipe as your base.)

Photo by Lee Myungseong on Unsplash