It’s the end of summer and harvest season is here! Oh joy — bushels of juicy, unbelievable - tasting tomatoes, boatloads of zucchini (perfect for so many things if they’re picked young), and bagfuls of amazing sweet peppers (green, yellow, orange, red)… the litany could go on and on.

Not only is it fiscally smart to indulge in foods of the season, it’s so good for our health. The body loves eating fresh nutrients and knows just how to put them to work. Here’s a recipe that uses all the aforementioned veggies—it’s easy and fun to prepare—and pretty to serve:


Vegetable Paella

¼ vegetable stock
1 tsp turmeric
1 sweet red pepper, thinly sliced
4 tomatoes, diced
2 medium zucchini, thinly sliced
3 C cold cooked brown rice
1 Tbsp extra virgin, cold pressed olive oil
2 Tbsp grated Parmesan cheese
2 Tbsp minced fresh parsley

In large, nonstick frying pan, combine stock and turmeric. Add peppers, tomatoes, and zucchini. Cook until veggies are crisp-tender, about 5 min. Transfer to a large bowl. Add the rice and oil to the pan. Stir-fry over med-high heat for 5 min. Add the vegetables and stir to combine. Sprinkle with cheese and parsley. Serves 4.

And another sweet pepper recipe that incorporates tomatoes and fresh corn!