Summertime Yum

The sun is shining brighter and the temperature is rising, so the last thing that anyone wants is to be in a kitchen all day with a hot oven going. So there’s no better time to embrace the rich flavors of summer with these easy recipes that will help you stay cool and feel refreshed. Great for a backyard barbecue, a day in the park, or anytime that you’re simply looking for a quick and tasty meal, these recipes are sure to do the trick.

Grilled Lemon Chicken Skewers

Ingredients:

1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes

2 lemons, juiced

2 tbsp olive oil

2 garlic cloves, minced

1 tbsp fresh thyme, chopped

1 tbsp fresh rosemary, chopped

Salt and pepper to taste

Skewers, soaked in water for 30 minutes

Instructions:

In a bowl, combine the lemon juice, lemon olive oil, minced garlic, thyme, rosemary, salt, and pepper.

Add the chicken cubes to the bowl and toss well to coat them with the marinade.

Cover the bowl with plastic wrap and let the chicken marinate in the refrigerator for at least 20 minutes.

Preheat the grill to medium-high heat.

Stack the marinated chicken cubes on the skewers.

Grill the skewers for about 10-12 minutes, turning occasionally, until the chicken is cooked through and slightly charred.

Remove from the grill and allow to cool for a few minutes before serving.

If you like the idea of skewers, but are looking for a meat-free option, give these vegetable skewers a spin.

Grilled Veggie Skewers

Ingredients:

Assorted vegetables (such as bell peppers, zucchini, cherry tomatoes, red onions, and mushrooms)

2 tbsp olive oil

Salt and pepper to taste

Fresh herbs (optional)

Instructions:

Preheat the grill to medium-high heat.

Cut the vegetables into bite-sized pieces.

Stack the vegetables on the skewers, alternating between different types of vegetables.

Brush the skewers with olive oil and season with salt, pepper, and herbs.

Grill the skewers for about 10-15 minutes until the vegetables are tender and lightly charred, making sure to turn occasionally.

Gazpacho

Ingredients:

Salt and pepper

4 large tomatoes, chopped

1 cucumber, peeled & chopped

1 red bell pepper, chopped

1 small red onion, chopped

2 garlic cloves, minced

2 tbsp extra-virgin olive oil

2 tbsp red wine vinegar

1 tsp salt

1/2 tsp black pepper

1/2 tsp sugar (optional)

1 c cold water

Instructions:

Place all of the ingredients, with the exception of the water, into a blender or food processor.

Blend the mixture on high speed until it is well combined And has a smooth consistency.

Note: If you prefer a chunkier texture, blend it for a shorter time.

Once the gazpacho is blended to your desired consistency, transfer it to a large bowl.

Starting with half a cup, gradually stir in the cold water and continue adding until you reach your desired consistency.

Note: Gazpacho will thicken slightly when chilled, so it's better to initially have a slightly thinner consistency.

Cover the bowl and refrigerate the gazpacho for at least 2 hours to allow the flavors to meld and the soup to chill.

Before serving, give the gazpacho a good stir. If it has thickened too much, you can add a little more water and adjust the seasoning if necessary.

Serve the chilled gazpacho in bowls or glasses, garnishing with the toppings of your choice, such as fresh basil, cilantro, chopped onions, or cucumbers.

Grilled Pineapple Teriyaki Chicken

Ingredients:

4 boneless, skinless chicken breasts

1 c of teriyaki sauce

1/4 c of pineapple juice

2 tbsp of honey

1 tsp of garlic powder

1/2 tsp of ground ginger

Salt and pepper, to taste

Pineapple slices (fresh or canned) for grilling

Instructions

In a bowl, whisk together the teriyaki sauce, pineapple juice, honey, garlic powder, ground ginger, salt, and pepper, making sure to mix it well.

Pour half of the marinade into a resealable plastic bag and add the chicken breasts. Seal the bag and refrigerate for at least 1 hour.

Note: For extra flavor, allow to marinate overnight.

