RCW Dietitian Shares His Five Favorite Summer Recipes
As summer kicks into full swing with the 4th of July holiday weekend, I thought I’d share my favorite summer recipes from the Internet.
Don’t let the name intimidate you, tabbouleh is a simple and delicious recipe concept that combines a whole grain (in this case quinoa, which is technically a seed but close enough) with parsley, tomatoes, mint, olive oil, and lemon juice. In this case, cucumbers and feta round out the flavors. If you have an herb garden, this is a perfect way to utilize those ready-to-use items.
You won’t find a more Instagram-friendly recipe than this! This idea takes the classic tomato/mozzarella/basil caprese combo and adds in balsamic and avocado to build a nutritious, filling appetizer or side item. Make sure your avocado is ripe and ready to eat!
I’m not a grill aficionado, but it’s hard to beat good grilled seafood. Shrimp is a more forgiving item to grill than most meats, and it’s very versatile. Take your grilled shrimp and add them to a salad, wrap, taco, or just eat them plain! It’s hard to go wrong with lemon, olive oil, garlic, cumin, and ginger, plus a kick.
Steak and Corn Salad with Ancho-Chili Vinaigrette
As far as summer staples go, steak and sweet corn are near the top of the list. Take these to the next level with some lime and chili powder, along with the often-overlooked tomatillo. Your herb garden will come in handy again as fresh cilantro provides the cherry on top (metaphorically, of course).
Here’s an easy way to cool down, with the only needed prep being remembering to freeze your leftover watermelon cubes. A soft-serve ice cream cone is great, but if you want something chilled and refreshing in a more health-conscious package, check this one out.