Recipes using seasonal fruits and vegetables

Cooking with seasonal fruits and vegetables is a wonderful way to enjoy fresh, flavorful, and nutritious ingredients. Seasonal produce is often more affordable and environmentally friendly since it’s grown closer to home and doesn’t require long-distance transportation. Here are some delicious recipes that highlight seasonal fruits and vegetables for each season.

Spring Recipes

1. Asparagus and Pea Risotto Ingredients:

• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 1 cup fresh or frozen peas
• 1 cup Arborio rice
• 4 cups vegetable broth
• 1/2 cup white wine
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. In a saucepan, bring the vegetable broth to a simmer.
2. In a large pan, heat the olive oil over medium heat. Add the onion and garlic, and sauté until translucent.
3. Add the Arborio rice and stir for a minute to coat the rice with oil.
4. Pour in the white wine and cook until it has evaporated.
5. Begin adding the broth one ladle at a time, stirring frequently and allowing the liquid to be absorbed before adding more.
6. When the rice is halfway cooked (about 10 minutes), add the asparagus and peas.
7. Continue adding broth and stirring until the rice is creamy and cooked through.
8. Stir in the Parmesan cheese and season with salt and pepper.

2. Strawberry Spinach Salad Ingredients:

• 4 cups baby spinach
• 1 cup sliced strawberries
• 1/4 cup crumbled feta cheese
• 1/4 cup sliced almonds, toasted
• 1/4 red onion, thinly sliced

For the Dressing:

• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• 1/3 cup olive oil
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the spinach, strawberries, feta cheese, almonds, and red onion.
2. In a small bowl, whisk together the balsamic vinegar, honey, olive oil, salt, and pepper.
3. Drizzle the dressing over the salad and toss to combine.

Summer Recipes

3. Grilled Zucchini and Corn Salad Ingredients:

• 2 zucchinis, sliced into rounds
• 2 ears of corn, husked
• 1 cup cherry tomatoes, halved
• 1/4 cup crumbled goat cheese
• 2 tablespoons chopped fresh basil
• 2 tablespoons olive oil
• Salt and pepper to taste

For the Dressing:

• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1/4 cup olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the grill to medium-high heat. Brush the zucchini slices and corn with olive oil and season with salt and pepper.
2. Grill the zucchini for 2-3 minutes on each side and the corn for about 10 minutes, turning occasionally, until charred and tender.
3. Remove the corn kernels from the cob and place them in a large bowl with the grilled zucchini and cherry tomatoes.
4. In a small bowl, whisk together the lemon juice, Dijon mustard, olive oil, salt, and pepper.
5. Pour the dressing over the salad and toss to combine. Sprinkle with goat cheese and fresh basil.

4. Peach and Blueberry Crisp Ingredients:

• 4 cups sliced peaches
• 1 cup blueberries
• 1/4 cup granulated sugar
• 1 tablespoon cornstarch
• 1 teaspoon lemon juice

For the Topping:

• 1 cup rolled oats
• 1/2 cup all-purpose flour
• 1/2 cup brown sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, melted

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a large bowl, combine the peaches, blueberries, granulated sugar, cornstarch, and lemon juice. Pour into a baking dish.
3. In another bowl, mix the oats, flour, brown sugar, cinnamon, and salt. Add the melted butter and stir until the mixture is crumbly.
4. Sprinkle the topping over the fruit.
5. Bake for 35-40 minutes or until the topping is golden and the fruit is bubbly.

Fall Recipes

5. Butternut Squash Soup Ingredients:

• 1 large butternut squash, peeled, seeded, and cubed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 cup coconut milk
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon ground nutmeg
• Salt and pepper to taste

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté until softened.
2. Add the butternut squash, vegetable broth, cumin, nutmeg, salt, and pepper. Bring to a boil, then reduce the heat and simmer until the squash is tender, about 20 minutes.
3. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender in batches.
4. Stir in the coconut milk and adjust the seasoning to taste.

6. Apple and Walnut Salad Ingredients:

• 4 cups mixed greens
• 2 apples, thinly sliced
• 1/4 cup crumbled blue cheese
• 1/4 cup toasted walnuts
• 1/4 red onion, thinly sliced

For the Dressing:

• 2 tablespoons apple cider vinegar
• 1 tablespoon honey
• 1/3 cup olive oil
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the mixed greens, apples, blue cheese, walnuts, and red onion.
2. In a small bowl, whisk together the apple cider vinegar, honey, olive oil, salt, and pepper.
3. Drizzle the dressing over the salad and toss to combine.

Winter Recipes

7. Roasted Root Vegetable Medley Ingredients:

• 2 carrots, peeled and chopped
• 2 parsnips, peeled and chopped
• 1 sweet potato, peeled and chopped
• 1 beet, peeled and chopped
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss the chopped vegetables with olive oil, thyme, salt, and pepper.
3. Spread the vegetables in a single layer on a baking sheet.
4. Roast for 25-30 minutes, or until the vegetables are tender and caramelized, stirring halfway through.

8. Citrus and Avocado Salad Ingredients:

• 2 oranges, peeled and sliced
• 1 grapefruit, peeled and sliced
• 1 avocado, sliced
• 1/4 red onion, thinly sliced
• 2 tablespoons chopped fresh mint

For the Dressing:

• 1 tablespoon honey
• 1 tablespoon lime juice
• 1/4 cup olive oil
• Salt and pepper to taste

Instructions:

1. Arrange the orange and grapefruit slices on a serving platter. Top with avocado and red onion slices.
2. In a small bowl, whisk together the honey, lime juice, olive oil, salt, and pepper.
3. Drizzle the dressing over the salad and garnish with fresh mint.

Bottom Line

Cooking with seasonal fruits and vegetables not only ensures you get the freshest and most flavorful produce but also supports local farmers and promotes sustainability. These recipes highlight the best of each season, allowing you to enjoy the bounty of nature’s harvest all year round. Happy cooking!