When one thinks of July in the United States, usually they imagine fireworks and barbecues. However, July weather brings the perfect opportunity to go to your local farmers market and grab some seasonal fruits and vegetables for your summer meals. Here are a few of my favorite easy recipes this month.

Seasonal Fruits and Veg:

Watermelon, strawberries, cantaloupe, blueberries, peaches, apricots, kiwi, raspberries.

 Corn, cucumbers, green beans, kohlrabi, lettuce, okra, peppers, summer squash, Swiss chard, tomatoes, and zucchini.

Starter: Kohlrabi and Apple Salad

• 2 small kohlrabi (about 1 pound) , cut into matchsticks about ¼″ wide
• 1 large Honeycrisp apple (about ½ pound), cored and cut into matchsticks about ¼″ wide
• ¼ cup fresh tarragon leaves
• 3 tablespoons toasted sunflower seeds
• Lemon zest, to taste
• 1 to 2 tablespoons olive oil, to taste
• 1 to 2 tablespoons lemon juice, to taste
• Sea salt and ground black pepper, to taste

1. In a large serving bowl, combine the kohlrabi and apple matchsticks. Add the cheese, if using, and the tarragon leaves and sunflower seeds. Shave lemon zest liberally over the bowl
2. Drizzle in 1 tablespoon olive oil and 1 tablespoon lemon juice, then sprinkle lightly with salt and black pepper. Gently toss the salad, then add another drizzle of olive oil and lemon juice if the salad seems dry. Finish with another light sprinkle of salt and pepper and serve immediately.

See also PBS Food

Main: Summer Spaghetti

To be served room temperature: 

• 10 Roma tomato’s, cubbed. 
• 2 cloves crushed garlic.
• 4 tbs capers.
• 1/2 cup slices black olives. 
• 1 bunch slicked green scallions.
• 1/4 cup olive oil. 
• 1/4 cup red wine vinegar.
• 1/4 cup basil chiffonade.
• Salt and Pepper to taste.  
• 1 box spaghetti. 
• Fresh grated Parmesan. 

1. Boil water for pasta, salt heavily and cook.
2. Prepare all ingredients and combine tomatoes, garlic, capers, olives, scallions, oil, vinegar and basil in bowl and mix well. Cover with plastic wrap and let sit at room temperature up to 3 hours mixing occasionally. 
3. Serve 2 cups warm pasta in bowl with a generous cup of summer spaghetti sauce, top with fresh grated Parmesan. 

Note: Best accompanied with cold glass of Rosé. 

Dessert: Grilled Peaches w/ Balsamic Brown Sugar Reduction

• 2 ripe peaches halved with pits removed
• 1/2 cup fresh ricotta cheese
• 1/2 cup balsamic vinegar
• 1/4 cup packed brown sugar
• fresh mint

1. Prepare peaches by cutting in half and de-pitting.
2. Oil the grill and heat on med-high. Grill each half peach for 4-5 minutes per side.
3. Placed peaches on a plate with cut side facing up. Place a dollop of approximately 2 tablespoons of fresh ricotta cheese in the center of each peach half.
4. For the Balsamic Brown Sugar Reduction: Cook the vinegar and brown sugar mixture on med-high heat until it is reduced by half, approximately 3 minutes. Remove from heat and allow to cool before proceeding.
5. Drizzle balsamic vinegar over grilled peaches.
6. Top each peach half with mint chiffonade.

See also Food Network