It’s time for the round-up of Eating with the Seasons – JULY!
Many thanks to everyone who took part in the first installment of this new blogging event. I really enjoyed reading your entries.
I grew up looking forward to first tomatoes, sweet-smelling melons, refreshing watermelons, and I still do! No wonder as July is fantastic here in the Northern Hemisphere! Such bounty! Here we have a treasure-basket of fruits: fragrant apricots, delicious mangos, melon, watermelon, and not to mention cherries, blueberries and strawberries! And the veg? In July, we have some of my very favourite vegetables: aubergines, corn, courgette and tomatoes! But read on, and see for your self! Explore, and enjoy!
It is now summer in Paris and the grocery stores are filled with the aroma of delicious and fresh apricots, says Sireesha. Her Apricot and Almond Delight is a naturally healthy nutritious smoothie, ‘perfectly fit for a natural sunny day’.
What’s a summer without blueberries? They are my current obsession! If you’re looking for something to quench your thirst on a hot summer day, make this simple and refreshing lassi!
Cherries? Summer? Pudding? – Simply irresistible.
Mythreyee makes a gorgeous mango lassi. I love the beautiful gentle orangey-yellow hue of the drink.
In India, mango is probably the national fruit. Its season is drawing to an end, and Radhika makes a lovely pickle to preserve it for eating during the rest of the year. She even shares two methods for making it.
Instant Mango Pickle ~ Trupti of Recipe Center (USA)
And here we have a third recipe for making mango pickle, thanks to Trupti!
Trupti’s makes a chilled, refreshing Honeydew Melon and Cantaloupe Soup, with an intriguing finish of mint/coriander and a touch of freshly ground pepper.
Strawberry Jam with Betty Crocker’s Crescent Rolls ~ JZ of Tasty treats (USA)
I promptly fell in love with these adorable crescent rolls! Aren’t they gorgeous? I bet they taste amazing, too!
Trupti’s second recipe is a creative fruit salad with grilled watermelon.
… in which I don’t burn my home down, but conquer my fears and make a delicious Punjabi Baigan Bharta (Indian Aubergine Pate).
Divya serves this beautifully hued pepper soup with homemade garlic bread. – A wonderful combination!
Corn on the cob, grilled and basted with butter, flavoured with chili and lime. What a fantastic idea!
Yeay the courgettes are in season! Why not take this lovely tangy, lemony courgette and feta couscous with you for lunch? This is exactly what Beth did. A perfect summery combination of flavours..
Indian chutneys are condiments that are made fresh, and are usually not fermented, and the simplest recipes that demand top notch quality are best attempted when the ingredients are in season’, vouches Mallika. So now is the perfect time for making these vibrant tomato and mint chutneys, when the flavours of tomato and mint are at their best. Enjoy!
Thank you for visiting!
I’ll see you soon for the next installment of Eating with the Seasons: AUGUST!