In June, our favorite dishes shine as wonderfully green as the trees. Plenty of fresh vegetables ensure plenty of variety on the plate. Here are some of our tastiest summer recipes.
Zucchini – Healthy back burner
Zucchini belongs to the extensive family of garden pumpkins. Zucchini originally comes from Central and North America. It is now also cultivated throughout Europe, including Germany. The zucchini has a water content of 93% and is therefore very low in calories. For example, you can use a spiralizer to make low-carb, low-calorie zucchini noodles. Zucchinis are particularly suitable for Mediterranean dishes. These seasonal vegetables can be grilled, boiled, fried, or eaten raw in salads. A little tip: the smaller the courgettes, the more aromatic their taste.
Broccoli – Versatile and healthy
Broccoli is closely related to cauliflower. However, it contains twice as much vitamin C as its pale brother. Broccoli comes from Asia Minor and was initially only known in Europe in Italy. The “Italian asparagus” came to England and the USA through “Catherine de Medici”, Princess of Urbino. In Germany, broccoli is only grown between June and October because it is not winter-proof. Broccoli should often end up on the plate, especially for people with lactose intolerance, because it is rich in calcium. Ideally, you should not cook the broccoli until it is soft, but only gently steam it. In this way, its numerous ingredients are preserved.
Endive – Crunchy summer salad
Endive is a yellow to light green, slightly bitter leafy vegetable. A distinction is made between smooth endive and curly endive. In contrast to other salads, endive has a relatively high vitamin and mineral content. By the way, endive salads are an ideal appetizer, because their bitter substances stimulate the appetite. If you don’t like the bitter taste, you can put the leaves in warm water for a short time. This is how you release the bitter substances into the water. A little bit of sugar in the dressing also helps to dispel the bitter taste.
Fennel – More than just herbal tea
Many know fennel mainly from the tea bag. Its seed-like fruits and roots are used in medicine, especially for coughs and flatulence. The fleshy tuber is eaten as a vegetable. Both have that typical, unmistakable fennel smell and taste. Steamed fennel goes extremely well with fish dishes. When eaten raw, it goes well with tomatoes or peppers. Fennel is also particularly good in soups and stews.