Summer Health

So It's Summer season and you know what that means, booze, beaches, parties, and looking healthy in that bikini!

I decided to do a little research on what's best to eat during the Summer for a healthy diet. Leave the burgers and hotdogs aside, even if the 4th of July doesn't feel like, well, 4th of July! Health comes first and we all want to look good for our "viewers". Here are a few salad recipes that can come in handy with replacing those fatty foods for the Summer.


Mediterranean Swordfish Salad

"Swordfish joins cherry tomatoes and crumbled feta cheese for a simple salad that's brimming with taste, thanks to fresh oregano and lemon juice."

Recipe:

* 3 tablespoon(s) olive oil
* 1 (1 inch thick, about 1 1/4 pounds) swordfish steak
* 1/4 teaspoon(s) ground black pepper
* 3/4 teaspoon(s) salt
* 2 tablespoon(s) fresh lemon juice
* 1 1/2 teaspoon(s) fresh oregano leaves, chopped
* 1/2 teaspoon(s) dried oregano, (can be substituted for above ingredient)
* 1 (about 12 ounces) English (seedless) cucumber
* 1 pint(s) grape or cherry tomatoes
* 1/3 cup(s) feta cheese, crumbled

DIRECTIONS:

1. In 10-inch skillet, heat 1 tablespoon oil over medium-high heat until very hot. Pat swordfish dry with paper towels. Add swordfish to skillet; sprinkle with pepper and 1/2 teaspoon salt and cook 10 to 12 minutes or until swordfish is browned on both sides and just turns opaque throughout, turning over once.
2. Meanwhile, in large bowl, combine lemon juice, oregano, and remaining 2 tablespoons oil and 1/4 teaspoon salt. Cut unpeeled cucumber into 1/2-inch chunks. Cut each tomato in half.
3. When swordfish is done, transfer to cutting board; trim and discard skin. Cut swordfish into 1-inch cubes. Add swordfish, cucumber, and tomatoes to dressing in bowl; toss gently to coat. Sprinkle with feta to serve.

Spicy Thai Vegan Steak and Noodles with Chili and Lemongrass Dressing

Traditional Thai spices and flavors, and Morningstar Farms® Meal Starters™ Veggie Steak Strips, punch up this recipe."

Recipe:


* 1/4 cup(s) rice wine vinegar
* 2 tablespoon(s) olive oil
* 2 tablespoon(s) reduced-sodium soy sauce
* 2 small red Thai chili peppers, or 1/2 teaspoon crushed red pepper
* 1 stalk(s) lemongrass, finely chopped, or 1/2 teaspoon grated lemon peel
* 1 tablespoon(s) fresh cilantro
* 2 teaspoon(s) toasted sesame oil
* 6 ounce(s) dried flat Asian noodles or dried linguine
* 4 ounce(s) fresh asparagus, cut into 1-inch pieces (1 cup)
* 1 cup(s) fresh pea pods
* 1 cup(s) julienne-cut carrots
* 1 package(s) (8 ounces) Morningstar Farms® Meal Starters™ Veggie Steak Strips
* 2 tablespoon(s) coarsely chopped cashews


DIRECTIONS:

1. For dressing, in small food processor bowl combine vinegar, olive oil, soy sauce, chili peppers, lemongrass, cilantro, and sesame oil. Cover and process until nearly smooth. Set aside.
2. Cook noodles according to package directions, except add asparagus, pea pods, and carrots during the last 2 minutes of cooking. Drain.
3. Meanwhile, cook Morningstar Farms® Meal Starters™ Veggie Steak Strips according to package directions.
4. In large bowl toss together noodle mixture, steak strips, dressing, and cashews.

This recipe has been tested and endorsed by Kellogg and Morningstar Farms®.



Salad Niçoise

"This classic French composed salad — with its hard-boiled eggs, baby red potatoes, olives, and tuna — is the perfect entrée for a ladies' lunch or light dinner."

Recipe:

Parsley Vinaigrette:

* 1/4 cup(s) loosely packed fresh parsley leaves, chopped
* 1/4 cup(s) red wine vinegar
* 3 tablespoon(s) olive oil
* 1 teaspoon(s) Dijon mustard
* 1/4 teaspoon(s) salt
* 1/4 teaspoon(s) ground black pepper

DIRECTIONS:

1. * 1 pound(s) (small) red potatoes, unpeeled
2. * 6 large eggs
3. * 1/2 pound(s) green beans, trimmed and each cut crosswise in half
4. * 1 bag(s) (5-ounce) mixed baby greens (about 8 cups loosely packed)
5. * 1 head(s) Boston lettuce, separated into leaves (can be substituted for above ingredient)
6. * 1/2 English (seedless) cucumber, thinly sliced
7. * 1 can(s) (12-ounce) solid white tuna in water, drained
8. * 3 medium tomatoes, cut into wedges
9. * 1/2 cup(s) (about 3 ounces) niçoise olives