Tag Archives: Lime (fruit)

Yummy Summer Dinner

I thought everyone would like a yummy summer dinner. Ā I loved the roasted veggies!! They are my favorite šŸ˜€

The summertime offers a lovely vacation from the conventional and seasonal recipes we’ve come to master. It’s all about eating light, healthy, and colorful dishes that are simultaneously fun and relaxing. Whether you’re dining in your kitchen with your family, on your deck with your friends, or even in your vacation home with your significant other, the following simple yet superb recipes will keep your stomach and heart satisfied in the summertime.

Appetizer: Grilled Watermelon Salad

TheĀ grilled watermelon saladĀ is a unique and delicious appetizer; perfect for a beautiful summer afternoon.


1/4 cup fresh, chopped mint

Cayenne pepper to taste

Salt to taste

3 tbsp lime juice

1/2 cup shredded feta cheese

1/4 cup extra virgin olive oil

1 3-4lb miniature watermelon

The juice of 1 naval orange


1) Preheat your grill.

2) Lengthwise, cut your watermelon. Cut those halves in half. Then cut those halves in half! Using a seasoning brush, lightly coat your watermelon slices with olive oil; set aside.

3) Mix your lime juice with the orange juice. If too tart, mix in more orange juice. You’re going to want a taste similar to a sour orange flavor. Then, mix in cayenne and salt; whisk together as you add a bit of olive oil, until mixture is thick. Add your chopped mint.

4) Grill watermelon until noticeably grilled and marked by grate. You want the watermelon to be crunchy, but not overdone. Grill each side for about 2 or 3 minutes.

5) Cut watermelon into smaller chunks, and then place them into a bowl. Add dressing, toss, and then add your shredded feta. Add more salt or cayenne for taste and healthy appearance.

Main Dish: Classic Roasted Veggies

The classic roasted veggiesĀ are not only a healthy and beautiful main dish, but also packed full of flavor.


Juice from 1 lemon

1 tbsp salt

1/2 cup EVOO

2 bulbs fennel

1 tbsp ground pepper

7 roma tomatoes

2 zucchinis

2 yellow squash

2 packages of buttom mushrooms

7 thyme stems

3 tbsp garlic (minced)


1) Preheat your oven to 450.

2) Slice your vegetables, place them in a large bowl. Add your thyme.

3) Take EVOO, salt, garlic, lemon juice, and pepper; whisk them all together.

4) Add your whisked mixture to your vegetables, toss.

5) Apply aluminum foil to a baking dish, then place your vegetables on the dish. Place in the oven for 20 minutes, monitoring the vegetables all the while to ensure no burning accidents.

6) After your 20 minutes is up, turn on broiler for about 10 minutes.

7) You can choose to eat only the vegetables for a light main dish. If you’re wanting something a little more filling, you can add pasta or rice as well.

Desert: Blueberry Tart

Blueberry tarts will add an exquisite and also simple country-home-feeling to your wonderful summer experience. Not to mention, they’re absolutely yummy.


For The Crust

1 1/4 cups all-purpose flour (spooned and leveled), plus more for dusting

1/3 cup sugar

1/4 teaspoon salt

8 tablespoons (1 stick) cold unsalted butter, cut into small pieces

For The Filling

6 cups (six 1/2-pint containers) fresh blueberries, rinsed and dried

2 tablespoons cornstarch

2 teaspoons finely grated lemon zest

3 tablespoon fresh lemon juice

2/3 cup sugar

Pinch of salt


1) Preheat oven to 375 degrees. In a food processor, combine flour, sugar, salt, and butter; process until large moist crumbs form (dough should hold together when squeezed).

2) Transfer dough to a 9-inch round tart pan with a removable bottom; with floured fingers, press evenly into bottom and up sides. Freeze until firm, about 15 minutes; prick bottom of dough all over with a fork. Bake until golden, 20 to 25 minutes; cool completely.

3) Meanwhile, reserve 1 cup of the prettiest berries for topping. In a medium saucepan, bring 1/4 cup water and 1 1/2 cups berries to a boil over high heat. Reduce heat; simmer, stirring occasionally, until berries begin to break down, 3 to 4 minutes.

4) In a small bowl, mix cornstarch with 2 tablespoons water; stir into berries in pan. Add lemon zest and juice, sugar, and salt. Bring to a boil; reduce heat. Simmer, stirring, just until mixture begins to thicken, 30 to 60 seconds. Remove from heat. Stir in remaining 3 1/2 cups fresh berries. Immediately pour hot berry mixture into cooled tart shell, and smooth with a spatula.

5) Scatter reserved berries on top, pressing down lightly to help them adhere. Refrigerate until cool, about 30 minutes and up to overnight.

Eat up and enjoy!!


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