Three Seasonal Vegetable Recipes

Seasonal vegetables pass by as the months go by. It is much more interesting in terms of nutritional quality to use the ingredients available according to the seasons.

Did you know that fruits and vegetables are only available for a short time of the year? It is for this reason that each month we can find different types of vegetables on the market. So here we offer you different very creative seasonal vegetable recipes that you should like.

If you’ve ever wondered why seasonal fruits and vegetables are better at certain times of the year, it’s because they’re grown closer to home. No transport cost, more ecological because respectful of the environment, they are picked just when ripe. This allows them to be tastier and have better nutritional qualities.

To give you an idea of ​​what we are talking about, here is a list of some summer vegetables with which you can make delicious dishes for your family or friends:

• Squash
• Zucchini
• Carrots
• Spinach
• Asparagus
• Radish
• Cucumbers
• Cabbage

These are the vegetables that you will find in all stores at an affordable price, and which will have the most pronounced flavors. Discover some recipes now!

3 recipes based on seasonal vegetables

1. Spaghetti with zucchini and béchamel sauce

For this recipe, you will need a specific tool that allows the zucchini to be shaped like spaghetti. This vegetable is composed of 95% water, it is rich in vitamin B3 and C, fiber and provitamin A.

Ingredients

• 1 medium-sized zucchini
• 2 tablespoons of wheat flour (30 g)
• ½ cup of milk (125 ml)
• ½ onion
• 2 tablespoons of butter (40 g)
• 1 tablespoon of salt (15 g)
• ½ tablespoon of pepper (8 g)
• 2 tablespoons of olive oil (30 ml)
• 2 tablespoons of pecorino cheese (40 g)
• A vegetable spiralizer (you can find it in specialty stores)

Also discover: 2 healthy fajita recipes

Preparation

• The first thing to do is to peel the zucchini and put it in the vegetable spiralizer to give it the shape of spaghetti.
• Then pour the milk into a saucepan and heat it with half an onion, previously chopped.
• At the same time, melt the butter with the flour in another, smaller saucepan. Mix until you get a smooth paste.
• Then pour the butter and flour into the lukewarm milk and stir until the mixture thickens.
• Add salt, pepper and mix again. Remove from the heat and cover.
• Finally, in a frying pan, brown the zucchini in olive oil. Add the béchamel sauce and mix well.
• It’s time to serve, accompanied by pecorino!

2. Carrot soup

Soups are an ideal starter for lunch or dinner; they are also perfect s to feed children from 2 months. Soup is therefore a staple meal wherever you are.

Carrots stimulate appetite, aid digestion, are diuretics, and regulate the menstrual cycle. In addition, they reduce anemia, protect the skin, and improve vision. They have multiple uses and benefits used by cosmetic products.

Ingredients

• 3 carrots
• ½ cup of milk (125 ml)
• 1 leek
• ½ onion
• 1 tablespoon of salt (15 g)
• ½ tablespoon of pepper (8 g)
• 1 tablespoon of fresh parsley (15 g)
• 2 cups of water (500 ml)

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Preparation

• First, peel, wash and cut the carrots into pieces, put them in water and boil them so that they soften.
• Then, drain them and mix them. Add the milk, onion, leek and parsley and liquefy until you obtain a cream.
• Finally, serve in deep plates and season with pepper.

3. Pumpkin nuggets

You’ve probably heard of vegetarian nuggets somewhere. Here we offer you an excellent pumpkin-based recipe.

The pumpkin contains of s vitamins A, B, C and E, it is rich in beta-carotene and minerals such as potassium, calcium and magnesium.

Ingredients

• 400g pumpkin
• ½ glass of water (125 ml)
• ½ glass of wheat flour (60 g)
• 3 tablespoons of breadcrumbs (45 g)
• ½ tablespoon of oregano (8 g)
• ½ tablespoon of parsley (8 g)
• 1 tablespoon of ground basil (15 g)
• 1 cup of olive oil (250 ml)
• ½ tablespoon of salt (8 g)
• ½ tablespoon of pepper (8 g)

Preparation

• To start, peel and cut the pumpkin into pieces, and cook it in a saucepan filled with water until it softens.
• Then, with a fork, mash.
• In a large bowl, combine the flour, spices and pumpkin puree.
• Form small balls with the dough and  flattened SSEZ them to give them the form of nuggets, and sprinkle with breadcrumbs.
• Finally, heat a pan with the olive oil and fry the nuggets until they are golden on both sides. Let them cool a bit and serve hot.