Beat the heat with these refreshing takes on recipes!

Carrot, Date & Feta Salad


3 medium carrots

2 tablespoons roughly chopped fresh cilantro

1 1/2 tablespoons extra-virgin olive oil

2 teaspoons honey

Kosher salt

Juice of 1 lime

1/4 cup crumbled feta cheese

2 tablespoons chopped toasted almonds

2 tablespoons finely chopped dates


Thinly slice the carrots into ribbons using a vegetable peeler or mandolin, including any remaining “stubs” of carrot. Soak in ice water until the ribbons firm up and curl, about 15 minutes. Drain and pat dry.

Whisk together the cilantro, olive oil, honey, 1/2 teaspoon salt and the lime juice in a medium bowl. Add the carrots along with the feta cheese, almonds and dates, and toss until evenly combined. Serve immediately, or let the salad marinate a bit before serving.

Grilled Pork Tacos with Red Slaw



1/4 cup fresh cilantro leaves, finely chopped

1 tablespoon fresh lime juice

1 tablespoon vegetable oil

1 teaspoon chile powder

2 cloves garlic, minced

1/4 small red onion, very thinly sliced

One 12-ounce pork tenderloin, cut into 1/2-inch-thick slices at an angle

Kosher salt and freshly ground black pepper

Red Slaw:

2 cups shredded red cabbage

1/4 cup fresh cilantro leaves, finely chopped

1 tablespoon vegetable oil

1 tablespoon cider vinegar

1/4 teaspoon chile powder

1 small red bell pepper, very thinly sliced

1/4 small red onion, very thinly sliced

Kosher salt and freshly ground black pepper

8 corn tortillas

8 teaspoons reduced-fat sour cream

Lime wedges, for serving


For the pork: Combine the cilantro, lime juice, oil, chile powder, garlic and onions in a large dish. Add the pork slices and turn to coat. Preheat a grill on medium-high heat.

For the red slaw: Combine the cabbage, cilantro, oil, vinegar, chile powder, bell peppers, red onions and 1/4 teaspoon each salt and pepper in a large bowl. Toss to mix and set aside.

Remove the pork from the marinade and discard the remaining marinade. Sprinkle the pork on both sides with 1/4 teaspoon each salt and pepper. Grill, turning once, until browned and still a little rosy inside, about 10 minutes. Transfer to a large plate.

Grill the tortillas, turning once, until grill marks appear and the tortillas are softened, about 1 minute. Transfer to individual plates. Divide the pork and a little slaw among the tortillas. Top each tortilla with a teaspoon of sour cream and serve with lime wedges.

Raspberry Lemonade


1 can frozen lemonade from concentrate

1 bag frozen raspberries

Ice cubes, for serving


Follow directions on can to mix lemonade. Mix the lemonade together, add raspberries and let chill in the fridge. Add sugar if a sweeter taste is desired.

Fill mason jars with ice cubes and top them off with the lemonade.

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