3 Patio-Ready Recipes for Spring & Summer

Dining outdoors is one of the best things about spring and summer, so why not host a patio party and invite a few friends for the evening? On the menu are three new light and delicious recipes that are sure to dazzle your dinner guests.

Seared Sesame Tuna
Serves 4
Ingredients (slaw):
1 tbsp. sesame oil
1 tbsp. low-sodium tamari
1 tbsp. mirin
1 tbsp. rice vinegar (sugar-free)
2 tsp. fresh ginger, minced
1 clove garlic, minced
½ tsp. crushed red pepper flakes
3 cups green cabbage shreds
1 cup Napa cabbage shreds
1 cup bok choy, sliced thinly
½ red bell pepper, sliced thinly
1 carrot, sliced thinly
3 scallions, sliced thinly

Ingredients (tuna):
1 tbsp. tan sesame seeds
½ tbsp. black sesame seeds
¼ tsp. wasabi powder
1 lb. tuna steak (about 4 individual 4-oz. pieces, 2 inches thick)
1 tsp. extra virgin olive oil
1 tbsp. fresh cilantro, minced

Directions: In a small bowl, whisk together sesame oil, tamari, mirin, vinegar, ginger, garlic and red pepper flakes. In a large bowl, combine cabbage, bok choy, red bell pepper, carrot and scallions; add dressing and mix well. Set aside for at least 20 minutes before serving. In a shallow bowl, combine sesame seeds and wasabi powder; coat tuna steaks with mixture, making sure both sides are covered. Heat olive oil in a large skillet over medium-high heat. Sear tuna in pan for 2 to 3 minutes per side, until both sides are well browned but tuna is still very rare in the center. Garnish with cilantro and serve with slaw.

Ligurian Chicken
Serves 4
1 cup cooked chickpeas
1 tbsp. extra virgin olive oil
3 cups kale leaves, chopped
2 cloves garlic, minced
4 scallions, minced
2 tbsp. grated Parmesan cheese
1 large onion, sliced
1 large tomato, chopped
1 bunch fresh mint leaves
Four 6-oz. boneless, skinless chicken breasts (pounded lightly)
1 lemon, sliced into thin rounds
½ tsp. crushed red pepper flakes
2 cups water or low-sodium chicken stock

Directions: Preheat oven to 400°. In a medium bowl, lightly mash chickpeas with fork. Heat olive oil in large sauté pan over medium-high heat. Add kale and garlic; sauté for 2 minutes. Remove from heat. Add cooked kale to chickpeas, then add scallions and cheese. Let cool. Scatter onion and tomato on bottom layer of a 9×12 baking dish; layer on mint leaves. Gently fold chicken breasts around chickpea mixture and place in baking dish atop tomato and onion. Top with lemon slices and red pepper flakes; pour in water or stock. Lightly cover with foil and bake for 30 to 35 minutes. Remove foil and bake an additional 10 to 15 minutes, until chicken breasts are completely cooked through. Serve and enjoy.

Jicama Beet Salad
Serves 4
½ large jicama
1 red beet
1 golden beet
1 tbsp. lime juice
½ tsp. fresh ginger, minced
Salt to taste

Directions: Peel and julienne jicama and beets; place in large bowl. Add lime juice, ginger and salt; mix well. Set aside at least 20 minutes before serving.


Written by Renew Life

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