Savory Summer Recipes

Savory Summer Recipes

May 29, 2012

With the summer sun peeking through the clouds and summer vacation right around the corner, there is plenty to be excited about! Impress your summer cookout guests, spice up your camping menu, and enjoy your summer to the fullest (without falling off track from your anti inflammatory diet) with these savory summer recipes.

Lemon Grilled Shrimp
  • 1 pound shrimp, peeled and deveined
  • ½ cup olive oil
  • ½ cup fresh lemon juice
  • Salt, pepper, oregano to taste
  • Assortment of fresh chopped veggies such as zucchini, tomatoes, onions, and peppers
  • Diced pineapple or mangoes (optional)
  • Skewers

Toss shrimp in a bowl with olive oil, lemon juice, and seasonings. Add in veggies, and toss until all the shrimp and veggies are lightly coated. Thread shrimp, veggies, and fruit on skewers, alternating between the three. Grill 6-8 minutes on each side.

Serve with your favorite high polyphenol veggies for a delicious meal.

Watermelon Salad
  • 4 cups fresh spinach
  • 2 cups diced watermelon, seedless
  • ¼ cup feta cheese
  • ¼ cup toasted pine nuts
  • 1/3 cup balsamic vinegar

Preheat oven to 350. Add pine nuts to baking pan, and bake for ten minutes, or until just golden. Add spinach to bowl. Top with watermelon, pine nuts, and feta cheese. Drizzle with balsamic vinegar. Serve immediately for a delicious and refreshing starter salad.

Caramelized Peaches & Cream
  • Grilled Peaches - Anti Inflammatory Foods4 fresh peaches
  • 1/2 cup fat free vanilla greek yogurt
  • Honey
  • Cinnamon to taste

Remove pit from peaches and slice in halves.

Set peaches cut side down on grill with low heat. Grill 3-4 minutes on each side, or until soft & carmelized. Once removed from grill, top with a dollop of greek yogurt. Drizzle with honey and add a sprinkle of cinnamon.

Serve immediately for a healthy and satisfying dessert.



Balsamic Salmon
  • Balsamic Glazed Salmon - Anti Inflammatory Foods1 medium salmon fillet
  • 1 TBSP canola oil
  • 1 TBSP dijon mustard
  • 1 TBSP lemon juice
  • 3 TBSP balsamic vinegar
  • 1 TSP honey or agave nectar (optional)
  • Pepper to taste (optional)

Mix together canola oil, dijon mustard, lemon juice, balsamic vinegar, and honey. Drizzle over salmon and bake at 350 for 25-30 minutes. Add pepper to taste.

Serve with your choice of high polyphenol vegetables and enjoy!



What are your favorite summer recipes? Share them with our Facebook community! Become a fan of Gene Smart Wellness on Facebook and let us know what your favorite summer foods are.




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