Summer is such an exciting time for healthy food because produce becomes more affordable; therefore, summer is a great time to start including new and fresh foods in your diet. It’s also a time when many people renew their vows to exercise and get healthy, so combine some healthy fresh foods with exercise this summer and be kind to your heart. Here are three recipes that are naturally good for the heart, and may help you lower your cholesterol.

Steamed Asparagus with Olive Oil

Olive oil is purported to be a heart-healthy fat. One of the simplest ways to combine this healthy oil with this classic vegetable is in this recipe:

• 1 pound of Asparagus
• 1 to 2 tablespoons olive oil
• 1/4 cup lemon juice
• salt to taste (optional)

Wash asparagus and trim an inch or two off the bottom of the fibrous stems. Steam asparagus spears for 6 to 8 minutes, or until they are crisp-tender. Remove the steamed asparagus to a bowl, and drizzle it with 1 or 2 tablespoons of olive oil and 1/4 cup lemon juice. Toss to coat, and chill the asparagus spears. Before serving, sprinkle spears with a bit of crunchy kosher salt to taste.

Steamed Brussels Sprouts With Olive Oil and Walnut Sauce

These little cabbage-like vegetables may have a bad reputation with kids, but they can be a part of healthy diet. Here is a heart-friendly recipe idea for these nutty vegetables.

Trim and wash 1 pound of Brussels sprouts. Steam them for 8 to 10 minutes. In a bowl, whisk together:

• 2 tablespoons walnut oil (you can use olive oil if you prefer)
• 1 tablespoon finely-chopped shallots
• 1 1/2 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• 1/4 teaspoon salt

When Brussels sprouts are steamed, toss them into the bowl with the dressing and stir to coat. If you like, grind fresh pepper over the sprouts.

Artichokes and Veggie Medley

Combine lots of fresh veggies in this heart-healthy dish.

In a large pot or dutch oven, heat a tablespoon of olive oil and sauté for 5 minutes:

• 5 artichokes, trimmed and split in half lengthwise
• 4 new potatoes, halved
• 3 large carrots, split in half lengthwise and cut into 2-inch chunks
• 2 leeks, split in half lengthwise and cut into 2-inch chunks (use only the white and light green parts of the leeks)
• Salt and pepper to taste

Then add 3/4 cup water to the pot, cover, and simmer for 20 minutes. Add

• 2 tablespoons lemon juice
• 1/3 cup chopped fresh parsley

and any other herbs of your choice. You can also add a tablespoon of lemon zest. Toss to combine.