Summer greens like lettuce and spinach grow quickly and when harvested at their peak, are tender and delicious. However, if you wait until they have seeded, then you have a bitter green on your hands. Although salads are a great way to use these vegetables, you just may not be able to keep up with their swift growth. Here are other ways to use up those greens!
Pesto
Pesto is the greatest go-to for excess greens and so rewarding to pull out of your freezer in the winter. Its traditional basil can be supplemented or substituted entirely with any number of herbs and greens, including cilantro. Continue reading “Making the Most of Summer Greens”
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Soup isn’t the first food I think of in the summer, but this cheerful yellow soup is delicious served hot or cold. This recipe is also vegan and gluten free! Yellow peppers, like all peppers, are chock-full of vitamin C… four times more than a medium orange. Peppers also supply plenty of vitamin A, fiber and potassium.
Oh, zucchini. It is one of my favorite summer vegetables. (I think I say that about all summer vegetables.) But this squash IS currently my favorite since my mother dropped off a large zucchini yesterday and I promptly turned it into a gluten-free raw zucchini pad thai.
I really can’t get enough of berry season. Right now our local blueberries are in and they delectable. Although nothing beats eating them right off the bush or out of the pint, finding other ways to incorporate them into your daily food can be just as tasty. And aside from them being delicious, there are many other reasons to eat blueberries. Click here to learn 
Strawberries, raspberries and blueberries – oh my! Summer is berry season. These are our favorite fruits and we cannot wait until this time of year to go out and get some local picking done. We have been having an extra sweet summer so far with the abundance of strawberries in our area.
