Spring and summer in Australia not only mean longer days, warmer weekends and lazy backyard BBQs, but they’re also a fantastic time for local fruit and vegetable produce. Delicious avocados, sweet honeydew melon, juicy mangoes, tasty corn, ripe zucchini and flavoursome tomatoes are just some of the nutrition packed crops available, offering the opportunity to cook up simple feasts for our families that are both healthy and enjoyable.

Below we share 3 simple spring and summer meal ideas using seasonal produce available over the warmer months.

Zucchini and Pesto Pasta (Serves 4)
Zucchinis are at their prime during spring and summer, and this recipe celebrates their vibrant green colour and mild flavour. Pair them with a zesty homemade pesto for a delightful dinner that's ready in a flash.

Ingredients:
• 340g whole wheat pasta
• 3 medium zucchinis, spiralized or thinly sliced
• 1 cup fresh basil leaves
• 1/4 cup pine nuts
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic
• 1/4 cup extra virgin olive oil
• Juice of one lemon
• Salt and pepper, to taste

Instructions:
1. Cook the pasta according to package instructions until al dente, then drain and set aside.
2. While the pasta is cooking, place the basil, pine nuts, Parmesan, garlic, and lemon juice in a food processor. Pulse until the ingredients are finely chopped.
3. With the food processor running, slowly add the olive oil until the pesto reaches a smooth consistency. Season with salt and pepper to taste.
4. In a large pan, heat a drizzle of olive oil over medium-high heat. Add the zucchini and sauté for 2-3 minutes until slightly softened.
5. Add the cooked pasta and pesto to the pan, tossing to combine. Cook for an additional 2-3 minutes to heat everything through.
6. Serve your zucchini and pesto pasta immediately, garnished with additional Parmesan and fresh basil.

Grilled Prawn and Mango Salad (Serves 4)
Mangoes are a quintessential taste of Australian summer, and they pair beautifully with succulent grilled prawns. This light and refreshing salad is the perfect dinner option when you're short on time.

Ingredients:
• 24 large prawns, peeled and deveined
• 4 ripe mangoes, diced
• 8 cups mixed salad greens
• 1/2 cup red onion, thinly sliced
• 1/2 cup fresh mint leaves
• 1/2 cup cashews, toasted and chopped
• 4 tablespoons extra virgin olive oil
• Juice of one lime
• Salt and pepper, to taste

Instructions:
1. Preheat your grill or grill pan to medium-high heat. Season the prawns with salt, pepper, and a drizzle of olive oil.
2. Grill the prawns for 2-3 minutes on each side, or until they turn pink and slightly charred.
3. In a large bowl, combine the salad greens, diced mango, red onion, and mint leaves.
4. In a small bowl, whisk together the olive oil, lime juice, salt, and pepper to create the dressing.
5. Add the grilled prawns to the salad, drizzle with the dressing, and toss gently to combine.
6. Garnish your prawn and mango salad with toasted cashews for added crunch.

Avocado and Tomato Stuffed Chicken Breasts (Serves 4)
This dinner recipe is not only quick to prepare but also a crowd-pleaser. The combination of creamy avocado and juicy tomatoes inside tender chicken

Ingredients:
• 4 boneless, skinless chicken breasts
• 1 large avocado, diced
• 2 medium tomatoes, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup shredded mozzarella cheese (optional)
• 2 cloves garlic, minced
• 2 tablespoons fresh lemon juice
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Fresh basil leaves for garnish (optional)

Instructions:
1. Preheat your oven to 190°C
2. Season the chicken breasts with salt, pepper, and minced garlic.
3. In a mixing bowl, combine the diced avocado, diced tomatoes, chopped red onion, and mozzarella cheese (if using).
4. Drizzle fresh lemon juice over the mixture and gently toss to combine. This will add a zesty and tangy flavory to the filling.
5. Create a Pocket in the Chicken: Using a sharp knife, carefully create a pocket in each chicken breast without cutting all the way through. Make sure the pocket is large enough to stuff with the avocado and tomato mixture.
6. Stuff each chicken breast with the avocado and tomato mixture. Press the edges together to seal the pocket as best as possible.
7. In an ovenproof pan, heat the olive oil over medium-high heat.
8. Place the stuffed chicken breasts in the pan and sear for about 2-3 minutes on each side, or until they are golden brown.
9. Transfer the pan to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through (internal temperature of 74°C) and the cheese is melted.
10. Serve with your favourite side of vegetables or salad and garnish the chicken with fresh basil leaves if desired.

Information sourced from The Wellness Workshop (https://www.thewellnessworkshop.com.au/).

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