Cooling Summer Recipes

 July 29, 2015
Posted by jenn

Are you ready for the upcoming heat wave schedule to hit the Bay Area this upcoming week. Try out these foods that promise to keep your cooled down.

Grilled Halibut and Fresh Mango Salsa

mango in a lime-cider vinegar dressing, this salsa strikes the perfect balance between sweet and savory. It also brings out the natural sweetness of the simply grilled halibut. Ask your fishmonger what’s freshest and use that, as this preparation will work with just about any kind of fish.

Ingredients

2 cups plum tomatoes, seeded and diced
1 1/2 cups diced peeled ripe mango
1/2 cup diced onion
1/2 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1 tablespoon cider vinegar
1 teaspoon sugar
1 teaspoon salt, divided
1 teaspoon black pepper, divided
2 cloves garlic, minced
4 (6-ounce) halibut fillets
1 tablespoon olive oil

Preparation

Prepare grill.

Combine first 7 ingredients. Stir in 1/2 teaspoon salt, 1/2 teaspoon pepper, and garlic.

Rub halibut with oil; sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. Place fish on grill rack; grill 3 minutes on each side or until fish flakes easily when tested with a fork. Serve with mango salsa.

 

 Asparagus Ribbons with Lemon and Goat Cheese

 

The fun ribbons created by shaving asparagus with a vegetable peeler are easy to make, and don’t have to be cooked, so they retain their crunch and flavor. This fast salad makes a great light, fresh side for just about any summer dish, from burgers to grilled fish to barbecue.

Ingredients

1 pound large asparagus spears, trimmed
1 1/2 cups cherry tomatoes, halved
2 tablespoons finely chopped fresh chives
2 tablespoons fresh lemon juice
2 teaspoons extravirgin olive oil
1/2 teaspoon freshly ground black pepper
1/2 teaspoon Dijon mustard
1/4 teaspoon sugar
1/4 teaspoon salt
1/2 cup (2 ounces) crumbled goat cheese

Preparation

Hold each asparagus spear by the tip end. Shave asparagus into ribbons with a vegetable peeler to measure 3 cups. Reserve asparagus tips for another use. Combine asparagus and tomatoes in a medium bowl.

Combine chives and next 6 ingredients (through 1/4 teaspoon salt), stirring with a whisk. Drizzle over the asparagus mixture, tossing gently to coat. Top with goat cheese.

 

Greek Yogurt with Warm Black and Blueberry Sauce

Substitute fresh berries for frozen when making this year-round treat in the summer. This sauce also pairs well with biscuits or as a stand-in for syrup on pancakes.

Ingredients

2/3 cup frozen blueberries
2/3 cup frozen blackberries
1/2 cup water
1/4 cup sugar
2 tablespoons fresh lemon juice
1 tablespoon butter
2 cups plain 2% reduced-fat Greek yogurt

Preparation

1. Combine first 5 ingredients in a small saucepan. Bring mixture to a boil. Reduce heat to medium-low; gently boil 10 minutes or until sauce thickens. Stir in butter.

2. Spoon 1/2 cup yogurt into each of 4 bowls; top each serving with about 1/4 cup sauce. Serve immediately.

(all recipes taken from Cooking Light)

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