With summer here and everyone in the mood for light, easy dishes, I thought it was the perfect time to share some of my easy summer meal recipes. I am a simple cook who believes in the flavor of the food, so all of my recipes are simple and clean. I’ve prepared this first set – Warm Potato Salad, My Coleslaw, and Dill Salmon – as a healthy meal for my family, a recovery meal for my triathlete, and for impromptu summer entertaining in the backyard. They work beautifully for all. Please enjoy and be sure to watch for future meals…
WARM POTATO SALAD
Note: This recipe is for 6 people. When making, I use 3-4 small red potatoes per person, but you can easily adjust the amounts.
- 2-3 small red potatoes per person,washed and halved (if larger you can quarter)
- 2 diced hard boiled eggs
- 1 small, diced red onion (you can also use sweet onion if you prefer)
- 1/4 cup balsamic vinegar, plus more for taste
- Drizzle of olive oil
- Salt and pepper to taste
- Boil potatoes in salted water until just cooked. Do not over cook.
- While potatoes are cooking, dice the onion and peel and dice the eggs.
- Drain potatoes well and throw back in warm pot to keep warm while you mix.
- Add onion and eggs and mix together with a large wooden spoon.
- Drizzle olive oil and salt and pepper over mixture and combine.
- Finally, add balsamic vinegar and mix.
- Taste and add what makes you happy; a little more balsamic, salt and/or pepper.
This is my mother’s dressing recipe for the coleslaw modified, because I am too lazy to cook it the way she does. But, I’ve included the recipe from her cookbook, too, if you want to do it the way my mother says is the right way...
- 1/2 head green cabbage thinly sliced
- 1/2 head red cabbage thinly sliced
- 4 carrots long grated
- 1 sweet or red onion thinly sliced
- 1 cup apple cider vinegar
- 1 tablespoon sugar or honey
- 1/4 cup olive oil
- 1 tablespoon celery seeds
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Mix together the first 4 ingredients in a large bowl.
- Whisk together the remaining ingredients in a small bowl.
- Pour dressing over coleslaw and mix well.
I always cook an extra piece or two or a whole side of salmon to have for salad for lunch the next day or just leftovers. This recipe makes 4 servings, but adjust as you like. When cooking fillets, I prefer to use my cast iron skillet, but any pan you like or a fish pan, if cooking a whole side works well.
- 4 (5-6 oz)salmon fillets, skin on
- Salt & ground black pepper
- Juice from one lemon
- A handful of chopped fresh dill or dried
- Preheat pan to medium/high with a nice coating of olive oil.
- Place salmon, skin side down (flesh up) on a prep plate.
- Pour 1/2 the juice of the lemon over the flesh of the salmon, then sprinkle with salt and pepper .
- Using your hands, pat the chopped dill on the fish gently to get it to bind to the fish. Place the salmon, skin side up, in the hot pan and sear for 3 minutes.
- Drizzle olive oil over the skin and then flip fish with flesh side now up.
- Pour remaining lemon juice on the salmon and let cook an additional 5-7 minutes, until cooked to desired temperature. Please remember that it will cook a little bit while you’re prepping the table once the heat is off, so be aware not to overcook.
I hope you enjoy these recipes and the time spent with your family and friends!
WHAT IS YOUR FAVORITE EASY SUMMER MEAL?
Sherry is one of the TriWivesClub and LifeDoneWell co-founders and contributes to multiple blogs. She is a former co-owner of the California Apparel News and had a career in the healthcare industry. Her passions include traveling, real food, the environment, and animal rescue/welfare. She lives a healthy lifestyle and has been a vegetarian since 1987. She and her husband are parents to two rescue pups and reside in Connecticut.