Print Roasted Summer Squash
Zukes and patty pans running amok? Here is a fabulous–oh, so simple recipe.
6 summer squash, such as patty pan, zucchini or crookneck or any combination of ½ onion, sliced into half moons ¼ cup olive oil ¼ cup lemon juice 1 Tbsp lemon zest 1-2 Tbsp each of basil, mint, and parsley
Cut squash into quarters lengthwise and then into 2-inch sections. Combine olive oil, lemon juice, lemon zest and herbs, mix and poor over squash and onions. Spread out evenly on a baking sheet and place in a 475° oven and bake until squash are slightly browned, approximately 40 minutes, turning squash a few times during the cooking process. This can also be cooked outside to the BBQ. Use an old baking sheet or grilling basket.
Recipe contributed by Anna Rydman
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Print Watermelon Salad
The heat of summer is here and there is no better to cool down than to enjoy the bounty from your garden or local farmer’s market. All foods contain energetic properties (a post-metabolic phenomenon) that create a response in the body. Foods that abound in the summer and grow in this region are excellent at cooling and protecting you from over-heating. It is also a season when our bodies can usually handle a little more raw or cooling foods.
The following recipes are simple and take advantage of foods that readily abundant in our area at this time of year.
1 watermelon (aprox 10lbs), cut into bit size pieces
Zest from 1 lime
Juice from 2-3 limes
½ cup mint, chiffonade (long thin strips)
½ cup salty, crumbly cheese, (ex. feta, cojito, blue cheese)
Toss all ingredients, except cheese, together. Garnish with cheese of your choice before serving.
Contributed by Anna Rydman
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Here’s a few tips to help keep you cool this summer
Occassionally, we spend too much time in the sun, or the season changes so rapidly that we have problems adapting. Here are some simple tips to use when Summer heat invades.
Get out of the sun, and cool off—but not too much! Excessive . . . → Read More: Too Hot?