Recipe: Eggplant Oven Fries

Here's another delicious and healthy late-summer veggie recipe to add to your list of "how-to-use-up-all-these-veggies recipes."

If you love fried zucchini sticks, you've got to try this "fried" eggplant recipe! The best part is, they're not even fried at all - they're baked! These crispy "fries" include a great herb mixture that is sure to satisfy, and they're great served with marinara sauce or a spicy mayo.

Eggplant Oven Fries

Ingredients: 

1 medium eggplant
2 eggs
1 1/4 cups breadcrumbs
1 cup grated Parmesan
1 teaspoon oregano
1 teaspoon basil
Coarse salt and pepper

Directions:

• Put your rack near the top of your oven and make sure there is space for your baking sheet and eggplant. Set the oven to the broil setting. 
• Cut your eggplant into wedges, making them fairly thin, so the eggplant will soften when you broil it. Set aside. 
• Whisk the eggs in a shallow bowl or baking dish. Set aside. 
• Combine the breadcrumbs, Parmesan, oregano, basil, salt and pepper in a shallow bowl or baking dish. Set aside. 
• One by one, dip your eggplant wedges into the egg mixture and then the breadcrumb mixture, ensuring they are completely coated. 
• Place each wedge on a greased baking dish as you complete them. 
• Broil for 3 minutes per side. 
• They’re done when they’re golden brown. 

Recipe: Oven-Baked Summer Squash Fries

While the main crop of summer squash may be done, we're still getting a fair amount each week from the garden, and after eating lots of it for the past couple of months, we're looking for new ways to prepare it.

This tasty recipe is much healthier than fried squash, but still has that delightful crunchy crust! Try this one when you're looking for a new, healthy way to use up some of that extra summer squash or zucchini.

Oven-Baked Summer Squash Fries

Ingredients: 

1 medium summer squash
2 eggs
1 ½ cups breadcrumbs (try panko breadcrumbs for a crunchier texture)
1 teaspoon paprika
1 teaspoon mustard power
Salt and pepper
Olive oil

Directions:

• Preheat oven to 400 F. Grease a large baking sheet with olive oil and set aside. 
• Cut your summer squash into wedges or wide strips. Remove the seeds if they are quite large and set wedges aside. 
• Whisk the eggs in a dish and set aside. 
• In another dish, combine the bread crumbs, paprika, mustard powder and salt and pepper. 
• Start by dipping the wedges, one by one, into the egg mixture and then the bread crumb mixture. 
• Place each wedge on the greased baking sheet. Continue until all the wedges are done. 
• You can bake the wedges as is for about 30-40 (until soft inside and golden brown on the outside) as is, but if you want a more golden color, drizzle or spray some olive oil on top of the wedges. 
• Flip half way through baking. 
•  Serve with ranch or another favorite dip.

Recipe: Italian Vegetable Penne Salad

This healthy twist on the classic potluck pasta salad brings loads of veggies along with great flavor - without all the fat of creamy dressings and cheese. Crunchy bell pepper, zesty fresh basil and green onions, and tangy red wine vinegar and olives will make this a hit at your next summer potluck!

Italian Vegetable Penne Salad
(Serves 10-12 potluck guests.)

Ingredients:

Image courtesy of tiramisustudio at FreeDigitalPhotos.net.

16 oz penne
1 medium cucumber, thinly sliced
1 pint ripe cherry tomatoes, halved
1/2 cup red wine vinegar
1/2 cup good olive oil
2 cloves garlic, grated
1/2 tsp kosher salt
1/4 tsp black pepper
1 cup diced sweet red bell pepper
1/4 cup diced green onions
1/4 cup shredded fresh basil
1/4 cup diced ripe olives

Directions:

• Bring a large pot of salted, cold water to a boil, then add the pasta and cook according to directions on box, except 2 minutes before the pasta is cooked, add the thawed vegetables and cook for 2 more minutes.
• Drain pasta and veggies into a colander and let sit.
• Put the next 5 ingredients in a large bowl and whisk until frothy.
• To the frothy dressing, add the cooled penne and the remaining ingredients and toss well to make sure the penne is coated with dressing.
• Taste and season as needed. May be served room temperature or cold.

Recipe: Sea Scallops With Lime & White Wine Sauce

This quick, easy, delicious dish makes a great "date night" or special occasion meal on a warm summer evening. Lime juice, garlic, and white wine make a delicate and tasty sauce for the mild sweetness of sea scallops, which go great with summer. You and your honey will be enjoying your special dinner in no time!

