Tasty Summer Dishes

Although the end of the summer is fast approaching on the calendar, we all know that this Texas heat will be with us through at least the beginning of October. Summer heat waves call for light and flavorful foods that will satisfy our cravings without leaving us overly stuffed. Here are a couple of healthy summer recipes that are sure to hit the spot!

Green Goddess Grilled Cheese Sandwich

Ingredients

2 slices whole grain bread 
2-3 tablespoons Green Goddess Herb Pesto (recipe below) or jarred pesto from the grocery store
2 slices mild white melty cheese like mozzarella
Handful fresh baby spinach
¼ avocado, sliced
2 tablespoons goat cheese, crumbled
Olive oil 

Directions

Spread about 1 tablespoon of Green Goddess Herb Pesto onto each slice of bread.

On one slice of bread, add 1 slice of cheese, sliced avocado, crumbled goat cheese, spinach, second slice of cheese, then top it with second slice of bread. Press together gently.

Heat 1 tablespoon olive oil in a frying pan over medium low heat. Add the sandwich to the oil and cook until bread is golden brown. Press down on the sandwich lightly, then flip the sandwich over and cook until second side is golden brown.

Green Goddess Herb Pesto
Ingredients

1 clove garlic
½ small shallot, chopped (about 1 tablespoon)
1 teaspoon lemon juice
Handful chopped fresh Italian parsley
Handful chopped kale
2-3 tablespoons chopped fresh tarragon
1 tablespoon chopped chives
¼ cup olive oil
Salt and pepper to taste

Directions

Pulse garlic and shallot in food processor until chopped. With the food processor running, add lemon juice, parsley, kale, tarragon and chives. (It won’t process very well yet, don’t worry).

Very slowly drizzle in olive oil until kale and herbs get sufficiently chopped and everything is the consistency of a pesto. You may need more or less of the olive oil depending on how big a “handful” of herbs is to you. You can also turn off the food processor and push herbs down the side of the bowl with a spatula every once in a while.

Season to taste with salt and pepper. 
Recipe via Trend Spotting

Black Bean, Orange and Corn Quinoa Salad

Ingredients

1 cup quinoa
2 cups water or chicken broth
1 can (15 oz. can) black beans, rinsed
1 whole orange, segmented and cut into chunks
1 cup corn kernels
½ whole red onion, chopped
1 whole jalapeno, chopped
1 whole red bell pepper, diced
1 bunch cilantro, chopped
¼ cups lime juice
¼ cups olive oil
1 teaspoon cumin
1 teaspoon salt

Directions
Cook the quinoa in water or chicken broth for 10-15 minutes. Add the black beans, orange and the corn, red onion, jalapeno, red bell pepper, and cilantro into the salad. Stir to combine.

Whisk together lime juice, olive oil, cumin, and salt. Drizzle over the quinoa salad mixture. Serve and enjoy!

Recipe via Tasty Kitchen