Light and Easy Sizzling Summer Recipes

If you live in the warmer parts of the country, then, no doubt, you’ve experienced that typical summery ”ugh” feeling. That lethargic, too hot to do anything, feeling. And also the aversion to cooking or even eating. With that in mind, we’ve put together a small collection of quick and easy summer recipes.

Most of these recipes require minimal cooking, so there’s not much standing in front of a hot stove. Some of them are eaten cold, so they’re also refreshing. And, of course, in line with the them of this series, the recipes all contribute to the specific nutritional needs of older adults.

Tomato and Basil Bruschetta

A classic summer bite of freshness and crunch

Nutritional highlight: Provides antioxidants from tomatoes and healthy fats from olive oil

Servings:             6

Prep Time:          15 minutes

Cooking Time:   5 minutes

Total Time:         20 minutes

Difficulty:            Easy

Ingredients

1 Ciabatta loaf or French baguette, cut at an angle into 1/2 inch slices

8 plum tomatoes, diced

1 cup chopped fresh basil

½ red onion, minced

freshly ground black pepper

3 cloves garlic, crushed

Directions

Preheat oven to 400^O F.

Place bread on a baking tray.

Bake for approximately 5 minutes or until well toasted.

Meanwhile combine the tomato, basil, onion and pepper in a small mixing bowl and mix well.

Set aside.

When bread is done, remove from oven and arrange on a large serving platter.

Let bread cool for 2 or 3 minutes.

Spread a very thin layer of garlic on each slice of bread

Spoon the tomato mixture evenly onto each slice

Sprinkle with salt to taste and serve

Smoked Eggplant, Pepper and Walnut Salad with Pomegranate 

A Mediterranean medley bursting with flavors.

Nutritional highlight: Eggplants and peppers are rich in vitamins, walnuts offer healthy fats and protein, and pomegranate provides antioxidants.

Servings:             4

Prep Time:          20 minutes

Cooking Time:   10 minutes

Total Time:         30 minutes

Difficulty:            Easy

Ingredients

2 large eggplants

2 large red peppers

1 oz. chopped walnuts

1 oz. parsley, roughly chopped

1 large clove of garlic, crushed

3 tablespoons olive oil

juice of ½ lemon

1 oz. pomegranate molasses or to taste

¼ cup pomegranate seeds

Salt and freshly ground black pepper

Flatbread

Directions

Thoroughly char the eggplants and peppers, either on a barbecue or on the flame of a gas hob

Remove them from the flame when the eggplant skins are completely burnt and hard, and the peppers are well blistered.

Place the eggplants on a tray and leave to cool until they are just warm and you are able to handle them, about 20 minutes.

Place the peppers into a closed ziplock bag, and set them aside to sweat for about 20 minutes.

Peel the peppers and roughly chop the flesh.

Place in a large mixing bowl.

Scoop out the flesh of the eggplants and discard the skins

Place the flesh in a colander or sieve to drain off any excess juices.

Chop the flesh into smallish chunks and add to the roasted peppers.

Add walnuts, parsley (reserving a little for garnish), garlic, olive oil, lemon juice, and salt and pepper

Mix well.

Spread the mixture out on a large platter.

Drizzle with the pomegranate molasses.

Sprinkle the pomegranate seeds and the remaining parsley over and drizzle with olive oil.

Serve with flatbreads.

 Cold Cucumber Soup

A quick and easy chilled summer soup that’s creamy and refreshing

Nutritional Highlight: Hydrating cucumber with yogurt for probiotics.

Serving:                 4

Prep:                     10 min 

Cook:                    None

Chilling Time:    1 hour

Total:                     1 hr 10 minutes 

Difficulty: Easy

Ingredients

2 large cucumbers

2 cups vegetable broth

1 cup sour cream

1 cup plain yogurt

1 clove garlic, crushed

½ cup chopped fresh mint

½ cup chopped fresh dill

Directions

Slice cucumbers in half lengthways, scoop out the flesh and dice into smallish chunks

Place cucumbers, broth, sour cream, yogurt, and garlic in blender

Add the mint and dill reserving a little of each for garnish.

Blend on high until smooth.

Refrigerate for an hour or until chilled to your liking.

Once chilled, divide evenly into 4 soup bowls

Sprinkle with reserved mint and dill and serve.

Grilled Salmon with Lemon and Herbs

A light and heart-healthy treat packed with flavor. 

Nutritional highlight: Salmon is rich in omega-3 fatty acids, beneficial for heart health

Servings:             4 - 6

Prep Time:          10 mins

Chilling Time:    30 mins

Cooking Time:   15 mins

Total Time:         55 mins

Difficulty: Easy

Ingredients

4 – 6 salmon fillets of around 6 - 8 oz. each

½ cup olive oil

¼ cup lemon juice

4 green onions, grated

1 tbsp fresh parsley, finely chopped

1 tsp fresh rosemary, finely chopped

1 tsp fresh thyme, finely chopped

1 large clove of garlic, finely minced

½ tsp salt

Pinch of freshly ground black pepper

Directions

Place all ingredients except the salmon in a blender and blend on high until smooth, about 1 to 2 minutes.

