DON’T WORRY, EAT HAPPY: DREAM SUMMER

DON’T WORRY, EAT HAPPY SUMMER

With summer, sunshine and robust farmers’ markets in full swing, now is the perfect time to entertain with friends and family.  After all, is there a style of cooking as gratifying as al fresco grilling?  As the fire heats up, keep cool, hydrated and smiling with these easy and satisfying sips and bites fit for a crowd: Watermelon-Cucumber Cooler; Pistachio Couscous and Hanger Steak with Chimichurri.

Let’s Play!

Be sure to check our Facebook, Twitter and Pinterest pages for updates or email mindy@mealsonheelsbymindy.com to schedule your individual phone consultation for specialized private cooking lessons and family-friendly pantry make-overs. Don’t Worry, Eat Happy!

EAT WELL. FEEL WELL. ENTERTAIN WELL.


LOVE your life!
CELEBRATE your culinary creativity!
PLAY with a renewed vitality!
Exercise! Breathe Fresh Air! Exhale Sunshine! Listen to INSPIRING TUNES WHILE COOKING!
Music, one of my daily culinary inspirations, is not just background noise…it is a way of life and joy in the kitchen.
  • Angel on My Shoulder, Kaskade
  • Latch, Disclosure
  • Feel So Close, Calvin Harris
  • Closer, Ne-Yo
  • Rocketeer, Far East Movement
  • Woman’s World, Cher
  • Wildest Moments, Jessie Ware

MINDY’S MUST-HAVES

Grill Tools & Accesories Grill Tools & Accessories

 

Glass Storage Jars Glass Storage Jars

 

Watermelon (perfect for hydration) Watermelon (perfect for hydration)

 

Culinary Herb Seeds Culinary Herb Seeds

 

 

SEASONAL EATS & RECIPE SPOTLIGHT

Produce to buy right now!
Fresh Nectarines

 

  • Basil
  • Blueberries
  • Broccoli
  • Cherries
  • Corn
  • Cucumbers
  • Eggplant
  • Green Beans
  • Nectarines
  • Okra
  • Peaches
  • Plums
  • Radishes
  • Raspberries
  • Summer Squash
  • Tomatoes
  • Watermelon

Watermelon Cucumber Cooler
WATERMELON CUCUMBER COOLER

Prepared in 5 minutes or less.

Ingredients
5 cups cubed seedless watermelon (2 cups liquid after pureeing)
1 large seedless cucumber, peeled and cut into chunks
½ cup fresh squeezed lime juice
2 Tbs agave nectar
⅔ cup coconut water
Crushed ice cubes
Cucumber rounds for garnish
3 cups or 24oz of Prosecco

Preparation
Place a fine mesh sieve over a large bowl. Blend or puree the watermelon, then pour it through the sieve (pressing on solids with a wooden spoon or rubber spatula).

Repeat the process with the cucumber. Add it to the watermelon juice. Stir together the lime juice and agave with the coconut water. Adjust sweetness if desired by adding more agave.

To serve, fill glasses with crushed ice and top each with the watermelon-cucumber cooler and a splash of chilled Prosecco.  Garnish with the cucumber slices. Serves 4. **For kid-friendly recipe, omit Prosecco.

PISTACHIO COUSCOUS

Prepared in 10 minutes or less.

Ingredients
2 cups vegetable or low sodium chicken stock, (add 2 Tbs broth if necessary)
1/4 tsp red pepper flakes
1/4 Tbs garlic powder
1/4 Tbs cumin
2 cups couscous
1/2 cup roasted pistachios, chopped

Preparation
Bring stock and seasonings to a boil in a large saucepan. Stir in couscous, cover and remove from heat.  Allow to stand for 5-8 minutes or until seasoned stock is absorbed.  Fluff couscous with a fork then fold in roasted chopped pistachios.

Grilled Hanger Steak & Chimichurri
GRILLED HANGER STEAK WITH CHIMICHURRI

Prepared in 50 minutes or less.

Ingredients
2 lbs Hanger steak, room temperature
1 cup water
1 Tbs salt
1 cup fresh flat-leaf parsley, finely chopped
¾ cup fresh oregano, chopped
1½ tsp crushed red pepper flakes
⅓ cup olive oil
¼ cup red wine vinegar
6-8 cloves garlic, peeled and finely chopped
Fresh ground pepper to taste

Preparation
Preheat grill to high.

Over medium heat bring water and salt to a boil in a saucepan.  Allow to cool. In a separate bowl combine fresh herbs, red pepper flakes, olive oil, red wine vinegar, chopped garlic and ground pepper. Whisk together with salt water mixture and set aside for 30 minutes.

Pat meat dry with paper towels before generously seasoning with salt and fresh ground pepper.  Grill meat on hottest section of the grill until browned on all sides, approximately 15-20 minutes.

Place meat on cooler section of the grill and continue to cook to desired doneness, approximately 25 minutes for medium rare.  Rest cooked meat on a platter for 15 minutes before slicing.  Serve with Chimichurri and fire-roasted tomatoes. Serves 4.

 

KITCHEN AND ENTERTAINING INSPIRATION
Bachelor Brothers Bed & Breakfast― Bill Richardson

“Novels and gardens,” she says. “I like to move from plot to plot.”
― Bill Richardson, Bachelor Brothers’ Bed & Breakfast

Nothing says summer like good books by the poolside and outdoor barbecue parties. For me, I just love the taste and texture of grilled fruit. A favorite, peaches or nectarines, can be grilled in no time flat.  Paired A favorite, peaches or nectarines, can be grilled in no time flat.  Paired with fresh basil leaves for a light salad or atop grilled salmon or meat, it’s sure to be a winner!  To grill stone fruit, remove the center pit/seed.  Cut into 8 even wedges.  Toss with a drizzle of olive or canola oil, a fresh squeeze of lemon, a touch of honey and pinch of red pepper flakes for pizzazz.  Place over a hot grill and cook until they begin to caramelize. Turn over with tongs and repeat.  Remove and serve immediately.

Stay tuned for air date, Meals on Heels by Mindy will visit the set of Growing Bolder in July with some healthy summer kitchen recipes and inspiration. Check your local listings and be sure to watch!

 

 

 

One Comment

  1. Posted July 16, 2013 at 3:13 am | Permalink

    Recipes sound wonderful.

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