Great Recipes For Summer!

I want to start off by saying I’m sorry. I’ve really dropped the ball when it comes to posting lately. What can I say? I’ve been enjoying the summer- and of course summer food.

I just went with my mom to a farm stand outside of Baltimore, and I got some great produce!

  • watermelon
  • Peaches
  • Green Beans
  • Cantaloupe
  • Fresh basil (this is actually from my mom’s garden)

There’s a ton of great stuff out there. So now I’ve been struck with a bit of inspiration, and I’m ready to share some great summer recipes. Some of these are new- some are older but still great for summer!

IMG_1918 Summer Bruschetta 

IMG_1904 Zucchini Pasta w/ Old Bay Shrimp, Heirloom Tomatoes & Fresh Corn

watermelon basil w border Watermelon & Basil Summer Slush

IMG_1791 Green Pea & Avocado Soup

Image-1(2) Healthy “Fried” Fish Tacos w/ Jalapeno-Lime Vinaigrette

froyo with border Quick & Easy Strawberry Frozen Yogurt

Get cooking and check out your local farmers’ market for some great ideas and seasonal veggies!


Summer Bruschetta

IMG_1918Full disclosure: I hate raw tomatoes. I know. I know. What planet did I come from? And what business do I have making bruschetta? Well the tomatoes this summer are so good, that even I can eat them. So if you’re a tomato lover, then you’ll go crazy for this bruschetta. Super quick and easy for a party, or just a snack at home.

The recipe makes about 6.

What you’ll need:

  • 1 medium heirloom tomato (if you’re making multiple servings get several different colors to make it really pop!)
  • 1 cob of corn
  • 1 avocado
  • about 3 leaves of fresh basil
  • 1 clove of garlic
  • 1 teaspoon olive oil (or more if you prefer)
  • 5oz package goat cheese
  • baguette
  • salt
  • pepper
  • 1/2 a lime (enough for a good squeeze)

Chop up the tomato and avocado. Mince the garlic. Chop up basil.

If you have a grill…. wrap up the cob in some foil. Heat over the grill, turning occasionally until there’s a slight char. If you don’t have a grill, the open flame on your stove will work… just grab the cob with some tongs. If you have an electric stove, you can put it straight on the burner… i find it doesn’t work as well… but it’ll get the job done.

Put a little olive oil in a pan and heat. Throw the garlic and cook until slightly brown (this should be super quick).

In a bowl add all of the ingredients except for the cheese and bread. Add the salt, pepper and lime to taste. I find just one good squeeze of a lime will get the job done. Mix well.

Slice the baguette into 1/2 inch thick’s up to you whether or not you want to toast the bread. if it’s really soft I’d suggest it… if the bread is a little harder you can skip that step. I’m always a fan of toasted bread.

Spread some of the goat cheese on each piece of bread & top with the tomato mixture. Yum! Enjoy a great summer snack!

Zucchini Pasta w/ Old Bay Shrimp, Heirloom Tomatoes & Fresh Corn

IMG_1904Continuing on with my journey to try and make delicious dishes with amazing summer produce. I packed a ton in this time- zucchini, corn, tomatoes and fresh basil. Mmmmm. I have to say I liked zucchini pasta much more than I anticipated… and it only takes a few seconds to make!

This recipe makes 2 servings.

What you’ll need:

– 1 zucchini

– 1 heirloom tomato

– 1 cob of corn

-1 tablespoon olive oil.

– 2 cloves of garlic

– 1 cup shrimp

– old bay

– salt

– pepper

– fresh basil (use 2 or 3 leaves)

Let’s start with prep. This is what takes the most time, and everything cooks quickly so lets get it out of the way. Mince the garlic. chop the tomato into medium-sized chunks. Take the cob of corn. Run a knife down the edge to remove all the kernels (putting the cob in a bowl or pot while doing this will prevent kernels from going rogue and flying all over the kitchen). Chop or julienne the basil. Set all of this aside.

IMG_1894For the zucchini pasta, all you’ll need is a zucchini and a cheese grater. Chop the top and bottom off the zucchini, but you can leave the skin on. Hold the zucchini vertically and run it along the large side of the grater. This will give you long strands of zucchini about the size of angel air pasta. (If you have a mandolin.. you can also use the julienne attachment… this may make thicker strands if you’d prefer that.)

Take your shrimp and generously coat with old bay.

Heat a pan with the olive oil. add the garlic. cook until it browns slightly. Throw in the corn, basil and tomatoes. Add a little salt and pepper. Reduce heat and stir occasionally until the tomatoes break down a little. Add the shrimp and cook until no longer transparent. Throw in the zucchini. Ass a little salt and pepper again. Mix together well. Cook for about 2 minutes. DO NOT OVERCOOK. The zucchini will get too mushy.

That’s it! Super simple and tastes like summer! Let me know what you think!

Watermelon & Basil Summer Slush

basil watermelon slushIt’s such a great time of year, with so much great produce. It’s easy to eat fresh and healthy food. It’s also hot. So here’s an easy recipe to help you cool down. The basil and watermelon are delicious together! The recipe makes one drink… but easy to multiply for the tons of people that will come over because you offer delicious beverages 🙂

This recipe is non-alcoholic. but add a shot of vodka, gin or rum and you’ve got a great cocktail!

Makes: 1 drink

What you’ll need:

1 1/2 cup watermelon

3/4 cup ice

1/2 lime

1 teaspoon your favorite sweetener (i suggest agave syrup or splenda if you’re going for zero calories)

A bunch of fresh basil

Take 4 leaves of basil. Place them in the bottom of a glass. Give a good squeeze to the lime (not all of it) into the glass. Muddle the lime and basil. set aside. Put the watermelon, ice, sweetener (i used splenda. And for a natural sweetener I suggest agave.), one basil leaf in a blender. Squeeze the rest of the lime in and blend. Pour The Watermelon mixture into the glass with muddled basil and enjoy!