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Each season brings a variety of fruits and vegetables. During the summer the diversity of vegetables that can grow in your yard or getting super fresh in the farmer’s market is huge. Most of these plants are also very versatile and can be prepared in various ways without being limited to be a boring accompaniment on your plate and dangerous risks for your health.
Asparagus. All you can boil, poaching, steaming and roasting with a little olive oil, a pinch of salt and, for an extra touch, sprinkle a little Parmesan cheese. They are also delicious in soups and sauces.
Eggplant. Instead of frying, try grilling. Cut lengthwise, spread with a brush oil and bake until soft, you can use it in casseroles, stews and even Parmesan. Goes well with tomatoes and spices.
Carrots. If buying fresh, remove the leaves before storing. The you can eat them raw, steam, stir fry and grilled. Add a little orange juice to enhance the flavor.
Gherkins. Ideal for the times that are so refreshing as a snack and in salads.
Peppers. Red, yellow, orange and green. The flavor is highlighted when cooked on the grill or you can roast in the oven for about 20 minutes with olive oil and a pinch of salt. They are also delicious raw in salads and stuffings.
Spinach. It is important to wash well. They can be eaten raw in salads or steamed. Can fill tarts, omelettes or combined with soup.
Tomatoes. They are better and sweeter during the summer. They can be used raw in salads and sandwiches or cooked in sauces.
