Fresh Fruit and Vegetable Recipes to Celebrate Summer

June is National Fresh Fruit and Vegetables Month, and today is Fresh Veggies Day! One of the highlights of summer is being able to enjoy the delicious seasonal produce that’s available. Stroll around your community’s best farmer’s market or visit your favorite local farm to pick up the ingredients for these tasty, summery dishes:

Zucchini “Fettuccine” With Tomato Sauce
Makes 4 servings


  • 4 large zucchini or yellow squash
  • Kosher salt
  • 5 medium vine-ripened tomatoes
  • ¼ cup extra-virgin olive oil, plus more for drizzling
  • ½ clove garlic, chopped
  • 1 teaspoon chopped jalapeno pepper
  • Freshly ground pepper
  • ¼ cup chopped pine nuts, plus more for topping
  • ¼ cup chopped fresh basil
  • 1 teaspoon chopped fresh oregano


1. Trim and peel the zucchini, then use a mandoline or a vegetable peeler to thinly slice lengthwise into wide ribbons (stop when you get to the seeds). Cut the ribbons into 1/4-to-1/2-inch-wide strips to make them look like fettuccine. Transfer to a colander and toss with 3/4 teaspoon salt; let drain in the sink, tossing occasionally, about 30 minutes. Rinse well and pat dry.

2. Meanwhile, peel the tomatoes using a sharp vegetable peeler, then halve horizontally and squeeze out the seeds. Puree 1 tomato with the olive oil, garlic, jalapeno, and 1/4 teaspoon each salt and pepper in a food processor or blender. Transfer to a bowl. Chop the remaining 4 tomatoes and add to the bowl; add the pine nuts, basil, oregano, and salt to taste.

3. Divide the zucchini among bowls and top with the tomato sauce. Top with more pine nuts and drizzle with olive oil.

Tomato and Watermelon Gazpacho
Makes 6 servings


  • 4 medium tomatoes, preferably heirloom varieties, chopped
  • 4 cups diced seedless watermelon
  • 1 cucumber, peeled, seeded and chopped
  • 1 yellow bell pepper, chopped
  • 1 medium shallot, sliced
  • 1/3 cup loosely packed basil and mint, plus small leaves for topping
  • Kosher salt and freshly ground pepper
  • 1/3 cup extra-virgin olive oil, plus more for drizzling
  • 3 tablespoons champagne vinegar


1. Place the tomatoes, watermelon, cucumber, bell pepper, shallot, basil and mint in a large bowl. Season with 1 1/2 teaspoons salt, and pepper to taste. Stir in the olive oil and vinegar.

2. Puree the tomato mixture in a blender, in batches if necessary. Strain through a fine-mesh sieve into a bowl, pressing to extract any liquid; discard the solids and season with salt and pepper. Cover and refrigerate until chilled, about 1 hour.

3. To serve, top the soup with the small herb leaves and a drizzle of olive oil.

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