Posts Tagged 'summer recipes'

Feast for the Fourth

When any holiday rolls around, there always seems to be a common misconception that the food provided HAS to be unhealthy in order to enjoy the festivities with loved ones. In honor of Fourth of July being last week, preparing meals can be fun and patriotic without sacrificing flavor. Here are some healthy alternatives covering each course that will get the crowd satisfied, without feeling the guilt.

Appetizer | Watermelon Arugula Salad and Feta Salad

watermelon-arugula-feta-salad2-550x367

Ingredients

  • 3 cups seedless watermelon, cubed and chilled
  • 1/2 cup crumbled feta
  • 7 oz arugula
  • 1/4 small red onion, sliced very thin
  • 2 tbsp balsamic vinegar
  • 2 tbsp extra virgin olive oil
  • kosher salt and fresh pepper

Directions

  1. Wash arugula and dry well.
  2. In a large bowl whisk vinegar, olive oil, salt and pepper.
  3. Toss with the remaining ingredients and serve.

Main Entree | Grilled Blackberry, Strawberry, Basil and Brie Pizza Crisps

grilled-blackberry-strawberry-basil-and-brie-pizza-crisp-with-honey-balsamic-glaze

Ingredients

  • 1/2 pound recipe of your favorite pizza dough
  • 1/4 cup olive oil
  • 16 leaves basil chopped + divided
  • 8-12 ounces brie sliced
  • 1 1/2 cups strawberries chopped
  • 3/4 cup blackberries
  • 1/2 teaspoon pepper

Directions

  1. Prepare the dough 1-2 hours ahead of time.
  2. Well the dough rises make the honey balsamic glaze. Add the balsamic vinegar and honey to small saucepan and simmer until reduced by half. This should take about 10 to 15 minutes. Remove from the heat and set aside until ready to use.
  3. When ready to grill the pizzas preheat the grill the high heat.
  4. Add the blackberries to a bowl and add about half of the basil. Lightly mash the blackberries with a fork.
  5. Invert a baking sheet and generously dust with flour.
  6. Divide the pizza dough in half and roll each half as thin as you can, but make sure not to rip the dough. Cut the dough into 12 to 16 squares or circles (I did both). Add the olive oil to a small bowl and brush both sides of the pizza rounds with the olive oil and place on the baking sheet.
  7. Carefully add half of the pizza rounds to the hot grill and grill for no more the 2 minutes. The dough will bubble up, this is good! Remove the pizzas using tongs and repeat with the remaining pizza rounds. When all the pizzas are grilled, turn the heat on the grill down to medium.
  8. Top the grilled side of each of the pizzas with slices of brie, but make sure to leave a 1/2 inch border around the edges so the brie does not melt all over the grill. Then top with lightly mashed blackberries and the chopped strawberries. Carefully return the pizzas to the grill and grill another 3 to 5 minutes, our until the brie has melted and the pizzas are crisp. Top with the remaining fresh basil and drizzle on the honey balsamic glaze.
  9. To make the American flag pizza place the the blackberries in the left hand corner of a square pizza crisp and then push the strawberries into the brie in rows. Grill as directed above.


Dessert | Gluten Free Fruit and Yogurt Granola Cups

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Ingredients

  • 3 tablespoons light brown sugar
  • 3 tablespoons coconut oil or butter, melted
  • Cooking oil spray
  • 1 egg
  • 1 12-ounce bag Udi’s Gluten Free Au Naturel Granola
  • 1 cup plain yogurt
  • Fresh berries

Directions

  1. Preheat oven to 350°F. Grease a muffin tin with cooking oil spray.
  2. In a large bowl, combine sugar, coconut oil, and egg; stir. Add granola and stir to combine.
  3. Spoon granola mixture into 10 muffin cups, filling each ¾ full. With your fingers, press the granola into the muffin cups and create a small indentation in the middle of each granola cup. Place in the oven and bake for 15 minutes until slightly golden. Remove from the oven and allow to rest 5 minutes in the muffin tin before removing.
  4. Once cooled, fill the muffin cups with yogurt and top with berries. Serve.

 

Drinks |  Blueberry Sangria

Blueberry-Sangria1-751x938

Ingredients

  • 1-½ cups ready-to-serve blueberry juice
  • 1-½ cups chilled white wine or apple juice
  • ¼ cup orange-flavored liqueur, optional
  • 1 orange, sliced
  • 1 lemon, sliced
  • 1 cup fresh blueberries
  • 1-½ cups chilled lemon-lime soda, such as Sprite

Directions

  1. Into a 2-quart pitcher, combine blueberry juice, wine and liqueur, if used
  2. Add orange and lemon slices and fresh blueberries
  3. Chill until ready to serve
  4. Just before serving, stir in soda
  5. Serve in tall glasses over ice cubes, if desired

 

These patriotic-themed delights are not strictly reserved for the holiday season and can be implemented into any outdoor barbecue occasion. The light and fresh ingredients of each recipe are perfect to satisfy anyone this summer season!

 

Bon Appetit!

Diana Banzon


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