Eat This! Fun Summer Recipes

Posted on June 1, 2009 by


This small collection of recipes represents that summer need for fun foods on the grill and easy entertaining.  You’ll impress anyone (including yourself) with these dishes!  We even include here an incredible summer cocktail – our version, of course, does not contain alcohol…

Turkey Wraps with Apricot Mayonnaise
(perfect picnic food!)
for Apricot Mayonnaise:
3/4 cup Vegannaise
1/8 cup no sugar Apricot Jam
1 tsp curry powder, sodium free
8 large Romaine lettuce leaves
1/2 lb sliced turkey
1 bunch watercress
2 Italian plum tomatoes
1/2 avocado, sliced
1/2 cup chopped walnuts
2 TBS dried currants or raisins

Whisk ingredients for Apricot mayonnaise and let chill up to 2 days. Using Romaine leaves (1-2 per serving), stuff or top with turkey, watercress, tomatoes, avocado, walnuts, and currants. Top with the Apricot Mayo.

Serves 4.

Fresh Guacamole
2 ripe avocados
1 plum tomato
1 jalapeno chile (seeded and finely chopped)
1/2 cup loosely packed fresh cilantro leaves, chopped
1/3 cup chopped sweet onion
Place jalapeno, cilantro and onion in a large mortar, and grind away with the pestle. It’s okay if the onions remain a bit chunky. (you can also chop by hand or run briefly through a food processor)

Cut the avocados in half. Twist in opposite directions to separate. Slip a spoon in, scoop the fruit out, and place it on a cutting board. Chop into chunks.

Cut tomato in half crosswise. Gently squeeze to get seeds out. Now add avocado and chopped tomato to onion mixture in the mortar. Mash. Spoon until mostly blended (some of the avocado chunks should remain intact.) Serve with sliced veggies, endive leaves, or ?

Serve immediately. Makes 12 tablespoon-sized servings.

Hawaiian Hula Punch (try this instead of cocktails!)
2 medium bananas, cut into chunks
1 ripe mango, cut into chunks
1 ripe papaya, cut into chunks
4 cups unsweetened pineapple juice
4 cups seltzer

In a blender add bananas, mango, papaya, and pineapple juice. Puree until smooth, and pour into glasses.

Serves 8

Indonesian Satay (do this on the grill)

3 TBS fresh lime juice
3 TBS sesame oil
4 tsp Braggs Amino Acids, divided
2 tsp crushed garlic, divided
1/4 tsp cayenne, divided
4 boneless, skinless chicken breasts, about a lb – cut into 3/4 inch strips
1/3 cup chunky peanut butter (or almond)
1/3 cup hot water
1 TBS cider vinegar
1 cup coconut milk

In a glass dish, combine lime, oil, 2 tsp Braggs, 1 tsp garlic and 1/8 tsp cayenne. Add the chicken and marinate for up to 24 hours.
In a small bowl, combine peanut butter, hot water, vinegar, the remaining cayenne, garlic, and Braggs and the coconut milk. Stir until well blended and set aside.
Pre heat grill to medium, thread chicken onto skewers and grill, discarding marinade – 3 to 4 minutes on each side.
Serve with Peanut Sauce.
Serves 4. This is wonderful with sliced cucumbers and fresh fruit (to cool your palate).

Veggie Ribbons with Pesto (like pasta without the wheat!)

3 large carrots, peeled
2 medium zucchinis
2 medium yellow squash
1/4 cup Damon’s Pesto from Genesis Recipes

Using vegetable peeler, cut ribbon like slices from the vegetables, using as much of the vegetable as possible (draw the peeler in lengthwise motion for long strips).
To a medium saucepan, add 1/2 inch water and heat to boiling. Add carrots, cover and cook over medium heat 2-3 minutes. Add the zucchini and yellow squash and continue cooking from 1-2 minutes. Drain well and toss with 1/4 cup pesto, garnish with basil leaf and serve immediately. Goes well with any type of grilled meat.

Serves 4 to 6.

(Yes, yes, all of these recipes are in the Genesis Recipe collection!)

Posted in: Eat This!