articles

Raw Recipes for Summer's Bounty

July 31, 2014
If you think about it, eating raw in the summertime makes perfect sense. It’s almost as though Mother Nature intended it: Produce is generally at its absolute peak deliciousness, and depending on the day, there’s a good chance it’s too stinking hot to even contemplate turning on the oven or a burner. And when the mercury soars, standing in front of a grill isn’t all that desirable either.

So, why not take advantage of nature’s natural bounty, untouched by flames and eaten simply, with a few additions here and there for flavour. Below we’ve provided some guidelines that are more tips than recipes, but by all means, experiment and try out your own raw recipes all season long:

Tomatoes, Tomatoes, Tomatoes: For some, a non-summer tomato is almost not worth eating. When tomatoes are in peak season – and especially if they’re straight from your garden or a nearby farm – few things in the food chain are better. While some would argue that a Caprese salad (fresh mozzarella, sliced tomato, basil) should be the go-to, many tomato purists swear by the simplicity of a ripe-as-can-be tomato sandwich on bread of your choosing. 

Ask the Pros: When you’re browsing through crates at the farmer’s market or in the produce aisle, asking for a little help – either in selecting the perfect product or what to actually do with it – is always welcome. If it’s not, start shopping elsewhere. The people manning the operation know what’s the freshest, as well as how you can prepare it a variety of ways. 

A Summer Drizzle: Whether you’ve got thinly shaved zucchini, raw corn cut off of the cob, even peaches or nectarines – a drizzle of olive oil and a good vinegar will set the flavours off. Adding fresh herbs like basil, cilantro or others you have handy and your favourite cheese will make for quite the side or meal.