My Favorite Summer Recipes

I wanted to share with you two of my favorite recipes of the summer.  The first recipe comes from Cooking Light, my favorite resource for great recipes (check out their website, it’s packed full of delicious recipes and practical culinary information). 

Both recipes are fresh, full of flavor, and so incredibly simple.  They remind me that nutritious food can taste fabulous, but doesn’t have to take a lot of time or money.  If you decide to try them out, let me know what you think!

Toasted Pita Salad
This Mediterranean-style salad highlights the pungent, slightly peppery tang of oregano. Oregano’s milder cousin, marjoram, would make a good substitute.
Yield 6 servings (serving size: about 1 cup)

2 (6-inch) pitas, split in half horizontally
3 cups chopped tomato (about 4 medium)
1 1/2 cups chopped English cucumber
1/4 cup finely chopped red onion
1/4 cup chopped fresh oregano
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons fresh lime juice
1 teaspoon ground cumin
4 teaspoons extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon honey
Note: I used a dry Italian blend of seasonings in place of the fresh oregano and parsley and it still came out splendid.

1. Preheat oven to 350°.

2. Place pitas on a baking sheet; bake at 350° for 10 minutes or until crisp. Cool completely; break into small pieces.

3. Combine tomato and next 4 ingredients (through parsley) in a large bowl. Combine lime juice and remaining ingredients in a small bowl, stirring with a whisk. Pour juice mixture over tomato mixture; toss gently. Add pita pieces to bowl; toss gently. Let stand 10 minutes before serving.

Ginger & Lemon Grilled Chicken

Serves 6


1 cup plain yogurt, whisked smooth
1 T cumin
1 T garam masala
1 tsp. chili powder
2 tsp. grated fres ginger
Salt, to taste
Juice of 2 lemons
8 garlic cloves, minced
2 lbs boneless, skinless chicken breasts, cut into 2-inch cubes

In a large bowl mix all of the ingredients except the chicken.  Add the chicken and toss until coated with marinade.  Cover and refrigerate for 2-3 hours.

Pre-heat grill pan or indoor electric grill to high.

Place chicken on hot grill and cook for 5-6 minutes on each side, until charred at edges and firm in the middle.

Serve hot.