Run Fast. Cook Fast. Eat Slow. made the NY Times Bestseller list! Run Fast. Cook Fast. Eat Slow. made the NY Times Bestseller list!
Get Creative with Seasonal Veggies

Get Creative with Seasonal Veggies

Best Run Fast Eat Slow Recipes for Summer Produce 

By Natalie Bickford, MS

Last week we shared on the blog why it's worth joining a CSA or shopping for local produce at a farmers market. Local produce tastes better and is more nutrient dense. This week we want to inspire you to get cooking with any and all veggies that inspire you at the market. Bringing diversity to your diet is a great way to ensure you're getting the full spectrum of nutrients that your hardworking body demands (plus it keeps meal-time more fun). 

Our favorite produce that is in season right now:

  • Swiss chard
  • Kohlrabi
  • Turnips
  • Summer squash
  • Salad greens
  • Fennel
  • Radishes
  • Sugar snap peas
  • Asparagus
  • Basil and other herbs
  • Berries
  • Rhubarb

Best Ways To Use Seasonal Veggies

Minestrone Soups

You can toss any vegetables in minestrone. At this time of year, we love add snap peas, summer squash and fennel for a super green, vibrant soup. Just be sure to add these more delicate veggies in the last 5 minutes of cook time so they don’t get too mushy.

DIY Grain Salads

We love these salads because you can literally add any veggie (raw or cooked) and get creative. Try adding one cooked and one raw veggie for great texture and flavor. Try making a salad with part roasted fennel and part raw fennel. Roasting it brings out it’s sweetness.

Check out our 8 Tips for Perfectly Roasted Veggies

RFES Fried Rice + Stir-Fries

These recipes are a classic ‘clean out the fridge’ meal because you can use any vegetables you want and it comes together super fast. Make sure to add ‘hard’ vegetables that take longer to cook in the beginning and ‘soft’ vegetables towards the end.

Frittatas

Another classic fridge clean-out meal! Frittatas are perfect for that random vegetables scraps or leftovers in your fridge. If using raw vegetables, it’s usually best to cook them first to remove some of the water content. Cook them in an oven-proof skillet, then pour in the whisked eggs and throw in the oven until cooked through.

Pasta Salad

Pasta salads (like grain salads) can work with any variety of vegetables. If using veggies that you want cooked (broccoli, asparagus, peas, etc…), throw them in with the pasta water towards the end of cooking to quickly blanch them.

Flexible Run Fast Eat Slow Recipes for Seasonal Produce

Here’s a list of our go-to recipes that are super adaptable so you can improvise and throw in whatever produce you have on hand. Make sure to have a good stock of the basics so it’s easy to throw something together in a pinch! Check out our post on the Top 10 Ingredients I always Have On Hand.

*RFES = Run Fast. Eat Slow

*RFCFES = Run Fast. Cook Fast. Eat Slow

On-The-Run Frittata Muffins (RFES, p. 52)

Steadfast Egg Scramble (RFCFES, p. 76)

DIY Grain Salad (RFCFES, p. 95)

Veggie Lover’s Pasta Salad (RFCFES, p. 105)

Recovery Quinoa Salad (RFES, p. 99)

Slow Cooker Beef and Lentil Minestrone (RFCFES, p. 115)

Hearty Minestrone with Spicy Sausage and Beans (RFES, p. 107)

Power Bowls (RFCFES, p. 123 )

Eat the Rainbow Stir-Fry (RFCFES, p. 142)

Gimme Veggies Fried Rice (RFES, p. 153)

Oregon Berry Crumble (RFES, p. 195)

 

Natalie is a nutritionist and personal chef in Portland, OR who specializes in women's health and sports nutrition. She loves creating simple, nourishing meals and recipes to fuel your life. Find Natalie at nataliecooks.com. 

 

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