3 Easy, Breezy Summer Recipes

 

Fresh garden produce. Grill-cooked dinners. Frozen and fruity concoctions. That’s what summer cooking—and dining with friends—is all about.

Grilled Bruschetta Salmon

3 cups grape or cherry tomatoes, cut in half

2 tablespoons of olive oil

½ lemon, juiced

1 teaspoon of oregano

1 bunch of fresh basil, thinly sliced

3 large tomatoes

4 salmon fillets (about 6 ounces each)

3 cloves garlic, minced

Salt, pepper to taste

1. Sprinkle salmon on all sides with oregano, salt and pepper. Let sit.
2. Heat half the olive oil in a frying pan, cook garlic for 1 minute. Add tomatoes and cook until they begin to burst. Remove from heat and add lemon juice. Set aside.
3. Cook salmon directly on hot, lightly oiled grill grates, or in a cast iron grill pan. Start with skin side down for 6 minutes, then flip for another 6 minutes.
4. Spoon tomato mixture over salmon and serve with basil. Drizzle with balsamic vinegar (optional).

 

Zucchini Bread

4 cups of zucchini, grated and drained well

2 cups sugar

3 eggs

1 cup of vegetable oil

3 cups + 3 tablespoons of flour

½ teaspoon of baking powder

1 teaspoon of salt

2 teaspoons of vanilla extract

1. Mix together all ingredients in a large bowl until combined.
2. Pour into 3 small or 2 large greased loaf pans.
3. Bake in a 375-degree oven for 40-50 minutes.
4. Insert a toothpick in the center to test for doneness.

 

Watermelon Rosé Granita

3 cups rosé wine

6 cups seedless watermelon, cubed

¼ cup of maple or agave syrup, or honey

1. Place all ingredients in a blender, and blend on high for 1 minute.
2. Pour mixture into a large aluminum tray or baking dish. Cover and place in freezer.
3. Every hour, use a fork to scrape the ice crystals that form on top of the mixture until fully frozen. It will likely take 4-6 scrapes.
4. Scoop and serve. Garnish with mint leaves (optional).