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Summer’s bounty

Summer Tomato SaladI chuckle as I title this blog post and credit dear friend and writer, Mark Jenkins, with it. He wrote health messages for ten years for a website devoted to creating a healthy eating and movement lifestyle based on the DASH diet (Dietary Approaches to Stop Hypertension). Consulting with this team was rewarding in many ways and not the least of these were the bantering and humorous emails we shared in preparation to “go live” with messages.

Summer’s bounty was Mark’s favorite and it was for me, too. Born in August, it’s an innate understanding that summer fruits and vegetables are like kindred souls. Tomatoes, fresh corn on the cob, zucchini and yellow squash, jalapeño and bell peppers, fragrant herbs like basil, thyme, rosemary, and sage that enhance the flavor of summer fare cry out for enjoyment as summer breathes her last hot days.

Corn on the cob could be eaten raw. Farmers eat it right off the stalk because it’s sweeter yet Americans like it cooked so here’s a trick. Cut off the stem end of the cob and a tiny bit of the silk end. Microwave for three minutes per ear. It will be perfect!

Tomato salads are a fresh invitation to enjoy the dog days of August. Dice vine-ripe tomatoes, cucumbers, red onion and fresh basil leaves. Toss with a white balsamic vinaigrette made with extra virgin olive oil, a touch of Dijon mustard, and local honey. Divine and oh so refreshing after the beach or gardening.

Corn. Tomatoes. Together. Nothing else needed.

 

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