This summer, make use of your kitchen in your Wauwatosa apartments to change up your routine. Consider heading to your local farmer’s market, whether you do so alone or with friends and family, to stock up on some much-needed, fresh groceries. The great thing about the turn of the seasons is that there are so many new fruits and vegetables available for you to enjoy.
Here’s a list of some vegetables in season this summer: radishes, cucumber, beets, bell peppers, carrots, zucchini, garlic, corn, and rhubarb.
And here’s a list of fruits in season this summer: apricots, plums, cherries, blackberries, nectarines, strawberries, peaches, tomatoes, passion fruit, melon, lemon, and limes.
Again, use your local farmer’s market to stock up on the freshest, healthiest produce there is. In addition, look at this site if you need ideas for inspiration when it comes to coming up with recipes for your delicious produce.
Here’s a great recipe to try for Rustic Summer Vegetable Pasta, from Taste of Home:
3 tablespoons olive oil, divided
1 medium zucchini, cut into 3/4-inch pieces
1 medium yellow summer squash, cut into 3/4-inch pieces
1 medium onion, chopped
1 medium eggplant, peeled and cut into 3/4-inch pieces
2 cups sliced fresh mushrooms
2 garlic cloves, minced
3/4 teaspoon crushed red pepper flakes
1 can (28 ounces) crushed tomatoes
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
1 tablespoon minced fresh parsley
3 tablespoons minced fresh basil or 1 tablespoon dried basil, divided
1 package (14-1/2 ounces) uncooked multigrain spaghetti
1/2 cup shredded Parmesan cheese
In a 6-qt. stockpot, heat 1 tablespoon oil over medium-high heat. Add zucchini and yellow squash; cook and stir until tender. Remove from pan.
In the same pot, heat 1 tablespoon oil over medium-high heat. Add onion, eggplant, and mushrooms; cook and stir until tender. Add garlic and pepper flakes; cook 1 minute longer. Add tomatoes, salt, and pepper. Stir in oregano, parsley and half of the basil; bring to a boil. Reduce heat; simmer, uncovered, 15 minutes, stirring occasionally.
Meanwhile, cook spaghetti according to package directions. Drain; add spaghetti and squash to vegetable mixture. Drizzle with remaining oil; toss to combine. Top with cheese and remaining basil.
Can you think of any seasonal recipes to share with fellow readers as you prepare for summer?