Warm summer days call for fresh simple meals. Meals that are quick and easy to prepare and that allow you to spend the bulk of your time outside enjoying our beautiful but short northern summer are a definite must! This is especially true now that Henry is getting a little older and we’re able to do more outdoor activities. We recently introduced Henry to joys of the park. Lucky for us there are a couple very nearby so it’s easy enough to get there at least once a day.
Henry’s first time on a swing.
Henry’s first time going down the slide.
Two of our favorite summer go to meals come from our good friend Giada ;). Her Grilled Salmon with a Citrus Salsa Verde couldn’t be easier to prepare and is a treat for the eyes and the taste buds. Plus I love any excuse to use fresh mint!! The Grilled Asparagus and Melon Salad is the perfect combo of sweet and salty.
Grilled Asparagus and Melon Salad (from Giada At Home)
2 ounces thinly spliced prosciutto
2 tbsp. pine nuts (we used almonds because we didn’t have any pine nuts on hand)
1 pound asparagus
2 tbsp. + 2 tsp olive oil
Salt and pepper
2 tbsp. fresh lemon juice (1 lemon)
1/4 small cantaloupe (peeled, seeded and cubed)
4 ounces fresh mozzarella
Preheat over at 350F
Line a baking sheet with parchment paper and place the prosciutto in a single layer on the baking sheet. Back for 12-14 minutes or until crispy. Clean off excess fat from the prosciutto with a paper towel and set aside to cool. Once cool chop into smaller pieces.
Toast your nuts in a small skillet until fragrant. Remember not to turn you back on your nuts (yes, I just said that) – burnt nuts are the worst!
Toss your asparagus with olive oil and season with salt and pepper and cook over the grill for 2 to 3 minutes per side.
In a bowl combine the lemon juice, 2 tbsp. of olive oil and whisk until combined. Season with salt and pepper. Add the cantaloupe and mozzarella and stir to coat.
Place the asparagus on a platter and spoon the melon and mozzarella on top. Sprinkle with the prosciutto and nuts.
Grilled Salmon with Citrus Salsa Verde (from Giada at Home)
Salsa
2 oranges
1 tsp lemon zest
3 tbsp. fresh lemon juice (1 lemon)
1/4 cup olive oil
1/2 cup fresh chopped parsley
2 green onions finely sliced
3 tbsp. fresh chopped mint (I like to use more 😉 )
2 tbsp. capers (rinsed, drained and chopped)
1 tsp red pepper flakes
Salt and pepper to taste
Combine all of the ingredient and set aside.
The salmon itself is pretty straight forward. Just a little olive oil, maple syrup, salt and pepper – Grill. Super easy and very delicious! A perfect meal for entertaining on short notice!!
Please excuse the poor photo. Again I found myself just quickly snapping a picture on my phone. Bad I know. . . . But don’t let that turn you off from making this delicious meal. You won’t regret it!
Even Henry likes it. 🙂 The leftovers made a great lunch for our picnic the next day.
What are some of your quick and easy summer favorites?
Hayley Runs and Eats 