Corn - not just for eating off the cob. Cook a lot at one time and use the leftovers on salads and in pasta dishes.
Spinach - add at the last minute to pasta, salads and soups. It adds a dark green color and wonderful flavor to dishes to make them look fancier without spending a lot of money on herbs.
Kiwi - bright color and acidic flavor enhances salads and fruit desserts. Puree and pour over yogurt for a fun dessert.
Summer squash - broil in toaster oven and top with Greek yogurt.
Stephanie Ronco has been editing for Food and Health Communications since 2011. She graduated from Colorado College magna cum laude with distinction in Comparative Literature. She was elected a member of Phi Beta Kappa in 2008.
Seasonal Produce Tips: Fall
Seasonal produce ideas and tips:
Stephanie Ronco has been editing for Food and Health Communications since 2011. She graduated from Colorado College magna cum laude with distinction in Comparative Literature. She was elected a member of Phi Beta Kappa in 2008.
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