Unlike most people my age, I enjoy being in the kitchen cooking up a new meal every day, or at least as often as I can. There’s nothing like filling a basket with ingredients and letting your imagination run wild. Although I enjoy preparing all kinds of different dishes, I have a few favorites that I always come back to. Because I consider them to be rather delicious, I thought I’d share them and see what others think.
Originating in Spain centuries ago, Sangria has always been a refreshing and simple way to enjoy an alcoholic beverage. Made traditionally with red wine, Sangria recipes have evolved and changed over the years to satisfy almost any palate. Made with only wine, simple syrup and various fruit juices and slices, Sangria is not only easy to prepare, but can be enjoyed during any occasion. Although I lean towards red-wine based Sangria, a more fruit-forward, refreshing Sangria is never a bad idea!
- 9 cups fresh blueberries
- 1 cup sugar
- 1 cup water
- 1 750 milliliter of white wine – such as a Pinot Grigio or Sauvignon Blanc
- 1 bottle of sparkling water (if desired)
- 1 lime
- 1 orange
To begin, combine water, sugar and 1 cup of blueberries in a saucepan and bring to a boil, stirring throughout. Remove from heat and cover, cool to room temperature. Slice the remaining fruit into small, 1 inch pieces and combine with wine and simple syrup. Let the Sangria chill for up to 24 hours and enjoy!
When I think of summer foods, fish tacos is one of the first dishes that comes to mind. Fish tacos are versatile and can be prepared in a multitude of ways. Ranging from fried to grilled, the possibilities are endless. Although the choice of fish to use can vary depending on palate, a white, mild fish would be the better option as its flavor shines through in any dish. My favorite to use is Mahi-Mahi. It’s easy to cook, pairs well with simple toppings that won’t overpower the tacos and can be easily grilled or baked.
Mahi-Mahi Fish Tacos:
- 1 pound Mahi-Mahi
- ¼ cup Extra Virgin Olive Oil (EVOO)
- 1 lime, juiced
- 1 tablespoon chili powder
- 1 Serrano, coarsely chopped
- ½ cup fresh cilantro, chopped
- Your choice of flour or corn tortillas
Before preparing the fish, preheat grill to high heat. Place fish in a large plate and combine EVOO, lime juice, chili powder and Serrano. Add to fish and let marinade for approximately 25 minutes. Place fish on grill and cook for 5 minutes on one side. Flip fish and cook for 30 seconds before removing it from heat. Let rest for 5 minutes and flake. Place tortillas on the grill for a few seconds before adding fish.
For a simple addition to the taco, add sliced green cabbage, avocado or, my personal favorite, a mango salsa.
Ah yes, dessert. What better way to end a summer meal than with a refreshing, sweet dessert. Baking can take forever, be messy and not always work out. Trust me, I would know. So why not try a no-bake, easy way to prepare the perfect finish to a meal. With just a few ingredients a whole party can be fed dessert.
Fruit ‘N’ Yogurt Pops:
- 1 pound of fresh summer berrie - blueberries, raspberries, blackberries
- 2 tablespoons of granulated sugar
- 2 cups yogurt of your choice
- Ice Pop molds
- Popsicle sticks
Blend fresh berries and granulated sugar in a food processor until fully smooth. Pour into Ziploc bag or squeeze bottle. Spoon yogurt into a Ziploc bag or squeeze bottle as well and alternate between the two when pouring into the molds. Freeze the pops overnight and enjoy!
This summer meal is easy to prepare and yields enough for multiple people. Enjoy preparing it or modifying it to make your own creative dishes.