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The Ultimate Light Summer Meal

The Ultimate Light Summer Meal

Looking for a twist on the classic summer BBQ meal this season? Check out these delicious recipes, perfect for those sweet & salty cravings of the summer! We even want to share a fruity cocktail that will have you eating every last piece of fruit from your glass, before slurping down every last drop.
Lets start with a cocktail!
Summer Rosé Sangria*
What you’ll need
1 bottle Rosé Wine
½ cup pomegranate juice
1/3 cup (3 lemons) freshly squeezed lemon juice
¼ cup superfine sugar
3 tbsp. orange flavored liqueur
1 tbsp. cognac or brandy
Water and ice, plus extra ice for serving
½ cup fresh raspberries
8 large fresh strawberries, hulled and quartered
2 red plums, pitted and sliced ¼ inch thick

How to Make
• Combine the rosé wine, pomegranate juice, lemon juice, sugar, orange-flavored liqueur, cognac, 1 cup water and 1 cup ice in a large class pitcher. Stir in the raspberries, strawberries, and plums. Cover and refrigerate for at least 2 hours, but preferably overnight.
• When ready to serve, fill wine goblets or highball glasses halfway with ice. Pour the sangria over the ice, spooning some of the macerated fruit into each glass. Serve ice-cold!

 

And now, vegetarian delights!
Corn with Cilantro-Lime Butter**
What you’ll need
1/2 cup butter, softened
1/4 cup minced fresh cilantro
1 tbsp. lime juice
1-1/2 tsp. grated lime peel
12 medium ears sweet corn, husks removed

How To Make
• In a small bowl, mix butter, cilantro, lime juice and lime peel. Shape into a log; wrap in plastic wrap. Refrigerate 30 minutes or until firm. Wrap each ear of corn with a piece of heavy-duty foil (about 14 in. square).
• Grill corn, covered, over medium heat 15-20 minutes or until tender, turning occasionally. Meanwhile, cut lime butter into 12 slices. Remove corn from grill. Carefully open foil, allowing steam to escape. Serve corn with butter and, if desired, cheese.

 
Roasted Carrot and Avocado Salad with Citrus Dressing**
What you’ll need
3 garlic cloves, peeled
1 tsp cumin seeds
1 tsp fresh thyme leaves
¼ tsp crushed red pepper
Salt and black pepper
1 tbsp red wine vinegar
4 tbsp extra-virgin olive oil, divided
1 lb. small to medium carrots, peeled
1 orange, halved
1 lemon, halved
2 avocados, pitted, peeled, and cut in thin wedges
1½ cups lightly packed radish sprouts or other sprouts
Sour cream, to serve

How To Make
1. Preheat oven to 400ºF. In a small food processor, crush garlic to a paste with cumin, thyme, red pepper, 1½ tsp salt, and ¾ tsp pepper. Add vinegar and 2 tbsp oil; mix well.
2. Arrange carrots in a roasting pan and spread spice paste on top. Place orange and lemon halves, cut-side down, on carrots. Roast until carrots are tender and starting to brown, 40–45 minutes.
3. Using tongs, arrange carrots on a serving platter. Using a dish towel to protect your hands, squeeze juice from the roasted orange and lemon halves into a measuring cup. You should have about ¼ cup juice. Beat in remaining 2 tbsp oil and season with salt and pepper to make a dressing.
4. Arrange avocado wedges over carrots, then scatter sprouts on top. Drizzle with dressing, and top with dollops of sour cream.
*Recipe adapted from: Ina Garten’s Cookbook, Make it Ahead
**Recipes adapted from: https://www.instyle.com/news/healthy-summer-recipes-rebecca-taylor

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