Lately I've been thinking that I really need to develop a better repertoire of light fresh summer meals. Recipes more exciting and substantial than say, salads...that still capitalize on the availability of good produce and require only minimal stove time.
Right now our summer dinner staples include:
1) Healthy Tacos-healthy(er) modifications include using ground chicken or turkey, mixing our own taco seasoning (ever read the ingredients list on the packets?), baby spinach instead of iceberg, and adding avocado. Steven has even given up his beloved "liquid nacho cheese product" as part of this healthier makeover.
2) Greek Wraps (a la this post)-mostly veggies with feta and spiced meat, pushed squarely into the light & fresh category by the presence of freshly made tzatziki.
3) Pesto/Caprese Pasta-whole wheat thin spaghetti with fresh homemade pesto, grape tomatoes, fresh mozzarella bites, and a variety of other fresh veg...usually sweet peppers, summer squash, and baby spinach.
And, uhhhh, that's pretty much it. Need...more...recipes!!!
Trying to branch out, I whipped up a light lemony risotto the other night. (It's a rip off of one of the best dishes on the menu at CAV.) I just cooked the risotto and added shrimp, julienned peas, lemon zest, grated parmesan, and a healthy dose of black pepper.
Definitely light and fresh (the lemon takes a bow) and easy enough to make on a hot day. Woo hoo, a fourth recipe!
So here is the request part of the post: please share your favorite summer recipes! I need inspiration! Anything fresh & light, while substantial enough to sustain a hardworking DIYer like Steven, not to mention his somewhat less hardworking assistant, moi. Keep us from eating pesto pasta every night, because there is definitely such a phenomenon as too much of a good thing!
Thanks! ~LT
I do a lot with red peppers in the summer-- grill up a whole batch, then put them on summery sandwiches (sliced rotisserie chicken, thin sliced cucumbers or homemade pickles, and grilled red peppers on good bread with garlic mayonaise), or, skin the grilled peppers and put them in the blender with a little feta or soft goat cheese for tasty spread/sauce. I also love cold bean salads in the summer-- black or red (or both) with whatever kind of chopped fresh veggies you have on hand and vinegar/oil. Mmmmm.
ReplyDeleteOh, and if you like tuna, white beans (navy, canellini, etc) with tuna and chopped vegetables makes a great summer salad!
ReplyDeleteOooooh, those sound good! The grilled red pepper suggestions are particularly enticing. Thanks, Susie!
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