I love to eat. To me, cooking and eating are hobbies that I can\u2019t get enough of. Because I am always trying new and exciting recipes, my hobbies can sometimes get expensive. One of the easiest ways to save money without sacrificing the quality of your food is to shop for produce that is in season. Not only is it lower in cost, but it is also bursting with flavor and freshness that you just can\u2019t find in its out-of-season counterparts. Let\u2019s start with taking a look at what\u2019s in season during these ridiculously hot summer months:<\/p>\n
Apples
\nAvocado
\nBasil
\nBell pepper
\nBerries
\nCarrots
\nCherries
\nCilantro
\nCucumbers
\nEggplant
\nFigs
\nGarlic
\nGreen beans
\nMangoes
\nMelons
\nNectarines
\nOkra
\nPeaches
\nPeppers
\nSummer squash
\nTomatoes
\nZucchini<\/p>\n
Whoa\u2026you mean I can find all of those delicious fruits and veggies in season right now?! Amazing. Let\u2019s get to the good stuff\u2026the recipes! Without even picking up a cookbook, you could always take some of these ingredients and toss them into a salad. Spice up your grilled meat with some cilantro, avocado and mango for a southwestern kick. Get some fresh blueberries, strawberries, blackberries and raspberries together in a bowl for a fresh fruit party! The possibilities are endless\u2026There are a number of recipes that come to mind when I glance over this extensive list of summer goodies. Here are some of my favorites that I\u2019d like to share with you:<\/p>\n
-Feelin\u2019 Peachy-
\nRecipe by: Sarah Fragoso, from \u201cEveryday Paleo\u201d<\/p>\n
Prep Time: 20 minutes
\nCook Time: 25 minutes
\nServes: 8<\/p>\n
Ingredients:
\n3 tablespoons water
\n4 Freestone peaches, halved with stone removed
\n\u00bd cup sliced almonds
\n1 cup unsweetened dried apricots
\n\u00bd cup golden raisins
\n2 tablespoons coconut oil, melted
\n1 tablespoon cinnamon
\n\u00bd teaspoon fresh grated ginger<\/p>\n
Method:
\n1.\tPreheat oven to 400 degrees F
\n2.\tAdd the water to the bottom of a glass baking dish and place the peach halves, sliced-sides up, into the dish as well.
\n3.\tIn a food processor, add the remaining ingredients and process until the mixture is finely chopped.
\n4.\tSpoon even amounts onto each peach half and bake uncovered for 25 minutes. <\/p>\n
-Stuffed Eggplant-
\nRecipe by: Sarah Fragoso, from \u201cEveryday Paleo\u201d<\/p>\n
Prep Time: 20 minutes
\nCook Time: 40-50 minutes
\nServes: 6<\/p>\n
Ingredients:
\n3 small eggplants
\n5 tablespoons extra-virgin olive oil
\n1 red bell pepper, diced
\n1 small red onion, diced
\n6 garlic cloves, minced
\n1 \u00bd cups diced fresh basil
\n\u00be cup julienned sun-dried tomatoes packed in extra-virgin olive oil
\n2 tablespoons balsamic vinegar
\nSea salt and black pepper to taste<\/p>\n
Method:
\n1.\tPreheat oven to 350 degrees F
\n2.\tRemove green stems from the eggplants and cut in half lengthwise. Using a paring knife, gently cut out as much of the insides as possible. Set the insides aside, leaving an eggplant \u201cshell\u201d.
\n3.\tDrizzle 2 tablespoons of extra-virgin olive oil into the bottom of a 9 x 13 glass baking dish and add the eggplant.
\n4.\tDice the insides of the eggplant that have been removed.
\n5.\tIn a large skillet, add the five tablespoons of extra-virgin olive oil, diced eggplant, bell peppers, and onions. Saut\u00e9 over medium heat for 7-10 minutes or until the veggies are tender.
\n6.\tAdd the minced garlic, basil, sun-dried tomatoes, balsamic vinegar, salt, and pepper. Mix well and cook for another minute.
\n7.\tPile the cooked vegetable mixture into the eggplant shells and bake for 30-40 minutes or until the eggplant shells are fork tender. <\/p>\n
Happy (in-season) Eating!<\/p>\n
Kinsey<\/p>\n","protected":false},"excerpt":{"rendered":"
I love to eat. To me, cooking and eating are hobbies that I can\u2019t get enough of. Because I am always trying new and exciting recipes, my hobbies can sometimes get expensive. One of the easiest ways to save money without sacrificing the quality of your food is to shop for produce that is in […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_mbp_gutenberg_autopost":false,"footnotes":""},"categories":[],"tags":[],"yoast_head":"\n