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

Directions:

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

  • 0
  • July 12, 2021

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

“I’m the GM for Branson [Ultrasonics] and based in the Brookfield office.  This is the first week that the café has been up and running in our new headquarters and just want to acknowledge the great job Adam Schnittert and the CulinArt staff onsite have done.  Our employees’ feedback thus far has been very positive.  The expanded options and menu quality have been very well received.  Just want to send you a quick note of thanks.”

“Thank you so very much for the AMAZING dinner you provided for the President, Dean and Jim & Marilyn Simons. They really enjoyed it!! It was perfectly thought out and delicious. Your expertise and impeccable presentation and taste were truly appreciated!”

“The roasted tofu/noodle/edamame arugula salad with cabbage, carrots and red peppers was something that I would buy from a restaurant or food truck without question. It would win best school lunch in the U.S. without a doubt if there was such a competition! The textures and flavors were a perfect blend, tied together by an excellent dressing. I don't think anyone would be mad if that popped up on the menu every week. Thanks again to you and your staff for such high-quality food!”

“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.”

“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.”

“Just came back to campus after a year of pandemic [and] just want to say that I can really tell the effort that both dining halls and all of the other locations are really putting in to make us students still feel like there is more than enough food available, good food, fresh food, healthy food. I don't think students are aware that there is such a food shortage/worker shortage and that what goes on behind the scenes must be a logistical nightmare. But I recognize it at least :) the staff was been so friendly and kind, even in the very rare occasion when something took longer than expected I could tell they were trying their absolute hardest to provide it fast and with great quality. Great job to all of them, this one student greatly appreciates the effort you all do. -Student, Stony Brook University”

“We want to take a moment to celebrate all the employees who worked on the front lines during unprecedented times. Your efforts and dedication to going above and beyond are noticed and appreciated. Thank you for being the heart and soul of CulinArt Group. We couldn’t do this without you. Chef Jay and Chef Paul have been so awesome in the Hubbell Café.  There has been significant change, but they take it in stride and keep the delicious food coming.  We truly appreciate them!”

“Just wanted to thank you and the team at Lake Success for taking care of us for my daughter's birthday. I figured the event was going to be straight forward, but it felt like the event was treated with just as much care and attention to detail as a wedding or other big event, which was very much appreciated. You anticipated everything that we needed and are so capable, bravo! The party was 10x more beautiful and lovely in reality compared to how I imagined it, thanks to you guys.”

“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.”

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