Arrange salmon fillets in a shallow dish and pour the marinade over, reserving ¼ cup for basting. 

Cover and refrigerate for 30 minutes.

After about 25 minutes, start the grill up on medium heat to preheat.

Remove fillets from the refrigerator and discard marinade. 

Place fillets, skin side down, onto the grill. 

Cook until fish is done to your liking, basting occasionally with reserved marinade. 

For medium rare, about 6 to 7 minutes and for well done around 12 to 15minutes.

Turn fillets over halfway through to ensure they cook evenly.

Shrimp Scampi with Zucchini Noodles

A low-carb take on a timeless American classic

Nutritional highlight: Shrimp is a good source of protein and selenium, zucchini noodles are low in carbs and high in vitamins.

Servings:             4

Prep Time:          15 minutes

Cooking Time:   15 minutes

Total Time:         30 minutes

Difficulty:            Easy

Ingredients

3 to 5 zucchinis, depending on size

40 to 50 medium shrimp, peeled and deveined

Salt

Freshly ground black pepper

2 tbsp unsalted butter

2 tbsp olive oil

2 tbsp garlic, minced

3 tsp lemon zest

1/4 cup dry white wine

1/3 cup lemon juice

2 tbsp parsley, finely chopped

1/2 tsp red pepper flakes

Parmesan cheese

Directions

Zoodle the zucchini with a spiralizer.

Season the shrimp with salt and pepper to taste.

Heat the butter and oil in a pan over medium heat. 

Once the butter has melted, add garlic and shrimp. 

Cook for 2 to 3 minutes, until the shrimp is pink.

Remove from the pan and set aside.

Add lemon juice and wine to the pan. 

Bring to the boil and simmer for 1 to 2 minutes. 

Add lemon zest, chopped parsley, and red pepper flakes and stir.

Add the zoodles and saute for 1 to 2 minutes until the just tender.

Stir the shrimp back into the zoodles. 

Serve with shavings of parmesan cheese.

Ratatouille

A Classic French Vegetable Stew

 [Nutritional highlight: Eggplant, tomatoes, and zucchini provide fiber and vitamins] [4].

Servings: 4 - 6

Prep Time: 20 minutes

Cooking Time: 45 minutes

Total Time: 65 minutes

Difficulty: Medium

Ingredients

1 eggplant

2 zucchinis

2 large tomatoes

2 cups mushrooms

1 large onion

1 green or red bell pepper

2 tablespoons olive oil

3 cloves garlic, minced

2 tsp dried parsley

salt to taste

1 cup grated Parmesan cheese

Directions

Preheat the oven to 350 degrees F. 

Slice all the vegetables into slices around ⅛ inch thick or a little thicker according to preference. 

Grease a 9” by 9” casserole dish with 1 tablespoon of the olive oil.

Heat the remaining oil in a skillet over medium heat. 

Add garlic and sauté until fragrant and golden brown. 

Add eggplant and parsley and cook, stirring it around, until eggplant is soft, about 10 minutes. 

Season with salt to taste.

Spread eggplant mixture evenly across the bottom of the prepared casserole dish

Sprinkle with a few tablespoons of Parmesan cheese. 

Spread zucchini in an even layer over top. Lightly salt and sprinkle with a little more cheese. 

Continue layering the other vegetables, covering each layer with a sprinkling of salt and cheese.

Bake in preheated oven until vegetables are tender, about 45 minutes.

Serve with slices of crusty bread or over pasta. 

Creamy Beany Pasta Salad

A creamy, tangy bowl of protein and power

Nutritional highlight: Beans provide protein and fiber

Servings:             4

Prep Time:          10 minutes

Cooking Time:   15 minutes

Total Time:         25 minutes

Difficulty:            Easy

Ingredients

8 oz pasta of choice 

1.5 cups cherry tomatoes

1 medium cucumber

1 15 oz can red kidney beans (or any other pulse of choice)

2 tbsp fresh parsley or dill

2 sprigs of parsley for garnish

Ranch Sauce

1 cup mayonnaise

½ cup sour cream

½ teaspoon dried chives

½ teaspoon dried parsley

½ teaspoon dried dill weed

¼ teaspoon garlic powder

¼ teaspoon onion powder

Pinch of salt

Pinch of ground black pepper

Instructions

Cook the pasta according to package instructions.

Slice cucumbers in half lengthways, scoop out the seeds and chop into ¼ inch chunks

Halve the cherry tomatoes

Chop the parsley or dill. 

Drain and rinse the beans.

To make the ranch sauce, place all the ingredients in a mixing bowl and mix until well combined.

Hint: If you make the ranch sauce beforehand and let it stand for 30 minutes or so, the flavors will develop better.

Strain the pasta and add into a large mixing bowl.

