Make the Most of Summer Fruits
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Recipe
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In addition to being the season of sunshine, summer is prime time for yummy, healthful fruits. ATRIO Health Plans encourages you to read on and learn how to serve up a fruit-rich breakfast, lunch, and dinner.
Peach Coffeecake
Ingredients:
- 1 stick plus 2 tablespoons unsalted butter
- 1 cup sugar
- 2 eggs
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon almond extract
- 1 1/2 cups flour
- 2 teaspoons cinnamon
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons kosher salt
- 1/2 cup sour cream
- 6 peaches, cut into 1/4 inch slivers
Directions:
- Preheat oven to 350°F. Grease a 13"x9"x2" baking pan.
- In a small bowl, whisk together flour, salt, cinnamon, and baking powder.
- In a large bowl, beat together 1 stick of butter and 2/3 cup sugar with an electric mixer until fluffy; about 3 minutes.
- Beat in eggs, followed by vanilla and almond extract.
- Beat in half the flour mixture and then half of the sour cream. Beat in remaining flour, followed by remaining sour cream.
- Pour batter into prepared pan.
- Arrange peach slices along the top of the batter in three, tightly packed rows.
- Dice remaining butter. Sprinkle over peaches.
- Sprinkle remaining 1/3 cup sugar over peaches.
- Bake until coffeecake has set and a toothpick test comes out clean; about 40 minutes.
Tomato-and-Watermelon Salad
Ingredients:
- 5 cups (3/4-inch) seeded watermelon cubes
- 1 1/2 pounds ripe tomatoes, cut into 3/4-inch cubes
- 3 teaspoons sugar
- 1/2 teaspoon salt
- 1 small red onion, quartered and thinly sliced
- 1/2 cup red wine vinegar
- 1/4 cup extra virgin olive oil
- Romaine lettuce leaves (optional)
- Cracked black pepper to taste
Directions:
- Combine watermelon and tomatoes in a large bowl; sprinkle with sugar and salt, tossing to coat. Let stand 15 minutes.
- Stir in onion, vinegar, and oil. Cover and chill for 2 hours.
- Serve chilled with lettuce leaves, if desired. Sprinkle with cracked black pepper to taste.
Ginger-Crusted Salmon with Melon Salsa
Ingredients:
- 2 cups cubed cantaloupe cut into 1/3-inch pieces
- 1 cup cubed honeydew cut into 1/3-inch pieces
- 1/4 cup packed fresh cilantro leaves, finely chopped
- 2 tablespoons finely chopped fresh mint leaves
- 1 jalapeño chili, stemmed, seeded, and finely chopped
- 2 tablespoons fresh lime juice
- Salt
- Pepper
- 2 tablespoons peeled, grated fresh ginger
- 2 teaspoons curry powder
- 4 pieces (6 ounces each) skinless salmon fillet
- 2 teaspoons vegetable oil
Directions:
- In a medium bowl, combine cantaloupe, honeydew, cilantro, mint, jalapeño, lime juice, and 1/4 teaspoon salt, stirring until well mixed; set aside.
- In a small bowl, stir together ginger, curry powder, 1/8 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Spread mixture evenly over the non-skin side of each fillet.
- In a 12-inch nonstick skillet, heat oil on medium for 1 minute. Add salmon (ginger side down), and cook 10 minutes or until salmon just turns opaque in center, flipping over once.
- Serve salmon with melon salsa.
Sources:
http://www.goodhousekeeping.com/recipefinder/ginger-crusted-salmon-melon-salsa-recipe-ghk0711
http://www.myrecipes.com/recipe/tomato-and-watermelon-salad-10000001634657/
http://www.seriouseats.com/recipes/2011/06/peach-kuchen-recipe.html