7 Simple In-Season Recipes You'll Crave (2024)

(Feast your eyes on 300+ delicious Amish favorites withAmish Cook's Family Favorite Recipes!)

PREP TIME: 5 minutes / TOTAL TIME: 50 minutes / YIELD: 2 cups

1 lb strawberries
2 Tbsplemon juice
2 Tbspchia seeds
1 Tbsphoney

1. HULLand chop strawberries. Put in bowl and coarsely mash with fork or pastry blender. Stir in lemon juice, chia seeds, and honey.
2. COVERand chill until set, about 45 minutes. Keep chilled and use within 2 weeks.

NUTRITION (per serving) 10 cal, 0 g pro, 2 g carb, 1 g fiber, 1 g sugars, 0 g fat, 0 g sat fat, 0 mg sodium

PREP TIME: 5 minutes / TOTAL TIME: 5 minutes / SERVINGS: 4

2 Tbspolive oil
1 Tbspfresh lime juice
½ tspDijon mustard
¼ tsp kosher salt
¼ tsp black pepper
4 corganic baby arugula
½ sm sliced red onion
3 Tbsppepitas

WHISK olive oil, lime juice, mustard, salt, and pepperin large bowl. Add arugula and onion, and toss well to coat. Serve topped with pepitas.

NUTRITION (per serving) 100 cal, 2 g pro, 3 g carb, 1 g fiber, 1 g sugars, 10 g fat, 1 g sat fat, 150 mg sodium

PREP TIME: 15 minutes / TOTAL TIME: 1 hour / SERVINGS: 6

Filling:
2 lb rhubarb, cut into 1-inch pieces (about 5 c)
½ c raspberry all-fruit spread
⅓ cdried cherries
¼ cpacked dark brown sugar
⅛ tsp ground allspice

Topping:
½ cold-fashioned rolled oats
¼ cflour
¼ c(½ stick) cold butter, cut into pieces
¼ cpacked dark brown sugar
¼ tsp salt

1. HEAT oven to 375°F.
2. MAKE filling: In a large bowl, combine rhubarb, all-fruit spread, cherries, brown sugar, and allspice. Spoon into a 9 x 9" baking dish.
3. MAKE topping: In a food processor, combine the oats, flour, butter, brown sugar, and salt, and pulse until well combined but still somewhat clumpy.
4. DOT the top of the fruit with the oat mixture. Bake for 45 minutes, or until topping is crisp and brown and fruit is bubbling. Serve warm or at room temperature.

NUTRITION (per serving) 292 cal, 3 g pro, 52 g carb, 5 g fiber, 33 g sugars, 8.5 g fat, 5 g sat fat, 110 mg sodium

PREP TIME: 10 minutes / TOTAL TIME: 10 minutes / SERVINGS: 4

4 Tbsp unsalted butter, softened
½ c crumbled goat cheese, room temperature
1 c loosely packed watercress sprigs, tough stems discarded
¼ tsp kosher salt, plus more for sprinkling
8 slices baguette
8 lg radishes, thinly sliced

1. COMBINE butter, cheese, watercress, and salt in the bowl of a food processor fitted with a metal blade. Pulse until blended into a paste.
2. SPREAD bread slices with butter. Top with radish slices and sprinkle with salt.

NUTRITION (per serving) 267 cal, 7 g pro, 24 g carb, 2 g fiber, 1 g sugars, 16 g fat, 10 g sat fat, 465 mg sodium

PREP TIME: 10 minutes / TOTAL TIME: 20 minutes / SERVINGS: 4

6 strips bacon, cut into small pieces
1 red onion, sliced
1 c sliced mushrooms
8 oz shrimp, peeled and deveined
2 Tbsp pine nuts
3 Tbsp red-wine vinegar
1 Tbsp dijon mustard
6 oz spinach
2 hard-boiled eggs, sliced

1. HEAT a large skillet on medium. Cook bacon pieces until crispy, 5 to 7 minutes. With a slotted spoon, transfer onto a paper towel.
2. ADD onion and mushrooms to hot pan and cook until onion begins to brown, about 3 minutes.
3. SEASON shrimp with salt and pepper and add to pan with pine nuts. When shrimp are pink and firm (2 to 4 minutes), stir in vinegar and mustard, and season again with salt and pepper. If pan looks dry, add a splash of olive oil.
4. DIVIDE spinach and eggs among four plates and top with the hot shrimp mixture, dressing from the pan, and bacon.

NUTRITION (per serving) 217 cal, 20 g pro, 10 g carb, 3 g fiber, 2 g sugars, 11 g fat, 3 g sat fat, 530 mg sodium

PREP TIME: 15 minutes / TOTAL TIME: 15 minutes / SERVINGS: 4

2 Tbsplime juice
1 Tbspolive oil
¼ tspsalt
1 smseedless watermelon (cut into 1½" chunks)
1 chopped avocado
½ sm sliced red onion
3 Tbsp chopped fresh mint

WHISK together lime juice, olive oil, and salt in a large bowl. Add watermelon, avocado,onion, and mint. Toss gently to mix.

NUTRITION (per serving) 165 cal, 2 g pro, 23 g carb, 4 g fiber, 15 g sugars, 9 g fat, 1 g sat fat, 150 mg sodium

PREP TIME:10 minutes /TOTAL TIME:22 minutes /SERVINGS:6

1 lb trimmed sugar snap peas
1 c frozen shelled edamame
1 Tbsp olive oil
2 Tbsp minced shallots
1 bunch sliced radishes
2 tsp lemon zest
1 Tbsp unsalted butter
Salt and pepper

1. COOKpeasandedamamein boiling salted water 5 minutes. Drain under cold running water.
2. HEATolive oil in a large nonstick skillet over medium heat. Add shallotsand sauté 2 to 3 minutes, until soft. Addradishesand continue cooking until just tender, 2 to 3 minutes. Add snap peas and edamame, and sauté until hot. Addlemon zestandbutter; season with salt and pepper. Cook, stirring, until butter melts, then serve.

NUTRITION (per serving) 110 cal, 5 g pro, 10 g carb, 3 g fiber, 3 g sugars, 5 g fat, 2 g sat fat, 46 mg sodium