Nourish Your Summer, Simply!

Knee deep into July here in Vermont, I am excited about three things. Summer, corn and herbs. And even better, they all go together in a beautiful way. What I love about summer the most is the change in routine that invites me to slow down. Sometimes life moves so fast that I don’t realize how depleted I have become until I pause, slow down and let myself be nourished in small ways.

One of the things I love most about shopping at Healthy Living Market are the surprises I find around every corner that offer inspiration for the weeks dinner table and for my home. This week I was excited by the locally grown corn on the cob, the abundance of fresh herbs, and a small bouquet of flowers I brought home for my table.

I can’t think of a better way to enjoy summer than fresh local corn and also amazing at this time of year are fresh herbs. I love herbs for many reasons. They add a tremendous amount of flavor and color to the plate and they are health booster nutrients including boatloads of vitamin C, vitamin K, iron, and calcium. I love combining different herbs to make herb butters or olive oil spreads that pair fantastically with the sweetness of corn. I store them in small mason jars in my refrigerator which also adds a little extra beauty every time I open the door. And having them on hand creates a little extra space to nourish yourself in the day.

Simple and inspired eating starts here. Grab a few ears of corn and throw them on the grill in their husk or just cut the kernels off the cob and eat them raw. Combine with whichever herb blend calls you (recipes below). Or, if you have the time to prep all of them, set them out of the table and everyone can make their own amazing flavor experience. This is a beautiful display of summer freshness. I hope you’ll enjoy – fully. Here are a few of my favorites combinations!

Recipes

Basic Herb Butter

½ cup basil
½ cup parsley
4 cloves of garlic
Zest of ½ of a lemon
A pinch of kosher salt
A pinch of white pepper
1 stick of salted butter, softened

In a food processor, combine the basil, parsley, garlic, lemon zest, a pinch of salt and white pepper. Gently pulse for a rough chop. Add the butter and pulse to thoroughly mixed. Scrape the butter mixture out of the food processor and into a glass mason jar or wrap in parchment paper and form into a log. Store in the refrigerator until ready to use.

Cilantro Lime Olive Oil

½ cup extra virgin olive oil
A pinch of kosher salt
½ cup chopped fresh cilantro
½ cup of parsley
¼ cup fresh lime juice
2 tsp red pepper flakes
lime wedges for serving

In a food processor combine the cilantro, parsley, red pepper flakes and a pinch of salt. Gently pulse for a rough chop. Scrape herbs out of the food processor and mix with olive oil and lime juice. Put the olive oil herb mixture into a glass mason jar. Store in the refrigerator until ready to use.

Thyme and Goat Cheese Butter

½ cup softened butter
½ cup soft goat cheese
¼ cup fresh thyme
A pinch of kosher salt
A pinch of white pepper
1 tsp of lemon zest

In a food processor, combine the thyme, lemon zest, a pinch of salt and white pepper. Gently pulse for a rough chop. Add the butter and goat cheese and pulse to thoroughly mixed. Scrape the butter mixture out of the food processor and into a glass mason jar or wrap in parchment paper and form into a log. Store in the refrigerator until ready to use.

Written for Healthy Living by Kimberly Evans MS RD.
Kimberly Evans is a Registered Dietitian Nutritionist and food enthusiast with over 30 years of experience in helping clients achieve health as a lifestyle. She firmly believes the “good life” should be every day life. Kimberly has a life long love of ballet, running and yoga. Kimberly is passionate about making it easy to connect to multiple sources of nourishment to support your health and vitality.