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Summer is Here and So Are Our Hottest Recipes

June 21, 2016

Check out these great summer recipes!

 

Rosemary-Infused Cucumber Lemonade

 

Makes: 4 servings, about 3/4 cup each

Active Time: 15 minutes

Total Time: 15 minutes

 

Turn fresh rosemary, cucumbers and lemons into lemonade that will keep you cool on a hot day.

 

Ingredients

3 large cucumbers

1 tablespoon chopped fresh rosemary, plus 4 sprigs for garnish

1 cup water

1/2 cup lemon juice

3 tablespoons agave syrup*

 

Preparation

Cut 12 thin slices of cucumber for garnish.

Peel and chop the rest of the cucumber; transfer to a food processor, add rosemary and puree. Pour the puree through a fine-mesh strainer set over a medium bowl or large measuring cup. Press on the solids to extract all the juice. Add water, lemon juice and agave syrup to the cucumber juice; stir until the agave is dissolved. Divide among 4 ice-filled glasses. Garnish with cucumber slices and rosemary sprigs.

*Agave syrup or nectar is the naturally sweet juice extracted from the agave plant. It has a lower glycemic index than table sugar, but is even sweeter. Use it in moderation when substituting for table sugar. Look for it near other sweeteners in natural-foods stores.

 

Grilled Shrimp Skewers over White Bean Salad

 

Makes: 6 servings, about 3/4 cup salad and 4 shrimp each

Active Time: 30 minutes

Total Time: 30 minutes

 

Fresh herbs make all the difference in this light, summery bean salad that in turn makes an aromatic bed for the easy grilled shrimp. The shrimp and salad are wonderful together but you could also make them separately. Consider skewering and grilling scallops as another delicious option.

 

Ingredients

1 teaspoon finely grated lemon zest

1/3 cup lemon juice

3 tablespoons extra-virgin olive oil

2 tablespoons packed fresh oregano, minced

2 tablespoons packed fresh sage, minced

2 tablespoons minced fresh chives

1 teaspoon freshly ground pepper

1/2 teaspoon salt

2 15-ounce cans cannellini beans, rinsed

12 cherry tomatoes, quartered

1 cup finely diced celery

24 raw shrimp, (21-25 per pound; see Note), peeled and deveined

 

Preparation

Combine lemon zest, lemon juice, oil, oregano, sage, chives, pepper and salt in a large bowl. Reserve 2 tablespoons of the dressing in a small bowl. Add beans, tomatoes and celery to the large bowl; toss well.

Preheat grill to medium-high or place a grill pan over medium-high heat until hot.

Thread shrimp onto 6 skewers. (If using a grill pan, you don’t need to skewer the shrimp.)

Oil the grill rack (see Tip) or the grill pan. Grill the shrimp until pink and firm, turning once, about 4 minutes total. Serve the shrimp on the white bean salad, drizzled with the reserved dressing.

 

Teriyaki Pork Chops with Blueberry-Ginger Relish 

 

 

Makes: 4 servings, 1 chop & 1/4 cup relish each

Active Time: 30 minutes

Total Time: 2 1/2 hours (including 2 hours marinating time)

 

Take 5 minutes in the morning to get these pork chops marinating so they're ready to grill the same night or even the next day.

 

Ingredients

4 bone-in center-cut pork chops, (about 1 3/4 pounds), trimmed of fat

Marinade

3 tablespoons reduced-sodium soy sauce

2 tablespoons dry sherry, (see Ingredient Note)

2 cloves garlic, crushed

1 teaspoon brown sugar

1/4 teaspoon crushed red pepper

 

Preparation

To marinate: Place pork chops in a large sealable plastic bag. Whisk soy sauce, sherry, garlic, brown sugar and crushed red pepper in a small bowl. Add the marinade to the bag, seal and turn to coat. Marinate in the refrigerator for at least 2 hours or overnight.

To prepare relish: About 20 minutes before grilling the pork, combine blueberries, shallot, chile, cilantro, lime juice, ginger and salt in a small bowl.

Preheat grill to high. Remove the pork chops from the marinade (discard marinade). Grill the chops 3 to 5 minutes per side. Let them rest for 5 minutes before serving with the relish.

 

Teriyaki Pork Chops with Blueberry-Ginger Relish

 

Makes: 4 servings, 1 chop & 1/4 cup relish each

Active Time: 30 minutes

Total Time: 2 1/2 hours (including 2 hours marinating time)

 

Take 5 minutes in the morning to get these pork chops marinating so they're ready to grill the same night or even the next day.

 

Ingredients

4 bone-in center-cut pork chops, (about 1 3/4 pounds), trimmed of fat

Marinade

3 tablespoons reduced-sodium soy sauce

2 tablespoons dry sherry, (see Ingredient Note)

2 cloves garlic, crushed

1 teaspoon brown sugar

1/4 teaspoon crushed red pepper

Preparation

To marinate: Place pork chops in a large sealable plastic bag. Whisk soy sauce, sherry, garlic, brown sugar and crushed red pepper in a small bowl. Add the marinade to the bag, seal and turn to coat. Marinate in the refrigerator for at least 2 hours or overnight.

To prepare relish: About 20 minutes before grilling the pork, combine blueberries, shallot, chile, cilantro, lime juice, ginger and salt in a small bowl.

Preheat grill to high. Remove the pork chops from the marinade (discard marinade). Grill the chops 3 to 5 minutes per side. Let them rest for 5 minutes before serving with the relish.

 

All Recipes and Photos credit go to EatingWell.com

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