Summer is in full swing and the market is overflowing with colorful fruits and vegetables. Here are my picks for July with recipes from our local food bloggers.
Pick peas with plump and bright green pods. Steam, boil or stir-fry if not eating raw. Try a variety of types, like our local food bloggers:
Snow peas cut in a prairie garden salad
Sweet peas pureed into a fennel scented puree (great with seared scallops)
Snap peas stir-fryed three ways
Tomatoes should have smooth, unblemished skins and feel firm when squeezed. Slice into sandwiches and salads, or try:
Red Bell Peppers:
Just like tomatoes, bell peppers should have smooth, unblemished skins and be firm when squeezed. Red peppers are delicious raw, sliced and dipped in hummus (or made into hummus for that matter.) When diced, peppers are often added to chili, soup, stew and pasta. I recently tried grilling them whole, along with zucchini, to make a grilled summer salad for a meatless monday.
Photos by Callie Derksen