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Refreshing Summer Recipes | Food With Love

July 6, 2018

Summer Recipes wc

Happy summer loving feeding you Friday loves!  Last week I talked about the importance of eating seasonally and even provided a downloadable guide.  Let’s talk about how to eat what is available seasonally with a recipe for two refreshing and very summer embracing treats using seasonally available ingredients.  They are both refreshing and delicious that are sure to keep you cool and your belly happy too!

Recipe #1: Grilled Summer Root Vegetable Salad

Kohlrabi is a summer food item that I myself only discovered through my local CSA box that I get every other week.  It is in the same family of cabbage and broccoli, the brassica family.  Making this is an amazingly nutrient packed vegetable that is good for you and to you.  So, I had to figure out a way to incorporate this really healthy, refreshing and versatile vegetable into my diet, and when someone light the grill one day I thought this would be perfect grilled.

This recipe that I came up with is my new favorite summer salad that I like to make when the grill gets all warm and toasty for grilling.  I am all about taking the heat outdoors and attempting to keep the house cool by not turning an over on, but it you just don’t want to be bothered this can be done by roasting the vegetables in the oven as well.  The key is the dressing that brightens this whole dish up!

What You Need:

  • Grill and whatever is needed to light said grill

  • 1 Kohlrabi

  • 1 Fennel Bulb

  • 3 Portabella Mushroom Caps

  • 2 Carrots

  • 1-2 Lemons

  • 1 Garlic Bulb

  • Pink Salt and Pepper

  • Basil

  • Tarragon

  • Garlic Chives

  •  Avocado Oil

What Ya Do:

 To make this grilled summer salad your first must light the grill.  I prefer to use charcoal or even wood, but use what you like to use in grilling.  While the grill is getting to the perfect temp you want to make your veggie dressing (recipe below).

Cut the tops off, peel the outside skin and slice the kohlrabi into rounds about 1/4 inch in thickness.  Prick the mushroom caps with a fork on the top and the bottom.  Brush with the dressing on both sides of the kohlrabi and mushrooms before grilling.  If you want to grill the carrots cut them into larger pieces so they do not fall through the grates.  They can be chopped into smaller pieces once they have been cooked.  Once the grill has heated add your veggies that you are grilling and cook until tender.

I decided to keep my carrots raw, start with matchstick thickness and then chop into smaller pieces from there.  Chop the fennel in half and then into thin slices.  Chop the grilled kohlrabi and mushrooms, being sure that it has cooled off slightly from the grill.  Add all the chopped ingredients into a bowl and using the remaining dressing dress the veggies.  You can serve immediately or if you want you can chill and enjoy later as well.  If you want to bulk this up add some cooked quinoa, white beans or lentils, or you can even add this on top of a green salad with a side of pickled red onions.

Veggie  Marinade/Dressing:

  • 5 cloves of garlic minced

  • 1/4 cup fresh lemon juice

  • 1/2 cup of avocado or sunflower oil (be sure to use a high temp oil)

  • 1 TBS fresh basil leaves chopped

  • 1 TBS tarragon leaves chopped

  • 1 TBS garlic chives chopped

  • 1 TBS fennel top chopped

  • 1 tsp or more to taste Pink Sea Salt

  • 1/4 tsp or more to taste Cracked Black Pepper

Recipe #2: Watermelon Mint Cooler

I posted this picture on my IG page a few days ago and as always was asked for the recipe so here it is.  Also if you don’t follow me on IG (@nicwithlove ) you should, I post pics of what I am eating with reminders along the way of why I eat what I eat.  This is such a simple, refreshing and ridiculously delicious drink that is perfect for the summer time heat that we all may be experiencing, some more than others.


What You Need:

  • 2 cups of watermelon seedless or seeded

  • 1/4 cup mint Leaves

  • 2 TBS sugar of choice (or you can leave it out all together especially if you have a sweet watermelon)

  • Watermelon Sparkling Water

  • Drinking glass

What You Do:

Add the watermelon to a blender and blend until you get a watermelon liquid.  Take the mint leaves and if using sugar, muddle the mint with the sugar, releasing the mint oils to mix in with the sugar.  Muddle until the mint leaves have completely “melted” into the sugar mixture.  I have an actual muddle tool or sometimes I use the mortar and pestle to do this.  If you are not using any sugar, add the mint in the blender with the watermelon, blending until the mint leaves have been broken down into small pieces.

With sugar option, add the mint and sugar mixture between the two glasses.  Add the watermelon juice on top and mix to combine.  Add the sparkling water and fill to the top of the glass.  Add a straw and sip slowly.  For the sugar-free option.  Add the watermelon mint juice  to the glass. Top is off with the sparking watermelon water.  Add a straw and sip slowly.  This recipe makes two drinks, and should be enjoyed sipping slowly.  If you can try to limit to just one please do as this is sweet naturally all by itself and should be enjoyed as a treat!

There you go, two recipes using summer season produce that is available right now.  I hope you will try them out and let me know what you think about them and if you make any additions of your own.  Happy summer season to you all!

Much Love,


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