Preheat your grill to medium-high heat.

Remove the chicken breasts from the marinade and discard the marinade in the bag.

Grill the chicken breasts for about 6-8 minutes per side or until cooked through. (The internal temperature of the chicken should reach 165°F.)

While the chicken is grilling, place the pineapple slices on the grill as well. Grill the pineapple slices for about 2-3 minutes per side, or until they are slightly caramelized.

To serve, place the pineapple slices on top of the chicken, and drizzle with the other half of the marinade that was previously put to the side.

Spicy Shrimp Tacos

Ingredients:

1 lb of shrimp, peeled and deveined

2 tbsp of olive oil

2 cloves of garlic, minced

1 tsp of chili powder

1/2 tsp of cumin

1/2 tsp of paprika

1/4 tsp of cayenne pepper

Salt and pepper, to taste

8 small flour tortillas

1 c of shredded lettuce

1/2 c of tomatoes, diced

1/4 c of fresh cilantro, chopped

Lime wedges, for serving

Optional toppings:

Sliced avocado

Sliced jalapeños

Sour cream or plain Greek yogurt

Hot sauce

Instructions:

In a large bowl, combine the minced garlic, chili powder, cumin, paprika, cayenne pepper, salt, pepper, and olive oil to make a marinade for the shrimp.

Add the shrimp to the bowl and toss, making sure that all of the shrimp are well coated in the marinade. Allow the shrimp to marinate for about 15-20 minutes.

Heat a large skillet over medium-high heat.

Add the marinated shrimp to the skillet and cook until they turn pink and opaque, about 3-5 minutes on each side.

Warm the flour tortillas in a dry skillet or microwave. For a crispy, slightly charred tortilla, place them on a grill for a few minutes.

Assemble the tacos by placing a spoonful of shredded lettuce on each tortilla, top with a few cooked shrimp. Add diced tomatoes, chopped cilantro, and any optional toppings you desire.

Note: For an extra kick, marinate the shrimp in Cholula Hot Sauce prior to adding them to the tortillas.

Serve with lime wedges on the side.

Berry Parfait

Ingredients:

1 c of Greek yogurt (plain or flavored)

1 c of fresh berries (such as strawberries, blueberries, or raspberries)

1/2 c of granola (with or without nuts)

2 tbsp of honey

Mint leaves, for garnish (optional)

Instructions:

Layer a spoonful of Greek yogurt on the bottom of a bowl or glass.

Follow with a layer of berries on top of the yogurt.

Place a layer of granola over the berries.

Repeat the layers until you've reached the top of thebowl/glass, or used up all of the ingredients.

Note: Your top layer should be berries or a mixture of berries and granola.

Drizzle honey over the top layer of berries/berries and granola for a touch of added sweetness.

Garnish with fresh mint.

Fro Yo Fruit Bark

Ingredients:

2 c of Greek yogurt (plain or flavored)

1/4 c honey or maple syrup

1 c mixed berries (such as blueberries, strawberries, and raspberries, chopped), or other fruit (such as apples, thinly sliced and cut into small pieces, or craisins)

1/4 c granola

Instructions:

Place the Greek yogurt and honey/maple syrup in a bowl and mix until well combined.

Line a baking sheet with parchment paper.

Pour the yogurt mixture onto the lined baking sheet, using a spatula to spread it evenly, creating a thin layer.

Evenly sprinkle the fruit and granola over the yogurt.

Place the baking sheet in the freezer until the yogurt is frozen, roughly 3-4 hours.

Once frozen, break the yogurt bark into pieces.

The bark can be stored in an airtight container in the freezer for up to one week.

Note: Fro Yo Fruit Bark is a great alternative to parfait, however, please remember that any servings not stored in the freezer should be eaten as soon as possible.

Preparing meals for your next barbecue, or just a regular Tuesday, can be fun and delicious without a ton of work. If you’re looking to try something new or try an old favorite with a new spin, these recipes will help you achieve those goals.