Savor Summer’s Bounty

August 14, 2018

Many kids across the U.S. are starting to head back to school and the days seem to be getting shorter, but there’s still plenty of time left in the summer season!

Often featured on summer tables are a medley of bright and beautiful fresh produce, where a tomato or a pepper or a peach can emerge as the star of a dish. But if you’re like most Americans, you probably aren’t incorporating enough fruits and vegetables in your daily diet. According to a report done by the CDC, only one in 10 adults meet the government guidelines, which call for most women to eat 1.5 cups of fruit and between 2 and 2.5 cups of vegetables each day. Eating a diet that is rich in fruits and vegetables can help reduce the risk of some chronic diseases, including heart disease, diabetes, and high blood pressure.

Here is an assortment of quick and easy recipes that support healthier eating and celebrate summer’s bounty of colorful fruits and vegetables.


1 cup sliced roasted vegetables or grilled vegetables (sliced eggplant, peppers, zucchini, yellow squash and onions)
1 Tbsp. Hellmann’s® or Best Foods® Real Mayonnaise, divided
2 slices crusty whole grain bread
1 oz. sliced low fat white cheddar cheese

SPREAD one slice of bread with Hellmann’s® or Best Foods® Real Mayonnaise. Place bread Mayonnaise-side-down into hot skillet; add cheese and vegetables.

SPREAD other slice of bread with Mayonnaise and place Mayonnaise-side-up on top of vegetables.

COOK until lightly browned on one side. Flip over and cook until cheese is melted.

TIP: To roast or grill vegetables, preheat oven or grill to 400°. Brush veggies with oil and season with salt and pepper. Roast or grill, turning as needed, until golden and tender. Toss with chopped fresh herbs and a squeeze of lemon juice.

Recipe HERE

1 lb. boneless, skinless chicken breasts
4 Tbsp. Hellmann’s® or Best Foods® Avocado Oil with a hint of Lime Mayonnaise Dressing, divided
2 Tbsp. chopped fresh cilantro leaves
1 Tbsp. minced jalapeno pepper
1 Tbsp. apple cider vinegar
1 Tbsp. water
1 clove garlic, minced
6 cups baby arugula
1 pint heirloom cherry tomatoes, halved lengthwise
1 cup mango, peeled, pitted and sliced

Brush chicken with 1 Tbsp. Hellmann’s® or Best Foods® Avocado Oil with a hint of Lime Mayonnaise Dressing. Grill chicken, turning once, until chicken is thoroughly cooked, about 10 minutes; let stand 5 minutes, then slice. Meanwhile, combine remaining 3 Tbsp. Mayonnaise, cilantro, jalapeño, vinegar, water and garlic in small bowl and set aside. Arrange arugula, tomatoes and mango on serving platter. Top with sliced chicken and drizzle with dressing. Season, if desired, with salt and cracked black pepper.

Recipe HERE

1/4 cup Hellmann’s® or Best Foods® Real Mayonnaise
2 Tbsp. lime juice
1/2 tsp. ground cumin
1 can (19 oz.) black beans, rinsed and drained
1 can (11 oz.) whole kernel corn, drained
1 cup grape tomatoes or cherry tomatoes, halved
1/2 cup chopped red onion
2 Tbsp. chopped fresh cilantro
1 tsp. jalapeno pepper (optional)

Blend Hellmann’s® or Best Foods® Real Mayonnaise, lime juice and cumin. Stir in remaining ingredients. Serve chilled or at room temperature.

Also terrific with Hellmann’s® or Best Foods® Canola Cholesterol Free Mayonnaise or Hellmann’s® or Best Foods® Light Mayonnaise.

Recipe HERE

1/2 cup Hellmann’s® or Best Foods® REAL Ketchup
1 large roasted jalapeno pepper, seeded and mashed into a paste
2 cloves roasted garlic, mashed into a paste
1 Tbsp. fresh lime juice
1/4 tsp. chili powder, toasted
1 bag (16 oz.) slightly thawed frozen sliced peaches, diced
1/2 cup chopped fresh cilantro
1/4 cup finely chopped red onion

Combine Hellmann’s® or Best Foods® REAL Ketchup, jalapeno pepper, garlic, lime juice and chili powder in large bowl. Stir in peaches, cilantro and onion. Cover and let stand 30 minutes for flavors to develop. Serve with chips.

Tip: Also great on chicken, pork or fish!

Recipe HERE