Summer Recipes

Cran-Orange Couscous Salad

Ingredients:

• 3 cups uncooked pearl (Israeli) couscous

• 2 cans (14 ounces each ) garbanzo beans or chickpeas, rinsed and drained

• 2 large navel oranges, peeled and chopped

• 2 cups fresh baby spinach

• 1 cup crumbled goat cheese

• 1 small red onion, chopped

• 3/4 cup dried cranberries

• 1/2 cup fennel bulb, thinly sliced, fronds reserved

• 1/2 cup chopped pecans, toasted

• 8 fresh basil leaves, chopped, plus more for garnish

  VINAIGRETTE:

• 1/2 cup olive oil

• 1/4 cup orange juice

• 1/4 cup balsamic vinegar

• 1 tablespoon grated orange zest

• 2 teaspoons honey

• 1 teaspoon salt

• 1/2 teaspoon pepper

Directions:

1. Prepare couscous according to package directions. Fluff with a fork; cool.

2. In a bowl, combine couscous and the next 9 ingredients.

3. In a small bowl, whisk together vinaigrette ingredients until blended.

4. Pour over salad; toss to coat. Garnish with additional chopped basil and reserved fennel fronds.

Chipotle Sweet Potato Salad

Ingredients:

• 3 pounds sweet potatoes, peeled and cut into 3/4-inch pieces (about 7 cups)

• 1/4 cup finely chopped sweet onion

• 1/4 cup finely chopped celery

• 1/4 cup finely chopped seeded fresh poblano pepper

• 1 jalapeno pepper, seeded and finely chopped

• 1 cup mayonnaise

• 2 tablespoons lime juice

• 1/2 to 1 teaspoon ground chipotle pepper

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

• Minced fresh cilantro

Directions:

1. Preheat oven to 425°. Place sweet potatoes in a parchment-lined 15x10x1-in. baking pan; cover tightly with foil. Roast until tender, 25-30 minutes. Cool. Transfer to a large bowl.

2. Add onion, celery, poblano and jalapeno. Combine mayonnaise, lime juice, chipotle pepper, salt and pepper; pour over potato mixture and toss gently to coat. Refrigerate, covered, until serving. Sprinkle with cilantro.

Tropical Chicken Cauliflower Rice Bowls

Ingredients:

• 1 fresh pineapple, peeled, cored and cubed (about 3 cups), divided

• 1/2 cup plain or coconut Greek yogurt

• 2 tablespoons plus 1/2 cup chopped fresh cilantro, divided

• 3 tablespoons lime juice, divided

• 3/4 teaspoon salt, divided

• 1/4 teaspoon crushed red pepper flakes

• 1/8 teaspoon chili powder

• 4 boneless skinless chicken breast halves (6 ounces each)

• 3 cups fresh cauliflower florets (about 1/2 small cauliflower)

• 1 tablespoon canola oil

• 1 small red onion, finely chopped

• Optional: Toasted sweetened shredded coconut or lime wedges

Directions:

1. For marinade, place 1 cup pineapple, yogurt, 2 tablespoons each cilantro and lime juice, 1/4 teaspoon salt, pepper flakes and chili powder in a food processor; process until blended. In a large bowl, toss chicken with marinade; refrigerate, covered, 1-3 hours.

2. In a clean food processor, pulse cauliflower until it resembles rice (do not over process). In a large skillet, heat oil over medium-high heat; sauté onion until lightly browned, 3-5 minutes. Add cauliflower; cook and stir until lightly browned, 5-7 minutes. Stir in 1 cup pineapple and the remaining lime juice and salt; cook, covered, over medium heat until cauliflower is tender, 3-5 minutes. Stir in remaining cilantro. Keep warm.

3. Preheat grill or broiler. Drain chicken, discarding marinade. Place chicken on an oiled grill rack over medium heat or in a greased foil-lined 15x10x1-in. pan. Grill, covered, or broil 4 in. from heat until a thermometer reads 165°, 4-6 minutes per side. Let stand 5 minutes before slicing.

4. To serve, divide cauliflower mixture among 4 bowls. Top with chicken, remaining pineapple and, if desired, coconut and lime wedges.

Zucchini Enchiladas

Ingredients:

• 1 tbsp. extra-virgin olive oil

• 1 large onion, chopped

• 2 cloves garlic, minced

• 2 tsp. ground cumin

• 2 tsp. chili powder

• Kosher salt

• 3 c. shredded rotisserie chicken

• 1 1/3 c. red enchilada sauce, divided

• 4 large zucchini, halved lengthwise

• 1 c. shredded Monterey jack

• 1 c. shredded cheddar

• Sour cream, for drizzling

• Fresh cilantro, for garnish

Directions:

1. Preheat oven to 350°. In a large skillet over medium heat, heat oil. Add onion and cook, stirring, until soft, 5 minutes. Add garlic, cumin, and chili powder and season with salt. Cook until fragrant, about 1 minute. Add chicken and 1 cup of enchilada sauce and stir until coated.

2. On a cutting board, use a Y-shaped vegetable peeler to peel thin slices of zucchini. Lay out 3 slices, slightly overlapping, and top with a spoonful of chicken mixture. Roll up and transfer to a baking dish. Repeat with remaining zucchini and chicken mixture.

3. Spoon remaining cup enchilada sauce over zucchini enchiladas and top with both cheeses.

4. Bake until cheese is melty and enchiladas are warmed through, 20 minutes.

5. Top with sour cream and cilantro before serving.

What are your favorite summer dishes? Let us know below!