Summer is a great time to….

a few thoughts from Leslie Zinberg & Kay Ziplow, founders

Come on and use your imagination, because summertime gives us a gift that lasts all year long. Everyday memories are made from fabulous fresh fruit and vegetables, beautiful flowers, and everlasting sunlight and fresh air.

We love summer…
It’s the time to get our families together outside around a table, whether it’s in our backyard or in the park or on the beach. No matter where – we are together, and that means lots of smiles and good food. And we’ve got some great recipes to share that are some of our favorites here at Grandparentslink

Enjoy these fun and fresh salads, that even the kids will be on board with!

Grilled Chicken and Vegetable Chopped Salad

Grilled Chicken and Vegetable Chopped Salad
For Dressing:
1/4 cup olive oil
2 Tbsp apple cider vinegar
2 tsp Dijon mustard
1 tsp maple syrup
1/4 tsp salt
1/4 tsp black pepper
1 Tbsp chopped thyme
2 tsp chopped garlic

For Salad:
1 lb boneless, skinless chicken breast
2 Portobello mushroom caps
1 small zucchini, halved lengthwise
1/2 red onion, peeled, cut through the root into 6 wedges
2 cups chopped romaine lettuce
1 tomato, cut into 1-inch chunks
1/2 cup crumbled blue cheese or feta


  1. Combine olive oil, vinegar, mustard, maple syrup, salt and pepper in a bowl and whisk until uniform. Set half of mixture aside as dressing. Add thyme and garlic to remaining dressing to use as marinade.
  2. Place chicken in a bowl and toss with 2 Tbsp marinade. Put mushrooms, zucchini and red onion in a bowl and toss with remaining marinade.
  3. Heat grill to high. Grill chicken for 5 to 7 min a side or until grill marked and cooked through. Grill mushrooms gill side up for 6 min or until juicy, and zucchini and onions for 4 to 5 min per side or until tender.
  4. Slice chicken and vegetables into pieces and place in individual rows on a platter with lettuce, tomatoes and cheese. Drizzle reserved dressing over lettuce and tomatoes and serve at once.


Greek Salad Pasta

Greek Salad Pasta
1 lb. rotini pasta
2 cups diced tomatoes
1 English cucumber, diced
1/3 cup pitted black olive, halved
1/4 cup finely chopped red onion
1 tsp finely chopped garlic
1 1/2 cups crumbled feta cheese, (200-g block)
1/4 cup olive oil
3 Tbsp red wine vinegar
3 Tbsp chopped oregano
1/4 tsp black pepper


  1. Cook pasta in boiling salted water, according to package directions, until al dente.
  2. While pasta is cooking, combine tomatoes, cucumber, olives, red onion, garlic, feta, olive oil and vinegar in a large serving bowl.
  3. Drain pasta, reserving ½ cup cooking water. Add hot pasta to serving bowl and toss to combine, adding water as desired to loosen.
  4. Stir in oregano and season with black pepper.

Notes: This salad-turned-pasta is perfect for kids who prefer their vegetables raw. It can be served hot or cold.


Watermelon and Cucumber Salad

Watermelon and Cucumber Salad
4 cups watermelon chunks
1 cucumber , peeled, seeded and sliced (about 1 1/2 cups)
1 Tbsp extra-virgin olive oil
1 Tbsp red wine vinegar
pinch salt
pinch black pepper
2 Tbsp chopped toasted pistachios
1 Tbsp chopped mint


  1. Combine watermelon and cucumber in a serving bowl. Drizzle with olive oil, vinegar, salt and pepper and toss gently to combine.
  2. Sprinkle with pistachios and mint.


Pesto Shrimp Skewers

Pesto Shrimp Skewers
1 lb. medium or large frozen shrimp, deveined, thawed
3 lemons, thinly sliced
8 skewers, soaked in water 20 minutes
Extra virgin olive oil, for drizzling
kosher salt
Freshly ground black pepper
1/2 cup pesto


  1. Preheat grill to medium-high. Skewer shrimp and lemon slice.
  2. Drizzle with olive oil and season with salt and pepper.
  3. Grill, turning occasionally, until shrimp is opaque and lemons slightly charred, 4 to 5 minutes.
  4. Brush with pesto and serve.



Recipes sourced from:
Recipes sourced from: