Easy Summer Meals

Fresh Summer ProduceGive 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

(Serves 4)

Ingredients:

  • 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

 Directions:

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

(Serves 6)

Ingredients:

  • 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

Directions:

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

(Serves 4)

Ingredients:

  • 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)

Directions:

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

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8 Comments

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  1. Jane 1 year ago

    … Great recipe ideas! They sound refreshing and delicious, can’t wait to try the fish tacos!

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    • Grace Derocha 1 year ago

      Thanks so much for reading and commenting, Jane. Let us know how your fish tacos turned out. :)

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  2. No serving sizes provided.

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    • Grace Derocha 1 year ago

      Hi Christina,

      Thanks for reading and commenting. We are going to add the serving sizes for you today. :)

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  3. Susan Connolly 1 year ago

    I love fish tacos but never found an interesting recipe to give them a try myself. This recipe looks awesome! Thank you! Susan

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    • Grace Derocha 1 year ago

      Thank you so much, Susan. We hope you like them. Let us know how they turned out for you. :)

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  4. Valarie H 1 year ago

    I think the salsa sounds yummy too!

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    • Grace Derocha 1 year ago

      It really is, Valarie. Thank you for reading and commenting. We appreciate it. :)

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