Incorporating local produce into back-to-school meals

Summer brings the best produce, and we wanted some inspiration as to what to do with it all, especially as school is about to start.

Claire Rudden, manager of nutrition at Zallie Family Markets joined us in the PHL17 kitchen to talk to us about what’s in season and how we can make easy, delicious recipes.

Thai Basil Chicken Stir-Fry:

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• 1 tablespoon toasted sesame oil
• 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
• 2 cups coarsely chopped fresh green beans
• 1 red bell pepper, chopped
• 1 cup sliced shallots
• 3 cubes frozen Dorot Gardens Crushed Ginger, thawed
• 2 cubes frozen Dorot Gardens Crushed Garlic, thawed
• 1/4 cup gluten – free oyster sauce
• 1 tablespoon gluten – free fish sauce
• 1 cup chopped fresh Thai basil or Italian basil
• Lime wedges, crispy shallots and/or crushed red pepper flakes for garnish (optional)

Grilled Peach, Corn and Zucchini Salad:

• 3 Tbs walnut oil
• 2 Tbs fresh lime juice
• 1 Tbs rice vinegar
• 1/2 Tbs honey
• 1/4 tsp finely grated lime zest
• 1/2 tsp minced garlic
• 1/2 tsp dried cilantro leaves
• 1 medium zucchini, cut in half lengthwise
• 4 ears of corn, shucked and cleaned
• 2 firm peaches (or other stone fruit), halved and pitted
• 4 cups loosely packed mixed greens
• 1/2 cup cooked amaranth or other ancient grain
• 2 Tbs finely diced red onion
• 1/4 cup chopped toasted walnuts

Summer Fruit Panzanella:

• 3 slices thin-sliced organic white bread, cut into 1-inch pieces
• 2 tbs granulated sugar, divided
• 1 tbs unsalted butter, melted
• 1/4 tsp ground cinnamon
• 1 medium peach or cantaloupe, pitted and chopped
• 1 cup hulled and quartered strawberries
• 1/2 cup blueberries
• 2 tsp chopped fresh mint

Watch to learn more!