Eating seasonally made easy: Late July-August

Grab some of this fresh produce while it is at its freshest!

Cucumbers: A great way to cool you off in the summer.
-Cut into slices, add a mixture of 1 tsp organic apple cider vinegar+2 tsp Extra virgin olive oil, sprinkle with salt. Sprinkle with chopped fresh parsley.
-Spoon the seeds and center out. Fill with herbed goat cheese.
-Cut into slices, with carrots and jicama, serve with guacamole or hummus.
-Chop and combine with chopped jalapenos, peppers, and mangoes. Serve with toasted pita wedges.

Corn: Eat corn fresh from a local source, once corn is picked the sugars turn to starch.
-Steam or grill until tender. Coat with extra virgin olive oil and sprinkle with Lawry's seasoning salt.
-After cooking cut kernels and mixed with chopped green and red peppers, chopped fresh basil, parsley and chives, toasted pine nuts. Drizzle olive oil, lime juice, salt and cayenne pepper on top.

Melon: Cantelope or Honeydew work wonderfully alone as a sweet treat or puree them in a blender, place in paper cups, place tongue depressors in the center and freeze for a cold treat.
- Wrap slices of prosciutto around cold honeydew, some also like a slice of Parmesan thrown in the mix, spear with a toothpick.

Arugula: The Italian favorite
-Create a salad with raspberries, mandarin orange slices, small slices of red onion and a balsamic vinaigrette (balsamic vinegar, extra virgin olive oil, italian seasoning, minced garlic)
-Add to a wrap, arugula, smoked salmon, and herbed chevre cheese.