Light Delights for Outdoor Entertaining
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The first kiss of sunshine is a chance to cleanse the palate with fresh fish that dance in the waters and pure ingredients that grow on our vines and in our gardens. Supper can be served outside, with this spa-inspired menu that includes Seafood Tacos, fruity Champagne soup, Barbequed Perogies and Smoked Salmon Pizza. |
Colorful and delicious, this main dish is ready in just minutes. The combination of smoky salmon pairs perfectly with mild cream cheese, salty capers and fresh dill. Add diced onion for extra flavor.
Ingredients
1 thin crust prepared pizza crust (such as Boboli)
1 Tbsp olive oil
1/2 cup light cream cheese
8 oz. smoked salmon, diced
2 Tbsp drained capers
1 Tbsp chopped fresh dill
Instructions
1. Preheat oven to 450.
2. Place pizza crust on a large baking sheet and brush olive oil over top.
3. Top with cream cheese, salmon and capers.
4. Bake 8 to 10 minutes, until crust is golden brown.
5. Sprinkle dill over pizza just before slicing.
Barbequed Perogies
Tender half moon treats with a smooth, sharp cheddar filling. Lightened up with reduced-fat cheese, these also make an excellent meal when served with a mixed green salad!
Ingredients
1 russet or Idaho potato, peeled and cubed
2 oz. shredded fat-free cheddar cheese
1 tsp onion powder
2 cups all-purpose flour
1 egg
1/8 tsp salt
Water as needed
Cooking spray
Instructions
1. Place potatoes in a large saucepan and pour over enough water to cover.
2. Set pan over high heat and bring to a boil. Boil 8 to 10 minutes, until potatoes are fork-tender.
3. Drain and transfer to a large bowl.
4. Mash potatoes with the cheese and onion powder until blended and smooth. Set aside.
5. In a large bowl, combine flour, egg and salt.
6. Add water, about 1 teaspoon at a time, until a stiff dough forms. Roll dough out until 1/4-inch thick.
7. Using a large biscuit cutter or drinking glass (about 4 inches wide), cut dough into 16 circles.
8. Top each circle with 1 heaping teaspoon of potato mixture. Fold over dough, making a half moon, and pinch the edges to seal.
9. Place perogies in a shallow, microwave-safe baking dish and pour over about 1/2-inch of water.
10. Cover with plastic and microwave on HIGH for 2 minutes.
11. Coat an outdoor grill or stovetop grill pan with cooking spray and preheat to medium-high.
12. Place perogies on hot grill and grill 1 to 2 minutes per side, until golden brown.
Scallop Tacos with Wasabi-Cucumber Sauce
Sweet and slightly salty scallops are coated with a blend of chili powder, cumin and garlic and seared until golden brown. They’re served in soft tortillas with a mildly hot wasabi cream sauce.
Ingredients
1 tsp chili powder
1 tsp ground cumin
1/4 tsp garlic powder
1/4 tsp salt
1/4 tsp ground black pepper
1 pound sea scallops
2 tsp olive or vegetable oil
1/2 cup low-fat sour cream
2 Tbsp finely shredded cucumber
1 Tbsp prepared wasabi paste, or
more to taste
2 tsp chopped fresh cilantro
4 whole wheat or flour tortillas
Instructions
1. In a shallow dish, combine chili powder, cumin, garlic powder, salt, and black pepper.
2. Add scallops and turn to coat all over.
3. Heat oil in a large skillet over medium-high heat. Add scallops and sauté 5 to 7 minutes, until golden brown and cooked through.
4. Meanwhile, in a small bowl, combine sour cream,cucumber, wasabi paste, and cilantro. Mix well.
5. Serve scallops in tortillas with wasabi-cucumber sauce on the side.
Peaches & Cream Champagne Soup
A sweet, wonderful blend of sweetened milk and peaches with a hint of “bubbly!” Perfect without champagne too, for those who desire! Serve this in martini glasses or in a traditional bowl for your guests.
Ingredients
18 oz. cup low-fat (1%) milk
4 oz. can fat free sweetened condensed milk
2 ripe peaches, peeled, pitted and diced
1 tsp vanilla extract
1/4 tsp ground nutmeg
1/2 cup champagne
Instructions
1. In a medium saucepan, combine milk, condensed milk, peaches, vanilla, and nutmeg.
2. Set pan over medium-high heat and bring to a simmer.
3. Simmer 5 minutes, until peaches are tender.
4. Working in batches, puree mixture in a blender and transfer to a large bowl.
5. Stir in champagne and serve (warm or chilled).
