Summer Produce Brings a Bounty of Recipes

Let’s just start by saying that in summer, just about ALL fruits and vegetables are at their peak. With all the rain we had in California last winter, the quality of the local produce is more spectacular than usual. The summer months are the best time of year for enjoying produce prepared in the simplest methods.

These fruits and vegetables are not only refreshing and delicious during hot summer days but also often have high water content, which can help keep you hydrated. Remember to choose fresh, locally sourced produce whenever possible for the best flavor and nutritional value.

Tomato Apricot Chutney with Ginger and Cardamom

Chutney is a sweet-spicy condiment associated with Indian cuisine. It can be chunky or smooth, mild or hot. Chutney can be served with meat, chicken, kebabs or to give a new twist to grilled burgers.

This tomato-apricot version is full of nutrition from the cooked tomatoes. Cooking brings out more lycopene for optimal nutrition. Research indicates lycopene reduces the risk of cancer, improves heart health, and enhances neurological function. Interestingly, cooking carrots (which are already full of vitamins and other nutrients) releases carotenoids that convert into vitamin A, which helps restore and regenerate damaged collagen. Apricots contain high amounts of vitamin A for healthy eyes and skin and vitamin C, which helps support immunity as well as dietary fiber and potassium.

Ingredients

¾ lb. fresh apricots

¾ lb. fresh tomatoes

½ lb. fresh carrots

½ cup white vinegar

⅔ cup apricot juice or nectar

1 tsp. ground ginger

1 tsp. ground cardamom

½ tsp. ground turmeric

¼ tsp. ground cayenne pepper

1 cup fine sugar

Salt and white pepper to taste

Instructions

1. Wash the apricots, cut in half, remove the stone, finely chop.
2. Wash the tomatoes, cut them crosswise, put them in boiling water for 30 seconds, then put into cold water. Peel the tomatoes, dice the pulp.
3. Scrub the carrots with a vegetable brush and chop into ½ inch dices. Add the vinegar and the apricot juice with the carrots, tomatoes, apricots, sugar and spices in a large saucepan, bring to a boil while stirring, then reduce heat and let simmer for 30 minutes, stirring occasionally until the chutney has thickened.
4. Season the chutney with salt and white pepper as desired. Store in tightly sealed glass jars till ready to use.

Baked Cherry Phyllo Crisps

Fresh sweet cherries are really the taste of summer. As an added bonus, they are a certified superfood. The flavonoids in cherries help fight inflammation and free radicals that cause cell damage, which can contribute to chronic diseases like cancer, diabetes, and heart disease. They promote better sleep due to their melatonin content. Their anti-inflammatory properties can ease sore muscles and arthritis, all with just 75 calories per cup.

This delicate, crisp dessert or snack is quick to make and shows off the juicy cherries perfectly.

Ingredients

6 servings

2 Tbs. plus 2 tsp. sugar

¼ tsp. ground cinnamon

6 sheets phyllo dough, trimmed to 11 x 16 inches

¼ cup extra-virgin olive oil

1 lb. (about 3 ½ cups) sweet cherries, pitted

Instructions

1. Preheat oven to 400 degrees F. In a small bowl, combine 2 Tbs. sugar and the cinnamon. Lay 1 phyllo sheet on a baking sheet (keep remaining pieces covered with a damp kitchen towel) and lightly brush entire surface with oil. Sprinkle with 1 tsp. cinnamon sugar. Repeat with remaining phyllo sheets. Arrange cherries on top. Sprinkle with remaining sugar.
2. Bake until crisp and golden brown, 15-to-17 minutes. Cool for 10 minutes and cut into squares.

Cold Watermelon Gazpacho Soup

Watermelon is another one of those foods that typifies summer. Though classic, tomato-based gazpacho is always a summer favorite, the addition of watermelon gives the soup a subtle sweetness. The juicy, bright fruits and veggies in this no-cook soup makes it unique and refreshing.

There’s evidence that regularly eating watermelon may help promote

good health by reducing your risk of chronic diseases such as diabetes, obesity, cardiovascular disease, and cancer. This can be attributed to its antioxidants, which help protect the body from stress and prevent or slow cell damage.

