Fresh and Healthy Summer Recipes That Satisfy

Picnics in the park. Perfectly grilled fish. Farmers' markets piled high with summer's peak produce. Summer is our favorite time to cook...it's the best time to eat a little healthier, too! We're playing the following recipes on repeat straight through Labor Day.  Try them and let us know what you think!

Avocado and Chicken Caprese Salad (20 Minute Meal)
​Ingredients

• Romaine lettuce
• Cherry tomatoes, halved
• Avocado, chopped
• Fresh mozzarella, chopped
• cooked chicken breasts, chopped (I used garlic salt & pepper-seasoned, sauteed chicken breasts)
• Fresh basil, torn
• balsamic reduction (see below for recipe)

Directions

1. Top plates of lettuce with tomatoes, avocado, fresh mozzarella cheese, chicken, and basil. Drizzle balsamic reduction on top then serve.
2. Click here for balsamic reduction recipe.
3. Enjoy!!

Source:  https://iowagirleats.com/2013/09/02/avocado-and-chicken-caprese-salad/

Garlic-Parmesan Hasselback Zucchini
Ingredients

• ​1 tablespoon extra-virgin olive oil
• 1 teaspoon finely chopped fresh oregano or ½ teaspoon dried
• ¼ teaspoon garlic powder
• ¼ teaspoon salt

Directions

1. Preheat grill to medium-high.
2. Combine oil, oregano, garlic powder, salt and pepper in a small bowl.
3. Make crosswise cuts every ½ inch along each zucchini, slicing almost to the bottom but not all the way through. Gently fan the zucchini to open the cuts wider and place a small piece of Parmesan into each cut. Brush the oil mixture over the top.
4. Place the zucchini on a double layer of foil and grill, without turning, until browned and tender, 16 to 18 minutes.

Source: http://www.eatingwell.com

Chicken and Bulgur Salad With Peaches
Ingredients

• 1 1/3 cups water
• 2/3 cup bulgur (you can substitute quinoa or whole-wheat couscous)
• Cooking spray
• 1 pound chicken breast cutlets
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon black pepper
• 4 cups packed arugula
• 2 cups halved cherry tomatoes
• 2 cups sliced fresh peaches
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons rice vinegar

Directions 

1. Bring 1 1/3 cups water and bulgur to a boil in a small saucepan over high. Reduce heat to medium-low; cover and simmer 10 minutes. Drain and rinse under cold water. Drain well; let dry on paper towels.
2. Meanwhile, heat a grill pan coated with cooking spray over high. Sprinkle chicken with 1/2 teaspoon salt and pepper. Grill chicken, turning occasionally, until done, 6 to 7 minutes. Remove to a cutting board. Let stand 3 minutes. Slice against the grain into strips.
3. Place bulgur, arugula, tomatoes, and peaches in a large bowl. Add remaining 1/2 teaspoon salt, oil, and vinegar; toss to coat. Divide mixture among 4 plates; top evenly with chicken.

Source:  https://www.cookinglight.com

Skillet Ginger Peach Crisp for Two
Ingredients

• 2 medium ripe peaches, pitted and cut into chunks (reserve a couple slices for top)
• 1 tbsp pure maple syrup
• 1 tsp fresh grated ginger
• 1 tsp vanilla extract
• ¼ cup oat flour (see notes)
• 2 tbsp light brown sugar
• ¼ tsp ground cinnamon
• 1 tbsp unsalted butter, cut into cubes
• pinch of coarse salt

​Directions

1. Preheat the oven to 375°F. Prep 2 small cast iron skillets with cooking spray or butter. Place on a lined baking sheet because things will get bubbly!
2. Mix the peaches, ginger, maple syrup and vanilla. Set aside.
3. Combine the oat flour, butter, brown sugar, salt and cinnamon. Using a fork or your hands, cut the butter into the oat mixture until it takes on a crumb-like appearance.
4. Heap half the peach mixture into each of the skillets. Top each with half the topping.
5. Bake about 30 minutes or until juices bubble and the topping becomes golden brown.
6. Let cool slightly. Serve warm with or without ice cream – your choice!

Source:  https://marisamoore.com

Watermelon Feta Blueberry Salad
Ingredients

• 1/2 seedless watermelon cubed (about 8-10 cups)
• 1 cup blueberries
• 1/4 cup crumbled feta
• 2 tablespoons mint leaves chopped (If you love mint, use more)
• For the dressing*****
• 2 limes juiced

Directions

1. Combine the fruit, mint, and cheese in a bowl.
2. Toss in the lime juice or use the dressing found in the notes.
3. Serve immediately and enjoy!

*Recipe Notes: This salad is also delicious with dressing (recipe below)...it adds extra flavor from the honey!
Optional Dressing:
1 lime, juiced
2 teaspoons olive oil
2 teaspoons honey
1/4 teaspoon sea salt
Source:  https://www.runninginaskirt.com/watermelon-feta-blueberry-salad-recipe/