Seasonal Vegetables: 3 Delicious Recipes

Just as the seasons alternate throughout the year, the vegetables also follow the same rhythm. Some ingredients perform better in cooking when used in their ripening season.
Seasonal vegetables: 3 delicious recipes

Did you know that seasonal fruits and vegetables correspond to every period of the year ? That’s right, there is a different vegetable for each month. In this regard, we offer 3 decidedly creative recipes based on seasonal vegetables.

If you wonder why it is important to consume these foods in the ripening period, this is mainly due to the quality of the same. In fact, only in this case we are sure to consume the product and benefit from all its nutrients.

Furthermore, we must not forget the economic and environmental aspect, since the transport costs of seasonal vegetables are reduced compared to imported ones.

To give you an idea of ​​what we are talking about, below you will find some of the summer vegetables, among the most versatile in the kitchen :

  • pumpkin
  • zucchini
  • carrots
  • spinach
  • asparagus
  • radishes
  • cucumbers
  • cabbage

They are easily found in any supermarket and at a more than affordable price. Find out how to prepare our 3 delicious recipes based on seasonal vegetables!

Recipes with seasonal vegetables

1. Zucchini spaghetti with bechamel sauce

Zucchini spaghetti

In this case you will need the help of a special tool to shape the spaghetti with zucchini. This vegetable is composed of 95% water, and is rich in vitamins B3, C, fiber and provitamin A.


  • 1 medium courgette
  • 2 tablespoons of wheat flour (30 g)
  • ½ cup of milk (125 ml)
  • ½ onion
  • 2 tablespoons of butter (40 g)
  • 1 tablespoon of salt (15 g)
  • 1/2 tablespoon of pepper (8 g)
  • 2 tablespoons of olive oil (30 ml)
  • 2 tablespoons of pecorino (40 g)
  • A spiralizer for vegetables (you can find it in specialized shops)


  1. Peel the courgettes and insert them one at a time in the spiralizer to give it the shape of the spaghetti. Set aside.
  2. Then, pour the milk into a saucepan and heat it with the half onion, previously chopped.
  3. At the same time, in another smaller pot, melt the butter together with the flour. Mix well until you get a homogeneous mixture.
  4. Then, pour the mixture into the milk and stir until it thickens.
  5. Add salt and pepper and mix again. Remove from heat and cover. Set aside.
  6. Finally, heat the tablespoons of oil in a pan and fry the courgettes. Then, pour some béchamel and mix well.
  7. Serve with a sprinkling of pecorino and spoil this delight !.

2. Carrot cream

Carrots cream

The creams or velvets are the ideal appetizer for any lunch or dinner ; they are also a perfect food for babies aged 2 months and over. Hence, it lends itself to being an undoubtedly versatile alternative.

Carrot is a vegetable that stimulates appetite, has digestive and diuretic properties, regulates the menstrual cycle, reduces anemia, protects the skin and improves vision. Furthermore, it has multiple uses and benefits in the field of aesthetics.


  • 3 carrots
  • ½ cup of milk (125 ml)
  • 1 leek
  • ½ onion
  • 1 tablespoon of salt (15 g)
  • 1/2 tablespoon of pepper (8 g)
  • 1 tablespoon of fresh parsley (15 g)
  • 2 cups of water (500 ml)


  1. Start by peeling, washing and cutting the carrots into small pieces, then boil them in water to soften them.
  2. Then, drain them and put them in the blender. Add the milk, onion, leek and parsley and blend until creamy.
  3. Finally, add salt and pepper and serve directly in a bowl.

3. Pumpkin nuggets

Surely you have already heard of vegetarian nuggets. In this regard, we offer you this delicious pumpkin-based recipe, which is one of the best seasonal vegetables, to prepare delicious nuggets for the whole family.

Pumpkin is rich in vitamins A, B, C and E, beta-carotenes and minerals such as potassium, calcium and magnesium. Furthermore, it is a vegetable with excellent purifying properties.


  • 2 cups of pumpkin (400 g)
  • ½ glass of water (125 ml)
  • ½ cup of wheat flour (60 g)
  • 3 tablespoons of breadcrumbs (45 g)
  • 1/2 tablespoon of oregano (8 g)
  • ½ tablespoon of parsley (8 g)
  • 1 tablespoon of basil powder (15 g)
  • 1 cup of olive oil (250 ml)
  • ½ tablespoon of salt (8 g)
  • 1/2 tablespoon of pepper (8 g)


  1. To start, peel and cut the pumpkin and boil it with a little water until it softens.
  2. With the help of a fork, mash it until you get a puree.
  3. Then, in a large bowl, mix the flour with all the spices and pumpkin puree.
  4. Shape the balls with the mixture obtained, then mash them to give them the shape of nuggets; then pass them on the breadcrumbs.
  5. Finally, heat the olive oil in a pan and fry the nuggets until golden brown on both sides. Let them cool and serve.

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