Home | Food | Succulent Summer Recipes to Fuel the Mayhem!

Succulent Summer Recipes to Fuel the Mayhem!

By
Share with a friend on:    
Font size: Decrease font Enlarge font
Succulent Summer Recipes to Fuel the Mayhem!

NOM NOM NOM

Watermelon, Feta Balsamic Salad

Watermelon is about 92 percent water so it’s super hydrating, but this sweet treat is also  soaked with nutrients. Each juicy bite has significant levels of vitamins A, B6 and C, lots of lycopene, antioxidants and amino acids. There's even a decent amount of potassium.

What You Need:

 

3 cups 2-inch chunks watermelon, seeded

1 cup crumbled feta cheese

2 Tbsp shredded mint leaves

Coarsely ground black pepper to taste

Balsamic reduction

What You Do:

 

In a large bowl, combine the watermelon, feta, mint and a few generous grindings of black pepper. Drizzle with balsamic reduction. For a little more zing, remove the mont and add crushed red pepper flakes, if you like.

Penny Pincher:

*To make your own balsamic reduction: In a small saucepan, whisk together 1/4 Cups balsamic vinegar and 1 Tbsp sugar. Cook over medium heat until reduced by half and syrupy, about 4 minutes.

Whatever Whatever Salad

This is one of my favorites! You can use whatever veggies, beans, cheese, fruit or nuts you have on hand. I buy whatever looks good at the farmers market or whatever is in season at the store and figure the rest out later- no planning needed- just stock up on fresh foods. Sounds good right?

It’s easier than you might think to keep a homemade dressing on hand, and it makes the no-planning thing go much smoother. If you go to the store and look in the dressing aisle, you’ll see that a few of the seasoning packets come with a carafe you can use to make your dressing- get one of these! There are lines on the container that tell you how much oil, vinegar and water to put in, and then you add the seasoning packet- piece of cake. It’s cheaper and has less sodium and preservatives than store-bought.

What You Need:

Dressing and-Whatever you have and whatever you want.

 

Dice up or slice up a bunch of veggies, add a can of rinsed beans, some cubed or shredded cheese, a few sprinkles of nuts, seeds and/or dried fruit, drizzle with dressing and sprinkle some cracked pepper- you have yourself a powerhouse! I even like to use frozen veggies (cover in water and microwave 3 min, drain and toss into a salad).

Today I made a bowl of diced cucumber, zucchini, cherry tomatoes, garbanzo beans and queso fresco with cracked pepper and homemade champagne vinaigrette. YUM! Tossing in some apple or raisins gives it a nice tart sweetness as well.

 

Gazpacho

 

Gazpacho soup is popular among Iberian (Spanish and Portuguese) cuisines. This spicy yet refreshing dish delivers a bowl full of vegetable nutrition without heating up the kitchen. Traditionally made with fresh tomatoes, bell peppers, cucumber and onion as key ingredients, gazpacho is a deliciously satisfying way to enjoy the seasonal flavors of summer’s fresh produce- change it up if you like.

There are recipes out there for versions with shrimp, cherries, cantaloupe, pineapple… Have fun with it!

Have a lot of basil? 

Cucumber Basil Avocado Gazpacho

 

What You Need:

 

1 perfectly ripe avocado

1 cucumber: skin left on, seeds removed

2 small handfuls fresh basil

1 clove garlic

2 scallions, green and whites both

2 cups water

1 1/4 teaspoon sea salt

Juice of 1 lime

What You Do:

Refrigerate all the ingredients until they are quite cold. Place the chilled ingredients into a blender and purée until smooth, allowing a few specks of green to remain throughout. Return the soup to the refrigerator and chill again until it is ready to be served. Garnish with thinly sliced cucumber circles and basil leaves. (www.allysonkramer.com)

Caramelized Citrus

We all know that citrus is good for us! Vitamin C and all kinds of vitamins- This is a nice delicacy for a gathering or a summer hang out.

What You Need:

4 assorted sweet citrus fruits, like blood or navel oranges or grapefruit

1 cup or 285 grams Greek-style yogurt

1/2 cup light brown sugar

1 pinch saffron threads

What You Do:

Using a small, sharp knife, cut off the tops and bottoms of the oranges and grapefruit, then slice the peel off them vertically, taking care to remove all the white pith below the skin of the fruit.

Spoon the yogurt onto a platter or into a large bowl. Turn each fruit on its side, then slice it into rounds that are between 1/4-inch and 1/8-inch thick. Place the sliced fruit on top of the yogurt in an attractive pattern, then place the platter or bowl into the refrigerator.

 

Make the Caramel:

 

Put the sugar in a large sauté pan set over medium heat, then add to it 1/4 cup of water, and swirl the pan to dissolve the sugar. Let the mixture come slowly to a boil, without stirring, then lower heat slightly, and cook until the syrup has gone a very deep amber color, approximately 5 to 6 minutes. Remove from heat, add the saffron to the caramel and swirl to mix it in.

Pour the caramel over the sliced fruit. Return to the refrigerator for an hour or so, or serve right away.

 

And finally- Vegan Avocado Mint Chocolate Chip Ice Cream!

 

This is a guilt-free, nutrient-packed version of my favorite flavor. You can feel good giving this one to the kids, and perhaps sneaking a cone for yourself for a nice evening wind-down.

What You Need:

 

2 (14-ounce/400-ml) cans full-fat coconut milk (refrigerated overnight)

2 ripe avocados, peeled and diced

5 to 7 tablespoons rice syrup or other sweetener

1 teaspoon peppermint extract

1 large handful of fresh mint leaves

¼ cup (60ml) raw cacao nibs (or unsweetened chocolate chips or grated raw chocolate)

What You Do:

Open the coconut milk cans and scoop the thick white cream into a blender. Add avocados, rice syrup, peppermint, and fresh mint, and blend until smooth. Add the cacao nibs/chips and stir with a spoon.

With an ice cream maker:

Pour the mixture into your ice cream maker and prepare the ice cream according to the manufacturer’s instructions. Serve right away or transfer to a freezer-safe container; cover and freeze until ready to be served. Let the ice cream thaw for 10 to 15 minutes before serving.

Without an ice cream maker:

Pour the ice cream mixture into a freezer-safe bowl and freeze for about three hours, mixing well every 30 minutes.

 

Scoop into bowls, serve, and enjoy!

Share with a friend on:    
image

Traveling Murphy

Traveling Murphy started as a way for me to share all the unique restaurants and fun things to do in…Read more
image

Mallory Sills

Fashion Institute of Technology certified Image Consultant and Stylist, Mallory is driven to enhance confidence and celebrate women looking and…Read more
image

Sara Snelling, Fox Valley Nutritionist

Sara Snelling is an innovative, forward-thinking nutritionist with a food science, food service and food safety background. While earning her…Read more
image

11th Hour Bartending Services

We are a mobile bartending service located in the Fox Valley and have been bringing fun craft cocktails to private…Read more
Sign up for news, deals and doings
What's going on in the Fox
Fox Valley Magazine's Current Issue