The warm weather is here and that heralds the beginning of the Spring and Summer harvests. Eating seasonally is an excellent way to consume delicious fruits and veggies at the peak of their flavor! This collection of recipes showcases the best that this season has to offer. Best of all they take almost no time to prepare, so you can spend your time enjoying the warmth and sunshine of the desert.
Charred Asparagus with Tarragon Aioli
Dress up simply broiled asparagus with this luscious, lemony tarragon aioli.
Total Time: 15 minutes Servings: 4
- 1 bunch asparagus, though ends trimmed
- 2 1/2 tsp. olive oil, divided
- Freshly Ground black pepper
- Salt to taste
- 1/4 cup mayonnaise or Vegenaise
- 1/2 or 1 small clove garlic, minced
- 1/2 tsp. lemon zest
- 1/2 tsp. lemon juice
- 1/2 tsp. dried tarragon
- Heat Broiler on high and set a rack six inches away from it. On a sheet pan, toss asparagus with 2 tsp. of olive oil, a few grinds of pepper and a pinch of salt. Broil for 2-5 minutes and check for browning; shake the sheet pan to roll the asparagus spears around to brown evenly.
- For the aioli, put the mayo or Vegenaise in a small bowl, add the garlic, lemon zest, lemon juice, 1/2 tsp. olive oil and tarragon and mix well.
This dish is a delicious side for poached or baked tilapia or salmon, or with a hearty grain-based pilaf or salad. Serve asparagus warm or at room temperature, with aioli fr dipping, or place the asparagus on a platter and drizzle the aioli down the center.
100 calories, 8 g. fat, 5 mg. cholesterol, 280 mg. sodium, 8 g. carbohydrate, 2 g. fiber, 3 g. protein
Berry Yogurt Ice Pops
A tasty and healthy way to beat the heat and extend the berry season.
Total Time: 30 minutes active; 6 hours total Servings: 8
- 2 cups fresh berries, washed and chopped
- 1/4 cup sugar
- 2 tbsp. honey
- 1/4 cup water
- 1 tsp. lemon juice
- 1 1/2 cups plain, nonfat Greek yogurt
- In a saucepan, bring the berries, sugar, honey and water to a boil. Simmer for a few minutes to dissolve the sugar, remove from heat and pulse in a food processor until the berries are chunky.
- Place the mixture in a small bowl and cool in the refrigerator for 15-20 minutes.
- Whisk or fold the yogurt and lemon juice into the berry mixture until thoroughly combined.
Pour the mixture into popsicle molds and freeze for at least 5 hours. Run molds under hot water to release the ice pops.
For a non-diary version, substitute soy yogurt or coconut milk yogurt. Free the ice pop mixture in ice tube trays, and serve two or three in a tall glass of ginger ale for a fun summer cooler.
79 calories, 0 g. fat, 0 mg. cholesterol, 18 mg. sodium, 16 g. carbohydrates, 5 g. fiber, 5 g. protein
Grilled Apricots with Chevre and Honey
This delicious, elegant dessert is deceptively easy to make.
Total Time:30 minutes Servings:4-8
- apricots, halved and pitteed
- 4 ounces soft chevre
- 2 tbsp. honey
- 2 tbsp. orange juice
- 1 tsp. fresh tarragon, minced
- Salt to taste
- Vegetable oil to brush the apricot halves
- Preheat the grill over medium heat.
- In the microwave or in a small saucepan, gently heat the honey, orange juice, and tarragon. Stir well and set aside.
- Brush each apricot half with a little vegetable oil and sprinkle with salt. Place the apricots cut side down on the grill for about 2-3 minutes. Turn the apricots over and reduce the heat to low. Brush each apricot half with the honey mixture (save any unused honey to serve with the finished apricots). Top each apricot half with 1/2 oz. of chevre. Close the grill lid and let the cheese melt for a couple of minutes. Serve with a drizzle of the remaining honey mixture.
211 calories, 14 g. fat, 30 mg. cholesterol, 151 mg. sodium, 14 g. carbohydrate, 1 g. fiber, 9 g. protein
These recipes are courtesy of strongertogether.coop. Visit their site for more delicious recipes, information about co-ops and more.