Yummy Summer Recipes

Berry Berry Salad

1 cup nonfat or low-fat vanilla yogurt
1 tbsp. honey
1 cup sliced strawberries
1 cup raspberries
1 cup blackberries or blueberries
1 cup seedless grapes
1/3 cup chopped walnuts

Combine yogurt and honey. Combine remaining ingredients in a bowl, pour yogurt mixture over fruits and gently toss together. Makes four to six servings.


Peanut Pork

3 tbsp. unsalted peanuts
1/4 cup soy sauce
3 tbsp. lemon juice
1 tbsp. olive oil
1 tbsp. ground coriander
1 tbsp. brown sugar
3/4 tsp. black pepper
1 garlic clove, minced
2 lbs. pork tenderloin or 6 boneless chicken breast halves, trimmed and cut into 1- to 1 1/2-inch cubes
1 lemon cut into 8 wedges

If you are using wooden skewers, soak them in water for at least 30 minutes. Blend the peanuts, soy sauce, lemon juice, olive oil, ground coriander, brown sugar, pepper, and garlic in a food processor. Add to a bowl with the cut-up pork and toss to coat. Chill and marinate for 1 hour.

Push the meat onto one end of 8 skewers. Grill directly over medium coals for 5 to 8 minutes or until the meat is just cooked through. Serve with lemon wedges. Serves 8.


Guacamole Potato Salad
3 pounds red potatoes
2 tablespoons plus 1 to 1 1/2 teaspoons salt
1 ripe avocado, peeled
2 teaspoons grated lime zest
Juice of 2 limes (about 1/2 cup)
2 garlic cloves, crushed
1/2 cup chopped cilantro
2 tablespoons mayonnaise
2 celery stalks, sliced

In a large pot, cover the potatoes with cold water. Add the 2 tablespoons of salt and bring the potatoes to a boil over high heat. Reduce the heat to medium and simmer until the potatoes are tender, about 20 minutes or until you can pierce them easily with a paring knife. Drain them in a colander and allow to cool.

Meanwhile, puree the avocado, lime zest and juice, garlic, cilantro, mayonnaise, and remaining salt in a food processor until smooth. If the dressing seems too thick, add a tablespoon or so of hot water.

Cut the potatoes into bite-size chunks (leave the skins on) and place them in a large bowl with the celery. Scrape in the dressing with a rubber spatula and gently stir it all together. Serve immediately, or cover and chill. Serves 8 to 10.



Kids' Strawberry Daiquiris
6 ice cubes
16 strawberries
1/2 cup frozen concentrated limeade
1/2 cup water

Place the ice cubes in a blender or food processor and pulse until they are crushed. Add the strawberries, concentrated limeade and water. Puree the mixture until smooth and thick. Pour into tall glasses with flexistraws. Makes 2 servings.