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Chilled Peach Soup

Chilled Peach Soup
Enjoy flavorful sips of sunshine!
Number of Servings
4
Ingredients
  • 4 cups fresh peaches, peeled and sliced (about 5 medium peaches)
  • 1 cup white wine (such as pinot grigio)
  • 1 cinnamon stick (3 inches)
  • [q:1/8] teaspoon cardamom
  • 2 tablespoons honey
  • juice [q:1/2] lemon
  • 6 ounces plain yogurt
  • [q:1/4] teaspoon vanilla extract
  • fresh mint for garnish
Directions
  1. In a medium saucepan, combine peaches, wine, cinnamon, and cardamom over medium-high heat. Bring to a boil, reduce heat, cover, and simmer for 10 minutes or until peaches are soft.
  2. Remove peaches from heat and let cool slightly. Puree in food processor or blender until smooth. Add honey, lemon juice, yogurt, and vanilla and pulse until smooth. Thicken with additional yogurt if desired.
  3. Refrigerate until chilled. Ladle into bowls, garnish with fresh mint, and serve.
Nutrition Info
166 Calories, 4 g Protein, 1 mg Cholesterol, 29 g Carbohydrates, 25 g Total sugars (9 g Added sugars), 3 g Fiber, 0 g Total fat (0 g sat), 31 mg Sodium, [nut:1] Vitamin C, Calcium, Potassium

Grilled Salmon with Peach and Avocado Salsa

Grilled Salmon with Peach and Avocado Salsa
Prep Time
10 minutes/Cook Time: 10 minutes
Number of Servings
4
Ingredients

Salsa:

  • 2 cups peeled and chopped peaches
  • 1 avocado, diced
  • [q:1/2] cup grape tomatoes, halved
  • 2 tablespoons fresh cilantro, chopped
  • 2 tablespoons lime juice

Salmon:

  • 1 teaspoon chili powder
  • 1 teaspoon brown sugar
  • [q:1/2] teaspoon kosher salt
  • [q:1 1/2] teaspoons olive oil
  • 4 (6 to 8 ounce) salmon fillets
  • Lime wedges for serving
Directions
  1. Zest one of the limes. Juice the zested lime to yield 4 teaspoons of juice.
  2. In a medium bowl, combine the lime zest, lime juice, avocado, strawberries, onion, cilantro, and salt to taste. Cut the remaining lime into wedges. Set the salsa and lime wedges aside separately.
  3. Prepare a grill to medium-high heat. Brush both sides of the salmon with oil and sprinkle with salt and pepper. Grill the salmon until just cooked through, about 4 minutes per side.
  4. Serve the salmon hot, with the salsa on top and the lime wedges on the side.
Nutrition Info
593 Calories, 43 g Protein, 109 mg Cholesterol, 16 g Carbohydrates, 8 g Total sugars (1 g Added sugars), 5 g Fiber, 41 g Total fat (8 g sat), 433 mg Sodium, [nutrition:5] Vitamin B3 (niacin), Vitamin B6, Vitamin B12, Vitamin D, Vitamin E, Phosphorus, [nutrition:4] Vitamin B1 (thiamine), [nutrition:3] Vitamin B2 (riboflavin), Vitamin C, [nutrition:2] Folate, Potassium, [nutrition:1] Vitamin A, Vitamin K, Magnesium, Zinc

Argentinean Grilled Vegetable Platter

Argentinean Grilled Vegetable Platter
Prep Time
30 minutes
Number of Servings
8 servings
Ingredients

Vegetables

  • 4 lb mixed seasonal garden vegetables, such as:
    • zucchini
    • yellow summer squash
    • romaine
    • tomatoes
    • eggplant
    • onions
  • Olive oil
  • Sea salt and freshly ground black pepper

Chimichurri

  • 12 garlic cloves, chopped
  • [q:1 1/2] cups olive oil
  • [q:1 1/2] cups red wine vinegar
  • [q:3/4] cup chopped fresh parsley
  • 2 tsp dried oregano
  • 2 tsp hot pepper flakes
  • 1 tsp kosher salt
  • 1 tsp freshly ground black pepper
Directions

