It got hot quickly this summer! Here’s two quick and easy summer recipes to cool you down while not heating up your house either. 😄
Refreshing Pineapple Beet Smoothie
A great afternoon pick-me-up full of flavor and nutrition. If you have little’s around you, you can put this smoothie into freezer pop molds and make popsicles. Serves 3 or 4.
- 1 cup Greek yogurt (Greek yogurt is thicker so it will be creamier, but any yogurt will work great too)
- 1 frozen banana
- 1 cup grated beets
- 1 cup chopped pineapple
- 1/2 cup whole milk
- a few ice cubes (optional)
Layer ingredients in blender in the order listed. Pulse together until combined, adding more milk if necessary. Blend on high until smooth and creamy.
It’s about that time when everyone’s zucchini and summer squash plants are coming on strong! Here’s a great recipe to take advantage of this plenteous and cooling veggie. 😉
Simple Summer Squash Pasta Salad
This recipe is simple and the ingredients come together perfectly! Enjoy warm or cold. When grilling the squash, cut it into big slabs so they don’t drop through the grill grates. For a cold salad, let the pasta cool after dressing it and letting the squash cool before tossing everything together. If you toss everything together warm, it’ll be a summer pasta dish instead of a salad, which is good too!
- 1/2 lb pasta – rombi, spiral, penne, bowties, your choice!
- 1lb summer squash or zucchini – any variety
- 1/4 chopped fresh parsley
- 1/2 cup fresh grated Parmesan
- 1/4 cup olive oil, plus more for the squash
- juice from 1/2 a lemon
- salt and pepper
Cook the pasta according to package directions. Drain and immediately toss with the olive oil, lemon juice, and salt and pepper to taste. Let cool, stirring frequently to distribute the olive oil and keep it from sticking together. Grill the squash. Remove the tops and bottoms from the squash, then slice lengthwise into slabs. Place in a bowl and toss with a healthy glug of olive oil, salt and pepper. Grill squash a few minutes per side until just softened with dark grill marks. Don’t overcook! Let the squash cool for about 10 minutes, then slice crosswise. Toss the cheese and herbs with the pasta. Then add the cooled squash. Taste and adjust salt, pepper, or lemon juice if necessary. Garnish the top with fresh parsley and serve. Variation – Substitute quinoa for the pasta. Cook 1 cup dry quinoa and follow recipe as written.