Scallops With Lime & Savory White Wine Sauce
(Serves 2.)

Ingredients:

 (Photo credit: Wikipedia)

1 Tbsp butter
2 garlic cloves, minced
1/2 cup white wine
2 cups chicken broth
2 limes; one juiced, one halved and cut into thin slices
1/2 cup chopped cilantro
1 lb. sea scallops
1 Tbsp olive oil
salt and pepper to taste
cooked linguine or rice

Directions:

• Put butter in a saucepan along with garlic and cook over low heat until garlic is just fragrant and softened.
• Add white wine and cook, stirring, for 2 minutes, then add the chicken broth and bring to a gentle simmer, allow to simmer for 5 minutes, stirring occasionally.
• Add the juice of 1 lime to the saucepan, then add the cilantro, stir, remove from heat, cover and set aside.
• Prepare the scallops by putting them in a large bowl with 1 Tbsp of olive oil and a dash of salt and pepper. 
• Heat a large heavy skillet over medium-high heat and add scallops, cooking very quickly, stirring until golden brown on the outside and cooked through, about 3 or 4 minutes at the most.
• Add the lime slices and continue cooking, stirring, for 30 seconds longer, then turn this mixture into a large serving bowl and pour the sauce from the saucepan over the scallops, cover and let sit for a couple minutes.
• Serve over linguine or rice with the sauce poured over.

Recipe: Citrusy Spinach & Sirloin Salad

Cool, fresh salads make great summer meals, and this one pairs juicy sirloin steak with citrus, ginger, and spinach for a fresh, zesty, and satisfying lunch or light supper.

Citrus Embellished Spinach And Sirloin Salad
(Serves 4.)

Ingredients:

1 lb. top sirloin steak
salt and pepper to season
2 Tbsp cooking oil
1 tsp salt
1 tsp pepper
1 grapefruit
1 orange
1 Tbsp white wine vinegar
1 garlic clove, minced
1 tsp freshly grated ginger root
1 tsp Dijon mustard
1 tsp honey
dash salt and pepper to taste
1/4 cup good light olive oil
10 oz. baby spinach

Directions:

• Sprinkle salt and pepper on both sides of steak.
• Put 2 Tbsp cooking oil in a heavy skillet over medium-high heat. When oil sizzles, add steak and sear on both sides quickly, then flip again and cook each side for 4 to 5 more minutes or until steak is done to your liking.
• Remove steak from pan to cutting board and let rest for 10 minutes.
• While the steak is resting, peel and segment the grapefruit and orange over a large bowl to save the juices, putting the fruit aside in another bowl. 
• Into the bowl with the juice collected from the fruit, add vinegar, garlic, ginger, mustard, honey, and a dash of salt and pepper to taste, and whisk until combined. Continue whisking while slowly drizzling oil into the mixture.
• Slice the rested steak very thin against the grain and at a diagonal.
• Make salad by tossing together the spinach, fruit, together with dressing, then top with steak and toss gently.
• Serve immediately.

Recipe: Crock Pot Oregano Rubbed Lemon Chicken

Crock pots are great for summer cooking, as you can set your dinner to cook and go off and enjoy the beautiful summer weather, without slaving over a hot stove, or heating up the kitchen by running the oven for several hours.

This tasty and simple recipe combines the classic flavors of lemon and chicken. You'll have a tasty dinner the whole family will love all ready when you get back from the pool!

Crock Pot Oregano Rubbed Lemon Chicken
(Serves 6.)

Ingredients:

 (Photo credit: Wikipedia)

1 tsp dried oregano
1/2 tsp salt
1/4 tsp ground black pepper
2 lbs. chicken breast halves, boneless skinless
2 Tbsp butter
1/4 cup water
4 fresh lemons, squeezed
2 garlic cloves, minced
1 tsp chicken bouillon granules
1 tsp chopped fresh parsley

Directions:

• Mix together the oregano, salt, and pepper in a little bowl and then rub this mixture into the chicken.
• Put butter in a large heavy skillet over medium heat, and when butter melts and skillet is hot, set chicken in and brown it on both sides, about 3 to 5 minutes each side. Remove the chicken and arrange evenly in the crock pot. 
• In the same skillet, add the water, lemon juice, garlic, and bouillon, and bring this mixture to a boil, stirring to get up the browned bits from skillet, then immediately pour over the chicken in the crock pot.
• Cover and set crock pot to LOW and allow to cook for 6 to 7 hours. 
• 15 minutes before the end of cooking time, sprinkle parsley on top of the chicken, cover the crock pot and continue cooking the remaining 15 minutes.
• Serve with a side of rice or potatoes if desired.