Vegetables

  1. Halve zucchini, squash, and romaine lengthwise. Cut tomatoes, eggplant, and onions into 1-inch thick slices. Brush the cut side of the romaine with olive oil. Brush the other vegetables with oil on both sides. Season to taste with salt and pepper. Set aside.
  2. Prepare a hot fire in your grill.
  3. Grill eggplant and onions for 3 to 4 minutes per side, turning once, until charred on both sides.
  4. Place zucchini, squash, and romaine cut side down on the grill. Grill for about 4 minutes, until the cut side is charred and has nice grill marks.
  5. Grill tomatoes on one side for 3 to 4 minutes, until charred.
  6. Arrange vegetables on a platter and drizzle with chimichurri.

Chimichurri

  1. In a bowl, combine the garlic, olive oil, vinegar, parsley, oregano, hot pepper flakes, salt, and black pepper.
  2. Cover and let stand at room temperature for 1 day. (If you don’t have time to let the chimichurri stand for a day, transfer it to a small saucepan and warm over low heat to about 120º for 1 to 2 minutes and then let stand for about 1 hour to blend.) 
Nutrition Info
429 Calories, 3 g Protein, 14 g Carbohydrates, 7 g Total sugars (0 g Added sugars), 3 g Fiber, 41 g Total fat (6 g sat), 455 mg Sodium, [nutrition:5] Vitamin K, [nutrition:4] Vitamin C, Vitamin E, [nutrition:3] Vitamin B6, [nutrition:1] Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Folate, Phosphorus, Potassium

Strawberry & Blueberry Lemonade Frozen Pops

Strawberry & Blueberry Lemonade Frozen Pops
Number of Servings
Serves 4
Ingredients
  • 2 lemons
  • [q:1 1/2] cups water, divided
  • [q:1/2] cup sugar
  • 1 cup strawberries or raspberries
  • 1 cup blueberries
Directions
  1. Make the simple sugar syrup by mixing 1 cup water and [q:1/2] cup sugar in a small saucepan over low-medium heat. Heat the mixture, stirring constantly, until the sugar dissolves and the liquid becomes clear. Let it cool and refrigerate it in a sealed container.
  2. Make the strawberry-raspberry purée by blending the berries until a thick liquid is formed. Add as little water as necessary to allow the fruit to blend. Repeat the process with the blueberries. Store the purées in sealed containers in the refrigerator.
  3. Mix the juice of 1 lemon, [q:1/4] cup water, 2 Tbsp of simple sugar syrup and 1 to 2 spoonfuls of strawberry-raspberry purée in a martini shaker or a pitcher. (In place of the simple syrup, you can substitute 1 Tbsp sugar.) Add more simple sugar syrup or strawberry-raspberry purée to taste. Repeat the process with the blueberries to make the blueberry lemonade.
  4. Pour the juice into the popsicle molds. Add a few sliced strawberries or raspberries into the molds with the strawberry lemonade and a few frozen blueberries into the molds with the blueberry lemonade.
  5. Place the lids on the popsicle molds and place them in the freezer.
  6. Freeze them for several hours or until the juice is frozen.
  7. Remove them from the freezer and gently pull the popsicles out.
Nutrition Info
With strawberries and 1 Tbsp sugar: 30 Calories, 0 g Protein, 0 mg Cholesterol, 8 g Carbohydrates, 6 g Total sugars (3 g Added sugars), 1 g Fiber, 0 g Total fat (0 g sat), 1 mg Sodium, [nutrition:3] Vitamin C. With blueberries and 1 Tbsp sugar: 39 Calories, 1 g Protein, 0 mg Cholesterol, 10 g Carbohydrates, 7 g Total sugars (3 g Added sugars), 1 g Fiber, 0 g Total fat (0 g sat), 1 mg Sodium, [nutrition:1] Vitamin C