Effortless Evening Eats

We all know the feeling, it’s summer, we don’t feel like eating too much, but we know we need something!

Here are three enticing recipes (serves 4) perfect for summer – whether it’s firing up the grill or celebrating the season, these recipes cover it all. Feel free to adjust the recipes as needed, adding your own touch or incorporating local ingredients. These recipes are designed to be simple, flavourful, and suitable for the eco-conscious reader who values both taste and sustainability. Enjoy the summer vibes with these delicious creations!

Grilled Lime And Herb Chicken Skewers

Ingredients

4 boneless, skinless chicken breasts

2 limes (juice and zest)

2 tablespoons olive oil

2 cloves garlic, minced

1 tablespoon fresh parsley, chopped

1 tablespoon fresh coriander, chopped

1 tablespoon honey

Salt and pepper to taste

1 red bell pepper, cut into chunks

1 red onion, cut into chunks

Skewers (pre-soaked if using wooden skewers)

Method

1. In a bowl, combine lime juice, lime zest, olive oil, minced garlic, parsley, coriander, honey, salt, and pepper.

2. Cut the chicken breasts into bite-sized pieces and place them in the marinade. Stir to coat the chicken evenly. Let it marinate in the refrigerator for at least 30 minutes.

3. Preheat the grill to medium-high heat.

4. Thread the marinated chicken onto skewers, alternating with the bell pepper and onion chunks.

5. Place the skewers on the grill and cook for about 8-10 minutes, turning occasionally, until the chicken is cooked through and has grill marks.

6. Remove the skewers from the grill and let them rest for a few minutes.

7. Serve the grilled chicken skewers with a squeeze of fresh lime juice and garnish with additional chopped herbs, if desired. Enjoy!

Caprese Stuffed Portobello

Mushrooms

Ingredients

4 large portobello mushrooms

2 tablespoons olive oil

2 cloves garlic, minced

2 large tomatoes, sliced

4 slices mozzarella cheese

Fresh basil leaves

Balsamic glaze

Salt and pepper to taste

Method

1. Preheat the oven to 280°C (180°C fan).

2. Clean the portobello mushrooms and remove the stems.

3. In a small bowl, mix together the olive oil, minced garlic, salt and pepper.

4. Brush the mushroom caps with the olive oil mixture and place them on a baking sheet.

5. Bake the mushrooms for 10 minutes.

6. Remove the mushrooms from the oven and top each cap with a slice of mozzarella cheese, a tomato slice, and fresh basil leaves.

7. Return the mushrooms to the oven and bake for an additional 8-10 minutes, or until the cheese is melted and bubbly.

8. Drizzle the stuffed mushrooms with balsamic glaze before serving. Enjoy! Serve the caprese stuffed portobello mushrooms as an appetizer or a main course. Enjoy the delightful flavours!