Ingredients

4 servings

1 medium English cucumber, peeled and seeded

½ red bell pepper, finely chopped

2 cups of tomatoes, cored and roughly chopped

2 cups roughly chopped seedless watermelon

¼ cup extra-virgin olive oil, plus more for drizzling

1 Tbs. plus 1 tsp. sherry vinegar

1 Tbs. honey

1-to-2 Tbs. fresh jalapeño pepper, seeded and chopped

3 Tbs. finely chopped shallot, divided

Kosher salt

Freshly ground black pepper

Sliced basil, cilantro leaves

Instructions

1. Finely chop one-quarter of the cucumber; set aside for garnishing. Roughly chop remaining cucumber and transfer to a blender. Add bell pepper, tomatoes, watermelon, ¼ cup oil, vinegar, honey, jalapeño, and 2 Tbs. shallot; season with a pinch of salt and a few grinds of black pepper. Pulse to desired consistency. (We recommend it with a little bit of texture, but some people blend until completely smooth). Taste and season with salt, pepper, and more vinegar or oil if needed.
2. Refrigerate for at least 2 hours or overnight.
3. Divide gazpacho among bowls. Top with herbs, a drizzle of oil, reserved cucumber, and remaining 1 Tbs. shallots.

Grilled Eggplant and Avocado Salad

Did you know that eggplant is a berry? Yes, it’s a fruit that grows on a short bush with big leaves. The berries hide beneath those leaves, hence the term “nightshade.” Tomatoes are members of the nightshade family and are also botanically berries, as are avocados. Go figure!

Eggplants are high-fiber, low-calorie, and rich in nutrients. Its many health benefits include reducing the risk of heart disease, helping with blood sugar control, and maintaining a healthy weight.

Eggplant’s peak season runs from summer to early fall. There are several varieties like big globe eggplants, long and skinny Japanese eggplants, and fairy tale eggplants, which have beautiful striped skin. They all have a mild flavor and soak up whatever they’re cooked with, whether that’s spices like cumin, marinara sauce, or simply olive oil.

And who doesn’t love avocados? The buttery fruit is loaded with healthy, non-saturated fats and vitamin E that help keep your skin smooth and your nerves firing on all cylinders.

Ingredients

4 servings

8 Tbs. extra virgin olive oil, divided

1 medium shallot, chopped, divided

Kosher salt

3 Tbs. buttermilk, plain yogurt, or crème fraiche

2 Tbs. white wine vinegar

1 tsp. Dijon mustard

1 tsp. honey

Freshly ground black pepper

4 Tbs. finely chopped chives, divided

12 oz. Japanese eggplant (about 2 medium), halved lengthwise, sliced crosswise on a diagonal ¼ inch thick

2 Persian cucumbers, halved lengthwise, thinly sliced crosswise on a diagonal

¼ cup Italian (flat) parsley leaves with tender stems

¼ cup fresh mint leaves, torn

Zest from 1 lemon or lime, divided

2 Tbs. fresh lemon or lime juice

1 avocado, cut into ½-inch pieces

 Instructions

1. Heat 1 Tbs. oil in a large skillet, preferably cast iron, over medium-high. Add half the chopped shallot and cook, stirring often, until tender and slightly charred and crisp around the edges, about 4 minutes; season with salt. Remove skillet from heat.
2. Whisk buttermilk (or yogurt or crème fraiche), vinegar, mustard, honey, and several grinds of pepper in a medium bowl until smooth. Scrape in charred shallot. Add 3 Tbs. oil and 2 Tbs. chives and mix well. Season dressing with salt.
3. Heat 2 Tbs. oil in reserved skillet over medium-high. Add half of eggplant slices and arrange in a single layer; season lightly with salt. Cook, without moving, until browned underneath, about 3 minutes. Turn; cook on the second side until browned and tender, about 2 minutes. Transfer to a large bowl. Add remaining 2 Tbs. oil to skillet and repeat with remaining eggplant slices.
4. Allow the eggplant to cool slightly, then add cucumbers, parsley, mint, lemon or lime juice, half of lemon or lime zest, and 1 Tbs. chives to bowl. Toss well; season with salt and pepper. Gently fold in avocado.
5. Transfer to a platter and drizzle (but don’t drench) with several spoonsful of dressing. Top with remaining lemon or lime zest, shallot, and 1 Tbs. chives.