Recipe: Pomelo Lime Shrimp Salad

Pomelos are great on their own, but with their tangy, juicy citrus flavor, they are also great for fresh summer recipes like this one. This simple recipe has a touch of Asian flair, with fresh lime, cilantro, and fish sauce, and the toasted toppings add a unique crunch. This is great for a light and tasty supper or lunch.

Pomelo Lime Shrimp Salad
(Serves 4.)

Ingredients:

Pomelos. (Photo credit: Wikipedia)

2 pomelos, peeled and segments cut out
3 limes, juiced
1 Tbsp fish sauce
1 Tbsp light brown sugar
1 tsp chopped cilantro
1 Tbsp chopped green onion
2 lbs. small fresh shrimp, cleaned, tails removed
1 Tbsp light olive oil
dash of red pepper flakes
1 Tbsp toasted chopped peanuts
1 Tbsp toasted shredded coconut
salt and pepper to taste

Directions: 

• Preheat oven to 400 degrees.
• Put pomelo segments, lime juice, fish sauce, brown sugar, cilantro, and green onion in a large bowl and stir well. Cover and refrigerate.
• Put shrimp on baking sheet, drizzle with olive oil, sprinkle with red pepper flakes, and mix with your hands to coat well.
• Bake in preheated oven for 3 to 5 minutes, just until pink.  Remove and allow to cool on sheet.
• When cool, add shrimp to the bowl with pomelo mixture and stir to combine.
• Spoon this shrimp-pomelo mixture out into small shallow bowls, then top with the peanuts and coconut. Salt and pepper to taste.

Recipe: Balsamic Orange Salmon

Salmon is a perfect light summer meal, and the fresh taste of citrus goes wonderfully with this meaty fish. This easy recipe is packed with fresh flavors. Fresh herbs right out of the garden will give it the finishing touch! Serve with fresh bread and a green salad for the perfect summer lunch or dinner.

Balsamic Orange Salmon
(Serves 4.)

Ingredients:

3/4 cup fresh orange juice
1/2 cup balsamic vinegar
2 tbsp olive oil
2 tbsp onion, finely minced
2 tsp chopped parsley
2 tsp basil, chopped
2 tsp chopped mint
2 tbsp orange zest
1/8 tsp kosher salt
dash freshly ground black pepper
4 fillets salmon (6 oz each)
Kosher salt
Freshly ground black pepper
2 tbsp olive oil

Directions:

• Preheat oven to 450 degrees.
• Combine the first 10 ingredients in a glass jar, cover tightly, and shake well to mix; set aside.
• Season salmon fillets with salt and pepper to taste. 
• Heat olive oil over medium-high heat in a large oven-proof skillet. 
• Place salmon fillets in the pan, skin side down, and cook until skin starts to crisp.
• Transfer skillet to the oven and bake for around 8 to 10 minutes.
• Transfer cooked salmon to a serving platter and keep warm while finishing the sauce.
• Pour the sauce from the jar into the skillet. Put on burner set on high and stir to warm through.
• Spoon sauce over salmon and serve immediately.

Recipe: Grilled Eggplant with Fresh Herbs

This is a great recipe for the grill. Meaty eggplant is an excellent vegetable for grilling - just make sure not to let it burn or get too smoky or it can taste bitter. Fresh herbs are best with this recipe, but if you don’t have any on hand, you can certainly use their dried counterparts. Just use a pinch of each herb if you’re using dried.

Grilled Eggplant with Fresh Herbs

Ingredients:

1 eggplant
3 tablespoons olive oil
1 tablespoon balsamic vinegar
2 cloves minced garlic
¼ cup fresh basil, finely chopped
¼ cup fresh thyme, finely chopped
¼ cup fresh dill, finely chopped
¼ cup fresh oregano, finely chopped
Salt and pepper

Directions:

• Cut the eggplant into slices and salt them lightly. Let them sit for about 15 minutes, so the salt can bring out the moisture of the pieces. Wipe them dry with a bit of paper towel.
• Meanwhile, combine the oil, vinegar, garlic herbs, salt and pepper. Let site to absorb the flavors for about 15 minutes. 
• Brush eggplant with oil and herb mixture all over, ensuring that the herbs get distributed well. 
• Place on a lightly greased grill and grill for about 15-20 minutes, flipping half way through.
• Serve hot, lightly sprinkled with salt and pepper. Great as a side dish with grilled meats or other barbecue fixings.

