When temperatures heat up, vibrant produce, fresh fish and light preparations make for a cool outdoor spread
Recipes & Food Styling By Anna Hampton
Photographs by Helene Dujardin
Chargrilled Corn & Tomato Salad
8 ears of corn, shucked
3 Tbsp. olive oil, divided
1½ tsp. salt, divided
Freshly ground pepper
2 pints cherry tomatoes, halved
1 shallot, minced
2 cloves garlic, minced
2 tsp. red wine vinegar
Juice of 1 lime
1/3 cup cilantro, chopped (or substitute basil)
2 scallions, chopped
2 Tbsp. cotija cheese, crumbled
- Heat grill (or large cast-iron pan) to high heat. Coat the corn in 2 tablespoons olive oil, 1 teaspoon salt and pepper. Grill the corn on all sides until charred in spots, about 11 to 13 minutes.
- Meanwhile, in a medium bowl, toss together the cherry tomatoes, shallot and garlic with red wine vinegar, 1 tablespoon olive oil, 1/2 teaspoon salt and pepper.
- Allow the corn to cool after cooking, and then cut the kernels off of the cob.
- Dice the avocados, and coat with lime juice. In a large bowl, toss together the corn, tomato mixture, avocados and cilantro. Garnish with scallions and cotija cheese.
Try This! For a leafy green salad, simply add arugula.
Nutrition facts (per serving): 197 calories, 11g total fat, 2g saturated fat, 2mg cholesterol, 396mg sodium, 24.5g carbohydrates, 6g fiber, 5g sugar, 5g protein
6 cups seedless watermelon, cubed
1 cup chopped English cucumber
1/4 cup lime juice (about 2 limes)
1 cup water
Mint leaves, for garnish
Lime slices, for garnish
- In a blender, add the watermelon, cucumber, lime juice and water. Blend until completely smooth. (Work in batches if needed.)
- Strain through a fine mesh strainer, discarding the solids.
- Pour into glasses filled with ice. Garnish with mint and lime slices.
Chef’s Tip: Agua Fresca will stay fresh in the refrigerator for up to three days
Nutrition facts (per serving): 31 calories, 0g total fat, 0g saturated fat, 0mg cholesterol, 2mg sodium, 8g carbohydrates, 0.5g fiber, 6g sugar, 0.5g protein
Napa Cabbage & Broccoli Coleslaw
3/4 cup buttermilk
1/2 cup mayonnaise
1 tsp. Dijon mustard
Juice of 1/2 lemon
2 tsp. apple cider vinegar
1 tsp. each salt and freshly ground pepper
1 head Napa cabbage
1 head broccoli
1/2 red onion, thinly sliced
1 cup shredded carrots
Freshly chopped herbs, such as dill or chives (optional)
- Whisk together the buttermilk, mayonnaise, mustard, lemon juice and vinegar to form a dressing. Season with salt and pepper. Set aside.
- Thinly slice the Napa cabbage, discarding the tough interior parts. Peel the broccoli stalk with a vegetable peeler. Slice the broccoli in half lengthwise, then thinly slice the halves crosswise. Tender parts of the stalk can be used but discard any tough parts.
- Soak the onion slices in water for 2 minutes to remove some of their aftertaste, and then pat dry.
- Toss all of the vegetables together in a large bowl with the buttermilk dressing. Stir in herbs for extra flavor. Allow to marinate for at least 15 minutes before serving.
Food Fact: Tender Napa cabbage is easier to digest than the conventional red and green varieties.
Nutrition facts (per serving): 103 calories, 8.5g total fat, 1.5g saturated fat, 5mg cholesterol, 145mg sodium, 6g carbohydrates, 1.5g fiber, 3g sugar, 2g protein
Grilled Fish Skewers with Chimichurri Sauce
For the chimichurri sauce:
1 small bunch parsley (about 3/4 cup)
4 garlic cloves, minced
1/2 tsp. crushed red pepper flakes
2 Tbsp. red wine vinegar
1 tsp. salt
Freshly ground pepper
3/4 cup olive oil
For the fish skewers:
2 lbs. grouper (or snapper, sea bass or tuna), cut into 1-inch pieces
2 red onions, cut into 1-inch wedges
2 bell peppers, cut into 1-inch slices
1/2 tsp. each salt and freshly ground pepper
Avocado oil spray
Lemon wedges, for serving
- Roughly chop the parsley. In a small bowl, stir together the parsley, garlic, crushed red pepper and red wine vinegar. Add salt and pepper.
- Whisk in olive oil until well combined. Set aside the chimichurri sauce.
- Thread the fish, onions and peppers alternately onto 10 metal skewers (or use wooden/bamboo skewers soaked in water for 15 minutes). Season with salt and pepper.
- Spray the grill grates and skewers with avocado oil spray. Heat the grill on high (400 to 450°F).
- Place the skewers on the preheated grill for 4 to 5 minutes on each side until fish is cooked through. Serve with lemon wedges and chimichurri sauce on the side.
Chef’s Note: Thanks to a higher smoke point, avocado oil is better than olive oil for a high-heat grill. Spraying the skewers rather than coating them in oil also reduces calories.
Nutrition facts (per serving): 230 calories, 16g total fat, 2.5g saturated fat, 32mg cholesterol, 301mg sodium, 4.6g carbohydrates, 1g fiber, 2g sugar, 18.5g protein