Choose Fresh Veggies for Summer & Fall Recipes - Wheaton Franciscan Healthcare

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Published on September 02, 2015

Choose Fresh Veggies for Summer & Fall Recipes

Melon Salsa RecipeSummer and fall are prime seasons for fresh vegetables, fruits and herbs. That's why Wheaton Franciscan Healthcare Chef Sean Durbin recommends these simple and healthy recipes to top off a burger or a charcoal-grilled chicken breast.

Fresh Melon Salsa

Ingredients

  • 3 cups diced melon (seeds removed), such as cantaloupe, honeydew or watermelon
  • ¼ cup minced red onion
  • 2 Tbsp. lime juice
  • 2 tsp. minced fresh cilantro 
  • 2 tsp. minced jalapeño pepper

Directions

Combine all ingredients in a bowl and refrigerate for one hour to allow flavors to merge.

Bruschetta with Grilled Eggplant

Ingredients

  • 3 cups cherry tomatoes, cut in quarters
  • 1 cup grilled eggplant
  • ¼ cup diced red onion
  • ¼ cup basil chiffonade
  • 3 Tbsp. balsamic vinegar
  • 2 Tbsp. olive oil
  • 1 tsp. good salt

Directions

Combine all ingredients in a bowl and allow it to sit at room temperature for at least one hour.

Basil Kale Pesto

Ingredients

  • 3 cups chopped kale
  • 2 tsp. olive oil
  • 2 cups basil
  • 4 cloves garlic
  • 3 Tbsp. lemon juice
  • ¼ cup olive oil
  • 1 cup shredded Parmesan cheese
  • 1 tsp. good salt

Directions

  1. Saute kale in two teaspoons of olive oil. Allow it to cool.
  2. Add kale, basil and garlic to a food processor or blender and pulse until smooth.
  3. Add lemon juice and olive oil to the processor or blender a little at a time.
  4. When the mixture is finished, stir in Parmesan cheese and salt.

For more healthy recipes, visit our Health Library.

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Choose Fresh Veggies for Summer & Fall Recipes