Peaches, tomatoes, zucchini—oh my! Swing into any grocery store or farmers’ market these days and you’ll find bins overflowing with this season’s bounty. It’s tempting to load up on watermelon and other tasty (and healthy!) goodies, but what happens when you get home? Here are 8 ideas for breakfast, lunch, and dinner to help you use what you buy, before it goes bad. (Don’t forget: Summer produce tastes great in winter, too. Just prep and freeze* to #SeizeSummer, y’all!)
PEACHES
- Peaches ‘N Cream Overnight Breakfast Jars
It’s amazing how much more fun a healthy breakfast is when it’s served in a jar! This easy, make-ahead recipe from SheKnows combines juicy peaches, filling chia seeds, and creamy Greek yogurt to create a delicious meal that almost doubles as dessert. - Piri Piri Peach and Chicken Kabobs
Protein, peaches, and a spicy kick of piri piri, these skewers from The Latin Kitchen are an explosion of awesomeness for your mouth! Fire up the grill and get these going for an end-of-summer barbecue or a quick dinner any night of the week.
TOMATOES
- Grilled Michigan Heirloom Tomatoes with Corn Relish and Mozzarella
You don’t have to buy your produce in Michigan to put together this creative salad from A Healthier Michigan. (Who knew you could throw tomatoes on the grill?!) Sweet and savory, it’s a palate pleaser! - Easy Garden Fresh Tomato Basil Soup
This simple soup from NeighborFood highlights the sweetness of tomatoes with a burst of basil. Serve it with a salad for a light lunch or dinner. And consider making a big batch—you can freeze it to enjoy again later when it’s cold outside.
WATERMELON
- Watermelon Salad with Feta, Mint and Cumin-Lime Dressing
Sweet and simple, watermelon salads have become a summer staple. This easy-to-toss-together version from the Los Angeles Times gets an upgrade thanks to the smoky, tart dressing. Don’t have feta on hand? Swap in cottage cheese for a milder dish that makes a refreshing morning meal. - Refreshing Watermelon Smoothie
Watermelon is loaded with lycopene, an antioxidant that helps support cardiovascular health. Blend it into this smoothie recipe from Yahoo! Health, which also features kefir, a probiotic-rich drink shown to improve digestion, and you’ve got a beverage that does a body good.
ZUCCHINI
- Tahini-Dressed Zucchini and Green Bean Salad
Our friends over at FitStar have been raving about this incredible salad from The Washington Post (and two more!). It’s rich, creamy, and dairy-free—and if you prep the dressing, zucchini and green beans in advance, you can toss it together in a snap. - Zucchini Stuffed with Farro, Red Pepper, and Feta
A show boat dish, if there ever was one! Zucchini becomes a delivery system for whole-grain goodness in this clever recipe from the Los Angeles Times. Whip this up for your next dinner party, or savor it yourself—leftovers can easily be reheated and enjoyed for lunch.
*Fruits and vegetables that have been washed, prepped, and stored in an airtight container can last in the freezer for up to 12 months.
Who’s planning to #SeizeSummer and try one of these tasty recipes this week? Share your thoughts in the comments!
This information is for educational purposes only and is not intended as a substitute for medical diagnosis or treatment. You should not use this information to diagnose or treat a health problem or condition. Always check with your doctor before changing your diet, altering your sleep habits, taking supplements, or starting a new fitness routine.
Kimberly Daly Farrell
Kimberly Daly Farrell is the managing editor at Fitbit. A certified health coach and self-diagnosed running addict, Kimberly studied integrative nutrition and has completed three marathons. She has previously held editorial positions at Shape, Glamour, Fitness, and Good Housekeeping magazines.
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