There are plenty of good reasons why local foods are so popular. Produce that’s been grown nearby is typically fresher, riper, and better tasting than fruits and vegetables from afar. After all, it’s grown for taste and nutrition, not so that it can withstand cross-country travel. Buying locally supports independent local farmers, the local economy, and global sustainability.
Your own backyard is as local as it gets, of course, so if you’re growing much of your own produce, congrats! There are plenty of other options for scoring local bounty, too. Farmers’ markets are growing in number and scope. Community Supported Agriculture (CSA) enables communities to share in the harvest of local farmers. Food co-ops typically offer a good selection of local fare (produce and other goods, too). And many commercial grocery stores now offer an array of local fare in their produce aisles.
Here are a few recipes that make the most of summer’s bounty seasoned with perfection!
Vegetable Rice Paella
Paella, a Valencian rice dish that often features chicken, chorizo, clams, and lobster, holds an important place of honor in Spanish homes. Although this vegetable paella doesn’t feature meat, it’s still loaded with wholesome, savory flavor that will delight any palate. Makes 6-8 servings.
1 teaspoon Frontier Saffron
1 teaspoon Frontier Organic Ground Ginger Root
3 cups broccoli florets
1 medium pepper, diced
1 small zucchini, sliced
1 medium yellow onion, diced
3 cups fresh tomatoes, diced
2 cups cooked garbanzo beans
4 cups cooked brown rice
1 1/2 cups fresh or frozen peas
1/2 cup sliced mushrooms
• Boil broccoli in a 2-quart sauce pan for 4 minutes, drain.
• Heat oil in a skillet over medium heat, sauté peppers, zucchini, and onion for 5 minutes. Stir in remaining ingredients, including broccoli, cook for 5 more minutes, stirring frequently until hot.
Lemon Pepper Zucchini Cakes with Tzatziki
Fried zucchini cakes make a delicious vegetarian meal and provide an easy way to get your veggies in. Well-seasoned and full of lemon pepper flavor, these cakes (similar to fritters) are crispy on the outside, but tender on the inside. They can be served on their own or with our Lemon Pepper Tzatziki Sauce. Makes four servings.
1 teaspoon Frontier Organic Parsley Leaf Flakes
1/2 teaspoon Frontier Organic Ground Paprika
1/4 teaspoon Frontier Organic Ground Cayenne Chili Pepper
2 teaspoons Frontier Organic Pepper Fusion Black Pepper with Lemon Grinder
1/4 teaspoon Frontier Table Grind Sea Salt
2 large zucchini, grated and squeezed
2 green onions, chopped
1/2 cup freshly grated Parmesan cheese
1/2 cup all-purpose flour, plus flour for coating
2 large eggs, lightly beaten
1 teaspoon extra virgin olive oil, for pan frying
• In a large bowl, combine zucchini, green onions, parsley, paprika, cayenne, Parmesan cheese, flour, Pepper Fusion, sea salt and eggs until well combined.
• Place large spoonfuls of batter onto a baking sheet lined with parchment paper, and sprinkle with flour. Refrigerate for 30 minutes, covered.
• In a large skillet, heat olive oil over medium heat. Place cakes in the skillet, cooking each side until golden brown (about 3 minutes).
Lemon Pepper Tzatziki Sauce
Full of creamy, savory goodness, this lemon pepper tzatziki sauce is packed with Greek flavor. Traditionally a topping on gyros or served with grilled meats, tzatziki helps soothe the heat of spicy or zesty dishes. Drizzle this sauce over our Lemon Pepper Zucchini Cake recipe or use as a dip for veggies and skewers. Makes four servings.
1 teaspoon Frontier Organic Cut & Sifted Peppermint Leaf
1/2 teaspoon Frontier Organic Garlic Granules
1/2 teaspoon Frontier Organic Pepper Fusion Black Pepper with Lemon Grinder
1/2 large cucumber, roughly chopped
3/4 cup low-fat plain Greek yogurt
1/2 teaspoon lemon juice
Blend together all ingredients. If not using immediately, cover and refrigerate.
Reprinted with permission from Frontier Co-op, which sells many of the ingredients in these recipes. For more information and recipes, visit www.frontiercoop.com.