Making a Magnificent Meal from Summer's Harvest

by Michele Cheplic | More from this Blogger

07 Jul 2009 07:22 AM

It's prime picking season for some of summer's most bountiful crops. Strawberries, blueberries, peaches, cherries, tomatoes and summer squash are at their peak and ready to be showcased in your next meal.

The good news is that you don't have to have a green thumb to make a magnificent meal from summer's harvest. Rather, visit local farmer's market or shop at a grocer with a quality produce section, and then use the season's best selections in these fabulous recipes:

FRESH PEACH AND RASPBERRY CRISP

Ingredients for Filling:

6 fresh peaches, stones removed and sliced

1 cup fresh raspberries

1/2 cup sugar

1/4 cup flour

1 teaspoon almond extract

1/2 teaspoon nutmeg

Ingredients for Topping:

1/2 cup brown sugar

1/2 cup flour

1/2 cup butter, cubed

1/2 cup oats

Directions:

Preheat oven to 350 degrees.

Toss together all filling ingredients in a large bowl.

Pour mixture into an 8-inch square-baking dish.

In a food processor, pulse together topping ingredients until just combined. Sprinkle topping mixture onto peach filling and place into oven for 45 minutes or until top bubbles.

Remove and allow to cool for a bit before serving.

SUMMER'S HARVEST MINESTRONE

Ingredients:

4 tablespoons olive oil, divided

1 medium onion, chopped

1 medium carrots, peeled and chopped

2 celery stalks, chopped

Salt and pepper

1 tablespoon dried basil

4 large garlic cloves, minced

1 medium sized zucchini, diced

1 medium yellow summer squash, diced

14 ounces fresh tomatoes, diced

1 (15 ounce) can cannellini beans drained and rinsed

1 cup macaroni pasta, cooked

6 to 8 cups chicken broth

2 cups fresh baby spinach

Freshly grated Parmesan cheese for garnish

Directions:

Heat two tablespoons of olive oil in large, heavy soup pot. Add the onion, carrots and celery. Cook, stirring about three minutes until vegetables begin to soften, add salt, pepper, and basil. Add remaining olive oil and zucchini and summer squash. Continue to cook for another few minutes. Add the garlic, then stir together for about a minute, then mix the tomatoes, beans, spinach and broth. Bring to a simmer and cook for a few minutes. Stir in pasta.

Serve in soup bowls, with a sprinkling of Parmesan over the top.

Related Articles:

Fresh Berry Recipes

Simple Summer Sandwiches

Spicy Summer Salads

Grill-tastic Summer Recipes

Learn more about Michele Cheplic

Michele Cheplic was born and raised in Hilo, Hawaii, but now lives in Wisconsin. Michele graduated from the University of Wisconsin-Madison with a degree in Journalism.

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