July is a great time of year to find an abundance of fresh
fruits and vegetables, especially at our local farmers’ markets. I want to share some of my favorite recipes made with produce I picked up at my local
Beets can be intimidating, but here’s an easy recipe that makes good use of this highly nutritious vegetable.
Preheat the oven to 400 degrees. Remove the tops, and save
for sautéing, or adding to salads. Scrub the beets clean. Toss whole beets in
olive oil with a generous pinch of salt. Place in a rimmed baking dish, then
pour ½ c. of water in the dish, and cover with foil. Roast for 30-60 minutes
depending on the size. Beets are fully cooked when you can pierce through them
easily with a knife. Let cool, then use a paper towel to rub off the outer
Dice the beets, and mix in 2 tbsp. of diced shallots. Drizzle with
balsamic vinegar, and use the mixture to top a salad, spruce up quinoa, or spread over a sliced
baguette. Goat cheese pairs well with beets, so feel free to top the beet and
shallot mixture with it, or spread it over a sliced baguette before topping with the beet
Strawberries, especially this time of year, are divine. They’re
super sweet and ruby red. Here’s a very simple recipe using strawberries as a
dessert that will leave your family wanting more. Start with a healthy
alternative to traditional whipped cream. I use Truwip because it’s low in
sugar and free of high fructose corn syrup. Additionally, this product is free
of trans fats, preservatives, artificial colors, and artificial flavors. If you
want to get a little fancy, serve this up in a wine glass. Start by layering Truwhip,
slivered almonds, and sliced strawberries. Repeat until glass is full, then top
with a fresh mint leaf.
Swiss Chard Recipe
Swiss Chard is a beautiful green. And with this simple, yet
elegant, recipe you’ll be packing your next dinner with a nutritional punch.
1 bunch of Swiss chard (ribs and stems removed)
2 tbsp. of avocado oil
2 shallots, sliced thinly
2 garlic cloves, finely chopped
2 tsp. of red
Cut Swiss chard stems into very small pieces. Tear leaves into 2" pieces, and rinse well. Heat oil in pan over medium-high heat. Add the garlic, shallots, and chard stems, and sprinkle with salt. Cook, stirring occasionally for approximately 2 minutes, until the stems start to soften up. Add chard leaves along with more salt. Continue to cook while stirring the leaves for another 3 minutes. Mix in red wine vinegar, and taste. More salt can be added if needed.