Summer Cuisine

The semester is almost over and summer is right around the corner! Those of us staying in Atlanta for the summer month will soon be spending our days laying out at the Clairmont pool, (perhaps) working out at the WoodPEC at our leisure, and keeping our distance from the campus food until the end of August. Without Cox, Zaya, the Grill, and the DUC, what will you do? Whip out your apron and measuring cups! Here are a couple recipes to get you started for the summer. Enjoy!
 

To EAT…
Nothing is better than a crisp, fresh salad on a hot summer day.  A healthy blend of veggies will leave you feeling both satisfied and bikini ready.  There are the classics we all know and love such as garden, waldorf, and Caesar, but try mixing it up with different flavors and textures so you don’t get too bored. 
 
Here is a recipe for an easy to make a Mediterranean Grilled Vegetable Salad Blend:
     
Ingredients:
1 Green Zucchini Cut into Half-Inch Slices
1 Yellow Squash Cut into Half-Inch Slices
1 Cup Sliced Portobello Mushrooms
1 Large Onion Cut into Large Slices
3 Bell Peppers Cut into Large Slices
2 Medium Sweet Potatoes Cut into Half-Inch Slices
.25 Cup Lemon Juice
.25 Cup Balsamic Vinegar
.25 Cup Extra Virgin Olive Oil
1 Tablespoon Honey
1 Tablespoon Minced Garlic (Or Garlic Powder)
1.5 Cups Cooked Chick Peas
.75 Cup Feta Cheese
Fresh Basil For Garnish
Salt and Pepper
 
Directions:
1) Toss all vegetables lightly in olive oil.  Salt and pepper to taste.
2) Place all vegetables on a low/medium heat grill.  Cook for about four to five minutes, or until cooked to your liking. Sweet potatoes will take longer at about 10 to 15 minutes.
3) Remove vegetables from the grill and let cool to room temperature.
4) Add remaining ingredients and mix.  Salt and pepper to taste.
5) Enjoy!
 
For DESSERT…
To satisfy a sweet tooth, try this cool treat!  One of my best friends is from Sweden, and after constantly begging her to make me her Swedish Chocolate Balls, she finally shared her recipe with me. 
 
Ingredients:
.5 Lb Softened Butter
1.5 Cups Sugar
2 Eggs
.5 Cup Instant Coffee
1 Tablespoon Vanilla
1 Cup Cocoa Powder
4 Cups Uncooked Quick Cooking Oats
2 Cups Pearled Sugar
 
Directions:
1) Blend softened butter and sugar.
2) Stir in eggs.
3) Stir in coffee, vanilla, cocoa powder, and oats.
4) With hands, roll batter into one inch balls. 
5) Roll each ball in the pearled sugar.
6) Refrigerate balls for at least one hour before serving.  Keep refrigerated when stored. 
           
 

To DRINK…
We all know many fruits are at their best in the spring and the summer.  For a tasty and healthy bite, make sure to use fresh berries, bananas, mango, oranges, pineapple, etc. as toppings on your frozen yogurt, salads, oatmeal, and barbecued meats all summer long.  This recipe for Guava Strawberry Lemonade takes a twist on a favorite summer drink by incorporating fresh fruits. 
           
Ingredients:
5 Diced Strawberries
2 Tablespoons Sugar
4 Tablespoons Guava Juice
6 Tablespoons Lemon Juice
Lemon Slices
Sparkling Water or Champaign
 
Directions:
1) Mash the strawberries with the sugar and put the mixture into a glass.
2) Add the guava juice and lemon juice.  Stir well.
3) Add the sparkling water or Champaign to your taste.
4) Garnish with lemons.
 
It’s time to sell back your textbooks and open those cookbooks! Have an amazing (and delicious) summer!