Honor Thy Mother Earth

Fresh produce, mild flavors and minimal prep work are the key to satisfying summertime meals. These recipes are fun and full of flavor, but won’t keep you tied up in the kitchen.

Greek Salad
from Epicurious.com

I can enjoy a greek salad anytime, but something about the garden fresh tomatoes and cucumbers this time of year calls out for this kind of recipe. The fresh flat leaf parsley flourishing in my garden made it imperative that I add this to my summer meal planning routine.

3/4 pound tomatoes, seeded, diced (about 2 cups)
2 cups diced seeded peeled cucumber (from about 1 large)
1 cup diced red bell pepper (from about 1 large)
1/4 cup pitted kalamata olives or other brine-cured black olives, halved
1/4 cup diced red onion
3 tablespoons chopped fresh Italian parsley
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons red wine vinegar
1/2 teaspoon dried oregano
1/4 cup crumbled feta cheese (about 2 ounces)

Toss first 9 ingredients in medium bowl to blend. Gently mix in cheese. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.)

Serve with Mediterranean Grilled Chicken.


Southwestern Turkey Club
from Everyday Food

Sandwiches are a great option in the summer when you want to avoid heating up your kitchen and grab something light when you’re on the go.

8 slices bacon (8 ounces), fully cooked
4 turkey cutlets (4 ounces each)
coarse salt and ground pepper
1 ripe avocado, pitted and peeled
2 Tbsp. fresh lime juice
1 to 2 Tbsp. chopped pickled jalapeno chiles
12 slices whole-wheat sandwich bread, lightly toasted
1 tomato, thinly sliced
:
Season turkey generously with salt and pepper. Cook on outdoor grill over medium heat until cooked through, approximately 10 minutes, turning once.

In a small bowl, mash avocado, lime juice, and chiles with a fork; season with salt and pepper.

Spread avocado mixture on one side of each slice of toast. Layer turkey, bacon, tomato, and toast to form four triple-decker sandwiches. To serve, skewer with toothpicks; slice in half with a serrated knife.

Serve with blue corn tortilla chips and fresh salsa.


Caesar-Chicken Pasta Salad
from Cooking Light

Pasta salad is a summer staple, but this twist on the classic, which incorporates the flavors of a Caesar salad, is a less predictable choice.

3 cups (about 12 ounces) skinned, shredded roasted chicken breast
3 cups hot cooked penne (about 6 ounces uncooked tubular-shaped pasta)
2 cups thinly sliced romaine lettuce
1 1/2 cups halved cherry tomatoes
1/2 cup thinly sliced fresh basil
1/2 cup chopped green onions
1/3 cup fat-free Caesar dressing
1/4 cup chopped fresh parsley
1 (4-ounce) package crumbled feta cheese
1 garlic clove, minced

Combine all ingredents in a large bowl; toss well to coat.

Serve with crudite and fresh, seasonal fruit.


Grilled Vegetables with Basil Aioli
from iVlllage

This recipe is sure to become a modern classic for the vegetarians in your crowd. And it combines fresh produce with the grill, making it perfect for summer living.

Basil Aioli
1 garlic clove
1/4 cup torn basil leaves
1 egg yolk
1/2 cup olive oil
2 teaspoons lemon juice

2 large red peppers, quartered, core and seeds removed
1 eggplant, cut into 1/4-inch-thick rounds
1 orange sweet potato, peeled and cut diagonally into 1/4-inch-thick rounds
3 zucchini, sliced lengthwise into 1/4-inch-thick slices
2 red onions, cut into 1/2-inch-thick rounds
1/3 cup olive oil
1 loaf Turkish bread, split and cut into 4 equal pieces (I used flat pita bread instead.)

To make the basil aioli, put the garlic, basil and egg yolk in a food processor and blend until smooth. With the motor running, gradually add the oil in a thin stream until the mixture thickens. Stir in the lemon juice and season to taste. Cover and refrigerate until ready to serve.

Preheat a barbecue grill to medium. Put the pepper, skin side down, around the cool edge of the grill and cook it for 8-10 minutes or until the skin has softened and is blistering.

Meanwhile, brush the eggplant, sweet potato, zucchini and onion slices on both sides with olive oil and season them lightly. Cook the vegetables in batches on the middle of the grill for 5-8 minutes or until they are cooked through but still firm. As the vegetable pieces cook, put them on a tray in a single layer to prevent them from steaming, then grill the Turkish (or pita) bread on both sides until it is lightly marked and toasted.

Spread both cut sides of the bread with 1 tablespoon of basil aioli and pile some of the grilled vegetables on top. Top with the remaining toast and serve immediately.


Broiled Garlic Turkey Burgers

Turkey burgers can be bland and boring. But this version adds a few punches of flavor and gives you a delicious, healthy alternative to ground beef burgers.

1 lb. lean ground turkey
1/2 cup refrigerated shredded hashbrown potatoes (or frozen, thawed hash browns)
2 Tbsp. freshly grated Parmesan cheese
2 tsp. minced garlic
1/4 tsp. seasoned salt
1/8 tsp. freshly ground black pepper

In a medium bowl, combine all ingredients; mix well. Shape into 4 evenly-sized patties.

Cook on outdoor grill over medium heat for 8 to 10 minutes or until no longer pink in center and thoroughly cooked, turning once.

Serve with seasoned, grilled New Potatoes and cole slaw.


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