Early summer brings an abundance of fresh flavors from the garden and farmers’ markets. From fragrant herbs and garlic scapes to sweet blueberries and vibrant beets, this is the perfect time of year to enjoy seasonal ingredients at their peak.
This month’s collection of recipes celebrates the connection between gardening, cooking, and healthy eating. Fresh parsley and oregano are transformed into a bright chimichurri sauce; garlic scapes and herbs add flavor to a satisfying vegetable frittata; roasted beets pair beautifully with peppery arugula and creamy blue cheese; and a rustic lemon blueberry galette highlights one of summer’s favorite fruits.
Whether you’re harvesting ingredients from your own garden or picking them up at a local market, these recipes offer simple ways to bring the flavors of the season to your table.
Chimichurri sauce
Equipment
- Food processor
Ingredients
- 1 ¼ c. packed fresh parsley leaves
- 3 T. packed oregano leaves
- 2 cloves garlic chopped
- ⅓ c. extra virgin olive oil
- ¼ c. red wine vinegar
- ½ tsp. Red pepper flakes
- Kosher salt to taste
Instructions
- In a mini food processor, pulse together the parsley, oregano, and garlic until finely chopped.
- Transfer to a small bowl and stir in oil, vinegar, and red pepper flakes, and season with salt.
Nutrition
Blueberry Lemon Gallette
Ingredients
- 1 ½ c. all-purpose flour
- 9 T. chilled butter
- ½ tsp Salt
- 4 T. Cold Water
- 5 cups blueberries
- 2 tsp lemon juice
- 2 tsp lemon zest
- 1 T cornstarch
- Egg wash
- 2 T milk
- 1 egg beaten
- 1 T. coarse sugar for sprinkling
Instructions
- Preheat oven to 400 degrees.
- Add flour and salt to a large bowl or food processor. Mix in 1 T. chunks of butter and work together or pulse until well-blended.
- Add one tablespoon of water at a time and keep working the dough until all the water has been added.
- Form into a large bowl and refrigerate until ready for an hour or until you are ready to use.
- Add blueberries, granulated sugar, cornstarch, and lemon zest to a large bowl, set aside.
- Lay dough on a floured surface or on wax paper, flatten with your hands first, then roll out with a rolling pin to a large circle.
- Transfer the dough to a parchment-lined sheet pan.
- Place blueberries in the center of the dough and working in small sections begin to fold the dough from the outer edge to the center, so there is about a two-inch overlap of dough over the berries. There should be a small circle in the middle of uncovered berries.
- In a small bowl, beat one egg and then add the milk and beat for another minute.
- Brush the egg wash on the dough and sprinkle with coarse sugar.
- Bake in a 400-degree oven for 1 hour or until the bottom and top are evenly browned.
- Allow to cool for 15 minutes. Serve warm or cold.
Roasted Beet Salad with Arugula
Ingredients
- 4 oz arugula
- 4-6 each Beets Washed, peeled, and sliced into 1/4" slices.
- 1/4 cup crumbled blue cheese optional
- 1/3 cup pine nuts
- 1/3 cup red onion sliced
Balsamic Vinaigrette
- 6 oz Extra Virgin Olive Oil
- 2 oz Balsamic vinegar
- 1/4 cup Fresh basil or 1 tsp dried chiffonade style (ribbons)
- 1/2 tsp garlic powder
- 1/4 tsp Salt
- 1/4 tsp fresh cracked pepper
Instructions
- Wash, peel, and slice beets, and add to a large bowl. Toss with olive oil and kosher salt until well-coated.
- Add to a preheated 400-degree oven.
- Roast for 6 minutes, turn, and roast for 6 minutes more until fork-tender.
- Rinse arugula several times until it is clean. Spin or air-dry.
- Place in a large bowl.
- Add beets, onions, toss together, and top with crumbled blue cheese and pine nuts.
Dressing
- In a medium stainless-steel l bowl, add vinegar and oil and whisk together until emulsified.
- Add salt, pepper, and garlic, whisk together. Then add basil.
- Drizzle over the salad, toss together.
Notes
Nutrition
Vegetable Frittata with Fresh Herbs and Garlic Scapes
Ingredients
- 8 large eggs
- 1/4 cup milk
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
- 3 garlic scapes thinly sliced
- 1 cup baby spinach chopped
- 1/2 cup cherry tomatoes halved
- 1/2 cup zucchini diced
- 2 tbsp fresh parsley chopped
- 1 tbsp fresh basil chopped
- 1/3 cup feta cheese crumbled (optional)
Instructions
- Preheat oven to 375°F.
- In a medium bowl, whisk together eggs, milk, salt, and pepper. Stir in parsley and basil.
- Heat olive oil in a 10-inch oven-safe skillet over medium heat.
- Add garlic scapes and zucchini. Cook for 3-4 minutes until slightly softened.
- Add spinach and cook until wilted, about 1 minute.
- Spread vegetables evenly in the skillet and pour the egg mixture over top.
- Sprinkle with tomatoes and feta cheese, if using.
- Cook undisturbed for 2-3 minutes until the edges begin to set.
- Transfer skillet to the oven and bake for 12-15 minutes, or until the center is set and lightly golden.
- Allow to cool for 5 minutes before slicing.
Notes
Nutrition
One of the joys of seasonal cooking is learning to make the most of what is growing around us.
These recipes demonstrate that healthy eating doesn’t have to be complicated. A handful of fresh herbs can become a flavorful sauce, garden vegetables can be transformed into a nourishing meal, and seasonal fruit can create a memorable dessert.
As summer unfolds, I encourage you to explore new ingredients, visit your local farmers’ markets, or try growing a few herbs at home. You may be surprised at how much enjoyment comes from bringing fresh, seasonal foods from the garden to your table.
Have a fabulous summer!!
Recipes look & sound delicious
Thank you Beth! Enjoy!