Give your summer meals a healthy boost by incorporating seasonal produce into your favorite recipes. All it takes is a little culinary creativity to whip up a nutritious dish with the many in-season Michigan fruits and vegetables available during the summer.
Try these refreshing and healthy summer inspired recipes:
Fish Tacos with Watermelon Salsa
- 4 cups diced seedless watermelon
- 1/2 small red onion, finely diced
- 1/2 cup roughly chopped fresh cilantro
- Juice of 2 limes, plus lime wedges for serving
- 1 jalapeno pepper, seeded and finely diced
- 1 tablespoon plus 2 teaspoons extra-virgin olive oil, plus more for brushing
- Kosher salt
- 1 pound skinless wild Michigan bass fillets
- 1 teaspoon chipotle chile powder
- 1 romaine lettuce heart, thinly sliced
- 8 corn tortillas
- 1 avocado, sliced
Watermelon salsa: Combine the watermelon, red onion, cilantro, lime juice and jalapeno in a bowl. Toss with 1 tablespoon olive oil and 1/2 teaspoon salt and set aside.
Fish tacos: Preheat a grill to high. Sprinkle the fish on both sides with chile powder and 1/2 teaspoon salt; drizzle both sides with 2 teaspoons olive oil. Brush the grill with olive oil, then add the fish and grill until marked and cooked through, 4 to 5 minutes per side. Transfer the fish to a plate and break into bite-size pieces.
Finally, toss the lettuce with 2 tablespoons of the juices from the watermelon salsa and a pinch of salt. Warm the tortillas on the grill and fill with the fish, watermelon salsa, avocado and lettuce. Serve with lime wedges.
Per serving: Calories 437; Fat 18 g (Saturated 3 g); Cholesterol 93 mg; Sodium 636 mg; Carbohydrate 45 g; Fiber 6 g; Protein 25 g
Recipe: Food Network
Arugula, Grape, and Sunflower Seed Salad
- 3 tablespoons red wine vinegar
- 1 teaspoon honey
- 1 teaspoon maple syrup
- 1/2 teaspoon stone-ground mustard
- 2 teaspoons grapeseed oil
- 7 cups loosely packed baby arugula
- 2 cups red grapes, halved
- 2 tablespoons toasted sunflower seed kernels
- 1 teaspoon chopped fresh thyme
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Dressing: Combine vinegar, honey, syrup, and mustard in a small bowl. Gradually add oil, stirring with a whisk.
Salad: Combine arugula, grapes, seeds, and thyme in a large bowl. Drizzle vinegar mixture over arugula; sprinkle with salt and pepper.
Toss gently to coat and enjoy!
Per serving: Calories 81; Fat 3.1 g (Saturated 0.3 g); Cholesterol 0.0 mg; Sodium 124 mg; Carbohydrate 13.1 g; Fiber 1.2 g; Protein 1.6 g
Recipe: Cooking Light
Beef Stir-Fry with Avocado Salad
- 12 ounces beef tenderloin, cut into thin strips
- 1/4 cup freshly squeezed lime juice
- 1 tablespoon plus 1/2 teaspoon chili powder
- 1 tablespoon vegetable oil
- 1 medium sweet onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 poblano, thinly sliced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 can black beans, rinsed and drained
- 1 avocado, diced
- 1/4 cup Cojita cheese, crumbled
- 1/4 cup cilantro plus more for garnish, chopped
- Corn tortillas (optional)
Beef stir-fry: In a bowl, combine beef, 2 tablespoons lime juice, and 1 tablespoon chili powder; set aside.
Heat oil in a large skillet. Add onion, bell pepper, and poblano and sauté 5 minutes, stirring occasionally. Add beef and marinade to vegetables and cook 3 to 4 minutes. Season with salt and black pepper.
Avocado salad: In another bowl, combine beans, avocado, cheese, 1/4 cup cilantro, and remaining lime juice and chili powder.
Finally, garnish beef and vegetables with remaining cilantro. Serve with avocado salad and warmed tortillas if desired.
Per serving: Calories 436; Fat 26 g (Saturated 7 g); Carbohydrate 30 g; Fiber 10 g; Protein 28 g
Recipe: Fitness Magazine
Photo Credit: Peyri