The Best Summer Produce ft. Breakfast Taco Recipe

The Best Summer Produce ft. Breakfast Taco Recipe

Oh summer, the time of sun, fun, and… produce. That’s right, we’re officially in the juiciest season of the year, when all the produce babies are fresh off the vine. Filled with antioxidants and bursting with vitamins, summer produce can easily be incorporated into refreshing snacks or plant-based meals. To enjoy it in all its glory, shop local. Below is a list of some of our favorite picks, but be sure to check out some nifty guides to see what’s good near you.


Nothing screams July in America more than red, white, and blue—but maybe we should add yellow to the mix. Sweet corn is a summertime staple. Think grilled cobs during backyard barbeques, hearty corn chowder, dressed kernels in a fresh salad, or simply boiled and served with a pat of butter.

It isn’t just a myth that corn tastes better in the summer; fresh corn is full of delicious natural sugars and little starch. Once an ear of corn is picked, those sugars begin turning into starch, which affects its taste and texture. Leaving the husk on can help slow this process but for the creme de la creme, take advantage of June to September!

This versatile sunshine vegetable has a high fiber content, making it great for digestion, and contains essential B vitamins, most notably vitamin B9 (folic acid) which is particularly important for women before or during pregnancy.

Summer squash

The young and delicate cousin of the firm fall squash, summer squash is plentiful this time of year. While you can find zucchini year round, summer is when all its crazy cousins come to visit. Subtly distinct in taste and texture, summer squash varieties come in all shades of yellow and green and run the gamut of shapes and sizes. Some are long and curvaceous, like the snappy crookneck, others are flower-shaped like the pretty pattpan. Other varieties also include cousa, costata, zephyr, straightneck, round zucchini, Mexican tatuma, and more.

Summer squash is also full of vitamin A, B, C, magnesium, fiber, potassium, and manganese, which actually helps your body process fat and carbs! Since these fun vegetables are low in calories but rich in vitamins, consider incorporating them into your daily diet. Swap in yellow squash to create a lighter plant-based lasagna, spiralize them into fun gluten-free zoodles, or bake yourself a guilt-free zucchini bread treat.


A flirty emoji, a funky 90s song, a state emblem all dedicated in its honor—has there ever been a more iconic fruit? There’s a reason why this stone fruit has a legion of dedicated fans, and it’s because it’s darn delicious. With over 300 varieties in the U.S. alone, peaches can taste unbelievably juicy and fragrant, like the infamous Georgia clingstones, or be crisp and slightly tart, like the thinner-skinned freestones.

Famous for being the star of desserts, peaches also deserve a spotlight in breakfast. Spice up oatmeal or yogurt with peaches, or fix yourself a fancy piece of grilled peach on goat cheese toast. Peaches are rich in antioxidants, beta-carotene, and vitamin A, which promotes healthy skin and lungs. So, in the case of this beautiful fruit, you really are what you eat.


Is it a fruit? A vegetable? Or maybe even a berry? Tomatoes should really be called heroes, because they are one of the most nutritious things we can eat. Chock-full of antioxidants, potassium, vitamin C and K, this versatile fruit-veg-hybrid can be helpful in cancer-prevention or maintaining heart health and blood pressure.

You can use them in savory cooked dishes, like the North African shakshuka or Italian red sauce, but summer tomatoes really shine when eaten fresh. Pulse them into a spicy salsa. Drizzle some balsamic for a delicious caprese salad.

Or, if you’re feeling saucy, turn overripe tomatoes into a delicious Bloody Mary. Pair that drink with some delicious seasonal breakfast tacos, like the ones below, and have yourself a perfect morning.

Summer Breakfast Tacos

Serves 3–4 people

Inspired by the Mexican calabacitas (or “little squash”) side dish, these vegetarian breakfast tacos are easy to make and a great way to celebrate seasonal produce. Traditional calabacitas usually include diced zucchini, corn, peppers, and onions, but it’s always fun to jazz this with other veggies you might have on hand.

This recipe uses a medley of crookneck and the Mexican tatuma, which is a bit thicker and sweeter than zucchini, but any type of summer squash will do. The calabacitas mixture can be made ahead and stored in the fridge for 3–4 days.


  • 3 tablespoons of olive oil
  • Optional: 2 tablespoon of butter
  • 1 whole onion, minced
  • 1 cup of yellow squash, diced
  • 1 cup tatuma (can be subbed for zucchini), diced
  • 1 ear of corn, cut into kernels
  • ½ cup of bell pepper, diced (or 1 jalapeño, finely chopped)
  • 1 cup tomato, diced
  • 2 cloves of garlic, minced
  • 6 eggs, lightly beaten and salted
  • Salt and pepper to taste
  • Corn or flour tortillas
  • Optional for serving: chopped cilantro, cotija cheese, hot sauce
  1. In a medium pan over medium heat, heat 2 tablespoons of oil. Add onion and sweat until translucent, about 2–3 minutes. Combine squash and peppers and cook until the mixture is slightly browned, about 3–4 minutes. Stir in garlic and tomatoes, and salt to taste.
  2. Reduce the heat to medium-low, cover, and let the mixture cook, stirring occasionally. Once the tomatoes have released its juices, around 2 minutes, add in the corn and stir. Let is simmer, lid askew, until the tomatoes have thickened, around 3–5 minutes more. Once the vegetables are tender, remove from heat and set aside.
  3. In a medium pan, preheat the tortillas until warm, around 30–60 seconds on each side. Set aside and cover to keep warm.
  4. Using the pan, add either the rest of the oil or butter and heat over medium heat. Whisk the eggs and salt together, and add into the seasoned pan. Cook, scrapping the pan frequently, until large curds form, around 3 minutes. Remove from heat once the eggs have barely set.
  5. Arrange the tortillas, add a scoop of the scrambled eggs, and fill with the calabacitas mixture. To serve, top off with your choice of cilantro, cheese, or hot sauce.