In Season Recipes

In-Season Foods for August:

Artichokes, Beet Root, Blood Oranges, Broccoli, Brussels Sprouts, Cabbage, Carrots, Cauliflower, Celery, Chinese Greens, Custard Apples, Fuji Apples, Dutch Carrots, English Spinach, Fennel, Garlic, Ginger, Grapefruit, Kiwifruit, Leeks, Lemons, Limes, Mandarins, Navel Oranges, Olives, Parsnips, Potatoes, Pineapple, Pumpkin, Rhubarb, Sweet Potatoes, Strawberries, and Tangelo

Roasted Cod with Artichokes

What You Need…

How To Make It…

  1. Preheat the oven to 450 degrees F. Combine the potato slices, artichokes, olives, rosemary, 2 tablespoons olive oil, 1 teaspoon salt and a few grinds of pepper in a large bowl. Spread the mixture evenly on a parchment-lined baking sheet; bake until the vegetables are tender and lightly browned, about 20 minutes.
  2. Brush the fish with 1 tablespoon olive oil and season with 1 teaspoon salt and a few grinds of pepper. Remove the baking sheet from the oven and set the fish on top of the vegetables. Return to the oven and continue baking until the fish is opaque and the vegetables are golden brown, about 10 minutes.
  3. Drizzle the fish with the lemon juice and the remaining 1 tablespoon olive oil. Sprinkle with the parsley and serve with lemon wedges.

Pineapple Tofu Stir Fry  

What You Need…

  • 1 8-ounce can pineapple chunks or tidbits, 3 tablespoons juice reserved
  • 5 teaspoons rice vinegar
  • 1 tablespoon reduced-sodium soy sauce
  • 1 tablespoon ketchup
  • 2 teaspoons brown sugar
  • 7 ounces extra-firm, water-packed tofu, drained, rinsed and cut into ½-inch cubes (See Tip for Two)
  • 1 teaspoon cornstarch
  • 3 teaspoons canola oil, divided
  • 1 tablespoon minced garlic
  • 2 teaspoons minced ginger
  • 1 large bell pepper, cut into ½-by-2-inch strips

How To Make It…

  1. Whisk the reserved 3 tablespoons pineapple juice, vinegar, soy sauce, ketchup and sugar in a small bowl until smooth. Place tofu in a medium bowl; toss with 2 tablespoons of the sauce. Let marinate for 5 minutes. Add cornstarch to the remaining sauce and whisk until smooth.
  2. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Transfer the tofu to the skillet using a slotted spoon. Whisk any remaining marinade into the bowl of sauce. Cook the tofu, stirring every 1 to 2 minutes, until golden brown, 7 to 9 minutes total. Transfer the tofu to a plate.
  3. Add the remaining 1 teaspoon oil to the skillet and heat over medium heat. Add garlic and ginger and cook, stirring constantly, until fragrant, about 30 seconds. Add bell pepper and cook, stirring often, until just tender, 2 to 3 minutes. Pour in the sauce and cook, stirring, until thickened, about 30 seconds. Add the tofu and pineapple chunks (or tidbits) and cook, stirring gently, until heated through, about 2 minutes more.

BBQ Sheet Pan Chicken 

What You Need…

How To Make It…

  1. Preheat oven to 425 degrees F.
  2. Spread sweet potatoes and broccoli on a large sheet pan. Drizzle with olive oil, sprinkle with chili powder and season to taste with salt and pepper. Toss to combine.
  3. Season chicken with salt and pepper to taste, then spread the thighs on the sheet pan, pushing the vegetable aside to create space for the chicken. In a small bowl, whisk together barbecue sauce, honey and garlic. Pour a generous amount onto each chicken thigh.
  4. Bake until the chicken is cooked through and the vegetables are tender, about 30-40 minutes.

Brussels Sprout Salad 

What You Need…

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How To Make It…

  1. Trim the end off of each sprout and discard any blemished leaves. Continue to separate the outer leaves and transfer them to a bowl. (Sprout cores can be used in a mixed vegetable stir-fry).
  2. In a large mixing bowl, combine all ingredients with Blue Cheese Dressing and gently toss.
  3. Arrange salads on individual plates and serve. This salad is best served as soon as it is assembled.

Why You Should Be Eating with the Seasons

Let’s think back to our ancestors… they only ate what was in season because that was there only choice… but today when we go to the store, every fruit and vegetables can be found regardless of what time of year it is. By consuming foods that are in season we give our bodies a wider variety of vitamins, minerals, and nutrients. Visit the local farmer’s market to get started! You can find out what’s in season, where your food was grown, how it was grown, and who grew it. Freshly picked fruits and vegetables are more nutritious and can eat easier knowing your food didn’t travel 1000’s of miles before reaching the plate. Simply put, Mother Nature knows best; she grows exactly what your body needs, when you need it most. Eating with the Seasons is a simple way to become more in tune and grounded with the world around you. Give it a try and let us know how you feel.

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