Eating with the seasons!
Summer is in full swing!
And although we are not able to do a lot of the summer activities we’d usually do, I’m extremely grateful for the hot sunny days, the fresh breeze, the beautiful flowers and the local, delicious produce.
Eating fruits and vegetables that are locally grown and in season has many benefits:
The environmental impact is lessened as our food doesn't have to travel long distances to reach our tables. Transportation emits more than half of nitrogen oxides in our air, and is a major source of global warming emissions and other compounds known, or suspected, to cause cancer or other serious health and environmental effects.
It saves you money. The more abundant the supply the more likely the prices will be lower. Fruits and vegetables that have traveled for thousands of miles may be more expensive.
Nutrition and Taste: Local produce is picked at its ripeness peak! The flavour and nutritional value are without a question more elevated than those fruits or vegetables that have to be harvested early, transported and ripen in a cardboard box and sprayed with a coating to prevent spoiling.
I encourage you to check what is in season where you live and add those fruits and vegetables to your shopping list.
Now, you came here for this recipe. Didn’t you?
Peach and Sweet Potato Salad
This will be the highlight of your next BBQ or family gathering.
Ingredients (yields 3 servings)
1/4 cup Extra Virgin Olive Oil (divided)
1 Sweet Potato (medium, sliced into small cubes)
1 Peach (sliced)
1/4 tsp Sea Salt 1 tbsp Balsamic Vinegar
1 1/2 tsp Maple Syrup
4 cups Baby Spinach
1/2 cup Cherry Tomatoes (halved)
1/4 cup Pistachios (shelled and chopped)
1/4 cup Goat Cheese or Feta (crumbled)
Instructions
Heat 1/4 of the olive oil (1 Tbsp) in a skillet over medium heat. Cook sweet potato for about 7 minutes, stirring occasionally. Add the peach slices. Cook until slightly browned and the sweet potatoes are tender, adding more oil if necessary.
In a bowl or mason jar, whisk together the remaining oil, salt, balsamic vinegar and maple syrup.
Divide spinach, sweet potato, peaches, tomatoes, pistachios and cheese into bowls. Drizzle with your desired amount of dressing. Enjoy!
Recipe from That Clean Life