Recipe: Cannellini Crazy Greek Salad

Nothing says spring like a great big fresh salad! This one makes a great healthy spring or summer lunch, with cannellini beans, cheese, and olives for lots of flavor and nutrition, and you can put it together in a matter of minutes, which makes it perfect for when you're pinched for time, but still want a healthy meal.

Cannellini Crazy Greek Salad
(Serves 2-4.)

Ingredients:

 (Photo credit: Wikipedia)

1/4 cup white wine vinegar
1/4 cup olive oil
1/2 tsp dried oregano flakes
1/4 tsp black pepper
1/8 tsp kosher salt
1 can (15 oz) cannellini, drained then rinsed
1 Roma tomato, diced
1/4 cup diced sweet onion
1/4 cup diced green pepper
1/4 cup crumbled feta cheese
1/4 cup chopped kalamata olives
Mixed greens for serving

Directions:

• In a large salad bowl, whisk the first 5 ingredients together until frothy.
• Add the remaining ingredients to the bowl and toss gently until all ingredients are coated well with the dressing.
• Serve immediately by itself or over a bed of mixed greens.

Recipe: Healthy Hummus Chicken Wraps

Here's another meal on the lighter side perfect for spring. Lots of veggies, plus chicken and hummus for protein, make this a great option for a wholesome lunch or light supper.

Healthy Hummus Chicken Wraps
(Serves 4.)

Ingredients:

2 cups cooked naturally raised or organic chicken meat, shredded with a fork
2 tsp extra virgin olive oil
1/2 cup hummus
2 ribs celery, chopped fine
2 green onions, chopped fine
dash cumin
dash red pepper flakes
salt and black pepper to taste
4 medium size whole grain or other healthy choice tortillas for wraps
4 cups dark mixed organic salad greens

Directions:

• In a large bowl, combine the chicken with the next 6 ingredients; taste and season as desired with salt and black pepper.
• Lay the tortillas out on a work surface and evenly divide the chicken mixture between them, spreading out slightly in the middle of the tortilla. Then top each with the greens and fold the wrap up from the bottom, then roll the sides in to form the wrap.

Recipe: Grapefruit Ginger Salsa With White Fish

Zesty ginger together with tangy sweet grapefruit and fresh mint make an amazing salsa that goes well with fish or chicken, and will kick any summer meal up a notch or two! (You can also do the fish on the grill if you prefer a smokier flavor.)

Grapefruit Ginger Salsa With White Fish
(Serves 4.)

Ingredients:

2 red grapefruit
2 tbsp vegetable oil
2 tbsp agave syrup
2 tbsp grated ginger
1/8 cup fresh mint, chopped
2 roasted tomatoes, skinned and diced
1 medium red onion, diced small
1 tsp minced garlic
Kosher salt and black pepper to season fish
4 white fish fillets (6 oz each), any fish you like

Directions:

• Preheat oven to 375 degrees.
• Peel and section one of the red grapefruit, then cut the segments in half and place them in a mixing bowl. 
• Squeeze juice from the remaining grapefruit into the bowl with cut grapefruit segments, then add the remaining ingredients (except salt, pepper, and fish) and toss to combine.  Put in refrigerator.
• Heat an oven-proof skillet over medium-high heat and add vegetable oil.  Season fish on both sides with Kosher salt and pepper.  
• Add fish to the skillet when the oil is hot.  Cook the fish until it starts to brown, flip and brown the other side.
• Place skillet in the oven for 10 minutes or until the fish has finished cooking through. 
• Serve fish hot with cold grapefruit "salsa" on the side or on top.

Recipe: Ruby Red And Emerald Green Super Salad

This week we're celebrating citrus. Citrus fruits are the perfect simple way to bring a tangy freshness to favorite summer dishes. Whether you are using the juice of a lemon to bring acidity to a fresh salad dressing, or the zest of an orange to brighten up a quick summer stir fry, you're sure to find lots of great ways to use citrus in your cooking this summer. We'll start off with a salad today.

