Nicole Brown, Marketing
Intern Coordinator
In addition to plenty of
hot, humid days, summer means tons of seasonal fresh fruits and veggies to
enjoy—strawberries, blueberries, zucchini, squash, peaches, green beans, red
potatoes and many more—including some of my personal favorites! In general, I
love to cook. But there’s something even better about cooking during the
summer. The food is fresher and just seems… better. With the abundance of fresh
ingredients, I like to focus on simple recipes that highlight the flavors of summer produce. This four-course meal includes many of my summer favorites.
Appetizer: Caprese Salad
An easy-to-fix starter, this
dish includes both tomatoes and basil.
o 1 large, ripe tomato
o 16 leaves fresh basil
o 1 lb. fresh mozzarella
o Balsamic vinegar, for drizzling, to taste (high
quality balsamic vinegar, like from Stuarto’s Olive Oil Company, is the way to go—it’ll taste much better!)
Cooking Instructions:
Slice the tomato and fresh
mozzarella. Layer 1 slice of tomato, 1 slice of mozzarella and 2 basil leaves.
Drizzle with balsamic vinegar and serve.
Main Dish: Chicken Teriyaki
Besides being a
quick-and-easy chicken dish, a teriyaki stir-fry is an excellent use of summer squash, zucchini and broccoli.
You’ll need:
o Cooking spray
o 1 lb. chicken breasts, in strips
o Teriyaki sauce
o Teriyaki baste and glaze (thicker than the
sauce—think BBQ sauce consistency)
o 1 small zucchini, in bite size pieces
o 1 small yellow squash, in bite size pieces
o 1 broccoli crown, in bite size pieces
o Sesame seeds
o Salt and pepper, to taste
Cooking Instructions:
Cook the chicken breast over
medium heat in a skillet coated with cooking spray. Add approximately 2
tablespoons of teriyaki sauce and continue to stir to cook evenly. Add the
chopped vegetables and cook, covered, for 5 more minutes, or until the veggies
are tender. Remove from heat and top with salt, pepper, a thin layer of sesame
seeds, and roughly ¼ cup of teriyaki baste and glaze. Toss and serve.
Side Dish: Sautéed Red Potatoes
Instead of serving the
chicken teriyaki with rice, change it up and make this red potato dish as a side or base. It’s a quick way to work in some
extra vegetables, and red potatoes are lower in calories than rice.
o ½ lb. of red potatoes
o 2 tsp. olive oil
o 1 tbsp. fresh rosemary (or 1 tsp. dried)
Cooking Instructions:
Sauté all three ingredients
over medium heat, stirring often to cook evenly. Continue cooking until soft,
about 10 minutes. Serve plain, in place of rice or pasta, or with ketchup.
Dessert: Peaches
Peaches are one of my
absolute favorite fruits and, for me, are sweet enough to be dessert on their
own. Want something even sweeter? Make a peach
ice cream topping.
o 1 pint ice cream of your choice
o 3 large peaches, skinned and sliced
o ¼ cup brown sugar
o 1 tsp. cinnamon
Cooking Instructions:
Combine peaches, sugar and
cinnamon in a skillet on low heat. Stir constantly until the mixture is heated
through and has caramelized. Serve over ice cream.