While we have been patiently snacking on apples and cooking squash during the winter, we are very excited for the bounty of summer. Even though it is still spring, our organizations start planning for the summer early. Many menus need to be planned in advance so they can be approved by nutritionists. We held a workshop last week to help our participants prepare summer menus full of delicious vegetables that are in season during the summer
We highlighted summer vegetables with recipes for Sautéed Eggplant with Peppers and Tomatoes; Roasted Zucchini; Cucumber, Green Pea and Wheat berry Salad with Lemon Basil Dressing; Eggplant Parmesan; Spinach Pesto; Baked Zucchini Chips and Zucchini, Corn and Black Bean Quesadillas. We also shared nutritional information about all the vitamins and other uses for common summer vegetables. We hope our attendees are able to incorporate a few of our recipes into their upcoming summer menus!
Keith MacDonald / www.macdo.co