The weather is quickly getting warmer and before we know it, summer will have officially arrived. This means it’s time to forget about your typical winter dinners such as shepherd’s pie and look forward to more of the healthy, lighter meals that you can enjoy outside in the sun, that will help you to enjoy a happy summer.
Plum Pork Chops
This recipe can get a little bit messy, but it’s definitely worth it. This is the perfect meal for a warm summer’s evening, and is ideal to serve with a salad.
“It's time to forget about your typical winter dinners such as shepherd's pie and look forward to more of the healthy, lighter meals that you can enjoy outside in the sun.”
- 4 boneless pork chops
- 1 plum (pitted and chopped)
- 3tbs balsamic vinegar
- 2tbs pineapple juice
- 1tbs olive oil
- 1/2 a shallot
- 2 cloves of garlic
- 1tsp cinnamon
- In a pan, heat oil over high heat and add garlic, shallots, and plum. Saute briefly.
- Add the vinegar, pineapple juice, and cinnamon to the pan and cook the mixture over medium heat for a few minutes.
- Pour the mixture into a glass dish. Place the pork chops in the dish and marinate for 30 minutes, turning half way through.
- Place the pork chops on a hot grill and cook until done.
Garlicky Grilled Chicken, Portobello, and Radicchio Salad
Serves 4 to 6
If you’re looking for a particularly healthy option, this chicken, portobello and radicchio salad is a great alternative, and still has plenty of kick to it.
- 4 cloves garlic, smashed and chopped
- Kosher salt and freshly ground black pepper
- 1/2 cup extra-virgin olive oil, plus more for drizzling
- 1/2 cup chopped fresh flat-leaf parsley
- 6 sprigs fresh thyme, leaves only
- 1 (4 to 4 1/2 pound) chicken, cut in 1/2
- 4 portobello mushrooms, brushed clean and stems removed
- 2 small heads radicchio, halved
- Watercress, to serve
- Put the garlic onto a cutting board and sprinkle it with about 1/2 teaspoon salt.
- Using the side of a large knife, slowly mash the garlic into a paste.
- Put the garlic paste into a small bowl and blend in 1/2 cup olive oil, parsley, and thyme leaves.
- Pour half the mixture over the chicken and season it with salt and pepper.
- Set the chicken aside to marinate while you prepare the other ingredients for grilling.
- Heat the grill to a medium to high heat.
- Drizzle half the remaining marinade into the mushrooms and half onto the cut side of the radicchios.
- Season both with salt and pepper and place them on the grill over indirect heat. Grill until the mushrooms and radicchio are soft, about 10 to 15 minutes; set them aside to cool while you cook the chicken
- Put the chicken on the grill and cook for about 15 to 20 minutes per side, or until cooked through and juices run clear. Set aside until cool enough to handle.
- To serve, cut the chicken into pieces, cut the mushrooms into quarters, and cut the radicchio into wedges. Gently toss everything together with some fresh watercress and an extra drizzle of olive oil.
Rosy Strawberry Sorbet
These recipes are designed to be healthy recipes that make you happy, but it’s always nice to treat yourself . And we don’t know about you, but nothing makes us happier than a good dessert.
- 1/3 cup plus 1 tbsp. sugar
- 1 pound fresh strawberries, hulled
- 1/2 tbs rosewater
- 2 tablespoons lemon juice
- 1/8 teaspoon salt
- In a small pot over medium-high heat, bring the sugar and 1/2 cup of water to a simmer. Stir to dissolve sugar, then remove pot from heat and cool to room temperature, about 20 minutes.
- Meanwhile, purée strawberries in a blender. Pour purée through a fine-mesh sieve to remove seeds, pressing down with a spatula to extract liquid. Discard seeds.
- In a medium bowl, combine sugar syrup, strawberry purée, rosewater, lemon juice, and salt. Cover with plastic wrap and refrigerate until well chilled, at least 2 hours.
- Stir mixture well, then freeze in an ice cream maker according to manufacturer’s directions.