5 Quick Summer Recipes
Summer is here before you know it and you are anxious to get on with the summer fun so think quick--5 quick summer recipes that is--to keep you moving without interfering with summer sun excursions. Summer recipes reap the benefits of all that fresh backyard garden goodness to cut down on the summer food budget and free up money for more summer entertainment. Harvest and grill your way through these five quick summer recipes that refuel your tanks for your next summer adventure.
Grilled Rosemary Salmon Spedini
- 2 tsp. minced fresh rosemary
- 2 tsp. extra-virgin olive oil
- 2 cloves garlic, minced
- 1 tsp. freshly grated lemon zest
- 1 tsp. lemon juice
- 1/2 tsp. kosher salt
- 1/4 tsp. freshly ground pepper
- 1 lbs. center-cut salmon fillet, skinned and cut into 1-inch cubes
- 1 pints cherry tomatoes
- Preheat grill to medium.
- Mince rosemary and garlic. Grate lemon zest. Cut salmon into 1-inch cubes.
- Stir together rosemary, oil garlic, lemon zest, lemon juice, salt and pepper. Add salmon and stir until coated.
- Thread salmon and cherry tomatoes alternately on skewers.
- Grill until salmon is cooked through, turning once. Serve immediately.
Summer Squash Pizza
- 1 tsp. olive oil
- 1 tsp. balsamic vinegar
- 1/8 tsp. salt
- 1/8 tsp. freshly ground black pepper
- 1 medium zucchini
- 1 medium yellow squash
- 1 large ready-made pizza crust
- 2 plum tomatoes
- 1/4 cup finely grated pecorino Romano cheese
- 2 tbsp. thinly sliced fresh basil
- 1/2 tsp. finely chopped fresh oregano
- Cut the zucchini and yellow squash into 1/4-inch slices. Cut tomatoes into 1/8-inch slices. Grate the romano cheese. Chop the basil and oregano.
- Mix together the oil, vinegar, salt, pepper, zucchini and yellow squash until coated. Grill mixture until tender.
- Reduce heat to medium and lightly toast pizza crust. Top the crust with the squash mix, tomatoes and romano cheese. Grill until heated through.
- Remove from heat and garnish with basil and oregano.
Yellow Squash Ribbon with Red Onion and Parmesan
- 1 1/2 lbs. yellow squash
- 1 tsp. olive oil
- 1 cup thinly vertically sliced red onion
- 1 garlic clove, minced
- 1/4 tsp. salt
- 1/4 to 1/2 tsp. crushed red pepper
- 1/4 teaspoon black pepper
- 1/4 cup shaved Parmesan cheese
- Shave yellow squash into ribbons with a potato peeler. Throw away the seeds and core. Thinly slice onion in rings and mince the garlic.
- Sauté squash, onion and garlic in olive oil until tender. Remove from heat.
- Season with salt, pepper and crushed red pepper. Stir gently until thoroughly mixed.
- Garnish with parmesan cheese and serve.
Strawberry Spinach Salad
- 1/4 red onion, thinly sliced
- 12 ozs. bags baby spinach
- 1 lb. strawberries, quartered
- 4 ozs. crumbled blue cheese
- 1/2 cup sliced toasted almonds
- Red wine vinaigrette
- Salt and pepper to taste
- Slice the onion in thin rings. Wash the baby spinach and toss it with the onion.
- Slice the strawberries in fourths. Toast the almonds.
- Mix strawberries, blue cheese and almonds into the greens.
- Pour the vinaigrette over the mixture stir to coat. Salt and pepper to taste
Creole Tomato Salad
- 2 lbs. ripe tomatoes
- 1 sweet onion
- 1/4 tsp. salt
- 1 tbsp. thinly sliced fresh mint
- 2 tsp. chopped fresh chives
- 4 tsp. olive oil
- 4 tsp. red wine vinegar
- 1 tsp. Dijon mustard
- 1/2 tsp. minced fresh garlic
- Cut tomatoes into 1/4-inch slices. Thinly slice the mint and onion rings. Chop the chives and mince the garlic.
- Arrange the tomato and onions in layers. Season with salt, mint and chives.
- Stir together the oil, vinegar, mustard and garlic. Pour into a covered container and shake well. Drizzle the dressing over the tomatoes and onions. Serve immediately.