自从时间开始以来，意大利人就实践了座右铭“一起成长在一起”。或至少只要意大利奶奶一直分享新鲜，简单，以成分为中心的烹饪的秘密。我们都可以从这种智慧中学到一两件事，尤其是在一年中的每个季节计划美味，新鲜，注重蔬菜的餐点时。
Summer is ripe for the picking. Many of the most covetable fruits and vegetables are available at this time: vine-ripened tomatoes, flavor-bursting berries, sweet stone fruits and prolific summer squash.
所有这些成分都是异常flavorful on their own or paired with complementary ingredients, but they’re also delicious when combined with their seasonal compatriots. The recipes that follow are creative twists using two or more of these swoon-worthy summer foods, so you can maximize the bounty of the season at every meal.
传家宝番茄和李子沙拉
原料
- 2磅（900克）西红柿一半
- 1磅（450克）成熟的石油水果，切成薄片
- 1/4杯（60ml）橄榄油
- 1 tablespoon maple syrup
- Pinch fine-grain sea salt
- 1/4杯（30克）烤杏仁，切碎
- 2 tablespoons capers, drained
- 1/4杯（13克）细香葱，切碎
- 8 ounces (225g) mozzarella, halved
- 少数新鲜的罗勒叶，撕裂
- 一个柠檬的皮
方向
将烤箱预热至350°F（175°C）；将烤箱架放在烤箱的顶部三分之一。
现在，将西红柿（或切成薄片的小传家宝和樱桃西红柿）和石果（李子，杏子，羽毛球或油桃混合在一起）切成一半（或切成薄片）。您希望所有的碎片大小相同，因此请使用樱桃番茄作为将它们全部切成薄片的指南。您将烤一半的水果和西红柿。
将西红柿和石果扔掉，您将与橄榄油，糖和盐一起在碗中轻轻烤（但要好）。然后，将单层排列在有框的烤盘上。让水果不搅拌烘烤大约45-60分钟，或者直到它们缩小一点并开始在边缘上焦糖。放在一边冷却。
Meanwhile, halve the mozzarella, grate the lemon peel, and chop the chives and basil leaves.
When ready to serve, gently toss the roasted and raw fruits, most of the almonds, most of the chives and basil as well as all of the capers and the mozzarella. Taste and season with a bit more salt, if needed. Serve topped with a sprinkling of almonds, chives and basil.
服务：12 |份量：1/2杯
营养(per serving):卡路里：190；总脂肪：13克；饱和脂肪：3G;单不饱和脂肪：4G;胆固醇：13mg；钠：129mg;碳水化合物：13G；饮食纤维：5G;糖：8克；蛋白质：9G
桃子和芝麻菜面食与西红柿和毛bur
原料
- 1品脱（275克）葡萄番茄，一半并去除种子
- 1个桃子切丁
- 1个丁香大蒜，细磨碎
- 6 ounces (170g) whole-grain dried pasta
- 2汤匙橄榄油，分裂
- 1汤匙无盐黄油
- 2杯（40克）芝麻菜，切碎
- 2汤匙新鲜罗勒，切碎
- 4 small balls burrata
- 盐和胡椒粉调味
方向
Cook the pasta according to package directions in a large pot of well-salted water, until al dente. Reserve 1/2 cup of the cooking liquid. Then drain completely.
While the pasta is cooking, warm 1 tablespoon olive oil in a large saucepan, warm 1 tablespoon of olive oil. Add the tomatoes with a pinch of salt and sauté until the tomatoes begin to break down slightly, 4–5 minutes. Add the peaches and garlic and continue to cook until the peaches break down slightly, 2–3 minutes. Add the pasta, 1 tablespoon olive oil, 1 tablespoon butter and 1/4 cup of cooking water and cook until a glossy sauce forms, coating the pasta — another 3–5 minutes.
关闭热量，加入切碎的芝麻菜，扔到枯萎处。
Divide the pasta between bowls. Top each bowl with 1 small ball of burrata as well as the chopped basil, season with salt and pepper. Serve immediately.
