Summer Recipe Round-up

Happy Memorial Day! I hope you all had a chance to relax this long weekend while enjoying some nice weather. The weather was a little unpredictable in Boston but I still had a chance to soak up some rays in between passing showers. I haven’t quite had much time to cook this weekend, but hey, sometimes that’s relaxing too!

In honor of the first official day of summer, I put together a round-up of summer recipes you can enjoy as the weather gets even nicer and backyard barbeques start popping up. Today is the start of everyone’s favorite season (come on, admit it) and there is lot of fun and good weather to look forward to. I’m looking forward to competing in a few races, taking weekend trips around New England with my friends, and the start of my farm share in a few weeks. What are you looking forward to this summer?

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Shrimp, Watermelon & Cucumber SaladCrisp, fresh and very refreshing. Best enjoyed outdoors with a wine spritzer. Per Serving: $6.36, 257 calories, 6g fat, 25g carbs, 29g protein.

Grilled Romaine Lettuce – Yes, warm lettuce is good. Per Serving: $1.93, 80 calories, 7g fat, 3.5g carbs, 2g protein.

Summer Corn GuacamoleBecause who doesn’t love guac and fresh corn off the cob? Per Serving: $0.81, 88 calories, 7g fat, 7g carbs, 1.5g protein.

Broccoli ColeslawPrefect for your next potluck barbeque. Per Serving: $2.01, 71 calories, 1.5g fat, 12.5g carbs, 3g protein.

Cheers to summer 2014!

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Broccoli Coleslaw

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Labor Day is right around the corner, signaling the unofficial end of summer. I’m hoping for a few more weeks of warm weather but, given New England’s unpredictability, not holding my breath.

Naturally, this weekend is a time to reflect on the summer of 2013 and everything that made it great. We welcomed the Royal baby (as well as North West, daughter of Kimye), Sharknado happened (I still don’t understand why), and we survived the Boston heat wave. Personally, I ran a 5K with my coworkers, spent a lot of time with my family, and (finally) launched this blog.

The highlight of this summer was my family vacation on Cape Cod where this recipe made its first appearance. If you’re hosting or attending a Labor Day BBQ this weekend, add this to your menu! It’s a super healthy alternative to traditional coleslaw drenched in mayonnaise. If you find it too tart, play around with the proportions in the dressing – extra agave will make it sweeter and extra mayo will make it creamier (just keep the calorie count in mind).

Enjoy summer while it lasts!

Broccoli Coleslaw

Chop 2 heads broccoli (approximately 3.5 cups) and 2 cups red cabbage into thin pieces. In a large bowl, combine with 2 cups shredded carrot. In a small bowl, whisk together ½ cup apple cider vinegar, ½ tablespoon mayonnaise, 1 teaspoon agave nectar, 1 teaspoon lemon zest, ½ teaspoon salt, and ½ teaspoon black pepper. Add to the vegetables and toss to combine. Refrigerate for at least 30 minutes before serving.

Yield: 4 servings. Serving size: 1 cup. Per Serving: $2.01, 71 calories, 1.5g fat, 12.5g carbs, 3g protein.