Sweet, tangy, and delicious, this super-food-filled salad combines elements of summer and fall into a fresh, unforgettable bowl of healthy goodness:

Ruby Red And Emerald Green Super Salad
(Serves 4.)

Ingredients:

(Photo credit: Wikipedia)

2  large Ruby Red or other pink grapefruits, peeled, segmented, each cut in half
2  ripe avocados, peeled, pitted, then cut into bite size pieces
1/2 sweet red bell peeper, diced
4  green onions, chopped
1  Tbsp local honey
2  tsp soy sauce
2  tsp extra-virgin olive oil
1/4 cup pistachios
1/4 cup dried cranberries
salt and pepper to taste
mixed lettuce for serving

Instructions:

1. Put the grapefruit segments, avocado pieces, bell pepper, and onions in a large glass bowl.
2. In a separate bowl, whisk together the honey, soy sauce, and olive oil until frothy, then immediately pour into bowl and toss together.
3. Add the pistachios and dried cranberries and toss lightly. Season to taste.
4. Put mixed lettuce on 4 salad plates, then spoon grapefruit mixture over and service immediately.

Recipe: Shrimp And Snow Pea Stir-Fry

 A lovely summer recipe full of fresh, light flavors. Quick and easy to prepare, and delicious with fresh spring peas from your garden!

Shrimp And Snow Pea Stir-Fry
(Serves 2.)

Ingredients:

 (Photo credit: jeffreyw)

2 tablespoons corn oil, divided
1 onion, cut into thin strips
1 tablespoon minced garlic
1/8 teaspoon red pepper flakes
1 pound large shrimp, peeled and cleaned
2 cups snow peas
1 red bell pepper, sliced
1/2 cup sliced water chestnuts
1 tablespoon sesame seeds
1/8 teaspoon salt
1 cup brown rice, cooked

Directions:

• In a wok or large skillet, heat 1 tablespoon oil until hot, then add the onion, garlic, ginger and red pepper flakes. Stir while cooking for several seconds. 
• Now add the shrimp and cook without stirring for 1 minute. Add the remainder of the oil and cook for another minute.
• Next, add the snow peas, bell pepper, water chestnuts and sesame seeds. 
• Cook, stirring, for 2 minutes, then add the salt, making sure to sprinkle it evenly over the vegetables. 
• Cook for about 2 minutes or until the shrimp is no longer pink. 
• Serve over cooked brown rice.

Recipe: Eggplant Italian Garden Pasta

Although it was far from a favorite of mine as a child, in recent years I've come around, and eggplant has now become a common ingredient in many of my summer dishes. The creamy texture and rich, mild taste of cooked eggplant is wonderful with another summer favorite - tomatoes. It goes great in many Italian dishes, such as this one, below, and is an excellent way to use up some of those excess summer veggies you have piling up in the fridge! This vegetarian recipe is a great idea for a "Meatless Monday" dinner, or add some fresh Italian sausage to the saute if you want to spice it up. Because eggplant cooks down so well, it is often hard to tell it is in the sauce, so it's a good way to "sneak" some into a meal even if your family doesn't care that much for eggplant.

Eggplant Italian Garden Pasta
(Serves 6.)

Long slender eggplants. (Photo credit: Wikipedia)

Ingredients:

2 yellow bell peppers
1 small eggplant, peeled and cut in 1/2-inch cubes
1 cup water
2 tbsp olive oil, divided
2 tbsp minced fresh oregano
2 tbsp capers
2 minced garlic cloves
1/2 tsp salt
1/4 tsp freshly ground black pepper
6 plum tomatoes, seeded and chopped
12 ounces bucatini or linguine
3/4 cup grated Romano cheese

Directions:

