Healthy Summer Recipes


Homegrown produce profuse but culinary inspiration lacking a bit? Put some of the stars of your summer harvest — cukes, berries, bell peppers, onions, herbs — to delicious work with these tasty, healthy summer recipes.

Clean Start

The following is an excerpt from Clean Start by Terry Walters (Sterling Epicure, 2010). Eating in harmony with what’s in season in your region has a host of benefits: less processing, packaging and contamination, boosted flavor and nutritional value, and the satisfaction of nourishing yourself straight from nature’s menu. In this sensational cookbook, you’ll find recipes — organized by season — that use the healthiest ingredients available from your garden or local farmers market. Beyond its recipes, Clean Start is an encouraging, easy-to-understand guide to dining closer to the source, accessible even for those accustomed to eating processed foods. 

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Blueberry Tart Recipe

“Eat more than you bring home” is our family rule of thumb for blueberry picking. By the time we’re done, we’re often left with tummy aches all-around and not enough blueberries to make more than a few muffins or pancakes. All I have to do is mention this tart before we start picking and our blueberry yield miraculously increases — and our tummy aches magically disappear!

Ingredients: 

Crust:
2 cups almond meal
2 tbsp maple syrup
1 tbsp virgin coconut oil
Pinch of sea salt
1 tsp almond extract
 

Filling:
1 cup apple juice
2 tbsp arrowroot powder
1/2 cup maple syrup
2 tbsp lemon juice
1/4 tsp almond extract
Zest of 1 lemon
Pinch of sea salt
2 cups blueberries
 

Instructions: 

Preheat oven to 350 degrees Fahrenheit. Lightly oil a 9-inch tart pan.

Prepare the crust: Place almond meal in a large mixing bowl. In a small skillet over medium-low heat, whisk together maple syrup, coconut oil and salt until oil melts. Whisk in almond extract and remove from heat. Pour this mixture over the almond meal and fold to incorporate all ingredients. Transfer dough to tart pan and press to form crust. Bake 15 minutes or until golden brown. Remove from oven and, using the back of a wooden spoon, gently press down any puffed areas of crust. Set crust on a wire rack to cool.