Nothing says summer like BLTs. Tomatoes are bursting with flavor and it’s way too hot to turn on the oven. I know you probably don’t need a recipe for this, but this is the perfect time of year to make these a weekly repeat.
Here is one of my favorite quick and easy recipes to enjoy during the Summer. I always try to make pea shoot pesto in the early Spring and freeze it for easy Summer dishes. This recipe can also be enjoyed as a cold pasta salad on a hot Summer day. Add fresh microgreens as a garnish and pack a picnic basket along with a bottle of local white wine before hitting the beach!
Summer grilling is in full swing! Local vegetables are ready to join the picnic.
Here are our favorite vegetables to throw on the grill:
• Green Beans
• Summer squash & zucchini
Grilling vegetables is a good way to meet your daily vegetable intake goals or event go meat free at the next family barbecue. Find these veggies at a farmers market near you.
The National Cancer Institute’s Division of Cancer Epidemiology and Genetics, has identified that a high consumption of well-done, barbecued meats is associated with an increased risk of colorectal, pancreatic, and prostate cancer due to the formation of harmful chemicals when they are cooked. Fruits and vegetables do not pose the same risk when grilled as long as you avoid charring by:
• Soaking wooden skewers in water to prevent burning kabobs;
• Using a grill basket to prevent small pieces from falling, which may cause flare-ups; &
• Staying attentive to the grill while cooking.
One of my favorite things to swap into the menu during the summer is this easy grilled sandwich when I’m ready for a break from the traditional BBQ fare. It’s high in dietary fiber, Vitamins A & C, and good source of protein- PLUS it is filling & tastes great!
Grilled Vegetable Sub Sandwich: (makes one serving)
½ sweet bell pepper (green, red, yellow) ¼ purple eggplant, skin on
¼ small summer squash, like zucchini, skin on 1 tbs. balsamic and olive oil dressing
¼ small onion, peeled 1 large Kaiser Roll or sandwich bun
1 slice provolone cheese (optional) olive oil, for lightly brushing
Cut the vegetables in uniform sizes. Lightly brush with olive oil. Place in a grill basket. Grill on low to medium heat until wilted or fork tender. Remove from heat. In a large bowl, toss with the TLD recommended The Redhead’s balsamic vinaigrette. Place vegetables (as many as can fit) on the Kaiser Roll and top with provolone cheese. Enjoy!
Nutrition Facts: Cal 442 , Fat 23g, Sat Fat 5g, Carb 46g, Dietary Fiber 7g, Pro 14g, Vit A 40% DV, Vit C 136% DV, Calcium 17%
Paula Martin is the Community Health Coordinator for TLD and a registered dietitian. Contact here at firstname.lastname@example.org
Are you headed to the Leelanau Peninsula this summer? Then check out one (or all five!) of their popular farmers markets! Each market provides fresh fruit and vegetables grown within 60 miles of the market. Plus, you can find delicious baked goods, fresh flowers, crafts, art, and more.
Are you ready to experience a culinary adventure like no other and enjoy fresh produce created in the backyard of northern Michigan? TC Community Garden is hosting a series of local dinners this Summer that will give you the opportunity to enjoy a communal dinner with friends in a community garden, enjoy produce that is grown by community members, and take a garden tour!
The return of the longer days, bouts of sunshine, and the pop of crocus and snowdrops have signaled that spring is here. If you’re like me, you’re dreaming of your garden and the tastes of fresh, local produce. To ensure that you have consistent access to these flavors, and the upcoming seasonal bounty, consider signing up for a Community Supported Agriculture (CSA) program.
About Taste the Local Difference:
Taste the Local Difference® is Michigan’s local food marketing agency. It is a social enterprise of the Groundwork Center for Resilient Communities.
TLD helps food businesses and the communities they serve benefit from the economic value of local food, while ensuring that fresh, healthy, local food is available to all consumers.
Internship Dates: June 15th – August 15th
Compensation: $1,500 Stipend
Location: Traverse City Office
For Immediate Release
Date: June 13, 2017
Contact: Bailey Samp, email@example.com
Don’t Forget, the ‘Farmers Market Brunch!’
TRAVERSE CITY – Summer is here and it’s peak season for local agriculture in our beautiful region. With all the bountiful produce, our local farmers need community support — and lucky for us that support includes eating healthy delicious food.
The Fenton Farmers Market focuses on local produce and artisans. All products must be grown or made in Michigan.
Weekly there are from 50 to 70 vendors featuring a huge variety of products such as fresh produce, handmade body products, many talented artisans, a variety of crafted food products, local wine and so much more. The market is located in the parking lot of the Fenton Community and Cultural Center 150 S. Leroy St. Fenton Mi. 48430.
The market runs from June 22 thru September 21, each Thursday from 5 pm to 8 pm.
Sherie Peruski is the Market Manager for the Fenton and Linden Farmers Markets as well as the Facility Manager for the Fenton Community Center. Contact for more information at 810-714-2011 or firstname.lastname@example.org
We’ve had so many fun summer job opportunities come across our desks that we’ve decided to share them all in one place. These are food jobs, farming jobs, plain-old awesome jobs. If you’re looking for a continual update on cool jobs in Northwest Michigan be sure to like Awesome JOB ALERT n.mich on facebook.