After living in the Pacific Northwest for 28 years, I like to identify the seasons by flavor. Spring offers the best asparagus for roasting, winter provides the juiciest apples for baking, and summer….well, let’s just say it is a sweet, sweet season. Berries, and melon, and stone fruit…OH MY!
Native to the PNW and a summer diet staple, Rainier cherries top my “FLAVORS OF SUMMER” list. For the brief time they are available I find ways to include them with everything I’m eating….yogurt, salads, dessert, summer salsas….
This recipe can serve as a side dish or an entrée, but will likely steal the show in either role. Take advantage of the rest of summer and enjoy this healthy and refreshing taste of the NW!
Grilled Salmon with Goat Cheese, Rainier Cherries, and Peaches
- 1/2 lb salmon King or Sockeye salmon
- 5-6 cups of mixed greens
- 3-4 oz goat cheese, crumbled
- 1/2 cup Rainier cherries, halved and pits removed
- 1 peach, sliced
- 4 Tbsp balsamic dressing
- Over medium-high heat, BBQ salmon until cooked through (about 10-15 minutes)
- Plate greens for 1-2 people
- Evenly distribute goat cheese, cherries, and peaches between salads
- Cut salmon into bite sized pieces (remove bones if found) and add to salad
- Drizzle with desired amount of salad dressing
- Serve immediately
How is it already August?! Summer is flying by and I don’t want it to end! Being that watermelon is an iconic summer fruit, for me this salad wraps up some of the summer flavors in a nutshell (or should I say, a watermelon rind). Quick and easy to make, this recipe is perfect for a picnic, BBQ, or as a refreshing snack while you’re sitting on the porch drinking a tall glass of delicious _______.
Soak up the last few weeks of heat and enjoy these essential summer flavors!
Watermelon Salad with Goat Cheese and Basil
- 1 personalized watermelon
- 4-5 oz of crumbled goat cheese
- 4-6 sprigs of basil, leaves removed and cut in a chiffonade style
- Cut watermelon in half. Using a melon-baller, scoop ball shapes out of the watermelon and set them aside in another bowl. Once most of the watermelon balls are removed, scrape out the extra melon flesh and place in tupperware for another use (Watermelon Margaritas anyone?).
- Add the crumbled goat cheese to the bowl with the watermelon balls and gently toss. Make sure not to let the goat cheese melt or smear.
- Add the mixture back to the hollowed out watermelon “bowl”, garnish with basil, and serve immediately
One of my absolute favorite quick meals for Sunday meal-prep day would have to be curried chicken salad. All of the flavors and textures mix so well together, it ends up being a treat for my lunch all week long. Although I tend to stick to the recipe posted below, I love to mix it up with new ingredients and textures. Make this on a Sunday (and if it lasts) you’ll have an easy grab and go lunch all week long.
Serve this on whole wheat crackers, in lettuce wraps, in baby bell peppers or a tomato, or just eat it on its own!
Curried Chicken Salad
- Meat of 1 rotisserie chicken, shredded (skin removed)
- 1 honey crisp apple, diced
- 3 stalks celery, sliced into half-moons
- 1/2 cup of red seedless grapes, sliced in half
- 1/4 cup sliced almonds
- 1/2 cup plain yogurt (or mayo…or 1/2 mayo, 1/2 yogurt)
- 1/2 cup loose cilantro leaves, coarsely chopped
- 3 green onions, diced
- 2 Tbsp. curry powder
- 1 Tbsp. turmeric
- 1 tsp. salt
- 1 tsp. pepper
- Prep all of the meat, veggies, and fruit
- In a bowl, mix yogurt and spices. Taste and adjust spices if necessary.
- Mix in meat, fruits, and veggies.
- Stir well until combined.
- Serve immediately or chill in refrigerator until ready to eat.
*Will keep for about 5 days covered in refrigerator.