As temperatures climb, we’re eager to take advantage of the sunshine and all summer has to offer. If you’ve prepared the soil and are patiently waiting for seeds to sprout and buds to blossom, or just getting your garden ready now (we recommend buying plants at the store for a head start!), soon you’ll be able to enjoy the first fruits of your vegetable garden.
Start dreaming of the perfect picnic with these fresh and healthy summer recipes!
Servings: 14 servings
Serving Size: ¾ cup each
1 pkg. (16 oz.) whole wheat shaped pasta (bow-tie, penne, shells, etc.)
2 cups broccoli florets
1 red bell pepper, chopped
2 cups halved cherry tomatoes
½ cup balsamic vinegar
½ cup olive oil
2 Tablespoons honey
¼ cup chopped basil or parsley
1/2 cup Grated Parmesan Cheese
1. Cook pasta in large saucepan as directed on package, omitting salt and adding broccoli to the boiling water for the last 3 min. Drain. Rinse with cold water; drain well.
2. Place in large bowl. Add red bell pepper and cherry tomatoes; mix lightly.
3. In a dressing shaker or jar with a lid, add vinegar, oil, honey, basil or parsley and parmesan cheese. Shake until combined, then pour over salad; toss gently to coat.
2 zucchini, cut into 1 inch cubes
2 yellow summer squash, cut into 1 inch cubes
2 bell peppers (any color), seeded and diced
1 bunch of asparagus, chopped
1 large onion, chopped
5 cloves garlic, peeled and chopped
2 Tablespoons olive oil
1 teaspoon salt
½ teaspoon ground black pepper
1. Preheat an oven to 400 degrees F. Coat a large baking sheet (or two medium sized) with cooking spray. Set aside.
2. In a large bowl, toss all of the vegetables with the garlic, olive oil, salt and pepper. Pour onto prepared baking sheet(s) and roast for 45 minutes or until cooked through and starting to brown.
3. Serve immediately or store in freezer bags and freeze for future use.
Recipes provided by Jennifer Lamplough, Director of Nutrition Programs and Executive Chef, Northern Illinois Food Bank