Peaches, Pizza & More: Summer Essentials

Summer could not be more of a blessing. The warm weather coupled with the scent of fresh flowers and the thoughts of vacation; it is a special time to say the least. Life is at its peak ripeness in the summer, and the air seems simpler, softer and somehow sweeter. We understand the necessity of slowing down during these months and appreciating every second of stillness. I have gathered four lovely recipes that showcase the vibrancy and flavor that are native to this season. The first dish are classic fish tacos topped with fresh herbs and a dash of mango for the perfect balance.

Fish Tacos

Ingredients:

12 small white flour tortillas (Carb-balanced tortillas)

1 1/2 lb cod, swordfish, or any mild fish that holds its shape

1/2 tsp ground cumin

1/2 tsp cayenne pepper

1 tsp salt

1/4 tsp black pepper

1 Tbsp Olive oil

1/2 pound red cabbage, finely shredded

1 orange, peeled and cut into 1/2″ cubes

2 T. chopped cilantro

3T lime juice

3 T olive oil

2-3 T jalapeno; finely diced

Directions:

1. Line a large baking sheet with parchment paper. 
2. In a small dish, combine seasonings: cumin, cayenne pepper, salt, and pepper.
3. Toss fish together with spices until well-coated. Place fish on a baking sheet lined with parchment paper.
4. Lightly drizzle fish with olive oil. Bake at 350F degrees for 10 minutes.
5. Add cabbage to a medium bowl and toss with chopped orange, cilantro, jalapeno, olive oil, and lime juice.
6. Remove fish from oven and arrange on a flour tortilla and top with red cabbage slaw.

Nutrition Information: calories 312; fat 10.8g; sat fat 2.7g; carbohydrate 31.3g; fiber 22.6g; sugar 4.8g; protein 26.5g

The next dish is garlic and herb shrimp, another seafood recipe to celebrate the season. It is effortless and tasty, perfect for a family barbecue or a quiet night in with friends.

Garlic and Herb Shrimp

Ingredients:

1 ½ teaspoons kosher salt

½ teaspoon lemon zest

3 cloves garlic, thinly sliced

3 tablespoons chopped fresh basil leaves

3 tablespoons chopped fresh flat-leaf parsley

1 tablespoon chopped fresh oregano leaves

4 tablespoons olive oil, divided, or as needed

2 pounds medium shrimp (26-30), peeled and deveined, tail left on

skewers

Directions:

Preheat the oven to 350 degrees or a grill to medium-high heat.

1. Place salt, lemon zest, and 3 cloves garlic in a mortar and pestle bowl. Use the pestle to grind everything together.
2. Then, add the chopped basil, parsley, oregano, and 2 T. olive oil, and continue working the mixture to form a paste.
3. Remove and reserve 3T of mixture and set aside for use when serving.

5. Skewer the shrimp and place them on a sheet pan lined with parchment paper. Applying the mixture to both sides of the shrimp using a pastry brush.

6. Bake in a 350-degree oven for 10 minutes, turning halfway through.

7. Serve with a remaining basting mixture or brush the mixture on and serve immediately.

Nutrition Information: calories 169; fat 6.7g; sat fat .4g; carbohydrate 0g; fiber 0g; sugar 0g; protein 31.6g

The third dish is a delicious thin-crust, mushroom pizza with arugula. The perfect light and tasty pizza for a fun summer evening.

Wild Mushroom Pizza with Arugula

Ingredients:

3 tablespoons extra-virgin olive oil, divided

4 c Baby Bella mushrooms; washed, trimmed, and sliced

1/2 pound pizza dough

2 cloves garlic, very thinly sliced

4 ounces mozzarella cheese, shredded or thinly sliced and torn into 1/2-inch pieces

3 cups loosely packed arugula

1 T. fresh squeezed lemon juice

1 T. extra virgin olive oil

¼ teaspoon kosher salt

3 tablespoons shaved Pecorino Romano cheese

Directions:

1. Preheat oven to 525 degrees.
2. Heat 2 T olive oil in a large skillet over medium heat.
3. Add mushrooms and cook, stirring occasionally, until beginning to brown, about 5 minutes. Remove from heat and set aside.
4. Roll dough on a floured surface into the desired shape.

5. Scatter garlic over the dough, then sprinkle with mozzarella and half of the mushrooms.

6. Save the other half of the mushrooms. Drizzle the remaining 1 tablespoon of olive oil over the pizza.

7. Place in a preheated oven on the bottom rack and cook for 10-15 minutes.

8. Toss arugula with olive oil, lemon, and kosher salt in a small bowl. Set aside.

9. Remove the pizza from the oven. Top the pizza with the arugula, reserved mushrooms, and cheese. Serve immediately.

Nutrition Information: calories 359; fat 18.3g; sat fat 5.4g; carbohydrates 34.5g; fiber 1.4g; sugar 3.9g; protein 17g

The last dish adds a bit of sweetness to the mix with a warm peach and blackberry burrata salad.

Warm Peach & Blackberry Burrata Salad

Ingredients:

3 T. Apple cider vinegar

1 T. minced shallot

1 T. chopped fresh chives

1 tsp Dijon mustard

1 tsp honey

1/2 tsp kosher salt

1/2 tsp black pepper

3 T. olive oil

5 oz arugula

2 peaches

1 cup fresh blackberries

4 oz Burratta

1/3 c almonds, chopped

Directions:

Preheat oven to 350 degrees

1. Whisk together vinegar, shallot, chives, mustard, honey, salt, and pepper in a large bowl. Gradually stream in the olive oil and whisk until combined, forming an emulsion.
2. Cut peaches in half, remove the stone, and slice into 1/2″wedges.
3. Place the peaches on a baking sheet lined with parchment paper. Drizzle olive oil over them and bake for 15 minutes until they are soft and warmed throughout.
4. Place arugula in a large bowl or on a serving platter. Top with blackberries, warmed peaches, burrata, and almonds.
5. Drizzle vinaigrette over the salad and serve immediately. Serves 4.

Nutritional Information: calories 292; fat 25g; sat fat 3.8g; carbohydrates 15.1g; fiber 3.6g; sugar 4.3g; protein 10.9g

Each recipe is a creation of its own and brings out the unique flavor of summer in every bite. We do our best to slow down the season, and it definitely is not easy. Through the foods we enjoy and the people we surround ourselves with, we can stay on the Path to Wellness.

Have a fantastic summer!

Laura