A perfect healthy, quick, and easy meal for any barbecue! Use a peach that is just ripe, still juicy but can still hold it’s shape. We paired ours with a crisp white but a light red would also work.

Ingredients

• 1 cup chopped peeled peach
• 3/4 cup quartered cherry tomatoes
• 1/4 cup thinly vertically sliced red onion
• 3 tablespoons small fresh mint leaves
• 3 tablespoons small fresh basil leaves
• 2 tablespoons fresh lemon juice
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon honey
• 1 jalapeño pepper, thinly sliced (optional)
• 1 teaspoon kosher salt, divided
• 4 (6-ounce) wild Alaskan king salmon fillets
• 1/4 teaspoon freshly ground black pepper
• Cooking spray

Preparation

1. Preheat grill to high heat.

2. Combine first 8 ingredients in a bowl; add jalapeño, if desired. Sprinkle mixture with 1/4 teaspoon salt; toss gently. Sprinkle fillets evenly with remaining 3/4 teaspoon salt and black pepper. Place the fillets on a grill rack coated with cooking spray, and grill for 10 minutes or until desired degree of doneness, turning after 5 minutes. Serve with salsa.

Recipe and photo from www.MyRecipes.com. Kristina Manning

This fast and easy recipe is perfect for any type of barbecue! Try it with this month’s selection Château Ollieux Romanis Corbières Cuvée Classique 2010!

“This delicious salad features all the flavors in a virgin Bloody Mary: horseradish, Worcestershire, lemon and celery. It’s perfect with grilled skirt steak.”

Ingredients:

• 1/4 cup drained bottled horseradish
• 2 tablespoons fresh lemon juice
• 2 teaspoons Worcestershire sauce
• 1/2 teaspoon celery seeds
• Coarsely ground black pepper
• 1/4 cup plus 2 tablespoons canola oil
• Kosher salt
• 2 pounds heirloom tomatoes, chopped
• 2 small celery ribs, thinly sliced, plus 1/4 cup leaves
• 1/3 cup sour cream
• 1 pound skirt steak, in 2 pieces

Preparation:

In a bowl, stir 2 tablespoons of the horseradish with the lemon juice, Worcestershire, celery seeds and 1/2 teaspoon of black pepper. Whisk in 1/4 cup of the canola oil in a steady stream; season with salt. Add the tomatoes and celery ribs and leaves, season with salt and pepper and toss.

In a small bowl, stir the sour cream with the remaining 2 tablespoons of horseradish.

Light a grill or preheat a grill pan. Rub the remaining 2 tablespoons of canola oil all over the steak and season with salt and black pepper. Grill the steak over moderately high heat, turning once, until nicely charred, 3 to 4 minutes per side for medium-rare. Transfer the steak to a work surface and let rest for 5 minutes. Slice the steak across the grain and serve with the tomato salad and horseradish cream.

SUGGESTED PAIRING: Smooth, robust red blend.

Recipe and photo from www.FoodandWine.com. Kristina Manning

Grill scallops and cucumber for tasty toppings on this summer salad.

Yield: 4 servings

Total: 15 Minutes

Ingredients:

• 1/2 teaspoon freshly ground black pepper, divided
• 3/8 teaspoon salt, divided
• 12 large sea scallops (about 1 1/2 pounds)
• 1 English cucumber, halved lengthwise
• Cooking spray
• 2 tablespoons fresh lime juice
• 2 teaspoons extra-virgin olive oil
• 4 cups torn romaine lettuce
• 3 cups (1-inch) cubed seedless watermelon
• 1/4 cup fresh mint leaves, torn
• 1/2 peeled avocado, cut into 8 slices

Preparation

1. Preheat grill to medium-high heat.

2. Sprinkle 1/4 teaspoon pepper and 1/4 teaspoon salt over scallops and cucumber. Arrange in a single layer on a grill rack coated with cooking spray. Grill 3 minutes on each side or until scallops are done and cucumber is well marked. Remove from heat; cut cucumber into 1/4-inch slices.

3. Combine remaining 1/8 teaspoon salt, juice, and oil in a large bowl; stir with a whisk. Add cucumber, lettuce, watermelon, and mint; toss gently to coat. Divide the watermelon mixture evenly among 4 plates. Top each serving with 3 scallops and 2 avocado slices. Sprinkle evenly with remaining 1/4 teaspoon freshly ground black pepper.

Sustainable Choice: All scallops, whether farmed, diver-caught, or wild-caught, are great options.

Recipe and photo from www.MyRecipes.com.

Delicious pork chops that can be marinated overnight for a quick no-fuss meal, perfect for a summer barbecue! Try pairing it with a Sauvignon Blanc, such as, this month’s Yali Winemaker’s Selection Lolol Valley Sauvignon Blanc 2012.

Original recipe makes 6 servings

INGREDIENTS:

• 1/4 cup lemon juice
• 2 tablespoons vegetable oil
• 4 cloves garlic, minced
• 1 teaspoon salt
• 1/4 teaspoon dried oregano
• 1/4 teaspoon pepper
• 6 (4 ounce) boneless pork loin chops

DIRECTIONS:

In a large resealable bag, combine lemon juice, oil, garlic, salt, oregano, and pepper. Place chops in bag, seal, and refrigerate 2 hours or overnight. Turn bag frequently to distribute marinade.

Preheat an outdoor grill for high heat. Remove chops from bag, and transfer remaining marinade to a saucepan. Bring marinade to a boil, remove from heat, and set aside.