• Turn your broiler on to preheat, setting the rack at about 6 to 8 inches. Choose a broiler pan or baking sheet and cover it with foil.
• Cut bell peppers in half lengthwise, remove inside membrane and seeds. Place halves skin side up on prepared pan. Put under broiler for about 8 to 10 minutes or until blackened. (You can also do this on a preheated grill if you wish.)
• Turn oven to bake at 425 degrees.
• Remove pan from oven and carefully place peppers (while still hot) in a Ziploc bag, seal, then let stand for 15 minutes. Peel off the skin and charred bits, then cut into strips and set aside. 
• Arrange eggplant cubes in a 2-quart baking dish in one layer. Pour 1 cup water over the eggplant and bake in 425 oven for 30 to 35 minutes or until tender, adding water as needed. Remove from oven and set aside.
• Heat 1 tbsp of oil in a large nonstick skillet on medium-high heat. Add capers, oregano, and garlic and sauté for one minute. Stir in salt, black pepper, cooked eggplant, roasted bell peppers, and tomatoes. Cover skillet and reduce heat, simmering 15 minutes and stirring occasionally.
• Cook pasta according to package directions. Drain pasta over a bowl, reserving 1/2 cup of this cooking liquid.
• Toss pasta with remaining 1 tablespoon oil, then add to bowl with eggplant mixture; add reserved cooking liquid to coat the pasta; toss. 
• Sprinkle with grated Romano cheese and serve immediately. 

Recipe: Tomato Basil Garden Tart

Impress your dinner guests with this amazing and easy recipe using fresh tomato and basil from the garden or farmer's market. If you're feeling really ambitious, make your own fresh ricotta - it's actually quite easy, and tastes WAY better than any you can buy! This one gives you gourmet taste, without too much work, and incorporates the best of your summer garden into your meal.

Tomato Basil Garden Tart
(Serves 6-8 as an appetizer.)

Tomato slices (Photo credit: Wikipedia)

Ingredients:

1 frozen pie crust, thawed
1/2 cup finely grated Asiago cheese, divided
1/2 cup cottage cheese (or ricotta)
10 to 15 fresh basil leaves, divided
1 tsp black pepper
1/4 tsp salt
4 large ripe tomatoes, halved, seeds removed, and sliced thinly

Directions:

• Preheat oven to 375 degrees.
• Roll pie crust out to be about 2 inches larger in diameter than your tart pan. Place in tart pan, pulling extra crust up the sides of the tart pan; trim off any extra. 
• In a small bowl, put half the grated Asiago and all the cottage cheese, the black pepper and salt, and stir to blend.
• Finely chop the basil leaves and add to the cheese mixture, stir to combine. 
• Spread 1/2 of the cheese-basil mixture over the bottom of the pie crust in tart pan, top with half the tomato slices, arranging evenly.
• Spread remaining cheese-basil mixture on top of tomatoes, and top with remaining tomatoes, again arranged evenly.
• Bake in preheated oven for 20 to 25 minutes.
• Remove the tart from the oven and sprinkle the remaining Asiago cheese evenly over the top, then return to oven and bake an another 5 to 10 minutes or until cheese is melted and golden brown all over and crust is baked thoroughly.
• Remove and let cool slightly before serving.

Recipe: Easy Eggplant And Tomato Harvest Skillet

This is one of my favorite ways to use up some of that extra eggplant from my CSA! Or check out your local farmer's market and load up on fresh summer veggies for this delicious light dish packed full of flavor, vitamins and nutrients. For a heartier meal, serve over cooked pasta or brown rice.

Easy Eggplant And Tomato Harvest Skillet
(Serves 2-4.)

Ingredients:

1 medium eggplant, peeled and cut into cubes
3 Tbsp vegetable oil
1 green bell pepper, seeded and chopped small
1 medium onion, peeled and diced small
4 large ripe tomatoes, chopped 
1 tsp sea salt
1/4 tsp black pepper
1 garlic clove, grated
1/4 cup grated fresh Parmesan cheese   

Directions:

1. Heat a large heavy skillet over medium heat, add eggplant and oil, and cook, stirring occasionally, until eggplant starts to soften.
2. Add all remaining ingredients except the Parmesan cheese, stir gently, and continue cooking until all vegetables are tender.
3. Sprinkle the Parmesan cheese over the top evenly and cook just until cheese melts.  
4. Remove from heat and serve immediately - by itself or with cooked rice or pasta.

Recipe: Beyond Borders Tangerine Lime Salsa

Why settle for an ordinary salsa when you can have something this good? Tangy limes and sweet tangerines mingle in this amazing, fresh Asian-inspired twist on a fresh summer salsa. Ginger, cilantro, and hot peppers accent the bright fresh citrus flavors, and will have your taste buds singing a sweet summer song!

