Buying in season means that you’re going to find your produce at its best, whether you’re making a trip to the grocery store or to the local farmer’s market. So, what’s in season in June? It’s a great month to pick up tomatoes, avocados, bell peppers, cucumber, eggplant, zucchini, peas, beets, mint and more. Once you’ve got a reusable shopping tote full of seasonal produce, it’s only a matter of finding a recipe to teach you how to whip up something you’ll want to make again and again.
Does anything avocado make your heart pitter-patter? Then this incredibly creamy, easy and quick Creamy Avocado Pasta with Cherry Tomatoes (see recipe) is the meal for you! You only need a few simple ingredients and less than 15 minutes to whip up this delightful meal. Not only is it incredibly satisfying and highly shareable, but also makes a great lunch or dinner for one. You also get to use two different kinds of seasonal produce—avocado and tomato.
Tasty Avocado Pasta with Cherry Tomatoes
1 pound of pasta of your choice
1 lemon, juiced and zested
1 lime, juice
2 cloves of garlic
A small bunch of basil
A handful of cherry tomatoes
Salt and pepper, to taste
Prepare your pasta according to package instructions.
Meanwhile, add avocados, lime and lemon juice, garlic, fresh basil, salt, and pepper to a food processor and blend until smooth.
Combine avocado sauce with the pasta. Serve warm or cold with lemon zest, more fresh basil and cherry tomatoes on top.
Yield: 4 servings
Grilled Eggplant with Ginger Dressing
6 Japanese eggplants
2-3 spring onions
2-inch piece of fresh ginger
1 tablespoon sesame oil
1 tablespoon mirin
1 tablespoon tamari
1/2 tablespoon rice wine vinegar
1 tablespoon sesame seeds
2-3 red Thai chilis
extra-virgin olive oil, for cooking
1 cup coconut rice, cooked
Halve the eggplants lengthways and place them cut side down under a grill on medium-high heat. Brush thoroughly with olive oil and cook for about 15 minutes, or until the skin is starting to brown and crackle. Flip over, brush the cut sides with olive oil, and grill for a further 6-8 minutes.
In the meantime, make the sauce in a bowl by whisking together the sesame oil, mirin, tamari, and rice wine vinegar. Finely grate the ginger, add it to the sauce and stir to combine.
Finely slice both the spring onion and the red chili.
Divide the coconut rice between three bowls. When the eggplant is ready lay them atop the rice bowls, cut side up. Drizzle with the sauce and finish off by sprinkling over the sesame seeds and thin slices of chili and spring onion.
Yield: 6 servings