A recipe-packed post that is sure to please your family on Father’s Day, especially for that special hero in your life!
The picture you see above is a beautiful grilled tuna steak with papaya salad.
If this doesn’t scream summer, then I don’t know what does.
Have you all noticed the new site updates? I’m actually very happy with them! With a little tweaking here and there I was finally able to get the look I wanted. Unfortunately I’m not prepared to pay for a web designer yet, but when I get to that point I’m sure it will be even better!
So, back to these fabulous recipes. Thank you to Wegmans for providing them!
For those of you readers who don’t know what Wegmans is, I’m so sorry. It’s only one of the greatest supermarkets in my area. They’ve got it all! Alright sure it’s no Trader Joe’s or Whole Foods, but the prices are great and the food is even better! But luckily for you, I’m giving you all the tips and tricks you need here today so you won’t have to track down the nearest Wegmans to buy the ingredients. Just use whatever you think is the closest to what the recipe says! Don’t worry about brand names.
It’s all going in the same place anyway.
Here’s what I’m serving up today:
Gilled Tuna & Papaya
Grilled Corn, Bean, and Radish Salad
-OR-
Lemony Dill Quinoa Salad
Deep-Dish Key Lime Pie
A hearty meal for your family, but especially for your father, stepfather, uncle, grandfather, or father figure! Whatever floats your boat!
- Serves: 4
- Active Time: 35-40 minutes
- Total Time: 35-40 minutes
Ingredients:
2 medium papayas; peeled, halved, seeds removed, medium diced (about 1-1/2 lbs total)
1 bunch green onions, trimmed and sliced diagonally very thin
Juice of 1 lime (about 2 Tbsp)
1/2 jalapeno peppers; seeds removed (wear gloves), fine minced
1 tbsp chopped cilantro
1 bag Baby Arugula Blend (any blend works)
Juice of 1 lemon (about 2-3 Tbsp)
2 Tbsp extra-virgin olive oil
4 (5 oz each) tuna steaks
Basting oil, for drizzling
Preheat grill on HIGH 10 min.
- Clean grill with wire brush. Using soft cloth, coat grill grate lightly with vegetable oil.
- Combine papayas, green onions, lime juice, jalapeno, and cilantro in small bowl; set aside.
- Toss arugula with lemon juice; drizzle with olive oil. Divide equally on 4 plates.
- Season both sides of tuna with salt and pepper. Drizzle lightly with basting oil. (Too much oil will cause flare-ups on grill).
- Sear tuna, basted side down, until color has changed 1/4 way up from bottom. Turn and brush seared side with basting oil. Sear other side.
- Turn again and brush. Reduce heat to MEDIUM; close lid. Grill tuna 1-inch thick or less 4-5 min/side on MED. Grill tuna thicker than 1-inch 6-7 min/side on LOW.
- Tuna can be safely enjoyed at internal temperature of 125 degrees or above; 12-15 min. Check by inserting digital thermometer halfway into thickest part of fish. Remove from grill; place on arugula. Top with papaya mixture.
Side Dish Option #1
- Makes: 5 cups
- Active/Total Time: 40 minutes
Ingredients:
6 ears corn, shucked
1 bunch radishes, trimmed, sliced into matchsticks (about 1 1/4 cups)
1 can (15.5 oz) garbanzo beans, drained
2 tbsp finely chopped cilantro
2/3 cup lemon vinaigrette
1 tsp BBQ seasoning (any kind)
Salt and pepper to taste
Directions:
- Preheat grill on HIGH. Coat cleaned grill grate lightly with vegetable oil. Reduce heat to MED.
- Grill corn, turning often, 6-8 min, until lightly browned. Transfer to bowl and cover with plastic wrap, 3-5 min. Remove plastic wrap; let cool about 5 min.
- Cut kernels carefully from cobs; add to large bowl. Add radishes, garbanzo beans and cilantro. Toss with lemon vinaigrette and BBQ seasoning. Season with salt and pepper.
Side Option #2
- Makes: 10 cups
- Active/Total Time: 30 minutes
Ingredients:
1 bunch (about 1 lb) asparagus, cut in 1 1/2 inch pieces
1 pkg (7 oz) red quinoa, cooked per pkg directions, cooled
6 cleaned & cut radishes, sliced into matchsticks
1 pkg (12 oz) grape tomatoes, halved
1/2 cup lemon vinaigrette
3 tbsp chopped fresh dill
Zest and juice of 1 lemon (about 2-3 Tbsp juice)
1/2 cup shredded Parmigiano Reggiano
Salt and pepper to taste
Directions:
- Blanch asparagus in pot of salted, boiling water until desired doneness. Drain.
- Add asparagus, quinoa, radishes, tomatoes, vinaigrette, dill, lemon zest and juice, and cheese to bowl. Season with salt and pepper. Toss to combine. Serve chilled.
Dessert
- Serves 8
- Hands-on Time: 25 minutes
- Total time: 3 Hours, 4 Minutes
Ingredients:
Crust:
1 (14-ounce) can fat-free sweetened condensed milk
Preparation
1. Preheat oven to 350°.
2. To prepare crust, combine crumbs, sugar, salt, and chocolate in a bowl, stirring well to combine. Add butter and oil; toss with a fork until moist. Press crumb mixture into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 350° for 8 to 10 minutes or until beginning to brown; cool completely on a wire rack.
3. To prepare filling, place yogurt and next 4 ingredients (through milk) in a bowl; beat with a mixer at medium speed for 2 minutes. Pour mixture into prepared crust. Bake at 350° for 14 minutes or until set. Cool pie completely on a wire rack. Cover loosely, and chill at least 2 hours. Serve with whipped topping.
Woooo, that’s a lot of food!
I hope you end up making some, or maybe all, of these recipes!
After all, the way to a man’s heart is through his stomach.😉 Believe me!
Have a very happy Friday!!!