Beyond Borders Tangerine Lime Salsa

Ingredients:

Image via Flickr

4 tangerines, peeled, seeds removed, segmented
2 limes, 1 zested and both juiced
1 Tbsp Hoisin sauce
1 Tbsp grated ginger root
1 Tbsp chopped fresh cilantro
1 Tbsp chopped green onion
1 Tbsp lime juice
1/2 Tbsp habanero or jalepeno pepper, seeded and chopped fine

Directions:

1. Hold the tangerine segments over a glass bowl and, using sharp kitchen shears, cut up into small pieces, dropping into the bowl. You can cut the segments up with a knife but make sure you can capture the juice.
2. Zest 1 lime into bowl, then juice both limes into the bowl.
3. Add to the bowl all the remaining ingredients, mixing to combine.
4. Cover the bowl with plastic and refrigerate for at least 1 hour before using.
5. Makes about 2 cups of salsa.
6. Use as a side with grilled fish or in seafood tacos or wraps.

Love citrus? Find more great recipes like this in this unique cookbook: 

The Lemon & Lime Cookbook
~ Rick Donker ~ 

This is a great resource for incorporating delicious, tangy flavor to everything from beverages to breakfast foods, soups, salads, main courses, and of course, delicious desserts. Add zest to recipes like Halibut with Lime Avocado Sauce, Eggs Benedict, German Pancakes, Roast Salmon with Lime Sauce, and even Homemade Lemon Ice Cream. With 179 pages, you'll have ample opportunity to go beyond lemonade and garnishes to a world of citrus goodness.

Recipe - Balsamic Avocado Dressed Rotini Salad

This delicious pasta salad recipe combines the creamy rich taste of avocados with sweet balsamic vinegar and fresh tomatoes and herbs for a summery side dish that will have your picnickers coming back for more! Great for potlucks, barbecues, or picnics at the beach. Add grilled chicken for a light supper or main dish lunch.

Balsamic Avocado Dressed Rotini Salad
(Serves 4.)

Ingredients:

1 box (16 oz) rotini pasta
1 Tbsp olive oil
2 avocados, ripe
1 Tbsp balsamic vinegar
1 Tbsp mixed dried herbs (oregano, basil, thyme, any combination)
12 grape tomatoes, cut in half
salt and pepper to taste
more balsamic vinegar to taste (optional)
fresh grated Parmesan cheese (optional)

Instructions:

1. Cook the pasta in a big pot of boiling, salted water until just al dente; drain well through a colander, put back in pan, add olive oil and stir to coat, cover to keep warm.
2. In a large serving bowl, put the flesh from 1 avocado, add the balsamic vinegar, and mash well until creamy and smooth.
3. Add the warm cooked pasta to the bowl with creamy avocado-balsamic mixture and toss until pasta is coated. Add the herbs to the pasta bowl and stir.
4. Cut the other avocado into bite size pieces and add to bowl.
5. Add the grape tomato halves to the bowl. Toss gently together, then taste and add salt and pepper if desired.
6. You may wish to drizzle in more balsamic vinegar, then toss, and taste again and adjust seasonings.
7. Serve immediately or you may chill this and eat later. If you chill it in the refrigerator, remove and let sit out for 10 to 15 minutes before serving. Avocados taste best at room temperature or just a touch cooler.

Recipe - Cantaloupe Blueberry Salad With Creamy Yogurt Dressing

If you're looking for a tasty and light sweet summer fruit salad, this one is easy and delicious. Mild, sweet and juicy cantaloupe gets a pop of citrus flavor, and sets off the darker tangyness of ripe blueberries, combined in a light creamy yogurt dressing - a match made in heaven if there ever was one! (A big bowl of this without the lettuce also makes a great breakfast!)

Creamy Dressed Cantaloupe Blueberry Salad
(Makes 8 small salads.)

Ingredients:

1 (8 oz) container vanilla yogurt
1 Tbsp lemon juice
1 1/2 tsp poppy seeds
1 tsp orange zest
1 medium size cantaloupe, cleaned and sliced into crescent shapes
24 Boston lettuce leaves
2 cups fresh blueberries

Directions:

1. Combine the yogurt, lemon juice, poppy seeds, and orange zest in a bowl and whisk until smooth and creamy; cover and put in refrigerator to chill.
2. Divide the lettuce leaves between 8 chilled salad plates, then top with the sliced cantaloupe, arranging evenly between plates.
3. Spoon 1/4 cup of the blueberries over each salad, then drizzle the yogurt dressing over each salad and serve immediately.