Serves: 4 | Serving Size: 1 cup
营养(per serving):卡路里：374;总脂肪：22克；饱和脂肪：10克；单不饱和脂肪：1g;胆固醇：49mg；钠：262mg;碳水化合物：36克；饮食纤维：6G;糖：3G；蛋白质：18G
READ MORE:一起生长在一起：烹饪春季蔬菜
桃鳄梨调味酱
原料
- 3个大鳄梨
- 1 large peach, peeled and chopped
- 1/2 jalapeno pepper, seeded and diced
- 2汤匙红洋葱，切成丁
- 3汤匙新鲜的香菜，切碎
- 果汁和1石灰的皮
- 1/4 teaspoon of crushed red pepper
- 2 tablespoons olive oil
- Kosher salt and freshly cracked pepper, to taste
- 2 tablespoons pepitas, toasted
方向
用锋利的刀将鳄梨切成一半。取出种子，用勺子oop露肉。放在一个中等大小的碗中。
Add the lime juice and zest, jalapenos, 1/2 of the cilantro and 2/3 of the chopped red onion, as well as a bit of kosher salt, a few cracks of fresh pepper and a pinch of the crushed red pepper. Mash the mixture together with a fork and taste. Add salt and pepper, crushed red pepper or lime juice, if necessary. Top with the chopped peaches, remaining red onion and cilantro. Sprinkle with pepitas. Serve immediately.
服务：6 |份量：1/2杯
营养(per serving):卡路里：123;总脂肪：17克；饱和脂肪：1g;单不饱和脂肪：3G;胆固醇：0mg;钠：187mg；碳水化合物：13G；饮食纤维：9g;糖：8克；蛋白质：2G
浆果格兰诺拉麦片早餐崩溃
原料
崩溃
- 1 1/2 cups (135g) quick oats
- 1/4 cup (45g) coconut sugar
- 1/3杯（35克）燕麦粉
- 1 cup (140g) raw almonds, chopped roughly
- 1/2茶匙盐
- 1/2茶匙肉桂
- 6 tablespoons (85g) unsalted butter, melted
- 1/4杯（60毫升）枫糖浆
- 1 teaspoon vanilla extract
对于水果填充
- 1 1/2磅（640克）混合浆果，新鲜或冷冻和解冻
- 2汤匙柠檬汁
- 3 tablespoons raw cane sugar
- 1汤匙木薯淀粉
- 1 tablespoon oat flour
- 1 teaspoon cinnamon
- Pinch of sea salt
方向：
Preheat the oven to 375ºF (190ºC). In a 10-inch cast-iron skillet or 9-by-13-inch pan, combine the peach slices with the berries, lemon juice, coconut sugar, oat flour, cinnamon and salt. Gently toss the ingredients so the fruit is evenly coated.
Next, make the granola topping: In a medium saucepan, melt the butter over low heat. Turn off the heat and add the maple syrup, oats, coconut sugar, oat flour, almonds, salt, cinnamon and vanilla. Stir until the oats are well-coated and small clumps of granola batter form. You aren’t cooking the granola mixture here — just avoiding using a separate bowl to incorporate all the ingredients so once the mixture is nicely combined, sprinkle the granola evenly over the pear mixture in the pan.
Place the crumble on a lined baking sheet and bake for 45–55 minutes, or until the fruit is bubbling. Check the crumble at 25 minutes. If the granola starts to brown faster than the fruit cooks, cover loosely with aluminum foil. Remove the foil again in the last 5 minutes of baking so the granola crisps.
Eat immediately with a big dollop of yogurt. The crisp keeps well; cool to room temperature and store in the fridge for up to one week for breakfast on the fly.
服务：12 |份量：1/2杯
营养(per serving):卡路里：250；总脂肪：12克；饱和脂肪：4G;单不饱和脂肪：3G;胆固醇：19mg；钠：119mg;碳水化合物：33G;饮食纤维：3G;糖：19克；蛋白质：4G
发现数百种健康食谱 - 从高蛋白到低碳水化合物 - 通过“狗万买球网址食谱发现”在MyFitnessPal应用中。
