Jenna Weber

Use this guide to make the healthiest, tastiest meals ever.

Overwhelmed at the farmers' market? We asked Stephanie Middleberg, RD to help us navigate the latest crop of in-season produce. Her picks:

• Apples. In one study, people who noshed on a medium apple 15 minutes before a meal ate 15% fewer total calories at that meal. Make this recipe for Baked Stuffed Apples with Dried Cherries and Walnuts (pictured) for an anytime treat.
• Cranberries. They protect against more than just UTIs. They may also prevent kidney stones, lower cholesterol, aid in digestive and oral health and prevent certain cancers.
• Kale. Don't do dairy? Kale is a good source of calcium. Bonus: the green stuff provides iron, too. 
• Pears. This fruit packs fiber and vitamin C. Toast the season with a Sparkling Pear and Cranberry Cocktail. One glass contains a mere 95 calories!
• Sweet potatoes. Filled with immune-boosting beta-carotene and vitamin C, these spuds are more nutritious with their skin on. 
• Leeks. They belong to the same family as onions and garlic and boast the same anti-cancer properties. Add them to soups and stews.
• Mushrooms. ‘Shrooms contain the most vitamin D of any fruit or vegetable. 
• Butternut squash. One cooked cup provides 457% of the recommended daily value of disease-fighting vitamin A. Try this hearty Butternut Squash and Pecan Salad tonight. 
• Figs: Each one contains two grams of fiber. Eat with low-fat Greek yogurt and a drizzle of honey.

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