Summer is the perfect time for fresh, healthy eating!

Whether you harvest nature’s summertime goodness in your own backyard, at the local farmer’s market, or at the neighborhood grocery store, you can’t go wrong with the vibrant, fresh produce available this time of year!

Chef Ellie’s Tips for these recipes

• Use what you like – if you don’t like an ingredient, substitute with what you do like.
• Use what you have! If you have berries that are just about to lose freshness, and a box of nutty, crunchy cereal, you can make this crisp in a heartbeat! Add cinnamon in the fall. Add other fruits to your liking and according to the season. Add frozen fruit if you have it (it will just be juicier in the end).
• Cut veggies into similar sized pieces for even cooking.
• spice up your enchiladas with hotter peppers, or more spice in the sauce. All the flavors can be adjusted to your personal taste.
• Use a pre-cooked chicken if you are making this in the summer months. Have no shame in using already prepared, time saving ingredients as it benefits you. Rotisserie chickens are readily available. Chill and then shred and save yourself a lot of time and a lot of heat in the kitchen.

All Recipes Courtesy of Chef Ellie Fergon

Chicken Enchiladas with Avocado cream sauce

• 2 Tbsp. olive oil
• 1 medium white or yellow onion, peeled and thinly sliced
• 2 poblano peppers, stemmed and thinly sliced
• 1 jalapeño pepper, finely diced
• 8-10 flour tortillas
• 4 cups shredded cooked chicken
• 2-3 cups Monterrey Jack cheese, shredded
• garnish: fresh cilantro, sour cream, hot sauce
• Avocado Cream Sauce
• 2 Tbsp. butter
• 2 Tbsp. flour
• 2 cups chicken broth
• ¾ cup sour cream
• ½ tsp. cumin
• ½ tsp. salt
• ½ tsp. garlic powder
• ¼ tsp. pepper
• 2 avocados, peeled and pitted
• ½ cup chopped fresh cilantro
• juice of one lime

1. Make avocado cream: melt butter and add flour all at once. Whisk until there are no lumps and the color has darkened slightly to a blonde color. Slowly whisk in chicken broth and simmer for 5 minutes until thickened.
2. Meanwhile, combine sour cream and spices. Add to thickened chicken stock mixture and simmer another 2 – 3 minutes. Turn off heat and allow to cool before blending.
3. Add one avocado to blender with half of the cream mixture and 1/4 cup cilantro and blend until smooth. Add in remaining avocado, cilantro, lime juice and remaining cream. Blend until smooth. Hold until assembly.
4. Using the same pan, heat olive oil and sauté onion with peppers and jalapeño until softened and onion is opaque. Add shredded chicken and season with salt and pepper.
5. Cover a 9×13 pan with sauce. Fill each tortilla with a tablespoon of sauce, 1/4 cup of chicken and cheese. Roll like an enchilada or fold into a mini burrito. Layer tightly into pan and cover with remaining sauce and shredded cheese.
6. Bake in 375^°F oven for 30 – 40 minutes or until cheese is browned and bubbly.
   Garnish with cilantro, sour cream, and/or hot sauce.

Veggie Spiral

• 2 tablespoon olive oil, divided
• 1 yellow onion, medium diced
• 2 garlic cloves, grated
• 1 large green zucchini
• 1 large yellow squash
• 2-3 red tomatoes*
• 2 russet potatoes*
• salt, pepper, dried herbs
• 1 cup parmesan cheese

1. *Try to buy tomatoes and potatoes the same size in diameter as your squash. Sauté onion in 1 tablespoon oil until softened, not quite browned, about 5 minutes. Add grated garlic and sauté one minute more. Remove from heat and add to a lightly greased tart or pie pan.
2. Slice all vegetables in 1/4 inch slices and layer in a spiral pattern starting at the outside and working your way in, until all are used.
3. Sprinkle evenly with salt, pepper and dried herbs. Drizzle with remaining 1 tablespoon oil. Evenly distribute parmesan cheese.
4. Bake in 375^°F oven for 30 minutes or until potato is cooked through and cheese is browned on top.
5. Serve with marinara sauce or as a side vegetable to any entree!

Berry Crumble

• 24 oz. blueberries, raspberries and strawberries, frozen or fresh
• 2 tablespoons all-purpose flour
• 2 tablespoons white sugar
• 1/2 cup rolled oats
• 1/2 cup granola
• 1 cup cornflakes
• 1/2 cup brown sugar
• 1/2 cup melted unsalted butter
• to serve: vanilla ice cream or whipped cream

1. Preheat oven to 350^°F.
2. In a large mixing bowl, toss the berries together. Add the flour and sugar and toss to coat the berries. transfer to a lightly greased 8 inch square baking dish.
3. Crush the oats, granola and corn flakes into another mixing bowl. Add the brown sugar and melted butter. Toss well, so that all the dried ingredients get coated with the butter.
4. Cover the berries with the crumble. Bake for about 40 minutes or until the crumble is golden brown and the fruit starts to bubble on the sides.
5. iServe with ice cream or whipped cream.