Recipes You Can Serve at a Dinner Party

Trying to impress friends and family at your next dinner party or BBQ this summer? Check out these healthy recipes that pack flavor and nutrients:

Citrus Salmon with Zucchini

Ingredients:

1 lb salmon

½ fennel bulb, sliced thin

1-2 medium zucchini, sliced thin

1 orange, sliced

1 lemon, sliced

1 lime, sliced

½ tbsp fresh dill, chopped

Olive oil, salt & pepper

*Optional: sliced jalapeno pepper

Instructions:

1. Preheat oven to 325. 

2. In a glass baking dish or casserole dish, lay sliced fennel, zucchini, oranges, lemons, and limes. Add the salmon on top. Season the entire dish with olive oil, salt, and pepper. Add sliced jalapeno pepper on top if desired.

3. Bake for 25-30 minutes or until salmon is cooked through and veggies are tender.

Peach & Crumbled Goat Cheese Salad

Ingredients:

1 ½ cups chopped spinach

½ English cucumber, halved and sliced thin

1 peach, sliced thin

½ cup chickpeas

½ cup crumbled goat cheese

¼ cup pumpkin seeds

¼ cup olive oil (*use truffle-infused olive oil for more unique flavor)

2 tbsp balsamic vinegar

1 tbsp Dijon mustard

1 tbsp nutritional yeast

Instructions:

1. Chop all ingredients and add to a large salad bowl.

2. Make the dressing by whisking together olive oil, balsamic vinegar, Dijon mustard, and nutritional yeast. Toss into the salad.

3. Serve salad as is or top with a protein like salmon or grilled chicken!

Summer Orzo Salad

Ingredients:

1 cup uncooked orzo

1 cup grape tomatoes, halved

1 can black olives, drained (if whole, slice in half)

1 can corn, drained and rinsed (if using frozen corn, use ½ cup; if using fresh, use 2-3 ears)

1 cup fresh mini mozzarella balls

½ cup pine nuts

2 tbsp fresh basil, shredded

1 tbsp Dijon mustard

Juice of ½ lemon

2 tbsp olive oil

Salt & pepper

Instructions:

1. Boil orzo according to package instructions. When done, set aside to cool. Mix with a little olive oil to prevent the orzo from sticking together.

2. Meanwhile, add tomatoes, olives, corn, and mozzarella to a large bowl. When orzo is done cooling, add to the bowl. Then add fresh basil and pine nuts. 

3. In a measuring cup or small bowl, whisk together Dijon mustard, lemon juice, and olive oil. Pour over orzo salad and toss. Season the salad with salt and pepper to taste and toss well to mix before serving.

BBQ Pulled Chicken

Ingredients:

1 lb chicken breast

Chicken broth

BBQ sauce

Instructions:

1. For slow cooker: add chicken breast to the slow cooker along with ½ cup chicken broth. Set slow cooker to low and cook for 3-4 hours. When done, remove chicken from the basin and shred using 2 forks. Drain the chicken broth. Then add chicken back to the basin and toss with BBQ sauce to serve.

2. For stovetop: add chicken breast to a large pot and cover with chicken broth. Bring to a boil and allow to cook for 20-30 minutes or until chicken is cooked through. When done, drain the chicken broth and remove chicken to a cutting board. Shred with 2 forks, then add back to the pot to toss with BBQ sauce before serving.

Try these recipes, and let us know what you think!

By Jessica Kaplan