If you are like most Americans, you struggle to eat enough fruits and vegetables. Consider the USDA’s new “ChooseMyPlate” image – half of your plate at every meal should consist of fruits and vegetables.
If there is ever a time to up your fruit and vegetable consumption it’s now, the start of summer. Along with beautiful warm, sunny weather, summer brings an abundance of fresh fruits and vegetables. Don’t be concerned if you don’t have a Farmer’s Market nearby – this time of year, you can often find a great selection of fresh, local ingredients in your regular grocery store. To find out what’s in season in your part of the country, check out Epicurious’ Seasonal Ingredient Map.
And to help you along the PATH, for the next several weeks, we’ll be providing you with a couple of our “tried and true” recipe ideas and simple preparation tips.
This week’s ideas are inspired by two of our late spring / early summer favorites available now at our local farm stand: Arugula and Carrots.
Arugula salad
- Toss a bunch of arugula greens with 1-2 teaspoons of fresh squeezed lemon juice, a drizzle of olive oil and a few grinds of black pepper
- Top with a couple shavings of parmesan cheese
Carrot and Chick Pea Salad
- Drain and rinse 1 can of chick peas
- Combine chick peas with 4-6 shredded carrots, ¼ diced red onion, 2 T. chopped fresh parsley and a couple ounces of crumbled feta cheese
- Toss with red wine vinegar and oil dressing and salt and pepper to taste