Summer is the perfect time to enjoy fresh and delicious meals that are both healthy and satisfying. At Countryside Retirement Community in Stokesdale, NC, we believe that good nutrition is an essential part of overall health and well-being. In this blog post, we’re excited to share some of our favorite summer recipes that are sure to delight your taste buds and nourish your body.
Grilled Lemon Herb Chicken: Ingredients:
- 4 boneless, skinless chicken breasts
- 2 lemons, juiced and zested
- 2 cloves garlic, minced
- 2 tablespoons fresh herbs (such as thyme, rosemary, or oregano), chopped
- Salt and pepper, to taste
Instructions:
- In a small bowl, whisk together the lemon juice, lemon zest, minced garlic, and chopped herbs.
- Season the chicken breasts with salt and pepper, then place them in a shallow dish.
- Pour the lemon herb marinade over the chicken, making sure to coat each piece evenly. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
- Preheat the grill to medium-high heat. Remove the chicken from the marinade and discard any excess marinade.
- Grill the chicken for 6-8 minutes per side, or until it is cooked through and no longer pink in the center. Serve hot and enjoy!
Summer Vegetable Pasta Salad: Ingredients:
- 8 ounces pasta (such as rotini or penne), cooked and cooled
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup bell pepper, diced
- 1/2 cup red onion, thinly sliced
- 1/4 cup black olives, sliced
- 1/4 cup feta cheese, crumbled
- 2 tablespoons fresh basil, chopped
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper, to taste
Instructions:
- In a large bowl, combine the cooked pasta, cherry tomatoes, cucumber, bell pepper, red onion, black olives, feta cheese, and fresh basil.
- In a small bowl, whisk together the olive oil and balsamic vinegar. Season with salt and pepper to taste.
- Pour the dressing over the pasta salad and toss to coat evenly. Refrigerate for at least 30 minutes before serving to allow the flavors to meld together.
- Serve chilled and enjoy as a refreshing side dish or light meal!
Grilled Peach and Arugula Salad: Ingredients:
- 4 ripe peaches, halved and pitted
- 4 cups baby arugula
- 1/2 cup crumbled goat cheese
- 1/4 cup balsamic glaze
- 2 tablespoons olive oil
- Salt and pepper, to taste
Instructions:
- Preheat the grill to medium-high heat. Brush the peach halves with olive oil and season with salt and pepper.
- Grill the peaches for 2-3 minutes per side, or until they are lightly charred and caramelized.
- Arrange the baby arugula on a serving platter. Top with the grilled peach halves and crumbled goat cheese.
- Drizzle the salad with balsamic glaze and serve immediately.
These summer recipes are perfect for enjoying the season’s freshest ingredients and flavors. Whether you’re firing up the grill for a backyard barbecue or hosting a picnic in the park, these healthy and delicious meals are sure to be a hit with family and friends.
