Lauren McGarty, BS, RD, CDCES, CDN
The summer months are filled with long days at the beach, breezy summer music, and relaxing moments. As the temperatures rise, ice-cold beverages and lighter meals are more appealing. Backyard gardens are flourishing, and farm stands have beautiful, sweet-smelling fruits.
Below are two refreshing dishes to munch on this summer!
Watermelon Feta Blueberry Salad
Ingredients:
- 6 cups watermelon, cut in bite size pieces
- 1 cup blueberries
- ½ cup crumbled feta cheese
- 2 tablespoons of mint leaves, chopped
- 2 limes, juiced
- 1 tbsp. olive oil
- 2 teaspoons honey
- ½ tsp sea salt
Instructions:
1. Combine fruit, cheese, and mint leaves in a bowl
2. Mix together lime juice, olive oil, honey and sea salt.
3. Add dressing mixture to fruit
4. Serve chilled
Tortellini Kabobs
Ingredients:
- 20 ounce refrigerated tortellini
- ½ cup pesto
- 4 ounces cherry tomatoes
- Skewer sticks
Instructions:
1. Cook tortellini according to package directions. Drain and place in a separate bowl
2. Stir pesto into tortellini until evenly coated
3. Skewer one tortellini followed by cherry tomato, repeat 2-3 times until skewer is 2/3 full
4. Keep refrigerated until serving