Summer days are upon us! I don’t know what summer means to you, but for me it’s all about the outdoors. Sunshine, barbeques, and days spent by the water enjoying family and friends. Here at MSoS, 2015 brought our renewed focus on improving your overall health and wellness and there’s no better time to focus on this than during the summer months. The longer days mean gardens are overflowing with yummy fruits and vegetables to enjoy in a variety of ways. Eating healthy during the summer is especially easy if you take time to plan ahead and take advantage of all the fresh options available. Farmer’s Markets pop up all over offering a wide variety of choices, look for one close to you and start tasting those delicious summertime foods.
Here are a couple of recipes that will help you make the most of all the fresh fruit and veggies this summer. After trying these, please share your favorite summer recipes with us!
PICO DE GALLO
Recipe from www.thepioneerwoman.com
12 Roma tomatoes
3 yellow or red onions
2 cups fresh cilantro leaves
2 to 3 jalapenos
Dice up equal quantities of tomatoes and onions. Roughly chop the cilantro. Now, slice 1 or 2 jalapenos in half. With a spoon, scrape out the seeds. Dice the jalapenos very finely. Mix the four ingredients in a bowl. Slice the lime in half and squeeze the juice from half the lime into the bowl. Sprinkle with salt, and stir to combine. Taste and adjust seasonings to taste, adding more salt or diced jalapeno if needed.
4 INGREDIENT WATERMELON SORBET
Recipe from cincyshopper.com
1 cup sugar
1 cup water
8 cups seedless watermelon
2 Tbsp lemon juice
In a small pan, add sugar and water and bring to a boil. Cook until sugar is dissolved, set aside to cool. Puree watermelon in batches and place in a large bowl. Add sugar syrup and lemon juice, mix well. Place in 13X9 dish, cover and place in freezer until firm. Puree frozen mixture before serving.
SUMMER CORN AND TOMATO PASTA
Recipe from www.rachaelraymag.com
1 pound bow tie pasta
2 Tbsp extra virgin olive oil
2 garlic cloves, smashed
1 pint cherry tomatoes
3 ears fresh corn, kernels cut off
2 Tbsp unsalted butter
¼ cup basil leaves, torn into pieces
Bring a large pot of salted water to a boil and cook the pasta according to package directions; drain. Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the garlic and tomatoes and cook, stirring occasionally, until the tomatoes are softened, about 5 minutes. Stir in the corn, raise the heat slightly and cook until the corn is heated through and golden, about 5 minutes. Season to taste with salt. Add the vegetables, butter and basil to the pasta and toss.
~Tiffany Bodge is a military spouse and the Director of Public Relations and Communications for Military Spouses of Strength