Summer Foods Need Education

Point out the fact that most of the seasonal vegetables are fat-free fiber sources. 

Although it may not fit the image of the nutrition-savvy, sauteéing and oven frying do wonders for zucchini or other summer squash and eggplant. Try a dusting of grated cheese and some Panko bread crumbs!

Grilling veggies has long become standard barbecue fare, but don’t forget fruit! Grilled pears, peaches and apples double as a great addition to meat items or a base for a sweet for dessert.

Grilled corn on the cob is great, but off the cob it freezes easily for enjoying another day (or season. Thaw the kernels for winter soups and stews).

Combining vegetables in a stir-fry or adding fire-grilled vegetables as a topping for a salad adds new excitement.

Fruit and vegetable kebobs — alone or combined with seafood, chicken or meat — are popular in restaurants, so help customers bring them home with some ideas for preparation, marinades or seasonings.