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Simple Light, Healthy Summer Recipes

BY Ana Mantica, Content Editor

Fort Wayne, Indiana (June 30, 2011) — Summer is here – celebrate the season’s flavors with these four wholesome recipes infused with fresh, zesty lemons, tangy limes and sweet, juicy melons, plus one favorite chocolate dessert we couldn’t resist. Not only are they refreshing, they’re chockfull of powerful vitamins and antioxidants that will help protect your immune system and keep your energy levels high. All of these recipes are great served at room temperature, so you don't have to worry about spoil. Try these four delicious easy-to-make dishes for your next gathering with friends – they’re sure to delight!

About our featured chef: Nan Yablong has embraced the Vera Bradley Foundation as her special cause because she lost her mother to cancer 22 years ago. She has enthusiastically served on almost every committee in her eleven years as a Classic volunteer. As a graduate of LaRivage French Cooking School in Dartmouth, MA, with a passion for both cooking and baking, she was the perfect choice to help us develop healthy and delicious cancer-fighting recipes.

Summer Stuffed Eggs (Makes 2 dozen)

1 Dozen large eggs

Stuffing:

• 1 Tablespoon extra virgin olive oil
• 2 Tablespoons capers, drained
• 1/4 cup red onion, diced fine
• 2 Tablespoons white wine
• 12 yolks separated after cooking eggs
• 3 Tablespoons mayonnaise
• 1 tablespoon Dijon mustard
• 1 Tablespoon lemon juice
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon kosher salt

• 1–2 thin slices prosciutto, sliced into slivers
• Bunch scallions, decoratively sliced into slivers

1. In a medium skillet, heat olive oil over medium-high heat. Add onion; cook for 5 to 6 minutes, stirring occasionally, until onion is translucent and begins to caramelize. Add capers and reduce heat to medium-low. Add wine and cook for 30 minutes or until wine is reduced, stirring occasionally.
2. Place eggs in a large saucepan with enough cold water to cover. Cook over high heat until water begins to boil. Reduce heat to medium; simmer eggs for 10 minutes. Remove eggs from heat; drain eggs, and rinse with cold water.
3. Peel eggs, discarding shells. Halve eggs lengthwise. Remove yolks, and place in a small bowl.
4. Mash yolks with a fork until crumbly. Add onion mixture, mayonnaise, lemon juice, mustard, salt and pepper stirring until well combined. Spoon or pipe egg-yolk mixture into egg whites. Garnish with sliver of scallion and prosciutto.

Watermelon Arugula Salad with Citrus Vinaigrette (Serves 4)

• 5 ounces Arugula
• 2 cups diced watermelon
• 1/4 cup diced green onions
• 1/2 cup crumbled Feta cheese

• Zest orange for 1 teaspoon
• Juice of one orange
• 2 Tablespoons lime juice
• 1/2 teaspoon fresh minced ginger
• 1 large garlic clove, minced
• 1/2 cup extra virgin olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground

1. In a large serving bowl, place arugula, watermelon, onions and toss to distribute.
2. Place zest, orange juice, lime juice, ginger and garlic in a small mixing bowl. Add olive oil and whisk to combine. Season to taste with Kosher salt and freshly ground pepper.
3. Distribute salad ingredients evenly among four plates, drizzle dressing and crumble feta cheese on top, and serve.

Chile Lime Shrimp with Pasta Drizzled with Lime Oil (Serves 4)

• 24 Extra Large shrimp, peeled and deveined
• Chili Lime Rub*
• 2 Tablespoons extra virgin olive oil
• 2 Tablespoons unsalted butter
• 1 lime
• 4 Tablespoons extra virgin olive oil
• ½ pound pasta, orrechiette
• Kosher salt and fresh ground pepper

1. Rinse and drain shrimp, place in a large plastic bag, add two to three tablespoons of the rub, shake bag to distribute evenly coating the shrimp. Set aside.
2. Zest the lime and add to ¼ cup of extra virgin olive oil. Add juice of ½ of the lime and set aside. May be made ahead of time and left at room temperature to allow flavors to merge.
3. Cook pasta in a large pot of salted water to al dente, drain and return to pan, cover to keep warm. Stir with a drizzle of olive oil to keep from sticking. Season lightly with kosher salt and freshly ground pepper.
4. Using two large skillets to sauté shrimp, add one tablespoon of olive oil and one tablespoon of butter to each. Add shrimp to hot pan, avoid overcrowding the shrimp, in one layer in each pan. Sauté about 1 ½ minutes on first side, turn and cook additional minute or two depending upon the size of the shrimp or until they just turn pink and opaque. Do not overcook. Remove to bowl, keep warm as you may have to cook shrimp in batches.
5. To serve, place pasta in center of large serving platter. Divide Lime oil by placing 1 Tablespoon of mixture in each of four condiment cups for dipping the shrimp, drizzle remainder over the pasta on serving platter. Place the shrimp around the edge of the platter and serve.

*Note: For testing purposes, we used the Chili Lime Rub product from Williams-Sonoma. There are many others available at specialty chains and supermarkets.

Bittersweet Chocolate Torte (Makes 16 two-inch squares)

• 9 ounces bittersweet chocolate, chopped
• 2 sticks unsalted butter, room temperature
• 4 large eggs, room temperature
• 1 cup fine granulated sugar
• ½ cup flour, sifted

1. Prepare an 8-inch square pan by spraying lightly with a baking release product, line with parchment paper, folding corners neatly and spray lightly again with baking release product. Preheat oven to 350 degrees.
2. In a double boiler over barely simmering water, place chocolate, stir until it melts.
3. Add the butter and continue stirring until the butter in completely incorporated. Remove from water and allow to cool before adding to the egg mixture.
4. Beat eggs lightly with a whisk, add sugar and beat until light and frothy.
5. After chocolate butter mixture has cooled slightly, slowly add to egg mixture, beating continuously.
6. Sift flour over top and whisk until the flour is incorporated, do not overbeat at this point.
7. Pour into prepared baking pan and bake for thirty minutes. Remove from oven and allow to cool completely before cutting.
8. Using parchment paper, lift from pan and place on cutting board. Cut into 2-inch squares. Makes 16 squares. May be dusted with confectioner’s sugar on platter.