Summer farmers markets are in full swing, which means there’s plenty of fresh, locally grown produce to choose from while supporting your community.
If you’re looking for a few simple recipes to use some of these healthier staples, UnitedHealth Group Executive Chef Calvin Benedict has two you can try at home.
Strawberry Rhubarb Jam
Fresh strawberries and rhubarb cooked in sugar and vanilla syrup
1 stalk of fresh rhubarb*
½ tsp lemon zest
½ cup + 1 tbsp. granulated sugar
2-3 fresh strawberries
3 tbsp. vanilla coffee syrup
- Combine all ingredients in a large pot. Cook over medium heat until fruit is softened, about 20-30 minutes.
- Puree until a chunky mixture forms.
- Return mixture to pot and bring back to a boil. Cook for a couple minutes. Place in a table pan and chill.
*Can also be made with frozen fruit.
Tomato Basil Bruschetta Mix
Fresh chopped tomatoes with garlic, basil, olive oil and parsley
1/8 tsp. Kosher salt
1/8 tsp. ground black pepper
1-2 tbsp. fresh basil, chopped
1 tsp. parsley, chopped
2-3 Roma tomatoes, diced
1 tsp. minced fresh garlic cloves
2 tsp. extra virgin olive oil
- Cut tomatoes into small dice, place in large mixing bowl.
- Add the rest of the ingredients and toss.
- Place in plastic container, cover and refrigerate.
- Serve with a sliced baguette*
*Brush baguette with olive oil and sprinkle with salt and pepper. Bake at 350 degrees for 10-12 minutes or until golden brown. Slice and serve.