Recipe Friday: A Last Taste of Summer

August 30, 2013

Recipes to end summer in style.

At HSC, we’re excited for all the possibilities that a new school year brings.  But first, for families hosting Labor Day gatherings, we’ve selected a few quick and easy dishes that pack in  one more taste of summer. Here’s a guacamole that packs an extra citrus punch; a sweet and tangy salad; plus a sizzling take on late-summer fruit!

Grapefruit Guacamole (via No Recipes)

You’ll Need:

How to Make It:

  1. Sprinkle some salt and squeeze liquid from the onions. Rinse with cold water and drain.

  2. Add onions and grapefruit pieces. Remove any remaining membranes from grapefruit.

  3. Add remaining ingredients, including avocado.

  4. Stir to mash avocado to desired consistency. Leaving some chunks is advised.

  5. Serve with tortilla chips, veggies, as a sandwich topping or any other way you like. 

 

Grilled Stone Fruit Antipasto Platter (via Cooking Light)

You’ll Need:

  • For the dressing:

  • 1 tbs brown sugar

  • 3 tbs white vinegar

  • 2 tbs extra virgin olive oil

  • 2 tbs fresh lime juice

  • 2 tsp vanilla extract

  • 1/4 tsp ground black pepper

  • 1/8 tsp salt

  • 1/8 tsp hot sauce of choice, if desired

  • Fruit:

  • 1 pound firm black plums, halved and pitted

  • 1 pound firm peaches, halved and pitted

  • 1/2 pound firm nectarines, halved and pitted

  • 1/2 pound firm pluots, halved and pitted

  • Mint sprigs, if desired

How to Make It:

  1. Place fruit on grill rack coated with cooking spray.

  2. Grill each piece of fruit three minutes on each side.

  3. While fruit is cooking, whisk together dressing ingredients until well-combined.

  4. Remove fruit from grill and drizzle with the dressing. Garnish with mint sprigs.

 

Watermelon & Feta Salad (via HellaWella):

You’ll Need:

  • 6 cups watermelon

  • ½ cup fresh mint, finely chopped

  • 5-6 oz. feta cheese

  • Juice of 1 lime

  • Fresh ground black pepper, to taste

How to Make It:

  1. Chop watermelon into 1-in. square cubes. Place in a large mixing bowl, add lime juice and fresh ground black pepper if desired.

  2. Rinse and finely chop mint leaves. Toss with the watermelon, lime juice and black pepper.

  3. Transfer from the mixing bowl to a serving platter and spread out the watermelon to evenly coat other ingredients.

  4. Crumble feta over the melon evenly and serve.

  5. Enjoy!

 

From all of us at HSC, have a happy, healthy start to the school year!