This time of year there is absolutely no excuse not to eat healthy. The bounty of local produce provides a huge opportunity to eat clean and flavorful at the same time.
Right now, at least in my part of the country, the farmer’s markets are loaded with a huge variety and supply of wonderful food. Each item is bursting with flavor and ready to provide a fresh fantastic meal.
Normally I only post one a recipe a month, but because of the enormous amount of inspiration available I decided to change up my schedule. I don’t want you to miss out on an opportunity to enjoy some fresh vegetables at the peak of their season.
These two recipes use not only fresh vegetables from the farmer’s market, but homemade bread and hummus. These two items are easy to make and add to the freshness of the meal.
Cucumber Hummus Sandwiches
- 2 servings of Artisan Buttermilk Bread (4 slices per serving for the book Artisan Bread in Five Minutes a Day)
- 4 tbsp hummus (I like Holy Moly Hummus from the book How It All Vegan)
- 8 slices of cucumber
- 2 servings roasted red peppers
- 4 slices of red onion
For each sandwich: spread 1 tbsp of hummus each on two slices of bread. Layer each slice with 2 cucumber slices, roasted red pepper and a slice of onion. Top with the remaining bread slices. Makes 2 sandwiches
Coconut Sweet Corn
- 2 ears fresh sweet corn
- ½ tbsp coconut oil
- Preheat broiler on low.
- Shuck corn and rinse to remove all strands of silk.
- Brush coconut oil on corn, dividing the oil between the 2 ears.
- Cover a jelly roll pan with aluminum foil and spray lightly with olive oil
- Place corn on pan and into oven, about 4 inches away from heat.
- Cook 3-4 minutes or until corn starts to lightly brown.
- Remove from oven and serve immediately. Makes 2 servings.
Together these two recipes provide a quick and easy summer supper full of flavor and nutrition.
So tell me, what’s your favorite fresh summer meal?