Herve Malivert and ICE students sort through vegetables

Five Ways to Enjoy a Tasty & Healthy End to Summer

The days have been flying by, and it’s been a busy summer at ICE. Although it feels like summer just started, we’re nearly done and Labor Day, a day that signals the unofficial end of summer, has come and gone. So what can we do to make sure we make the most of the rest of our summer?

1. Wander through a farmer’s market.
We do a lot of our shopping at the Union Square Greenmarket to take advantage of the freshest and tastiest produce in town. Spend time speaking with the farmers and vendors to get to know them, their farms and the produce they’re growing. Shopping at a local market offers a variety of benefits for both your health and the health of the planet.

Chef Herve with ICE students holding vegetables
Director of Culinary Affairs Herve Malivert with ICE students at a farmer's market.

2. Get creative and be frugal. 
See if you can use all parts of the produce you buy, from the rinds and peels to the roots and fronds. These often-discarded parts can add color, flavor and texture to your food — in addition to a nutritive boost.

3. Banish boring salads!
With a little planning and a bit of serendipity, you can turn a boring salad into a flavor explosion. Chef Barry's quinoa and avocado salad recipe is a great place to start.

4. Enjoy your five or more.
With the variety of fruits and vegetables available, it’s easier than ever to get your daily five to seven servings of fruit and vegetables. 

5. Quench your thirst.
Make sure you stay hydrated — add cucumbers and mint or strawberries and basil to flavor your water. Or make a shrub, a vinegar-based drink made with fermented fruits and sweeteners historically as thirst-quenchers on extremely hot days.

And don't forget to enjoy the rest of summer with family and friends. Make this refreshing summer cordial for your next summer soirée or get together!



    Yield: 6 – 8 oz. servings)


    For Peach Shrub:

    • 3/4 cup dried peaches
    • ¾ cup rice vinegar
    • ¾ cup water
    • ¼ cup raw agave nectar, optional

    For Chamomile Cordial:

    • 5 cups filtered water
    • 1 cup apple juice
    • 2-inch fresh ginger, cut into slices
    • 4 cardamom pods, crushed
    • 4 tablespoons chamomile tea

    To Serve:

    • 2 peaches, pitted and diced
    • 1 container gold dust
    • 1 pint raspberries


    For Peach shrub:

    1. Add dried peaches, vinegar, water and agave nectar, if using, to a small saucepan.  Bring to a simmer, and cook on low for 5 minutes.  Turn off heat and steep for 20 minutes, or for a few days in the refrigerator. Strain before using. Note: mixture can also be blended with some of the peaches, for a thicker consistency.

    For Chamomile cordial:

    1. Add water and juice to a medium pot. Bring to a simmer.
    2. Add ginger slices, crushed cardamom, and chamomile and continue to simmer for 5 minutes. (Alternatively, mixture can be cold brewed for 24 to 48 hours).
    3. Turn off heat, strain and stir in peach shrub, to taste.

    To serve:

    1. Pour Summer peach chamomile cordial into glasses and garnish with diced peaches, raspberries and gold dust.


    This post was originally published by the Natural Gourmet Institute. Learn more about today's Natural Gourmet Center.

    Add new comment