Summer Recipe Favorites
Summer is a great time of year for flavorful foods. Many ingredients are in-season and offer the fullest, freshest flavors available. Here are a few favorite recipes you should try.Mango Smoothies
Ingredients:
2 cups peeled and cubed mango
1 teaspoon lemon juice
1 1/2 cups vanilla yogurt
Ingredients:
2 cups peeled and cubed mango
1 teaspoon lemon juice
1 1/2 cups vanilla yogurt
Directions:
Puree all ingredients in blender and serve. Serves 2.
Puree all ingredients in blender and serve. Serves 2.
Grilled Fish Tacos
Ingredients:
1 cup Vidalia onion, diced
1/4 cup cilantro, diced
2 cloves garlic, diced
1/4 cup basil, chopped
1/4 cup scallions, diced
1 large lime, zested and juiced
1/4 cup orange juice
drizzle of olive oil
1 1/2 lbs tilapia fillets
Ingredients:
1 cup Vidalia onion, diced
1/4 cup cilantro, diced
2 cloves garlic, diced
1/4 cup basil, chopped
1/4 cup scallions, diced
1 large lime, zested and juiced
1/4 cup orange juice
drizzle of olive oil
1 1/2 lbs tilapia fillets
Directions:
Pat dry fish fillets and season with salt and pepper. Combine all ingredients (except fish) in a bowl, then transfer to a shallow baking dish and add fish. Give it a toss to marinate fish, then cover and chill for 30 minutes. Turn fish and chill another 30 minutes. While fish is marinating, combine and set aside:
1/2 cup sour cream
3 tablespoons lime juice
Pat dry fish fillets and season with salt and pepper. Combine all ingredients (except fish) in a bowl, then transfer to a shallow baking dish and add fish. Give it a toss to marinate fish, then cover and chill for 30 minutes. Turn fish and chill another 30 minutes. While fish is marinating, combine and set aside:
1/2 cup sour cream
3 tablespoons lime juice
and prep:
1/2 small head red cabbage, sliced thin
1 cup red onion, diced
1/2 cup cilantro, diced
2 avocados, peeled and sliced
1 large tomato, diced
2 limes, cut into wedges
corn tortillas
Set all ingredients on a platter and keep cool.
1/2 small head red cabbage, sliced thin
1 cup red onion, diced
1/2 cup cilantro, diced
2 avocados, peeled and sliced
1 large tomato, diced
2 limes, cut into wedges
corn tortillas
Set all ingredients on a platter and keep cool.
Set Grill to medium high, and oil the grate. Grill fish about 4 minutes per side, and let some of the marinate stick, to add more flavor. When done, break fish into chunky flakes, and place on small platter. Serve with lime sour cream, and chilled platter. Serves 4
Grilled Pineapple with Coconut Ice Cream and Ginger Guava Glaze
Ingredients:
4 — 1 inch slices fresh pineapple, core removed
4 scoops coconut ice cream
2 tablespoons shredded coconut
For glaze:
4 tablespoons fresh ginger, peeled and sliced
1 cup white sugar
1 cup white vinegar
1 teaspoon whole black peppercorn
4 sticks cinnamon
1 cup white wine
2 tablespoons guava jam (can substitute orange marmalade)
Ingredients:
4 — 1 inch slices fresh pineapple, core removed
4 scoops coconut ice cream
2 tablespoons shredded coconut
For glaze:
4 tablespoons fresh ginger, peeled and sliced
1 cup white sugar
1 cup white vinegar
1 teaspoon whole black peppercorn
4 sticks cinnamon
1 cup white wine
2 tablespoons guava jam (can substitute orange marmalade)
Directions:
Combine all glaze ingredients in sauce pan and simmer until reduced by a bit more than half, and coats the back of a spoon. Remove cinnamon sticks and peppercorns. Set aside.
Combine all glaze ingredients in sauce pan and simmer until reduced by a bit more than half, and coats the back of a spoon. Remove cinnamon sticks and peppercorns. Set aside.
Heat grill to medium high and oil grate. Grill pineapple about 2 minutes per side, then set aside. To serve, place grilled pineapple slice on plate, then top with coconut ice cream. Drizzle glaze over ice cream then top with shredded coconut. Serves 4summer recipes
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