Grapefruit and St. Germain Paloma

Paloma Main Image

Summer is in full swing and the Fourth of July is in just a few days. The Fourth of July is one of my favorite times of the year to celebrate with loved ones and create memories. In my house, the barbecue is a constant cooking tool all summer long, but particularly on the Fourth of July. I grill fresh fruit to kebobs and everything in between. There is just something so nostalgic to me about a table full of grilled seasonal staples. I am going to be sharing a number of delicious, simple and healthy dishes you can make to share with your friends and family this weekend and the rest of summer.

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No good barbecue starts without a cocktail– so first up, the Grapefruit and St. Germain Paloma. This cocktail has all the flavor of a great margarita, but with a touch of elderberry from the St. Germain liqueur. It adds that certain something to any cocktail that makes it memorable. It also happens to be a gorgeous cocktail, perfect for summertime sipping.

Paloma 3

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Grapefruit and St. Germain Paloma

Ingredients

  • 1.5 oz tequila
  • 1 oz St. Germain Liqueur
  • 3 oz grapefruit juice
  • Splash of club soda
  • Sea salt or sugar for rim
  • Sprig of fresh mint
  • Lime wedge

Instructions

  1. Rim cocktail glass with a lime wedge and gently press into sea salt. You can pour salt on a small saucer or plate for easy rimming.
  2. Fill cocktail glass with ice. Combine tequila, St. Germain Liquor and grapefruit juice. Stir.
  3. Top with soda and a Sprig of mint. Garnish with lime.
http://freshandfit.org/grapefruit-and-st-germain-paloma/

 

Superfood Dark Chocolate and Fruit Bark

Superfood Dark Chocolate and Fruit Bark Main Image

Sometimes a rich piece of dark chocolate is all it takes to satisfy the craving for something sweet. In today’s recipe for superfood dark chocolate and fruit bark we are going to up the ante with a dose of chia seeds and fresh fruit to add a heap of health boosting antioxidants and omega 3’s to the chocolate.

I didn’t realize how truly easy it is to make homemade chocolate bark until now. All you do is choose your add ons and melt some chocolate. let it set in the refrigerator and you have a beautiful dessert in under an hour.

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Superfood Dark Chocolate and Fruit Bark

Superfood Dark Chocolate and Fruit Bark

Ingredients

  • 24 oz dark chocolate chips
  • 1/3 c cherries, pitted and chopped
  • 1/3 c blackberries, halved
  • 1/3 c raspberries, halved
  • 1 tbsp chia seeds
  • 1 tbsp unsalted sunflower kernels
  • 1/4 tsp sea salt

Instructions

  1. Line a 9x13 baking sheet with wax paper.
  2. In a microwave safe bowl, melt chocolate chips working in 30 second increments until melted stirring occasionally.
  3. Pour chocolate chips into pan and spread to edges.
  4. Top with cherries, raspberries, blackberries, chia seeds, sunflower kernels and sea salt. Gently press into chocolate. Refrigerate 30 minutes or until solid. Use a butter knife to break into pieces.
  5. Store in airtight container in refrigerator.
http://freshandfit.org/superfood-dark-chocolate-fruit-bark/

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Roasted Corn and Jicama Confetti Salad

Roasted Corn and Jicama Confetti Salad Main Image

 

A cool and refreshing salad is just what every summertime barbecue needs. This crunchy roasted corn and jicama confetti salad has a medley of delicious and healthy vegetables with a creamy avocado dressing. I recommend serving this salad in place of coleslaw for a nice change. Fire roasted corn can be purchased at Trader Joes grocery store in the frozen vegetable section. I have also seen it at other grocery stores as well. The smokey aroma of the roasted corn adds to the flavor of the salad. It would be delicious alongside this citrus tequila chicken.

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Roasted Corn and Jicama Confetti Salad

Roasted Corn and Jicama Confetti Salad

Ingredients

  • 1/2 c Jicama, finely chopped
  • 2 c fire roasted corn
  • 1 bell pepper, finely chopped
  • 1/2 c red onion, finely chopped
  • 1 c zucchini, finely chopped
  • 1/4 c chopped cilantro
  • 1/3 c Feta cheese, crumbled
  • 2 tbsp Sunflower kernels
  • FOR DRESSING
  • 1 handful cilantro
  • 1 garlic clove
  • 1/2 an avocado
  • 1/4 c olive oil
  • 1/3 c red wine vinegar

Instructions

  1. Combine chopped vegetables and cilantro in a large bowl. Stir to combine.
  2. In a food processor combine ingredients for dressing. Blend in high until smooth and creamy.
  3. Pour dressing over salad before serving. Stir to coat. Top with feta crumbles and sunflower kernels.
http://freshandfit.org/roasted-corn-and-jicama-confetti-salad/

 

Lemon Walnut Pesto Grilled Salmon

Lemon Walnut Pesto Salmon Main Image

Fresh pesto is one of those recipes that can be smothered on just about anything to create a fresh bright flavor. I often make pesto to put on pasta, zucchini noodles, pizza and chicken. I think it would even be delicious on grilled steak as a chimichurri alternative. Today I am spreading it on salmon just before grilling. You can make pesto out of any nuts you prefer, I used walnuts. The addition of fresh basil adds a hint of anise flavor to any dish and a beautiful bright green color. A squeeze of lemon juice adds a little tang, perfect for fish dishes. Try this lemon walnut pesto on your next recipe!

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Lemon Walnut Pesto Grilled Salmon

30 minutes

15 minutes

45 minutes

Yield: 6 servings

Serving Size: 5 ounce piece of salmon

Lemon Walnut Pesto Grilled Salmon

Ingredients

  • 2 lb. salmon filet
  • For Pesto:
  • 1/3 c olive oil
  • 2 tbsp lemon juice
  • 1/4 c walnut pieces
  • 6 large basil leaves
  • 1/3 c grated Parmesan cheese
  • 2 garlic cloves

Instructions

  1. Heat grill to 425. While grill heats, prepare ingredients for pesto in a food processor or blender.
  2. Blend until smooth.
  3. Pour into a small bowl. Refrigerate until ready to make the salmon.
  4. Lay salmon on a large piece of foil. Spoon pesto over salmon.
  5. Fold foil over salmon so that it is completely enclosed in foil.
  6. Place on grill. Cook 15 minutes. Slice salmon and serve.
http://freshandfit.org/lemon-walnut-pesto-grilled-salmon/

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