What’s in Season this Month?

Hi Friends, 

What’s in Season in June you ask??
Check out this nifty poster I created for all of you

This is your seasonal eating cheat sheet! 

Here are a few benefits of eating seasonally
  • The worlds healthiest foods are available seasonally
  • Seasonal foods offer natural diversity 
  • Many of the out of season non-organic foods depend on waxes, chemicals, and preservatives to make them look fresh and tastier than they are
  • Non-Seasonal foods are produced for long shelf life, for looks rather than flavor
  • Seasonal foods are picked at the peak of freshness and offer higher nutritional content than out of season unripe fruits and vegetables

Now that we know what’s in season, I figure I should include a some light salads to keep you on track with this weeks nutrition challenge 

Toasted Chickpeas & Apricot Salad


3 cups chickpeas cooked or canned, rinsed and dried
2 tsp ground cumin
1 tsp coriander
1/4 cup olive oil divided
1-1/2 tbs white wine vinegar
1/4 tsp sea salt
1/4 tsp black pepper
1/2 cup thinly sliced red onion
4 large apricot, pitted and sliced
4 cups arugula
1/2 cup crumbled feta cheese

  1. Preheat oven to 400 degrees
  2. Combine chickpeas, cumin, coriander in a roasting pan, drizzle with oil, coat peas well 
  3. Roast at 450 degrees for 20 minutes, stirring once
  4. Combine 2tbs oil, vinegar, salt, pepper, lemon juice in large bowl and whisk to combine
  5. Stir in onions and apricots, toss gently to coat
  6. Add warm chickpeas, toss to combine, sprinkle with cheese
340 cals – 19.3g fat

recipe adapted from www.cookinglight.com

Fennel & Apple Salad


Fennel tastes like licorice, but it’s not strong or overpowering. If you have never cooked with fennel this is the perfect introduction to this delicious vegetable

1/2 cup minced shallots (about 3)
1/4 cup fresh lemon juice
2 tbs water
2 tbs olive oil
2 tsp red wine vinegar
1 tsp brown sugar
1/2 tsp sea salt
1/2 tsp black pepper
2 cups chopped Gala Apples 
2 cups thinly sliced fennel bulbs (about 2 small bulbs)
1 head red leaf lettuce

  1. Combine shallots, lemon juice, water, oil, vinegar, brown sugar, salt, pepper, stir with whisk
  2. Place apples and fennel in a large bowl and spoon 1 tbs of dressing over, toss to coat
  3. Add lettuce and reminder of dressing toss well

277 cals – 7g fat
recipe adapted from www.cookinglight.com

I’ll be featuring more recipes that highlight Seasonal Fruits & Vegetables

That’s all Today Folks

Blessings,
Mary 


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