June 2009

Make Cooking Simple
 

One of the greatest joys of summer is the abundance of fresh locally grown produce. In June there are peas, lettuce, spinach, early broccoli and cauliflower and raspberries. Later July and August will bring tomatoes, peppers, eggplant, zucchini, peaches, corn, and more. All of these fruits and vegetables are available just about any time of the year, but only now are they grown locally. Produce grown right here often tastes better, is fresher and more nutritious than if it is shipped in from many miles away. For a directory of sources for locally grown food in the St. Louis Metropolitan area, go to http://extension.missouri.edu/ecregion/market/index.shtml .

See this month’s supplement for tips on buying and storing fresh fruits and vegetables as well as more ways to use them.

Summer Rainbow Salad combines fresh seasonal fruit and crisp leafy greens. Add some leftover grilled chicken, pork or beef to transform this side dish into a fast, easy main dish just perfect for a warm June evening. Crisp French bread and a glass of refreshing icy cold milk complete the meal.
 

Summer Rainbow Salad

5 cups Romaine lettuce, torn into bite-size pieces
3 cups spinach, torn into bite-size pieces
1 cup sliced mushrooms
1 cup sliced strawberries or whole raspberries, blueberries or blackberries
½ cup thinly sliced red or sweet onion
½ cup reduced fat sweet Italian or raspberry vinaigrette dressing

In a large salad bowl, toss Romaine, spinach, mushrooms, berries and onion. Just before serving add dressing, tossing again to coat evenly.

Makes 6 servings. Nutrition information per serving: 50 calories, 6g carbohydrate, 3g fiber, 2g fat, 310 RE vitamin A, 34mg vitamin C, 184mg sodium.