No one wants to stay in a hot kitchen cooking in the summer! If you take your meals outside — whether grilling at the beach or for a backyard picnic — we’ve got some fresh ideas. Here are two of our favorite ways to use in-season produce.
Our favorite dinner that’s quick, healthy, and perfect for those unbearably hot days. It literally takes a few minutes to make after you gather all the ingredients together.
Chop a handful of basil leaves (about 8 - 10 leaves depending on size).
Cube a quarter of a seedless watermelon and a half of a ball of fresh mozzarella.
Add a heaping handful of arugula, no need to measure!
Toss in a large bowl with a splash of lemon juice, a teaspoon of olive oil, drizzling of balsamic vinegar (or even better balsamic glaze), and a pinch of salt.
Optional: We love a little extra crunch and protein, so add some chopped Equal Exchange Tamari Roasted Almonds.
Serve immediately while greens are crisp.
You can mix it up by changing out and adding ingredients, like the variation pictured from our good friends at Bourbon Barrel Foods. They've added grilled peaches and swapped out feta for the mozzarella, with a dash of Bluegrass Soy Sauce.
A delicious way to amp up a side dish of corn on the cob. You can even make this on the stovetop in your cast iron skillet if you don't have a grill, just add a tablespoon of butter or oil to the pan and heat before adding the ears of corn.
1 Tbsp of olive oil (try Canaan's Crushed Chili Olive Oil)
1/4 cup Mexican crema, sour cream, or greek yogurt
1/2 cup cotija or feta cheese finely crumbled
1/2 tsp Smoked Paprika
1 garlic clove minced fine
1/4 cup cilantro, chopped plus extra for garnishing
1/2 tsp Smoked Sea Salt
1/4 tsp Smoked Citrus Pepper
4-5 ears of corn shucked
1 lime cut into wedges
Preheat a grill pan or grill over high heat.
While the grill is heating, combine all the ingredients in a medium bowl, except the corn and lime. Stir well.
Grill corn, rotating occasionally to sear all sides, about 8 minutes.
Using a large spoon or brush, coat cheese mixture evenly on all sides of the grilled corn.
Dust with a pinch more smoked paprika and garnish with more chopped cilantro if desired.
Serve immediately with lime wedges.
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