Add the vegetables and beans. 

Pour ranch sauce over and mix well. 

Sprinkle with chopped fresh parsley.

Grilled Pineapple with Coconut Sorbet

The best of tropical flavors in an easy-to-make delight

Nutritional highlight: Pineapple provides vitamin C and bromelain, sorbet is a light and refreshing option]

Servings:             4

Prep Time:          10 minutes

Cooking Time:   10 minutes

Total Time:         20 minutes

Difficulty:            Easy

Ingredients

2 medium ripe pineapples (or 1 large)

10 oz. caster sugar

2 bunches mint

25 oz. coconut milk

8 oz. caster sugar

3 - 4 oz. desiccated coconut

2 tsp vanilla bean paste

2 egg whites, whipped to soft peaks

Desiccated coconut, to serve

Directions

To make the coconut sorbet

Place the coconut milk, 8 oz. of sugar and vanilla into a pan and bring to the boil. 

Remove from the heat, add in the desiccated coconut and chill rapidly in a bowl set over ice. 

Whip up the egg white to soft peaks and fold in to the coconut mix. 

Stir through the coconut cream and churn in an ice cream machine. 

If you don't have one, place in the freezer for 1 hour and then stir with a fork to prevent crystals 

Repeat this process 3 times.

For the grilled pineapple.

Skin the pineapple

Cut grooves out to remove the brown eyes

Cut the pineapple into quarters lengthways. 

Remove the hard core.

Sprinkle with caster sugar 

Heat a griddle pan over a high heat.

Place the pineapple pieces on to the griddle pan and cook for two minutes on each side, or until well charred.

Put the 10 oz. of sugar and the mint into a blender and blend at high speed until the sugar is uniformly green.

Arrange the pineapple pieces on a serving plate.

Arrange scoops of ice cream around the pineapple pieces

Garnish with a sprinkle of caster sugar and a sprig or two of mint leaves.

Lemon Posset

A simple, zingy dessert

Nutritional highlight: Provides calcium from cream and Vitamin C from the lemon

Servings:             6

Prep Time:          35 minutes

Cooking Time:   30 minutes

Total Time:         65 minutes

Chilling Time:    3 hours

Difficulty:            Easy

Ingredients

For the posset

20 oz. whipping cream

7 oz. caster sugar

zest of 3 lemons

2 ½ oz lemon juice

For the shortbread

5 oz. frozen butter

5 oz, all purpose flour

3 oz, caster sugar

plus extra for dusting

2 oz. rice flour (or more all purpose flour if you can't find it)

3 oz. almond flakes

For the posset

Place the cream and sugar into a large saucepan

Heat gently, stirring constantly until the sugar has melted. 

Bring to a boil and simmer for 1 min. 

Turn off the heat and stir in the lemon zest and juice. 

Divide between 6 dessert bowls and allow cool to room temperature

Cover and chill for at least 3 hours or longer if necessary.

For the shortbread

Preheat the oven to 320 degrees F.

Dice the butter

Put butter and flour into a food processor and run on high speed until the mixture resembles crumbles

Place the flour crumbles into a mixing bowl and add the sugar, rice flour and almonds.

Mix until well combined 

Line the base of a roughly 9 inch square tin with parchment. 

Spread the flour crumbles evenly over the base of the tin and press it down as firmly as you can.

Dust with a little more sugar

Bake for 25-30 minutes until pale golden. 

Let cool in the tin.

When cool, cut into fingers

Serve with the possets and little spoons.

Strawberry Frozen Yogurt

A super easy, super tasty treat

Nutritional highlight: Strawberries are rich in vitamin C and antioxidants

Servings:             4

Prep Time:          5 minutes

Cooking Time:   0 minutes

Total Time:         5 minutes

Freezing time:   2 to 3 hours (optional)

Difficulty:            Easy

Ingredients

3 cups frozen strawberries

3/4 cup plain Greek yoghurt

1 tsp vanilla extract

3 tbsp maple syrup

Fresh mint, for garnish

Directions

Add all the ingredients except the mint into a blender

Blend on high until smooth and creamy

Scrape down the sides as needed.

Serve immediately in parfait glasses with fresh fruit or butter cookies.

Alternatively, pour into an airtight container and place it into the freezer for 2-3 hours to firm up more.

Conclusion

We hope you’ll try one or more of these recipes and we’re pretty confident that you’ll enjoy them. Just a reminder from the team at LL Medico, though. Age-related physiological changes and health issues affect every person’s nutritional needs and ability to satisfy those needs through diet alone.

With 30 years of experience, we have assembled a wide range of quality nutritional supplements that could bridge any gaps in your nutrient uptake. Just remember, you should consult with a medical professional or dietitian before taking supplements.

We invite you to have a look at our website and see for yourself what we have. And while you’re there, you can also look at our comprehensive range of adult diapers, personal care products and much more. Call us today at (855) 422-4556 or email support@llmedico.com. Our support team is eager to assist.