By Danielle McNaughton, Dietetics Senior
Summer is here and in full swing. The rainy months we thought would never end are finally paying off, evident by the lush and blooming landscape all around us. This gift is not only pleasing to the eye, but nutritious to the body. If ever there were a time to take advantage of the abundance of fresh fruit and vegetables the Pacific Northwest has to offer, that time is now.
From cherries, grapes, peaches, and pears, to beets, broccoli, greens, and tomatoes- you can find a wide array of healthy ingredients at the Corvallis Farmer’s Market on Wednesdays and Saturdays from 9:00am to 1:00pm at 1st & Jackson Street. Take advantage of this opportunity to treat yourself to delicious local food and sneak in some physical activity by walking or biking down!
For more information: http://locallygrown.org/home/
Below is a recipe that I love; it’s simple and delicious, and many of the ingredients can be purchased at the Farmer’s Market.
Ultimate Greek Salad
Ingredients
4-5 ripe roma tomatoes
1 large red bell pepper
1 small red onion (or 1/2 large onion)
1 hothouse cucumber
15 oz. can garbanzo beans
1/2 cup feta, more to taste
{For the dressing}
1/4 cup olive oil
2 Tbsp. red wine vinegar
1 tsp. oregano
Salt/pepper
Directions
-Prepare the dressing: in a small bowl, combine vinegar, oregano, salt/pepper. Slowly add olive oil, whisking to combine.
-Rinse and drain beans. Dice tomatoes, bell pepper, onion, cucumber.
-Put vegetables and beans in a large bowl.
-Toss dressing with salad. Add feta, lightly toss.
*Best if refrigerated for an hour or two before serving.
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