In Season

  • Whole-Grain Basil Bread

    1 packet of yeast (1 1/4 ounces)
    1 cup warm water
    1 cup basil, packed
    2 tablespoons olive oil
    1 tablespoon honey
    1 teaspoon garlic powder
    3 cups whole-wheat flour
    1 cup whole oats
     

    1. In a small bowl, dissolve a packet of yeast in warm water, and let stand.

    2. In a food processor, pulse basil with olive oil, honey, and garlic powder.

    3. Combine yeast and basil mixture with whole-wheat flour and whole oats. Knead into dough, and let rise, about an hour. Bake 30 to 35 minutes at 375 degrees.

    Quick Tip: For a savory pizza crust, eliminate the oats and reduce both honey and oil to 1 teaspoon.

  • Watermelon Rind Pickles

    1 ound cubed watermelon rind
    1 cup white vinegar
    1 cup sugar
    4 cups water
    2 cinnamon sticks
    1 teaspoon ginger, grated
     

    1. Combine approximately watermelon rind, trimmed of dark green and pink, with white vinegar, sugar, water, cinnamon sticks, and grated ginger in a large stock pot.

    2. Bring to boil, reduce heat, and simmer until rind is near translucent, about an hour. Pack pickle and syrup mixture in sterilized glass jars, and chill 24 hours. Keep refrigerated.

  • In Season: Watermelon

    Nothing completes a picnic like a big chunk of watermelon. And while taste alone makes this fruit a standout, it’s a nutritional gem, too: One cup of watermelon delivers more than 21 percent of the daily value of vitamin C and 18 percent of vitamin A—in fewer than 49 calories.

    By Wendy McMillan
  • Grilled Sea Bass With Watermelon Salsa

    2 cups watermlon, diced
    2 tablespoons red onion, chopped
    1 cup cucumber, peeled, chopped, seeded
    1 tablespoon lime juice
    2 tablespoons minced cilantro
    2 sea bass filets
    2 tablespoon olive oil
    1 teaspoon lemon juice
    Pepper for seasoning

    1. In a small bowl, combine watermelon, red onion, cucumber, lime juice, and minced cilantro.

    2. Serve over two grilled sea bass fillets, rubbed with a mixture of olive oil, lemon juice, and a dash of pepper.

  • Chilled Watermelon Soup

    3 cups watermelon, cubed and seeded
    1 cup strawberries
    1 tablespoon lime juice
    1/2 cup plain yogurt

    Blend until smooth. Cover and chill for at least one hour before serving.

  • Spinach and Watermelon Salad With Poppy Seed Dressing

    1 tablespoon olive oil
    1 tablespoon lime juice
    2 teaspoons honey
    2 tablespoons rice vinegar
    1 teaspoon poopy seeds
    4 cups spinach leaves
    1/2 cup red onion, thinly sliced
    2 cups watermelon, cubed and seeded
    3/4 crumbed feta cheese

    1. For dressing, combine olive oil, lime juice, honey, rice vinegar, and poppy seeds.

    2. In a bowl, toss washed spinach leaves and red onion with dressing. Top with watermelon, and feta.

  • In Season: Fennel

    With its impressive supply of iron, calcium, folic acid, carotene, and vitamin C, this member of the parsley family ranks surprisingly low on most people’s nutritional radar. Perhaps fennel’s licorice flavor scares them off. That’s too bad because fennel lends itself to a variety of dishes.

    By Meghan Rabbitt
  • In Season: Rainbow Chard

    A hybrid bred to produce colorful leaves and stems, rainbow chard also delivers a wide spectrum of nutrients. Topping the list are bone-building vitamin K and vision-enhancing vitamin A, magnesium, and vitamin C. A cup of chard also provides nearly 15 percent of your daily fiber needs. Here are three simple ways to prepare this good-for-you veggie:

    Simple Sauté

    By Wendy McMillan
  • Lentil and Chard Stew

    1 cup red lentils
    2 caups water
    2 cans chicken broth
    1 cup carrots, chopped
    1 cup onion, diced
    1 teaspoon ground cumin
    Salt and pepper
    Bunch of chard
    Yogurt

    1. In a large saucepan, combine red lentils, water, and chicken broth; bring to a boil. Reduce heat, and simmer 30 minutes.

    2. Add chopped carrots, diced onion, ground cumin, and a dash of salt and pepper. Simmer 30 minutes. Add a bunch of torn chard leaves, and simmer 10 more minutes. Top with a dollop of yogurt.

  • Smoked Salmon and Chard Frittata

    1 onion, diced
    Olive oil
    1 bunch chard, chopped
    4 eggs, beaten
    3/4 cup milk
    1/2 cup cottage cheese
    3/4 cup shredded cheese
    1 cup fresh bread crumbs
    1 cup smoked salmon, chopped

    1. Sauté onion in olive oil. Add chard leaves, ribs removed, and cook until it wilts.

    2. In a large bowl, mix with eggs, milk, cottage cheese, shredded cheese, fresh bread crumbs, chopped smoked salmon.

    3. Bake in a 9-inch pan at 350 degrees for 50 minutes or until set.