Lightly oil the grill grate. Grill pork chops for 5 to 7 minutes per side, basting frequently with boiled marinade, until done.

 Recipe and photos from www.AllRecipes.com

This is a great alternative to the turkey burger. Lean, delicious, juicy turkey burgers made with zucchini and topped with a summer garden tomato bruschetta topping over a bed of baby arugula – no bun required!

Ingredients:

• 1/4 cup chopped red onion
• 1 tbsp extra virgin olive oil
• 1 tbsp balsamic vinegar
• kosher salt and fresh cracked pepper to taste
• 3 medium vine ripe tomatoes
• 2 small cloves garlic, minced
• 2 tbsp fresh basil leaves, chopped
• 3 oz part skim mozzarella, diced

For the turkey zucchini burgers:

• 1.25 lbs 93% lean ground turkey
• 1 small zucchini, grated (1 cup, or 5 oz)
• 1/4 cup seasoned whole wheat breadcrumbs
• 1 clove garlic, grated
• 1 tbsp red onion, grated
• salt and fresh pepper
• oil spray

For serving:

• 2 medium tomatoes, sliced into 10 thin slices
• 4 loose cups baby arugula

Directions:

Combine the red onion, olive oil, balsamic, salt and pepper in a large bowl. Set aside a few minutes while you chop the tomatoes, then place in the bowl. Add the garlic, basil and additional salt and pepper, to taste and mix well and set aside. Toss in the cheese when ready to serve.

Squeeze the excess moisture from the zucchini in a paper towel. In a large bowl, combine the ground turkey, shredded zucchini, breadcrumbs, garlic, onion, salt and pepper. Form into 5 equal sized patties about 5 oz each, forming them as flat as possible.

Heat a large skillet on medium-high heat. When hot, lightly spray with oil. Add the burgers to the pan and reduce the heat to medium-low. Cook until browned, about 4 minutes, then flip and cook another 4 minutes, careful not to burn.

To serve, arrange 3 slices of tomatoes on each dish, then place 1 cup arugula on top in the center, then top with the burger and finish with the bruschetta (don’t forget to add the cheese), serve right away.

Servings: 5  • Size: 1 burger  • Old Points: 6 pts • Weight Watcher Points+: 7 pt Calories: 288 • Fat: 14 g • Carb: 10 g • Fiber: 2 g • Protein: 27 g • Sugar: 0 g Sodium: 169 mg (without the salt) • Cholest: 10 mg

Recipe and photos from www.SkinnyTaste.com

A quick and healthy summer dish that is sure to please everyone!

Ingredients

• 4 small boneless skinless chicken breast halves
• 1/2 cup KRAFT Sun-Dried Tomato dressing, divided
• 2 tomatoes, finely chopped
• 1/2 cup shredded part-skim mozzarella cheese
• 1/4 cup chopped fresh basil or 1 tsp. dried basil leaves

Instructions

Place a large sheet of heavy-duty foil over half of grill grate; heat grill to medium heat. Meanwhile, place chicken in resealable plastic bag. Add 1/4 cup dressing and seal bag.

Turn bag over several times to evenly coat chicken with dressing. Refrigerate 10 minutes (I marinate it all day if I remember in time). Remove chicken from bag; discard bag and dressing.

Grill chicken on uncovered side of grill for about 6 minutes. Meanwhile, combine remaining 1/4 dressing, tomatoes, cheese and basil.

Turn the chicken over and place cooked-side up, on foil on the grill. Top with tomato mixture. Close lid. Grill 8 minutes or until chicken is done.

*Sometimes we add a splash of balsamic vinegar to give it a bit more zip.

 Recipe and photos from http://www.the-girl-who-ate-everything.com

In this quick and easy recipe — adapted from The Splendid Table’s How To Eat Supper by Lynne Rossetto Kasper and Sally Swift  — jumbo shrimp are bathed in a brine flavored with salt, sugar and chili powder, and then sautéed with loads of fresh ginger and garlic. It’s a delicious and flavorful dish that appeals to kids and adults alike. In fact, the recipe headnote reads: “If there is one recipe in this book that is guaranteed to have your family moaning with gratitude, this is it. After eating these shrimp, a five-year-old has been known to say, ‘Wow, Mom, thanks!’ And they’ve driven a grown woman to shamelessly lick her plate—in front of everyone.”

Before we get started, a few words on buying shrimp. Unless you live on the coast and have access to fresh shrimp, it’s best to buy frozen. The “fresh” shrimp you see in the seafood case at the supermarket are almost always thawed frozen shrimp, and you never know how long they’ve been sitting there. Most shrimp are cleaned and flash frozen shortly after being caught, so you’re better off buying frozen shrimp and defrosting them yourself.  For this recipe, try to find jumbo frozen shrimp (21-25 to a pound) labeled “shell split and deveined.” Come dinnertime, all you have to do is run the shrimp under warm water to quickly defrost and then peel.

Begin by whisking together the water, kosher salt, sugar and chili powder.

Drop the shrimp in the brine and let them sit for about 20 minutes.

Heat the vegetable oil in a large sauté pan, and cook the ginger and garlic for one minute.

Add the sugar and cook 1-2 minutes more. Do not let the garlic brown.

Drain the shrimp in a colander.

Then add the shrimp to the pan and cook until done, 3-4 minutes.

Serve the shrimp over white or jasmine rice. The sauce is salty (in a good way) so be sure not to salt the rice. Enjoy!