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Recipes

4 Ways To Use In-Season Fruits And Veggies

After training in the summer heat, these juicy, fresh, crisp and colorful offerings will satisfy your appetite (and taste buds!)

Charred Corn Guacamole

Photo: Oliver Baker

In-season fruits and veggies are plentiful this time of year. After training in the summer heat, these juicy, fresh, crisp and colorful offerings will satisfy your appetite (and taste buds!) and keep you nourished. 

Charred Corn Guacamole

Guacamole just got real. Scoop it up with blue corn chips or fresh veggies, smother onto sandwiches, wraps and tacos, or dollop on your morning eggs.

Ingredients: Serves 4-6

  • 2 ears corn
  • 1 T chili powder
  • ½ T cumin
  • ½ T olive oil
  • 1 large (or 2 small) tomato on-the-vine
  • ¼ cup green pepper, finely chopped
  • 1 T red onion or shallot, finely chopped
  • 1 T jalapeno, finely chopped
  • Juice of one lime
  • ½ tsp salt
  • ¼ tsp pepper
  • 4 large, ripe avocados
  • 1/3 cup cilantro, finely chopped

Directions

Toss the corn with the chili powder, cumin and olive oil. Grill over high heat, until charred, about 2 minutes per side. Let cool. Into a bowl, hold the corn at a vertical. Use a sharp knife to slice down the side of the corn and remove the kernels. Add the tomato, green pepper, red onion, jalapeno, lime juice, salt and pepper and toss to combine. Cut the avocado in half, remove pit and scoop flesh into the bowl with the corn. Using a fork, gently mash the avocado into the mixture. Finish by stirring in the cilantro.

Heirloom Tomato & Nectarine Salad

Photo: Oliver Baker

Heirloom tomatoes enhance both the look and taste of this salad, especially when paired with sweet, plump nectarines.

Ingredients: Serves 4

  • 3 large heirloom tomatoes (preferably different colors)
  • 4 nectarines
  • 8-10 basil leaves, julienned (thinly sliced)
  • 1 shallot, thinly sliced
  • ½ cup fresh ricotta or soft goat’s cheese
  • ¼ cup pistachios, roughly chopped
  • Juice of one lemon
  • salt and pepper, if desired for taste

Directions

In a small pan over medium-heat, toast the pistachios for about 5-7 minutes until lightly golden. Let cool.Remove the stem from the tomatoes, cut in half and then slice into ½-inch wide chunks. Cut the nectarines in half, remove the pit and slice into ½-inch wide chunks. On a large serving platter, toss the tomatoes, nectarines and shallots with the lemon juice and add a sprinkle of salt and pepper (if desired). Spread decoratively across the platter. Dollop 8 spoonfuls of the cheese over the tomatoes and nectarines. Sprinkle the basil and pistachios over the top.

Summer Garden Pizza

Photo: Oliver Baker

This pizza is piled high with veggies, so don’t feel guilty sprinkling on some crispy bacon. Use whatever veggies you have on hand for a custom creation.

Ingredients: Serves 4

  • 1 package pizza dough
  • 2 T coarse cornmeal
  • 1 cup marinara sauce
  • 4 ounces Gouda (or smoked Gouda), thinly sliced
  • 1 small eggplant
  • 2 summer squash (zucchini, yellow, crookneck)
  • 1 ½ cups diced cherry, heirloom or a variety of fresh tomatoes
  • 6 slices thick-cut bacon
  • 1 heaping cup fresh basil leaves
  • olive oil, salt and pepper

Directions

Slice the eggplant and squash and toss with olive oil, salt and pepper. Roast (at 425 degrees) or grill (medium-high) in several batches until golden on both sides. Roll pizza dough, on a floured surface, until about ¼ inch thick. Poke holes in it with a fork. Sprinkle the cornmeal onto a baking sheet or pizza stone and place dough on it. Bake at 425 degrees for 10 minutes (alternatively grill on medium-low). Remove the dough from the oven/grill. Spread the marinara over the dough. Lay the sliced Gouda over the top, then layer the eggplant and squash. Place back in the oven or grill for 20-30 minutes, until the crust is cooked through and the cheese is bubbling. While pizza is finishing, slice the bacon and cook in a pan until crisp. Let rest on a paper towel-lined plate when finished. Remove pizza from oven or grill and sprinkle bacon, fresh tomatoes and basil over the top.

Watermelon-Peach-Berry Popsicles

Photo: Oliver Baker

Keep these popsicles on hand for a refreshing treat after a hard training session or to cool down on a hot summer evening.

Ingredients: Makes 8-10 popsicles

  • 3 heaping cups diced watermelon
  • 2 peaches, pits removed, and sliced
  • ½ cup fresh blueberries
  • ½ cup fresh sliced strawberries
  • ½ cup fresh raspberries
  • 2 kiwis, sliced into 8-10 slices
  • 2 T chopped mint
  • 2 tsp lemon zest

Directions

In a blender, purée the watermelon, peaches, mint and lemon zest. Fill 8-10 large popsicle molds about 2/3 of the way full with this mixture. Divide berries into the molds and lay one kiwi slice in each mold, making sure the berries and kiwi are covered by the puree. Insert popsicle sticks and freeze for at least 6-8 hours.

Find more of Cerra’s recipes online at Triathlete.com/recipes.