Watermelon Mint Cooler

Two of my FAVORITES mixed together to make everyone feel cooler, lighter, fresher and healthier.

Ingredients:

4 cups cubed seedless watermelon 🍉

½ cup coconut water

2 tablespoons fresh lime juice

8–10 fresh mint leaves

Pinch of sea salt

Ice, for serving

Instructions:

In a blender, combine watermelon, fresh mint leaves, honey, lime juice, and cold water.

Blend until smooth .

Strain the mixture through a fine mesh strainer to remove any pulp or seeds.

Chill your watermelon mint cooler in the refrigerator for about 30 minutes.

Fill glasses with ice cubes and pour the chilled watermelon mint mixture over the ice. Add Strawberries or a few blueberries on top if desired!

Garnish with extra mint leaves and slices of watermelon.

Avocado-Mango-Tomato Salsa

Brighten up your meals with this refreshing Avocado-Mango-Tomato Salsa. Avocado provides healthy fats, while mango and tomatoes add a burst of sweetness as well as your daily vitamins. We love this recipe, especially in the heat of the Summer.

Ingredients:

Mango (1 ripe, diced)
Avocado (1 ripe, diced)
Tomato (1 medium, diced)
Red onion (1/4 cup, finely chopped)
Jalapeño (1 small, seeded and finely chopped, optional)
Fresh cilantro (1/4 cup, chopped)
Juice of 1 lime
Salt and pepper to taste

Instructions:

In a large bowl, combine the diced mango, avocado, tomato, red onion, and jalapeño.

Gently fold in the chopped cilantro and squeeze the lime juice over the mixture.

Add salt and pepper to taste. Toss everything together gently until well combined.

Serve immediately, or chill for 15-30 minutes.

Grilled Zucchini Ribbons

Grilling fresh, seasonal zucchini is a delightfully simple way to enjoy one of my favorite summer vegetables. Thinly sliced, zucchini shines with just a bit of seasoning. This recipe, inspired by one from the New York Times with my little twist, can be prepared on the grill or in the oven. For an oven method, roast at 450°F, turning every 3-5 minutes until tender, then broil briefly for a crisp texture.

Ingredients:

8 tablespoons olive oil

2 garlic cloves, minced

1 tablespoon chopped fresh rosemary

1 teaspoon chili flakes

Zest and juice of one lemon

6 medium-small zucchinis (about 6 ounces each)

Kosher salt

Truffle oil (optional)

Instructions:

Tip: If using bamboo skewers, soak them in cold water for 30 minutes before skewering.

Prepare the Grill: Set up your grill for direct grilling and heat to high (450-600°F). Clean and oil the grill grate using a paper towel dipped in vegetable oil and tongs.

Infuse the Oil: In a small saucepan over medium-low heat, combine the olive oil, garlic, rosemary, chili flakes, and lemon zest. Cook, stirring frequently, until the garlic is softened and fragrant, about 2-3 minutes. Remove from heat and let cool. Set aside about 1/4 of the mixture for basting.

Slice the Zucchini: Trim and discard the ends of the zucchinis. Thinly slice each zucchini lengthwise into strips about 1/8-inch thick (a mandoline, or I use a hand peeler works well for this). Test a couple of strips by folding them; if they break, they are too thick.

Skewer the Zucchini: Fold each zucchini slice into an accordion shape and thread onto skewers. Repeat until all slices are skewered, creating 5-6 skewers.

Gently brush on the infused olive oil mixture to your skewers.

Season with salt to taste.

Grill: Arrange the zucchini skewers on the grill. Grill, basting with the reserved oil mixture and turning to brown evenly. Cook until edges are singed, 1-2 minutes per side (total grilling time: 4-8 minutes).

Taste and adjust seasoning with salt and or truffle oil if desired. Serve hot or at room temperature. YUM

You can also serve them on top of a mixed salad, orzo, rice noodles etc