5 Summer Menu Ideas and Recipes

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In last week’s post, we talked the health benefits of some super red, white and blue foods. Many of those foods can be easily found during the summer season. So, I got to thinking that in order to incorporate some of those foods, it would be great to have a few new healthy summer recipes and menu ideas to add to your collection.

Sample Summer Menu 1

This menu features the true tastes of summer and can act as a wonderful dinner party menu.

Menu items include:

Grilled Turkey Burgers
Classic Boston Baked Beans
Yellow Pear and Cherry Tomato Salad
Grilled Pineapple
Blackberry Iced Tea with Cinnamon and Ginger

Below you will find the easy dinner recipes in order to make and enjoy these summer menu items.

Grilled Turkey Burger Recipe

Ingredients

1 pound ground turkey breast
1/4 cup dried bread crumbs
1/4 cup chopped onion
2 tablespoons fresh parsley, chopped
1 1/2 tablespoons Worcestershire sauce
1 teaspoon Tabasco (hot) sauce
4 whole-grain buns
4 slices tomato
4 slices red onion
2 Bibb lettuce leaves, halved
4 tablespoons ketchup

Directions

Combine the ground turkey breast, bread crumbs, chopped onion, parsley, Worcestershire sauce and hot sauce in a large bowl. Mix well. Divide turkey mixture into 4 equal portions and form into patties.

Prepare a hot fire in a charcoal grill or heat a gas grill or broiler (grill). Away from the heat source, lightly coat the grill rack or broiler pan with cooking spray. Position the cooking rack 4 to 6 inches from the heat source.

Grill burgers until nicely browned on both sides and heated through, about 7 minutes a side. Serve each burger on a bun topped with 1 tomato slice, 1 onion slice, 1/2 lettuce leaf and a dollop of ketchup. Serves 4.

Classic Boston Baked Beans Recipe

Ingredients

2 cups dried small, white beans (navy beans), picked over and rinsed, soaked overnight and drained
4 cups water
2 bay leaves
3/4 teaspoon salt
1 yellow onion, chopped
1/2 cup light molasses
1 1/2 tablespoons dry mustard
3 strips thick-cut bacon, cut into 1/2-inch pieces

Directions

In a large, ovenproof pot with a tight-fitting lid or in a Dutch oven, combine the beans, water, bay leaves and 1/2 teaspoon of the salt over high heat. Bring to a boil. Reduce the heat to low, cover partially and simmer until the beans have softened but are still firm, 65 to 75 minutes. Remove from the heat and discard the bay leaves. Don’t drain the beans.

Preheat the oven to 350 F.

Stir the onion, molasses, mustard, bacon and the remaining 1/4 teaspoon salt into the beans. Cover and bake until the beans are tender and coated with a light syrup, 4 1/2 to 5 hours. Check periodically to make sure the beans don’t dry out, stirring and adding hot water as needed. Serves 12.

Yellow Pear and Cherry Tomato Salad Recipe

Ingredients

For the vinaigrette
2 tablespoons sherry vinegar or red wine vinegar
1 tablespoon minced shallot
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 1/2 cups yellow pear tomatoes, halved
1 1/2 cups orange cherry tomatoes, halved
1 1/2 cups red cherry tomatoes, halved
4 large fresh basil leaves, cut into slender ribbons

Directions

To make the vinaigrette, in a small bowl, combine the vinegar and shallot and let stand for 15 minutes. Add the olive oil, salt and pepper and whisk until well blended.

In a large serving or salad bowl, toss together all the tomatoes. Pour the vinaigrette over the tomatoes, add the basil shreds and toss gently to mix well and coat evenly. Serve immediately. Serves 6.

Grilled Pineapple

Ingredients

For the marinade:

1 tablespoon olive oil
1/4 teaspoon ground cloves
1 teaspoon ground cinnamon
2 tablespoons dark honey
1 tablespoon fresh lime juice
1 firm yet ripe pineapple
1 tablespoon dark rum (optional)
1 tablespoon grated lime zest

Directions

Prepare a hot fire in a charcoal grill or heat a gas grill or broiler (grill).

To make the marinade, in a large bowl, combine the olive oil, cloves, cinnamon, honey and lime juice and whisk to blend. Set aside.
Cut off the crown of leaves and the base of the pineapple. Stand the pineapple upright and, using a large, sharp knife, pare off the skin, cutting downward just below the surface in long, vertical strips. Cut off any remaining small brown “eyes” on the fruit. Stand the peeled pineapple upright and cut it in half lengthwise. Place each pineapple half cut-side down and cut it lengthwise into four long wedges; slice away the core.

Place the pineapple in the bowl with the marinade and stir to coat the pineapple. Serves 8.

Place on the grill and cook about 3 to 4 minutes, basting once or twice with the remaining marinade. Turn the fruit and move it to a cooler part of the grill or reduce the heat. Baste again with the marinade. Grill until the pineapple is tender and golden, about 3 more minutes.

Remove the pineapple from the grill and place on a platter or individual serving plates. Brush with the rum, if using, and sprinkle with the lime zest. Serve hot or warm.

Blackberry Iced Tea with Cinnamon and Ginger

Ingredients

6 cups water
12 blackberry herbal tea bags
8 3-inch-long cinnamon sticks
1 tablespoon minced fresh ginger
1 cup unsweetened cranberry juice
Sugar substitute, to taste
Ice cubes, crushed

Directions

In a large saucepan, heat water to just before boiling. Add tea bags, 2 of the cinnamon sticks and ginger. Remove from heat, cover and let steep for about 15 minutes.

Pass the mixture through a fine-mesh sieve, placed over a pitcher. Add the juice and sweetener to taste. Refrigerate until very cold.
To serve, fill 6 tall, chilled glasses with crushed ice. Pour the tea over the top of the ice and garnish with cinnamon sticks. Serve immediately. Serves 6.

The above summer menu and their recipes were taken from Mayo Clinic website. To view more summer recipes and menus and their recipes, please visit: http://www.mayoclinic.com/health/summer-recipes/MY00754.
Remember, enjoy the healthy produce of the summer season and make a nutritious summer meal tonight!