It is that time of the year when the sun is shining and fresh produce is plentiful. So why not make good use of it all?

Summer is the time when there are an abundance of fruits and vegetables especially in America. Some of the produce that is grown includes apricots, blackberries, blueberries, cantaloupes, along with local like ananas or Persian melons, cherries, honeydew melons, nectarines, peaches, plums and pluots, which are apricot-plum hybrids, raspberries, strawberries, watermelon, arugula, avocados, basil, and lots of other garden herbs like rosemary, sorrel, and sage, beans -green, pole, lima beans, fava, and more, beets, broccoli, carrots, cabbage, cauliflower, cucumbers, corn, eggplant, salad lettuces of all sorts from watercress to romaine, okra, peas, of all sorts, including English and sugar snap peas, peppers, from sweet red bell peppers to the hot varieties that can be tried, radishes, summer squash of all varieties from squash blossoms to crooked neck, pattypan, and zucchini turnips.

Here are some recipes for you to try:

• Grilled Corn on the Cob with Lemon Butter courtesy Sundararaman Ramaswamy, Senior Sous Chef – Caprese, Shangri-La Bengaluru
• Peach and Avocado Salsa with Grilled Shrimp courtesy Anuj Kumar Bhagat, Executive Chef, Skyview By Empyrean
• Salad Cocktail courtesy Manoj Kumar, Corporate Chef, LaRiSa Hotels & Resorts

Read the full story that first appeared in Seema Magazine’s June 2023 issue here: