Summer is a
time full of family, friends, and fun in the sun but it should also be a time
for easy delicious recipes! Our diets shouldn’t suffer due to the hectic days
of work and taking the kids to the pool. There must always be time for healthy
eating that can boost your energy and keep you active into those extended
summer nights. So here are just a couple, simple recipes to help you get
started!
Corn and Summer Vegetable Sauté- Take advantage of all the
flavors summer vegetables have to offer!
Ingredients
1 tablespoon canola oil
1/2 cup chopped green onions (about 4)
1 garlic clove, minced
1 cup sliced fresh okra (about 4 ounces)
1 cup chopped red bell pepper (about 1)
1 finely chopped seeded jalapeno pepper
1 cup fresh corn kernals (about 2 ears)
1 (15-ounce) can black beans, rinsed and drained
1/3 cup minced fresh cilantro
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
Preparation
Heat oil in a large nonstick skillet over medium-high heat. Add onions and garlic; sauté 1 minute. Add okra; sauté 3 minutes. Reduce heat to medium. Add bell pepper and jalapeno; cook 5 minutes. Add corn; cook 5 minutes. Stir in beans; cook 2 minutes. Stir in cilantro; sprinkle with salt and black pepper.
Summer Squash Soup with Pasta and Parmesan- Soup isn't just for the winter!
Ingredients
6 cups fat-free, less-sodium chicken broth
3 cups water
2 1/4 cups uncooked farfalle (about 6 ounces bow tie pasta)
2 cups finely chopped yellow squash
2 cups finely chopped zucchini
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh basil
1 tablespoon fresh lemon juice
1/2 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh oregano
1/2 teaspoon freshly ground black pepper
1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese
1/4 cup thinly sliced fresh basil
Preparation
Bring broth and water to a boil in a Dutch oven. Add pasta, and cook 8 minutes or until almost tender. Add squash and the next 7 ingredients (through pepper). Reduce heat, and simmer 4 minutes or until pasta is done and squash is tender. Sprinkle with cheese and basil.
Fruit Salad with Toasted Almonds- Makes a perfect light lunch or a starter to dinner!
Ingredients
1 cup Riesling or other sweet white wine
1 tablespoon white wine vinegar
1 tablespoon almond oil
1/4 teaspoon salt
1/8 teaspoon black pepper
8 cups mixed salad greens
3 plums, sliced
2 peaches, peeled and sliced
2 nectarines, peeled and sliced
2 apricots, peeled and sliced
3/4 cup pitted fresh cherries, halved
1/4 cup (2 ounces) crumbled goat cheese
2 tablespoons sliced almonds, toasted
Preparation
1. Heat wine in a medium saucepan over medium-high heat until reduced to 2 tablespoons (about 10 minutes). Remove from heat, and stir in vinegar, oil, salt, and pepper.
2. To serve salad, toss salad greens and fruit with dressing. Sprinkle with goat cheese and sliced almonds. Serve immediately.
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