5 Recipes for Summer!

Summer is in full swing, and that calls for new recipes!

The best part about summer is how fresh and delicious the produce is. In season produce not only tastes great, but is cheaper too. Take advantage of in season fruits and vegetables for your recipes and snacks—visit your local farmer’s markets to find some beautiful fruits & vegetables!

I love to use produce during the summer to create recipes that are light and refreshing. When it’s hot out our bodies need more water, so hydrating foods and lighter recipes are in order.

These recipes work great for any BBQ or gathering and can be made ahead of time for easy meals during your busy week.

Sweet & Smoky Salmon

Salmon is full of omega-3 fats for brain and heart health and makes the perfect light summer protein. This recipe calls for the salmon to be baked, but you can also grill your salmon over tin foil. Here’s what you’ll need:

1 large salmon filet or 3-4 individual salmon filets

1 tbsp olive oil

2 tbsp brown sugar

1 tbsp chili powder

1 tsp cumin

1 tsp cayenne pepper

Coarse salt & black pepper

1. Preheat your oven to 375. In a bowl, mix the rub ingredients well. Feel free to double or triple the recipe to use on future salmon meals.

2. Line a baking sheet with tin foil and place your salmon on top. Rub with 1 tbsp olive oil, then rub each filet with the brown sugar mix until the top and sides are evenly coated.

3. Bake the salmon for 20-25 minutes depending on thickness & enjoy!

Easiest Asian Salad

This salad comes together in just 10 minutes and makes a great side or main meal! It goes great with the sweet & smoky salmon :) Did you know that bok choy is high in calcium? The calcium in bok choy is highly bioavailable, meaning our bodies absorb it easily.

1 bag broccoli slaw mix

1 head bok choy, chopped

½ cucumber, deseeded and chopped

¼ cup shelled edamame

Nuts or seeds of choice (shaved almonds, cashews, sunflower seeds, pumpkin seeds all go great with this salad)

For the dressing:

¼ cup olive oil

¼ cup rice vinegar

2 tbsp sesame oil

1 tbsp low sodium soy sauce

Bean & Heirloom Tomato Salad

The heirloom tomatoes have been amazing this season! Look for the colorful tomatoes with the funky shapes—these are heirloom tomatoes. Tomatoes are high in lycopene which has cancer-fighting properties, and different colored tomatoes carry different plant nutrients like beta-carotene that contribute to overall health. Combined with the black beans this salad provides a great source of fiber, plant protein, and flavor that you’ll love!

2 large heirloom tomatoes, diced small

1 can black beans, drained and rinsed

1 can kidney beans, drained and rinsed

¼ red onion, chopped

1 tsp cumin

1 tsp chili powder

Juice from 1 lime

1 tbsp olive oil

Coarse salt & black pepper

Make this salad ahead of time to allow the flavors to combine, and be sure to rise your beans before combining them to remove excess sodium.

Greek Lemon Dill Marinade

This is one of my favorite marinades for summer because it’s just so refreshing and so versatile. I’ve used this marinade on chicken, salmon, shrimp, potatoes, you name it! This marinade takes advantage of fresh herbs which carry their own nutritional benefits and are high in antioxidants.

Juice from 1 lemon

1 ½ tbsp olive oil

¼ cup parsley, finely chopped

¼ cup dill, finely chopped

1 tbsp dried oregano

2 cloves garlic, finely chopped

Pinch of salt & pepper

Marinate seafood, chicken, or veggies for 30 minutes before cooking to allow the flavors to combine.

Grilled Peaches

This is the ultimate summer recipe that you can’t live without. Stone fruits really only come into season for the summer, and they’re super high in vitamins, minerals, and fiber.

If you don’t have access to a grill, you can bake or pan sear your peaches for a similar effect.

2 peaches, halved and pitted

1 tsp coconut oil (if pan searing) or lightly spray a pan with avocado oil spray

1 tsp cinnamon

Coconut shavings

Plain Greek yogurt

Cacao nibs

1. Prep your peaches and your pan (if using a pan) with coconut or avocado oil. If using a baking sheet, lightly spray with avocado oil and place peaches flat side down. Grill or sear peaches for 5-10 minutes or until they’re warm & soft throughout. If baking bake on 350 for 15 minutes, or until peaches are tender and you can poke with a fork.

2. Sprinkle peaches evenly with cinnamon. Place a small dollop of Greek yogurt in the center of each peach and top with a pinch of coconut shavings & cacao nibs.

Hope these recipes give you a little inspiration for your summer meals!

By Jessica Kaplan