Entegra Coach Kitchen: 10 Ways to Eat More Summer Produce

In our travels around the country, one of my favorite thing to do; is visiting local farmer’s markets, and roadside stands. My mouth still waters when I think about Colorado’s Palisade Peaches and Utah’s Green River Melons, which we discovered our first year on the road! Summer of 2021, we were spoiled by spending August in McMinnville, OR, and September in Sonoma and Napa, CA. While we went for the wine, I can tell you grapes are not the only thing they grow in these places. We have never eaten as much local produce as we did there.

This summer we are in Michigan, where local produce is abundant, and I can’t get enough of it! As a chronic meal planner, my biggest problem when shopping at farmer’s markets and roadside stands is being unable to plan our meals. With this type of shopping, I come home and randomly decide what I will make. I love fresh steamed corn on the cob with butter or a slice of cold, juicy watermelon but I also love elevating these ingredients and making them part of our meals.

Below, you will find ten “recipes” for using fresh summer produce without a ton of extra ingredients. There’s no right or wrong with these things; just remember that you want the fruit or vegetables to shine! The other ingredients are there to add an element of flavor or texture without overpowering the taste of the fresh produce.

1.Bread with Tomato:

  • Rub high-quality sliced bakery bread with a fresh garlic clove and brush with olive oil before grilling.
  • Once the bread has been grilled on both sides, rub it with a cut side of a tomato.
  • Serve immediately.

2.Mexican Street Corn Salad:

  • Cut cooked corn off of the cob
  • Mix in a bit of mayonnaise and Mexican crema (or sour cream).
  • Add a squeeze of fresh lime and a dash of chili powder, and stir in some crumbled Cotija (or Parmesan) cheese.

3.Watermelon (With or Without Tomatoes) Salad:

  • Slice watermelon (or a combination of watermelon and tomatoes similarly cut).
  • Drizzle with olive oil.
  • Top with crumbled feta cheese, chiffonade of mint (or basil), and a sprinkle of sea salt and cracked black pepper.

4.Cherry/Grape Tomato Caprese With Capers:

  • Cherry or grape tomatoes, sliced in half or whole depending on their size (a combination of come whole and some sliced also adds texture).
  • Fresh mozzarella pearls (about 2-3 tomatoes/cheese).
  • Toss with olive oil, salt, pepper, a squeeze of fresh lemon or splash of red wine vinegar and some capers to finish.

5.Peaches With Prosciutto, and Burrata:

  • Slice peaches and toss with olive oil and a dash of hot sauce
  • Top with Burrata and thinly sliced prosciutto
  • Finish with a sprinkle of fresh tarragon or basil

6.Grilled Bread With Fig:

  • Grill bread brushed with olive oil.
  • Spread a thin layer of fresh ricotta cheese on top of the grilled bread.
  • Top with halved figs, and drizzle with honey.

7.Tomatoes With Blue Cheese:

  • Slice tomatoes
  • Drizzle with olive oil and a splash of red wine vinegar.
  • Top with crumbled blue cheese and a little fresh basil.

8.Cantaloupe and Cucumber Salad:

  • Cut cantaloupe and cucumber into similar-sized pieces.
  • Toss with a bit of olive oil and a squeeze of fresh lime.
  • Top with crumbled queso fresco (or feta) and toasted pepitas.

9.Blueberry and Spinach or Arugula Salad:

  • Toss spinach or arugula with olive oil and a splash of balsamic vinegar.
  • Top with blueberries, crumbled goat cheese, toasted pecans, a sprinkle of sea salt and freshly ground black pepper.

10.Grilled Pears or Peaches Dessert:

  • Cut Pears or peaches in half and brush with olive oil to prevent them from sticking on the grill.
  • Remove from the grill before they become mushy.
  • Top with mascarpone, Crème Fraiche, Greek yogurt, or ice cream.
  • Finish off with a sprinkle of granola, toasted walnuts or pecans.

I have yet, to plan our motorhome adventures based solely on the produce that’s in season, but what an idea for our future travels! Until then, I will continue to shop in the farmer’s markets where we travel. Of course, I will continue to enjoy eating and cooking with the freshest produce available.  

CONTRIBUTORS SECTION

 

Anne Klumpp – On The Road of Adventure

Anne Klumpp, her husband, Brian and their dog, Skipper, travel full-time in their 2015 Entegra Aspire 44B. Anne “retired” from a 25-year career in the wine business to pursue life on the road. She shares about the RV Lifestyle and their adventures on the road, especially related to food and beverage.

Entegra Coach Ambassador: Aspire

@ontheroadofadventure on Instagram

Facebook: On the Road of Adventure

Their blog :www.ontheroadofadventure.com

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