Take Advantage of Summer’s Seasonal Veggies - CulinArt Group

Eat Well Blog

Take Advantage of Summer’s Seasonal Veggies

A few weeks ago, we highlighted some super tasty spring seasonal fruits, but what about the seasonal veggies?

It is recommended to enjoy 2-3 cups of vegetables daily. This could look like:

  • Adding spinach in your morning eggs
  • Blending up some kale into your smoothie
  • Stir frying bell peppers for tacos
  • Grilling zucchini for your summer BBQ

The options are truly endless.

By maintaining the proper quantities of vegetables, there are several health benefits that come along with it. It can help reduce the risk of chronic diseases including heart disease and a variety of cancers, and provides important nutrients the body needs to function.

Check out these summer seasonal veggies and the nutritional benefits that come along with them!

  • Corn: Although many believe that corn comes along with little to no nutritional value, corn is actually nutrient dense! Corn is a good source of fiber, vitamin C, folate, phosphorus, manganese, vitamin B1, and B5.
  • Eggplant: An eggplant is high in natural sugars, fiber, and many vitamins – a good way to get the color purple into your meals. One mineral in particular found in this vegetable is manganese which is great for bone health and reducing disease risk.
  • Bell peppers: There are several vitamins and minerals found in bell peppers including vitamin C, B6, K1, E, A, and potassium. Did you know a raw pepper is 92% water? By including peppers in our daily intake, we can see benefits in bone health, muscles, vision, skin, and heart health.
  • Tomatoes: One tomato can provide nearly the recommended amount of vitamin C consumed. Tomatoes are also a great source of vitamin A which supports the immune system, vision, and skin as well as vitamin A and potassium which support bones, heart function, muscles, and blood pressure.
  • Zucchini: Zucchini is high in vitamin A, C, and potassium. Also rich in antioxidants that benefit eyes, skin, and the heart. With the proper consumption our blood sugar levels can be reduced from the high fiber content.

Here at Culinart we have several great healthy recipes to incorporate summer’s seasonal vegetables! Check out the summer salad recipe below.

Chopped Summer Vegetable Salad

Ingredients (makes 1 salad):

  • 3oz Grilled Chicken
  • 1 cup baby spinach, roughly chopped
  • 1 oz chickpeas
  • 2 oz bell peppers, diced (mix red and green for more color!)
  • 1 oz red onion, diced
  • 1 oz zucchini, diced
  • 1 oz roasted corn
  • 1 oz steamed green beans
  • 1 oz blue cheese dressing


In a bowl, combine all ingredients, until dressing is dispersed well. Serve and enjoy!

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  • July 12, 2021



What our clients are saying

“What a wonderful dinner we had tonight for our international families. The food was delicious and well presented as well.”

“Thank you for including me today in the food waste demonstration/[chef competition] and flattering me with the role of “judge.” I will proudly don the [Stop Food Waste Day] apron the next time I plan an “event” in our own kitchen. I think this is a very worthwhile cause and the statistics you read off are staggering. They, alone, can intimidate a home chef, let alone be the “driver’ for a professional one.”

“Thank you and your staff for all the care and thought you give CSW adults and students. You approach events with such care and elegance- I don’t know how you do it! Especially day after day. Please thank all your staff for their wonderful work and kind manner with all of us. Here is to a great year!”

“Many, and I do mean many, thanks for a great Parents Weekend.  I heard from so many happy parents and you all work very hard to make it happen.  In gratitude and kindness…”

“We are so thankful and so impressed by your immediate attention to our power outage. It was such a relief to see all the equipment and workers coming in within a few hours of the outage. Thank you for serving dinner to all [the] students in a very difficult circumstance. Please extend our thanks to your workers who braved cold weather to grill hamburgers and hotdogs.”

“With all the prep work from Winterim ramping up and classes continuing as usual, it's a busy time to be a Forman teacher. Imagine my delight, tired as I was, when I delved into the upscale-restaurant-quality chicken parmesan our dining hall served last night. Forman is all about support, and providing our students with a dinner of that quality is just as important a measure of support as anything that happens in a classroom.”

“I can’t thank your entire team enough for the outstanding service, food, displays, everything!  You are a master at detail, and because of that Adam and I were able to focus on the parents.  I know what a sacrifice pulling off a weekend like this means, we are so appreciative and grateful to you all for your talent and generosity.”

“I ALWAYS feel spoiled by the meal offerings at CSW (The Cambridge School of Weston) and am entirely grateful for it. As I eat today's delicious and lavish lunch (and think about yesterday's as well), I can't tell you how much I feel so well cared for here, both with the food and by the dining hall staff. CSW cares for us in so many ways, both big and small.”

“Thank You! Chef Budd [and team], you overcame a new online ordering system (and hundreds of labels daily!), provided creative and healthy menus, continued to connect with local farmers to incorporate locally sourced ingredients, and worked tirelessly to serve the school community on three campuses.  While it feels like you are all a little like the Wizard of Oz right now, working behind a curtain in a kitchen far away, we sense your smiles and your passion to deliver the best possible service during these trying times. We are all so grateful!”

“I will say that CulinArt has always been a very collaborative partner to T. Rowe Price, listening to our current needs and future goals and suggesting realistic and achievable strategies to meet those goals.  2020 was obviously no exception.  CulinArt also altered other areas of our OCS and pantry programs to create safer environments for all our associates. We can only thank you for your continued flexibility and innovative ideas through these difficult times.”

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