3 delicious recipes using late summer produce

There are so many great tastes in season right now in Southern Ontario. Registered dietitian Michelle Jaelin joined us with a fresh spin on using cucumbers, watermelon and peaches.

Refreshing Mint Watermelon Cucumber Salad

Ingredients
 4 cups cubed seedless watermelon
 1 English cucumber, halved lengthwise and sliced
 3 green onions, chopped
 1/8 cup minced fresh mint
 1/8 cup balsamic vinegar
 1/8 cup olive oil
 Salt and pepper to taste

Instructions

1. In a large bowl, combine watermelon, cucumbers, green onion and mint. In a small
bowl, whisk remaining ingredients. Pour over salad and toss to coat. Serve immediately
or refrigerate, covered, up to 2 hours before serving.
Serves 6 (1 cup each)

Summer Baked Peaches
Ingredients
 2 large ripe peaches
 1 Tbsp salted butter
 1 Tbsp light brown sugar
 1/2 tsp ground cinnamon
 For serving: Vanilla ice cream or whipped cream, chopped nuts of your choice

Instructions

1. Preheat oven to 375°F and spray an oven safe pan with non-stick spray. Slice peaches in
half and remove the pit, then place in the pan. Place a small piece of butter in the
middle of each.
2. Combine brown sugar and cinnamon in a small bowl. Sprinkle over the peach.
3. Bake for ~10 minutes, or until golden and soft. Top with vanilla ice cream or whipped
cream and chopped nuts.
Serves 2

Cucumber Lime Mocktail
Ingredients
 ½ an English cucumber
 1/2 cup of water
 Juice of 1 lime
 1.5 Tbsp mint leaves
 1 Tbsp maple syrup
 Pinch of salt
 Extra cucumber, lime slices and mint leaves for garnish
 1/2 cup carbonated mineral water
 1 cup ice cubes (or more as needed)

Instructions

1. Add chopped cucumber, water, lime juice, mint leaves, maple syrup and salt to blender.
Blend until smooth.
2. Garnish glasses with cucumber slices, lime slices and mint. Add ice cubes to glasses. Add
blended mixture and top with sparkling water.

Serves 2

Recipes courtesy of Michelle Jaelin.