Eat What’s in Season. Cook What’s in Season

Eat What’s in Season. Cook What’s in Season

Posted by: Paige Vandoski, Social Media Intern on Wednesday, August 22, 2012 at 10:00:00 am

 

 (Taken from Vegetarian Times Farmer’s Market Cookbook)

Want to eat what’s in season? Although summer is winding down, there will still be some produce that will probably be overflowing at your local market! The August in-season picks are:

Beets

Mushrooms

Bell Peppers

Stone Fruits (peaches, plums, and mangoes)

 

Also, try making some of these yummy recipes to go with your market finds!

Roasted Beet Salad (Serves 6)

Beet juice can stain your fingers, so you might want to slip on a pair of kitchen gloves before you peel the roasted beets here.

8 medium beets, trimmed and scrubbed (1 ½ lb.)

2 Tbs. olive oil

6 cloves garlic, minced (2 Tbs.)

6 cups mesclun greens or other salad mix

3 Tbs. prepared balsamic vinaigrette

 

  1. Preheat oven to 400°F. Toss together beets, olive oil, and garlic in baking dish. Bake 40 minutes, or until beets are tender. Cool.
  2. Scrape skin from beets with paring knife. Slice into rounds
  3. Toss greens with vinaigrette. Divide among plates, top with beets, and serve.

PER SERVING: 104 CAL; 2 G PROT; 7 G TOTAL FAT (1 G SAT FAT); 10 G CARB; 0 MG CHOL; 134 MG SOD; 2 G FIBER; 6 G SUGARS

 

Baby Bok Choy and Shiitake Mu Shu Wraps (Serves 6 – 30 minutes or fewer)

Here, bok choy replaces the cabbage used in traditional mu shu wraps for a milder flavor and crisper texture.

2 large eggs

2 Tbs. toasted sesame oil

½ lb. shiitake mushrooms, thinly sliced

¾ lb. baby bok choy, thinly sliced (4 cups)

2 medium carrots, cut into matchsticks (1 cup)

3 green onions, thinly sliced

2 cloves garlic, minced (2 Tsp)

2 Tbs. low-sodium soy sauce

1 tsp. balsamic vinegar

5 oz. smoked tofu, sliced into matchsticks

12 warmed mu shu wraps or tortillas

Hoisin sauce, for garnish

 

  1. Heat nonstick skillet over high heat, and coat with cooking spray. Whisk eggs in bowl with 2 Tbs. water; season with salt and pepper, if desired. Pour eggs into skillet, tilting pan to spread into thin layer. Cook 2 to 3 minutes, or until eggs are set. Flip with large spatula, and cook one minute more. Transfer eggs to cutting board, and slice into thin ribbons.
  2. Heat same skillet over medium-high heat; add oil, and sauté mushrooms 5 to 7 minutes, or until softened. Stir in bok choy, carrots, and green onions, and cook 3 to 4 minutes, or until vegetables and crisp and tender. Add garlic, and sauté 1 minute more, then add soy sauce and vinegar. Season with salt and pepper, if desired. Add tofu and egg ribbons to skillet, and cook 2 minutes more, or until heated through, tossing carefully. Transfer to bowl. Let diners roll mixture in mu shu wraps and add hoisin sauce to taste.

 

PER SERVING: 249 CAL; 9 G PROT; 8.5 G TOTAL FAT (2 G SAT FAT); 36 G CARB; 71 MG CHOL; 416 MG SOD; 2 G FIBER; 4 G SUGARS

 

Red Pepper Pizza (Makes 2  12-inch pizzas)

Red bell peppers puréed with garlic and onion make a light, tangy alternative to the typical tomato-based pizza sauce.

Crust

2 cups all-purpose flour

1 cup cornmeal

¾ tsp. salt

1 0.25-oz. pkg. yeast

1 Tbs. sugar

¼ cup olive oil, plus extra for pizza pans

Topping

5 red bell peppers, cored and seeded, divided

1 onion, quartered

3 cloves garlic, minced (1 Tbs.)

¼ tsp. ground black pepper

2 Tbs. dried oregano

1 lb. fresh part-skim mozzarella, thinly sliced

2 small zucchini, sliced

2 Roma tomatoes, sliced

2 Tbs. capers

 

  1. To make Crust: Combine flour, cornmeal, and salt in large bowl. Stir yeast and sugar into 1 cup warm (115°F) water in measuring cup; let stand 5 minutes, or until bubbly. Add yeast mixture to flour mixture; stir to combine. Knead in ¼ cup oil, and continue kneading 7 minutes, or until dough is elastic and not sticky. Transfer dough to greased bowl, cover, and let rise 45 minutes. Punch dough down, and let it rise 45 minutes more.
  2. To make Topping: Cute 3 bell peppers into quarters. Place in food processor with onion, garlic, and pepper; purée until smooth. Transfer to strainer, set over bowl, and let drain 30 minutes. Discard juice
  3. Preheat oven to 500°F, and set rack on lowest level. Lightly grease 2 pizza pans or baking sheets with oil.
  4. Slice remaining bell peppers into thin rings. Press half of dough into 12-inch round on pan. Spread with half of pepper purée, and sprinkle with 1 Tbs. oregano. Lay half of mozzarella slices on dough, and add half of pepper rings, zucchini, and sliced tomatoes. Sprinkle with 1 Tbs. capers. Repeat with remaining dough and toppings.
  5. Bake pizzas 10 minutes, or until crust is crisp and brown and cheese is hot and bubbly.

 

PER SERVING (¼ PIZZA): 424 CAL; 20 G PROT; 17 G TOTAL FAT (7 G SAT FAT); 49 G CARB; 32 MG CHOL; 700 MG SOD; 5 G FIBER; 4 G SUGARS

 

Peach Bellinis (Serves 6 – 30 minutes or fewer)

This crisp and refreshing cocktail was invented at Harry’s Bar in Venice, Italy (Ernest Hemingway’s hangout), in the 1940s and named after an Italian artist. It makes a summery alternative to mimosas for brunch. For a nonalcoholic version, use seltzer water instead of sparkling wine.

 

2 cups peeled, sliced fresh or frozen peaches

½ cup sugar

1 Tbs. plus 1 tsp. lemon juice

1 750-ml bottle Prosecco (or any sparkling wine)

 

Place peaches, sugar, and lemon juice in blender, and purée until smooth. To serve, pour 3 Tbs. peach purée into each of 6 champagne flutes, and add ½ cup sparkling wine to each.

PER SERVING: 161 CAL; <1 G PROT; 0 6 TOTAL FAT (0 G SAT FAT); 19 G CARB; 0 MG CHOL; 6 MG SOD; <1 G FIBER; 17 G SUGARS

    
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